Sourdough Market Share, Size, Trends, Industry Analysis Report, By Type (Type I, Type II, Type III); By Ingredients; By Application; By Region; Segment Forecast, 2024 - 2032

Sourdough Market Share, Size, Trends, Industry Analysis Report, By Type (Type I, Type II, Type III); By Ingredients; By Application; By Region; Segment Forecast, 2024 - 2032

The global Sourdough market size is expected to reach USD 4.28 billion by 2032, according to a new study by Polaris Market Research. The report “Sourdough Market Share, Size, Trends, Industry Analysis Report, By Type (Type I, Type II, Type III); By Ingredients; By Application; By Region; Segment Forecast, 2024 - 2032” gives a detailed insight into current market dynamics and provides analysis on future market growth.

Sourdough bread, characterized by lower gluten levels, reduced antinutrients, and increased prebiotics, promotes improved digestion. The utilization of sourdough products offers a healthier option compared to those crafted with regular dough, contributing to the rising market demand for sourdough. The presence of lactobacillus and wild yeast aids in neutralizing the leaven's acidity (phytic acid), making sourdough items like buns, pastries, bread, waffles, cakes, and cookies easily digestible, unlike their counterparts made from regular dough. Additionally, the inclusion of essential nutrients in sourdoughs, such as magnesium, iron, B vitamins, folic acid, and zinc, positions these products as a preferred choice globally, driven by their enhanced health benefits, thereby fostering the growth of the sourdough market.

During the assessed period, there was a consistent global increase in the demand for various baked goods, including bread, buns, cakes, and pastries. Consumers worldwide expressed a preference for bakery products that provide functional benefits and align with their specific dietary needs and preferences. Consequently, many manufacturers have introduced baked goods made from sourdough to meet these evolving consumer priorities. These sourdough-based products are acknowledged as healthier alternatives to those produced with regular dough due to the presence of lactobacillus and yeast, which neutralize acids in the dough, facilitating easier digestion compared to products made with regular dough.

Moreover, a scientific study titled ""Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs,"" published in the Applied Sciences journal by MDPI in April 2021, revealed that sourdough fermentation could result in a lower glycemic index, increased mineral bioavailability, reduced gluten content, and decreased starch digestibility. These effects primarily occur through the production of organic acids and other complementary mechanisms, further emphasizing the health benefits associated with sourdough.

Heightened awareness of the advantages of sourdough, especially among consumers in developed economies such as the United States, Canada, the United Kingdom, and France, has stimulated the demand for sourdough products in these regions. Furthermore, the sourdough market in the Asia-Pacific region has seen growth attributed to shifting consumer lifestyles, evolving dietary preferences, and economic advancements in countries like India, Singapore, Australia, China, and South Korea. Notably, these nations have been importing diverse bakery ingredients, including sourdough, from developed countries in Europe and North America, contributing to the market's expansion in the region. The increasing global demand for fresh and functional bakery and patisserie products has played a pivotal role in propelling the overall growth of the sourdough market throughout the review period.

Sourdough Market Report Highlights

• In 2023, the Type I segment claimed the most significant portion of the revenue share. Type I dough is characterized by its firm consistency, with a pH ranging from 3.8 to 4.5. Unlike Type II and Type III segments, Type I does not involve the addition or incorporation of S. cerevisiae (baker’s yeast) as a leavening agent.
• During the forecast period, the Bread segment held the leading market share.This category is expected to sustain a steady growth rate throughout the forecast period, solidifying its dominant position in the market. Sourdough bread, enriched by the presence of lactic acid, provides inherent advantages over regular bread made with baker’s yeast.
• In 2023, Europe emerged as the primary market leader. This region is expected to consistently lead the market throughout the forecast period. Germany is anticipated to sustain its role as the largest market for the product in Europe during this timeframe. Traditionally, Germans are renowned for their preference for sourdough bread made from wheat, spelt, and rye flours.
• The global key market players include Alpha Baking Co. Inc., Ernst Böcker GmbH & Co. KG, Ireks GmbH, Lesaffre Group, Mount Sourdough Co., Pan’Artisan, Philibert, Puratos Group, Sourdough & Co., and Speciality Breads Ltd.

Polaris Market Research has segmented the Sourdough market report based on type, ingredients, application and region:

Sourdough, Type Outlook (Revenue - USD Billion, 2019 - 2032)

• Type I
• Type II
• Type III

Sourdough, Ingredients Outlook (Revenue - USD Billion, 2019 - 2032)

• Oats
• Barley
• Wheat
• Rye
• Others

Sourdough, Application Outlook (Revenue - USD Billion, 2019 - 2032)

• Cakes
• Pizza
• Cookies
• Waffles
• Bread
• Others

Sourdough, Regional Outlook (Revenue - USD Billion, 2019 - 2032)

• North America

- U.S.

- Canada

• Europe

- Germany

- UK

- France

- Italy

- Spain

- Russia

- Netherlands

• Asia Pacific

- China

- India

- Japan

- South Korea

- Indonesia

- Malaysia

• Latin America

- Argentina

- Brazil

- Mexico

• Middle East & Africa

- UAE

- Saudi Arabia

- Israel

- South Africa