North America Sourdough Market Size, Share & Industry Trends Analysis Report By Type (Type I, Type II, and Type III), By Application (Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others), By Ingredients, By Country and Growth Forecast, 2023 - 2030

North America Sourdough Market Size, Share & Industry Trends Analysis Report By Type (Type I, Type II, and Type III), By Application (Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others), By Ingredients, By Country and Growth Forecast, 2023 - 2030


The North America Sourdough Market would witness market growth of 7.9% CAGR during the forecast period (2023-2030). In the year 2019, the North America market's volume surged to 62.3 kilo tonnes, showcasing a growth of 6.0% (2019-2022).

Baking goods created with sourdough are considered to be healthier than those made using conventional dough. Because lactobacillus and wild yeast are used to balance the acid in the leaven, these products are easier to digest than those made from standard dough. Additionally, the presence of extra vital nutrients, including folic acid, magnesium, iron, B vitamins, and zinc, makes these products popular among customers due to their positive effects on health.

In a few years, market growth will probably be fueled by the spike in demand for gluten-free goods, most notably bread. Regarding this, recent years have seen a significant increase in the demand for gluten-free bread, supported by scientific developments in many countries. These individuals' gluten consumption will result in gastrointestinal allergies, leading to an increase in the use of gluten-free diets, which will help the market expand in the upcoming years.

The rising production and consumption of fermented goods also drives the market. In light of this, the market is being strengthened by the craft breweries that specialize in providing items for digestive health that are rapidly expanding. As a result, the product's demand is expected to grow in the coming years, supported by a notable culinary trend, which is growing consumer desire for healthy baked products.

The US market dominated the North America Sourdough Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $865.8 million by 2030. The Canada market is poised to grow at a CAGR of 10.4% during (2023 - 2030). Additionally, The Mexico market would witness a CAGR of 9.4% during (2023 - 2030).

Based on Type, the market is segmented into Type I, Type II, and Type III. Based on Application, the market is segmented into Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others. Based on Ingredients, the market is segmented into Wheat, Barley, and Oats. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.

The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Puratos NV/SA, Lallemand, Inc., Lesaffre Group, GoodMills Group GmbH (Leipnik-Lundenburger), IREKS GMBH, Gold coast baking company, Boudin Bakery, Philibert savours, Ernst BOCKER GmbH & Co. KG, and Bake with Brolite

Scope of the Study

Market Segments covered in the Report:

By Type (Volume, Kilo Tonnes, USD Million, 2019-2030)
  • Type I
  • Type II
  • Type III
By Application (Volume, Kilo Tonnes, USD Million, 2019-2030)
  • Breads & Buns
  • Cakes & Pastries
  • Cookies
  • Pizza
  • Others
By Ingredients (Volume, Kilo Tonnes, USD Million, 2019-2030)
  • Wheat
  • Barley
  • Oats
By Country (Volume, Kilo Tonnes, USD Million, 2019-2030)
  • US
  • Canada
  • Mexico
  • Rest of North America
Companies Profiled
  • Puratos NV/SA
  • Lallemand, Inc.
  • Lesaffre Group
  • GoodMills Group GmbH (Leipnik-Lundenburger)
  • IREKS GMBH
  • Gold coast baking company
  • Boudin Bakery
  • Philibert savours
  • Ernst BOCKER GmbH & Co. KG
  • Bake with Brolite
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Chapter 1. Market Scope & Methodology
1.1 Market Definition
1.2 Objectives
1.3 Market Scope
1.4 Segmentation
1.4.1 North America Sourdough Market, by Type
1.4.2 North America Sourdough Market, by Application
1.4.3 North America Sourdough Market, by Ingredients
1.4.4 North America Sourdough Market, by Country
1.5 Methodology for the research
Chapter 2. Market At a Glance
2.1 Key Highlights
Chapter 3. Market Overview
3.1 Introduction
3.1.1 Overview
3.1.1.1 Market Composition and Scenario
3.2 Key Factors Impacting the Market
3.2.1 Market Drivers
3.2.2 Market Restraints
3.3 Porter Five Forces Analysis
Chapter 4. North America Sourdough Market by Type
4.1 North America Type I Market by Country
4.2 North America Type II Market by Country
4.3 North America Type III Market by Country
Chapter 5. North America Sourdough Market by Application
5.1 North America Breads & Buns Market by Country
5.2 North America Cakes & Pastries Market by Country
5.3 North America Cookies Market by Country
5.4 North America Pizza Market by Country
5.5 North America Others Market by Country
Chapter 6. North America Sourdough Market by Ingredients
6.1 North America Wheat Market by Country
6.2 North America Barley Market by Country
6.3 North America Oats Market by Country
Chapter 7. North America Sourdough Market by Country
7.1 US Sourdough Market
7.1.1 US Sourdough Market by Type
7.1.2 US Sourdough Market by Application
7.1.3 US Sourdough Market by Ingredients
7.2 Canada Sourdough Market
7.2.1 Canada Sourdough Market by Type
7.2.2 Canada Sourdough Market by Application
7.2.3 Canada Sourdough Market by Ingredients
7.3 Mexico Sourdough Market
7.3.1 Mexico Sourdough Market by Type
7.3.2 Mexico Sourdough Market by Application
7.3.3 Mexico Sourdough Market by Ingredients
7.4 Rest of North America Sourdough Market
7.4.1 Rest of North America Sourdough Market by Type
7.4.2 Rest of North America Sourdough Market by Application
7.4.3 Rest of North America Sourdough Market by Ingredients
Chapter 8. Company Profiles
8.1 Puratos NV/SA
8.1.1 Company Overview
8.1.2 Recent strategies and developments:
8.1.2.1 Product Launches and Product Expansions:
8.1.2.2 Acquisition and Mergers:
8.1.3 SWOT Analysis
8.2 Lallemand, Inc.
8.2.1 Company Overview
8.2.2 SWOT Analysis
8.3 Lesaffre Group
8.3.1 Company Overview
8.3.2 SWOT Analysis
8.4 GoodMills Group GmbH (Leipnik-Lundenburger)
8.4.1 Company Overview
8.4.2 SWOT Analysis
8.5 IREKS GMBH
8.5.1 Company Overview
8.5.2 SWOT Analysis
8.6 Gold coast baking company
8.6.1 Company Overview
8.6.2 SWOT Analysis
8.7 Boudin Bakery
8.7.1 Company Overview
8.7.2 SWOT Analysis
8.8 Philibert savours
8.8.1 Company Overview
8.9 Ernst BOCKER GmbH & Co. KG
8.9.1 Company Overview
8.9.2 SWOT Analysis
8.10. Bake with Brolite
8.10.1 Company Overview
8.10.2 SWOT Analysis

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