Sourdough market size, share & industry analysis, By Type (Type I, Type II, Type III), By Application (Bread & Buns, Cakes, Pizza, Others) and regional Forecast, 2024-2032

Sourdough is one of the oldest forms of bread leavening. The process depends on a mix of lactic acid bacteria and wild yeast that are originally present in flour, to leaven the dough. Although the basic nutrient profile of sourdough and other conventional breads closely resemble each other, but sourdough has a few special properties that makes it more nutritive. For instance, sourdough bread contains higher levels of folate and antioxidants than other breads and it contains lower amounts of gluten and its probiotic and prebiotic-like properties can help to improve digestion.

Sourdough is becoming more popular as buyers shift their preference from pan breads towards specialty products. Moreover, with effective new product development and adoption of innovative production techniques sourdough characteristics could be matched with buyer’s taste, which is predicted to boost the demand for sourdough products.

Bread has been one of the widely-consumed staple foods among several developed as well as developing economies and hence the sale of sourdough-based bread is expected to increase in upcoming years due to rising demand for healthy bread alternatives. Increasing preference towards healthy living and organic produce is predicted to boost the sale of sourdough products as it is considered as a healthy alternative to conventional bakery products. Sourdough’s products are usually prepared with 100% natural ingredients and free from commercial yeast, preservatives, and additives, which is expected to positively impact the product growth. The increasing number of artisanal bakeries due to rising consumer’s preference towards authentic and ethnic baked goods and increasing demand for healthy alternative to standards products is expected to boost the market share of the product. Moreover, baked good prepared with sourdough can possess better flavor, taste, texture, and shelf-life, which are expected to positively leverage the product growth.

The high price of the baked goods prepared with sourdough and lack of awareness regarding the benefits of sourdough are expected to hamper the growth of the market.

Key Players Covered:

The prominent players operating in the global sourdough market are Puratos Group, Alpha Baking Co., Inc., Truckee Sourdough Company, Josey Baker Bread, Sourdough & Co., Philibert, Boudin Bakery, Mount Sourdough Co., Gold Coast Bakeries, GoodMills Group GmbH, and Others.

Sourdoughs have been categorized into three types, based on the kind of technology applied for their production. Type I sourdoughs are prepared with traditional methods and are described by continuous, daily refreshments to keep the microbes in an active state. The industrialization of the baking process and the rising industrial demand for more effective, controllable, faster, and large-scale sourdough fermentation procedures resulted in the production of type II sourdoughs. Furthermore, type III sourdoughs are produce by sourdough fermentation with subsequent water evaporation leading to powder form of the sourdough, which increases the shelf life of the sourdough and turns it into a stock product till further usage.

The utilization of sourdough in bread and buns production is expected to remain high throughout the forecast period. The increasing demand for  bread, rising consumers inclination towards healthy products, growing household income are expected to boost the usage of sourdough for bread production. Moreover, bread loaf prepared with sourdough offers better texture, aroma, flavor, digestibility and increase in loaf volume, which are expected to positively impact the product growth.

Regional Analysis:

North America and Europe are expected to hold prominent share in the global market. Sourdough baking and artisan throughout Europe and North America have developed into a large and expanding market. Each country within these regions has a very diverse baking tradition which is predicted to positively impact the product growth. Furthermore, the number of individuals with celiac disease has increasingly more dominantly, which is expected to boost the demand for gluten-free products including baked good prepared with sourdough.

Asia Pacific is expected to grow at significant pace in upcoming years. The growing demand for baked goods free from any additives and chemical residue in countries such as Japan and Australia is expected to positively impact the market growth. The prominent players operating in the global market are expanding their distribution channel within this region which is further predicted to contribute in amplifying the market demand for the product.

Segmentation

Key Industry Developments:

• In January 2020, Dawn Foods announced the launch of its new sourdough donut mix. The donut is a mixture of sourdough bread and a yeast-raised donut that produces a buttery sourdough flavor.


• In September 2018, Warbutons introduced new Tostie prepared with sourdough in the UK market. The product is available at $2.28