The Global Sourdough Market size is expected to reach $4.2 billion by 2030, rising at a market growth of 8.6% CAGR during the forecast period. In the year 2022, the market attained a volume of 249.4 kilo tonnes, experiencing a growth of 6.5% (2019-2022).
Global demand for bread products is booming due to the rising popularity of traditional bakery goods. Therefore, the Pizza segment would register approximately 1/5th share of the market by 2030. Additionally, the growing middle class, the continued Westernization of lives and diets in Eastern nations, and the increased need for fast food options have all contributed to the bakery industry's rapid expansion in recent years. Many nations view baked goods as essential food. Numerous companies have introduced healthy bakery goods free of trans fats, packed with multigrain, whole grains, and flavors that are natural in response to consumer demand. These ingredients are frequently used to create a variety of baked items. The market is expanding quickly due to the expanding bakery industry. Some of the factors impacting the market are rising consumption of gluten-free sourdough products, growing popularity of artisanal bread culture, and variable prices of raw materials.
The number of individuals with celiac disorder or gluten sensitivity has considerably increased in recent years. Because more individuals are becoming aware of the physiological effects of a gluten-free diet, the diagnosis of celiac disease has increased. Additionally, as consumers' awareness of gluten sensitivity or wheat allergies grows, they limit their gluten consumption and favor gluten-free products. Since wheat bread is a common cuisine, demand for gluten-free bread is expected to increase. Hence, all of these factors significantly improve the growth of the market. Most artisan breads originate in Europe, where bakeries have developed a variety of distinctive types using only basic ingredients. Fresh, crusty, tasty, and rustic artisan bread is produced by a skilled employee by hand using more time-consuming and traditional procedures. Due to the prolonged fermentation period that allows enzymes in bread to break down gluten, a substance that is difficult for most people to digest, sourdough is a form of artisan bread that is healthier for gut health. Hence, market expansion is projected as a result of artisanal breads' growing demand.
However, whole wheat, oats, rye, barley, and other grains are some of the key ingredients of sourdough bread. However, the fluctuations in such raw material's prices caused by variances in agricultural output as well as shifting environmental conditions can negatively influence the demand for sourdough-based products. Due to rising pollution and population, climate circumstances like excessive or insufficient rainfall, extreme cold, or drought that harm agricultural products are becoming typical. Therefore, the numerous factors that induce volatility in the prices of necessary ingredients of sourdough may hamper the growth of the market in the coming years.
Type Outlook
On the basis of type, the market is segmented into type I, type II, and Type III. The type III segment acquired a substantial revenue share in the market in 2022. Type III is believed to be the most favorable material for adding authentic flavor to baked goods because of its consistent quality and property. There is an increasing demand for dehydrated sourdough since Type III dehydrated sourdough is the most popular starter in the bread sector. Dehydrated sourdough protects against microbes while preventing heat damage to the valuable culture. Dehydrated sourdough also offers an economical means of producing finished goods.
Application Outlook
Based on application, the market is fragmented into breads & buns, cookies, cakes & pastries, pizza, and others. In 2022, the bread and buns segment held the highest revenue share in the market. Due to the presence of lactic acid, sourdough bread and buns have better inherent qualities than conventional bread and buns baked with baker's yeast. Compared to conventional bread and buns, sourdough bread and buns have a higher moisture level, making the dough sticky.
Ingredients Outlook
By ingredients, the market is classified into wheat, barley, and oats. The oats segment recorded a remarkable revenue share in the market in 2022. The demand for products containing oats is driven by growing consumer knowledge of the health benefits of oats, including their high fiber content and gluten-free nature. The trend toward healthy eating habits, such as vegan and plant-based diets, is also boosting the appeal of oats. Producers are coming up with new ideas and releasing a range of oat-based products to satisfy changing consumer demands. These elements fuel the oats segment's growth and create a profitable market opportunity.
Regional Outlook
Region wise, the market is analyzed across North America, Europe, Asia Pacific, and LAMEA. In 2022, the Europe region witnessed the largest revenue share in the market. Bread is a staple in European diets due to its extensive past and cultural connections to it. Europeans place high importance on artisanal and traditional foods, which are similar to those of sourdough. As European consumers value authenticity, premium ingredients, and distinctive flavors, sourdough is in high demand. Sourdough goods are widely accessible and available due to Europe's advanced baking industry, which includes artisanal bakeries and industrial producers.
The market research report covers the analysis of key stakeholders 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)
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)
By Geography (Volume, Kilo Tonnes, USD Million, 2019-2030)
- North America
- US
- Canada
- Mexico
- Rest of North America
- Europe
- Germany
- UK
- France
- Russia
- Spain
- Italy
- Rest of Europe
- Asia Pacific
- China
- Japan
- India
- South Korea
- Singapore
- Malaysia
- Rest of Asia Pacific
- LAMEA
- Brazil
- Argentina
- UAE
- Saudi Arabia
- South Africa
- Nigeria
- Rest of LAMEA
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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Table of Contents
Chapter 1. Market Scope & Methodology
- 1.1 Market Definition
- 1.2 Objectives
- 1.3 Market Scope
- 1.4 Segmentation
- 1.4.1 Global Sourdough Market, by Type
- 1.4.2 Global Sourdough Market, by Application
- 1.4.3 Global Sourdough Market, by Ingredients
- 1.4.4 Global Sourdough Market, by Geography
- 1.5 Methodology for the research
Chapter 2. Market At a Glance
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. Global Sourdough Market by Type
- 4.1 Global Type I Market by Region
- 4.2 Global Type II Market by Region
- 4.3 Global Type III Market by Region
Chapter 5. Global Sourdough Market by Application
- 5.1 Global Breads & Buns Market by Region
- 5.2 Global Cakes & Pastries Market by Region
- 5.3 Global Cookies Market by Region
- 5.4 Global Pizza Market by Region
- 5.5 Global Others Market by Region
Chapter 6. Global Sourdough Market by Ingredients
- 6.1 Global Wheat Market by Region
- 6.2 Global Barley Market by Region
- 6.3 Global Oats Market by Region
Chapter 7. Global Sourdough Market by Region
- 7.1 North America Sourdough Market
- 7.1.1 North America Sourdough Market by Type
- 7.1.1.1 North America Type I Market by Country
- 7.1.1.2 North America Type II Market by Country
- 7.1.1.3 North America Type III Market by Country
- 7.1.2 North America Sourdough Market by Application
- 7.1.2.1 North America Breads & Buns Market by Country
- 7.1.2.2 North America Cakes & Pastries Market by Country
- 7.1.2.3 North America Cookies Market by Country
- 7.1.2.4 North America Pizza Market by Country
- 7.1.2.5 North America Others Market by Country
- 7.1.3 North America Sourdough Market by Ingredients
- 7.1.3.1 North America Wheat Market by Country
- 7.1.3.2 North America Barley Market by Country
- 7.1.3.3 North America Oats Market by Country
- 7.1.4 North America Sourdough Market by Country
- 7.1.4.1 US Sourdough Market
- 7.1.4.1.1 US Sourdough Market by Type
- 7.1.4.1.2 US Sourdough Market by Application
- 7.1.4.1.3 US Sourdough Market by Ingredients
- 7.1.4.2 Canada Sourdough Market
- 7.1.4.2.1 Canada Sourdough Market by Type
- 7.1.4.2.2 Canada Sourdough Market by Application
- 7.1.4.2.3 Canada Sourdough Market by Ingredients
- 7.1.4.3 Mexico Sourdough Market
- 7.1.4.3.1 Mexico Sourdough Market by Type
- 7.1.4.3.2 Mexico Sourdough Market by Application
- 7.1.4.3.3 Mexico Sourdough Market by Ingredients
- 7.1.4.4 Rest of North America Sourdough Market
- 7.1.4.4.1 Rest of North America Sourdough Market by Type
- 7.1.4.4.2 Rest of North America Sourdough Market by Application
- 7.1.4.4.3 Rest of North America Sourdough Market by Ingredients
- 7.2 Europe Sourdough Market
- 7.2.1 Europe Sourdough Market by Type
- 7.2.1.1 Europe Type I Market by Country
- 7.2.1.2 Europe Type II Market by Country
- 7.2.1.3 Europe Type III Market by Country
- 7.2.2 Europe Sourdough Market by Application
- 7.2.2.1 Europe Breads & Buns Market by Country
- 7.2.2.2 Europe Cakes & Pastries Market by Country
- 7.2.2.3 Europe Cookies Market by Country
- 7.2.2.4 Europe Pizza Market by Country
- 7.2.2.5 Europe Others Market by Country
- 7.2.3 Europe Sourdough Market by Ingredients
- 7.2.3.1 Europe Wheat Market by Country
- 7.2.3.2 Europe Barley Market by Country
- 7.2.3.3 Europe Oats Market by Country
- 7.2.4 Europe Sourdough Market by Country
- 7.2.4.1 Germany Sourdough Market
- 7.2.4.1.1 Germany Sourdough Market by Type
- 7.2.4.1.2 Germany Sourdough Market by Application
- 7.2.4.1.3 Germany Sourdough Market by Ingredients
- 7.2.4.2 UK Sourdough Market
- 7.2.4.2.1 UK Sourdough Market by Type
- 7.2.4.2.2 UK Sourdough Market by Application
- 7.2.4.2.3 UK Sourdough Market by Ingredients
- 7.2.4.3 France Sourdough Market
- 7.2.4.3.1 France Sourdough Market by Type
- 7.2.4.3.2 France Sourdough Market by Application
- 7.2.4.3.3 France Sourdough Market by Ingredients
- 7.2.4.4 Russia Sourdough Market
- 7.2.4.4.1 Russia Sourdough Market by Type
- 7.2.4.4.2 Russia Sourdough Market by Application
- 7.2.4.4.3 Russia Sourdough Market by Ingredients
- 7.2.4.5 Spain Sourdough Market
- 7.2.4.5.1 Spain Sourdough Market by Type
- 7.2.4.5.2 Spain Sourdough Market by Application
- 7.2.4.5.3 Spain Sourdough Market by Ingredients
- 7.2.4.6 Italy Sourdough Market
- 7.2.4.6.1 Italy Sourdough Market by Type
- 7.2.4.6.2 Italy Sourdough Market by Application
- 7.2.4.6.3 Italy Sourdough Market by Ingredients
- 7.2.4.7 Rest of Europe Sourdough Market
- 7.2.4.7.1 Rest of Europe Sourdough Market by Type
- 7.2.4.7.2 Rest of Europe Sourdough Market by Application
- 7.2.4.7.3 Rest of Europe Sourdough Market by Ingredients
- 7.3 Asia Pacific Sourdough Market
- 7.3.1 Asia Pacific Sourdough Market by Type
- 7.3.1.1 Asia Pacific Type I Market by Country
- 7.3.1.2 Asia Pacific Type II Market by Country
- 7.3.1.3 Asia Pacific Type III Market by Country
- 7.3.2 Asia Pacific Sourdough Market by Application
- 7.3.2.1 Asia Pacific Breads & Buns Market by Country
- 7.3.2.2 Asia Pacific Cakes & Pastries Market by Country
- 7.3.2.3 Asia Pacific Cookies Market by Country
- 7.3.2.4 Asia Pacific Pizza Market by Country
- 7.3.2.5 Asia Pacific Others Market by Country
- 7.3.3 Asia Pacific Sourdough Market by Ingredients
- 7.3.3.1 Asia Pacific Wheat Market by Country
- 7.3.3.2 Asia Pacific Barley Market by Country
- 7.3.3.3 Asia Pacific Oats Market by Country
- 7.3.4 Asia Pacific Sourdough Market by Country
- 7.3.4.1 China Sourdough Market
- 7.3.4.1.1 China Sourdough Market by Type
- 7.3.4.1.2 China Sourdough Market by Application
- 7.3.4.1.3 China Sourdough Market by Ingredients
- 7.3.4.2 Japan Sourdough Market
- 7.3.4.2.1 Japan Sourdough Market by Type
- 7.3.4.2.2 Japan Sourdough Market by Application
- 7.3.4.2.3 Japan Sourdough Market by Ingredients
- 7.3.4.3 India Sourdough Market
- 7.3.4.3.1 India Sourdough Market by Type
- 7.3.4.3.2 India Sourdough Market by Application
- 7.3.4.3.3 India Sourdough Market by Ingredients
- 7.3.4.4 South Korea Sourdough Market
- 7.3.4.4.1 South Korea Sourdough Market by Type
- 7.3.4.4.2 South Korea Sourdough Market by Application
- 7.3.4.4.3 South Korea Sourdough Market by Ingredients
- 7.3.4.5 Singapore Sourdough Market
- 7.3.4.5.1 Singapore Sourdough Market by Type
- 7.3.4.5.2 Singapore Sourdough Market by Application
- 7.3.4.5.3 Singapore Sourdough Market by Ingredients
- 7.3.4.6 Malaysia Sourdough Market
- 7.3.4.6.1 Malaysia Sourdough Market by Type
- 7.3.4.6.2 Malaysia Sourdough Market by Application
- 7.3.4.6.3 Malaysia Sourdough Market by Ingredients
- 7.3.4.7 Rest of Asia Pacific Sourdough Market
- 7.3.4.7.1 Rest of Asia Pacific Sourdough Market by Type
- 7.3.4.7.2 Rest of Asia Pacific Sourdough Market by Application
- 7.3.4.7.3 Rest of Asia Pacific Sourdough Market by Ingredients
- 7.4 LAMEA Sourdough Market
- 7.4.1 LAMEA Sourdough Market by Type
- 7.4.1.1 LAMEA Type I Market by Country
- 7.4.1.2 LAMEA Type II Market by Country
- 7.4.1.3 LAMEA Type III Market by Country
- 7.4.2 LAMEA Sourdough Market by Application
- 7.4.2.1 LAMEA Breads & Buns Market by Country
- 7.4.2.2 LAMEA Cakes & Pastries Market by Country
- 7.4.2.3 LAMEA Cookies Market by Country
- 7.4.2.4 LAMEA Pizza Market by Country
- 7.4.2.5 LAMEA Others Market by Country
- 7.4.3 LAMEA Sourdough Market by Ingredients
- 7.4.3.1 LAMEA Wheat Market by Country
- 7.4.3.2 LAMEA Barley Market by Country
- 7.4.3.3 LAMEA Oats Market by Country
- 7.4.4 LAMEA Sourdough Market by Country
- 7.4.4.1 Brazil Sourdough Market
- 7.4.4.1.1 Brazil Sourdough Market by Type
- 7.4.4.1.2 Brazil Sourdough Market by Application
- 7.4.4.1.3 Brazil Sourdough Market by Ingredients
- 7.4.4.2 Argentina Sourdough Market
- 7.4.4.2.1 Argentina Sourdough Market by Type
- 7.4.4.2.2 Argentina Sourdough Market by Application
- 7.4.4.2.3 Argentina Sourdough Market by Ingredients
- 7.4.4.3 UAE Sourdough Market
- 7.4.4.3.1 UAE Sourdough Market by Type
- 7.4.4.3.2 UAE Sourdough Market by Application
- 7.4.4.3.3 UAE Sourdough Market by Ingredients
- 7.4.4.4 Saudi Arabia Sourdough Market
- 7.4.4.4.1 Saudi Arabia Sourdough Market by Type
- 7.4.4.4.2 Saudi Arabia Sourdough Market by Application
- 7.4.4.4.3 Saudi Arabia Sourdough Market by Ingredients
- 7.4.4.5 South Africa Sourdough Market
- 7.4.4.5.1 South Africa Sourdough Market by Type
- 7.4.4.5.2 South Africa Sourdough Market by Application
- 7.4.4.5.3 South Africa Sourdough Market by Ingredients
- 7.4.4.6 Nigeria Sourdough Market
- 7.4.4.6.1 Nigeria Sourdough Market by Type
- 7.4.4.6.2 Nigeria Sourdough Market by Application
- 7.4.4.6.3 Nigeria Sourdough Market by Ingredients
- 7.4.4.7 Rest of LAMEA Sourdough Market
- 7.4.4.7.1 Rest of LAMEA Sourdough Market by Type
- 7.4.4.7.2 Rest of LAMEA Sourdough Market by Application
- 7.4.4.7.3 Rest of LAMEA 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
- 8.9 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
Chapter 9. Winning Analysis for Sourdough Market