Global Sourdough Market Insights Forecasts to 2033.

• The Global Sourdough Market Size was Valued at USD 2.35 Billion in 2023.
• The Market Size is Growing at a CAGR of 3.61% from 2023 to 2033.
• The Worldwide Sourdough Market Size is Expected to Reach USD 3.35 Billion by 2033.
• Asia Pacific is expected to grow the fastest during the forecast period.

The Global Sourdough Market Size is Anticipated to Exceed USD 3.35 Billion by 2033, Growing at a CAGR of 3.61% from 2023 to 2033.

Market Overview

A natural leavening agent made of flour and water is called sourdough. Sourdough products digest more easily than regular dough because they contain wild yeast and lactobacillus. Sourdough products are known to be healthier than regular bread products. Due to growing consumer interest in bread goods and growing knowledge of the nutritional advantages of sourdough's natural fermentation process, baking products produced with sourdough are considered to be healthier compared to those made using ordinary dough. Unlike products manufactured from ordinary dough, the lactobacillus and wild yeast included in these products help neutralize the acid (phytic acid) in the leaven. In addition, the inclusion of additional essential elements, including zinc, B vitamins, magnesium, iron, and folic acid, makes these products a popular choice among customers due to their health advantages. Throughout the course of the projection period, the industry is anticipated to rise rapidly due to the growing global consumption of sourdough bread, particularly in Europe.

Report Coverage

This research report categorizes the market for the global sourdough market based on various segments and regions forecasts revenue growth and analyzes trends in each submarket. The report analyses the key growth drivers, opportunities, and challenges influencing the global sourdough market. Recent market developments and competitive strategies such as expansion, product launch, and development, partnership, merger, and acquisition have been included to draw the competitive landscape in the market. The report strategically identifies and profiles the key market players and analyses their core competencies in each sub-segment of the global sourdough market.                 

Driving Factors

The global sourdough market is driven by various factors, including growing consumer demand for baked products without gluten. Over a billion people follow a gluten-free diet, and millions more have medical needs related to gluten intolerance or celiac disease that are met by gluten-free baking products. The primary factors supporting the market expansion are the advantages of gluten-free products, which include their capacity to support healthy digestion, protect freshness, and help manage celiac disease. Increased global athlete adoption of gluten-free diets for performance enhancements is a result of growing emphasis on outdoor activities and healthy living, which is driving the market's expansion. Additionally, the popularity of the artisanal bread culture is growing. European bakeries and boulangeries have created a wide range of different types utilizing only the most fundamental ingredients, which is where the majority of artisan breads originate. Fresh, crusty, tasty, and rustic, artisan bread is produced by a competent worker by hand, utilizing longer and more conventional procedures. Because sourdough takes longer to ferment and contains more enzymes to break down gluten—a protein that most people find difficult to digest—it is a healthier option for intestinal health.

Restraining Factors

Essential ingredients needed to manufacture sourdough include whole wheat, oats, rye, barley, and other grains. These are ground into flour and combined with water and other ingredients to create sourdough. However, it is projected that the increase is easily restricted over the projection period by ongoing fluctuations in raw material prices brought on by variations in agricultural outputs along with shifting environmental conditions.

Market Segmentation

The global sourdough market share is classified into type and application. 

• The type I segment is expected to hold the largest share of the global sourdough market during the forecast period.   

Based on the type, the global sourdough market is divided into type I, type II, and type III. Among these, the type I segment is expected to hold the largest share of the global sourdough market during the forecast period. Type I dough usually has a pH of 3.8 to 4.5 and is firm. With type II and type III segments, type I excludes the addition or inclusion of S. cerevisiae (baker's yeast) as a leaving agent.  This is mostly because of its reliable quality and attributes; also, it's thought to be an among the best ingredients for adding real flavor to baked products. 

• The breads segment is expected to hold the largest share of the global sourdough market during the forecast period.   

Based on the application, the global sourdough market is divided into breads, cookies, cakes, waffles, pizza, and others. Among these, the breads segment is expected to hold the largest share of the global sourdough market during the forecast period. Because sourdough bread contains lactic acid, its natural qualities are better to those of conventional bread produced with baker's yeast.

Regional Segment Analysis of the Global Sourdough Market

• North America (U.S., Canada, Mexico) 
• Europe (Global, France, U.K., Italy, Spain, Rest of Europe)
• Asia-Pacific (China, Japan, India, Rest of APAC)
• South America (Brazil and the Rest of South America) 
• The Middle East and Africa (UAE, South Africa, Rest of MEA)

Europe is anticipated to hold the largest share of the global sourdough market over the predicted timeframe.

Europe is anticipated to hold the largest share of the global sourdough market over the predicted timeframe. Because of its major economies—the UK, Germany, and France—which are boosting the regional sourdough market's maximum revenue, the region is predicted to continue dominating for the duration of the project. The region has been producing food products for generations, which is the main reason for its high revenue share on the international market. In comparison to other regions, the region has a disproportionately high number of small, medium, and big bakeries, which contributes to its leading position. Another important element propelling the industry is the growing popularity of vegan diets.

Asia Pacific is expected to grow the fastest during the forecast period. Asia's sourdough industry is growing as a result of customers' growing consciousness of the benefits of eating healthily. Moreover, consumers' increasing disposable income in developing nations like China and India fuels the market's expansion. Growing knowledge of the various health advantages that sourdough products provide has expanded the industry's customer base. The International Diabetes Federation has projected that by 2045, 260 million adults in Asia will suffer from diabetes, an increase from the present projection of 238 million.    

Competitive Analysis:

The report offers the appropriate analysis of the key organizations/companies involved within the global sourdough market along with a comparative evaluation primarily based on their product offering, business overviews, geographic presence, enterprise strategies, segment market share, and SWOT analysis. The report also provides an elaborative analysis focusing on the current news and developments of the companies, which includes product development, innovations, joint ventures, partnerships, mergers & acquisitions, strategic alliances, and others. This allows for the evaluation of the overall competition within the market.

List of Key Companies

• Puratos Group
• Ireks GmbH
• Ernst Böcker GmbH & Co. KG
• Lesaffre Group.
• Philibert
• Alpha Baking Co. Inc.
• Sourdough & Co.
• Mount Sourdough Co.
• Pan’Artisan
• Speciality Breads Ltd.
• Others.

Key Target Audience

• Market Players
• Investors
• End-users
• Government Authorities 
• Consulting and Research Firm
• Venture capitalists
• Value-Added Resellers (VARs)

Recent Development

• In August 2022, Puratos and the functional ingredient business Shiru collaborated to investigate plant-based and sustainable protein sources for baked goods. The partnership seeks to innovate chocolate, bakery, and patisserie products while preserving their nutritional content and flavor.

• In February 2022, Puratos introduced a line of sourdough made using Australian-grown flour and by farmers in Melbourne using regenerative agriculture methods. The single origin of these wheat and wholemeal rye flours allows customers to know the location of the product's cultivation.

Market Segment

This study forecasts revenue at regional, and country levels from 2022 to 2033. Spherical Insights has segmented the Global Sourdough Market based on the below-mentioned segments:

Global Sourdough Market, By Types

• Type I
• Type II
• Type III

Global Sourdough Market, By Application

• Breads
• Cookies
• Cakes
• Waffles
• Pizza
• Others

Global Sourdough Market, By Region

• North America
  • US
  • Canada
  • Mexico
• Europe
  • Germany
  • Uk
  • France
  • Italy
  • Spain
  • Russia
  • Rest of Europe
• Asia Pacific
  • China
  • Japan
  • India
  • South Korea
  • Australia
  • Rest of Asia Pacific
• South America
  • Brazil
  • Argentina
  • Rest of South America
• Middle East & Africa
  • UAE
  • Saudi Arabia
  • Qatar
  • South Africa
  • Rest of the Middle East & Africa