Sourdough Market by Type, Ingredient, Application

List of Tables

[185 Pages Report] The Sourdough Market size was estimated at USD 2.40 billion in 2023 and expected to reach USD 2.61 billion in 2024, at a CAGR 8.92% to reach USD 4.37 billion by 2030.

Global Sourdough Market

KEY MARKET STATISTICS
Base Year [2023]	USD 2.40 billion
Estimated Year [2024]	USD 2.61 billion
Forecast Year [2030]	USD 4.37 billion
CAGR (%)	8.92%

The global sourdough market encompasses the entire value chain of sourdough-based products, including production, distribution, and consumption. Sourdough is primarily used in the bakery industry as a leavening agent for baked goods such as breads, pastries, cakes, biscuits, and pizza crusts. Increasing consumer preferences for healthier food options, owing to emerging health & wellness trends and growing demand for clean-label food products, are driving growth in this market. Price sensitivity among consumers and the need for awareness of the benefits of sourdough in certain regions could also impact market growth. However, the market faces several challenges, such as shelf life and freshness issues with sourdough, which hinder mass-production efforts in commercial bakeries. Research suggests that individuals with gluten-related disorders may better tolerate sourdough products, creating growth opportunities for the market. Collaboration with nutritionists and food scientists leads to sourdough-based products catering to specific dietary needs or featuring functional ingredients with added health benefits. Exploring novel packaging solutions that enhance product freshness without compromising quality or taste would address distribution-related challenges within this market segment.

Regional Insights

In the Americas, especially North America, the demand for sourdough bread is rising significantly due to changing consumer preferences toward healthier and artisanal food options. The growing awareness about the benefits of fermented foods has contributed to this trend. The United States is currently dominating the market share in this region, with many artisan bakeries producing sourdough bread. The EMEA region features a mature sourdough market with strong historical ties to traditional bread-making practices. European countries such as France, Italy, and Germany have long-standing associations with artisanal baking techniques, including sourdough starters. These nations continue to dominate the European market due to well-established bakery production and distribution infrastructure. Furthermore, there is an emerging demand for specialized gluten-free products within this region, which can be met by incorporating gluten-free grains into sourdough recipes. The Middle East and African markets show assurance for growth based on rising consumer awareness about the health benefits of sourdough products.The Asia Pacific region has a burgeoning interest in sourdough as consumers become more experimental with their food choices. Although traditional bread consumption remains low compared to Western countries, an expanding middle class and increasing exposure to global food trends have opened up new opportunities for artisanal bread options such as sourdough. The adoption of Western-style diets among young professional populations demonstrates the potential for further market expansion, particularly in affluent urban centers across China, India, Japan, South Korea, and Australia, where demand for premium bakery products is growing rapidly.

FPNV Positioning Matrix

The FPNV Positioning Matrix is pivotal in evaluating the Sourdough Market. It offers a comprehensive assessment of vendors, examining key metrics related to Business Strategy and Product Satisfaction. This in-depth analysis empowers users to make well-informed decisions aligned with their requirements. Based on the evaluation, the vendors are then categorized into four distinct quadrants representing varying levels of success: Forefront (F), Pathfinder (P), Niche (N), or Vital (V).

Market Share Analysis

The Market Share Analysis is a comprehensive tool that provides an insightful and in-depth examination of the current state of vendors in the Sourdough Market. By meticulously comparing and analyzing vendor contributions in terms of overall revenue, customer base, and other key metrics, we can offer companies a greater understanding of their performance and the challenges they face when competing for market share. Additionally, this analysis provides valuable insights into the competitive nature of the sector, including factors such as accumulation, fragmentation dominance, and amalgamation traits observed over the base year period studied. With this expanded level of detail, vendors can make more informed decisions and devise effective strategies to gain a competitive edge in the market.

Key Company Profiles

The report delves into recent significant developments in the Sourdough Market, highlighting leading vendors and their innovative profiles. These include Alpha Baking Co., Inc., Bageriet Brod, Bakels Group, Baking Lab, Boudin Bakery, EMU AG, Ernst Bocker GmbH & Co. KG, Impossible Foods LLP, IREKS Group, Lallemand Inc., Lesaffre & CIE, Pandriks Bake Off B.V., Pasta Fermentata, Philibert Savours SAS, POILANE, Portland French Bakery, Puratos Group, Real Bread and Food Company, Sour House, Sourdoughs International LLC, Sun Realty & Insurance Corporation, Swiss Bake Ingredients Pvt. Ltd., The Bread Factory Limited, Truckee Sourdough Company, and United States Bakery.

Market Segmentation & Coverage

This research report categorizes the Sourdough Market to forecast the revenues and analyze trends in each of the following sub-markets:

Type
- Type I
- Type II
- Type III
Ingredient
- Barley
- Oats
- Wheat
Application
- Breads & Buns
- Cakes
- Cookies
- Pizza
Region
- Americas
  - Argentina
  - Brazil
  - Canada
  - Mexico
  - United States
    - California
    - Florida
    - Illinois
    - New York
    - Ohio
    - Pennsylvania
    - Texas
- Asia-Pacific
  - Australia
  - China
  - India
  - Indonesia
  - Japan
  - Malaysia
  - Philippines
  - Singapore
  - South Korea
  - Taiwan
  - Thailand
  - Vietnam
- Europe, Middle East & Africa
  - Denmark
  - Egypt
  - Finland
  - France
  - Germany
  - Israel
  - Italy
  - Netherlands
  - Nigeria
  - Norway
  - Poland
  - Qatar
  - Russia
  - Saudi Arabia
  - South Africa
  - Spain
  - Sweden
  - Switzerland
  - Turkey
  - United Arab Emirates
  - United Kingdom

The report offers valuable insights on the following aspects:

1. Market Penetration: It presents comprehensive information on the market provided by key players.

2. Market Development: It delves deep into lucrative emerging markets and analyzes the penetration across mature market segments.

3. Market Diversification: It provides detailed information on new product launches, untapped geographic regions, recent developments, and investments.

4. Competitive Assessment & Intelligence: It conducts an exhaustive assessment of market shares, strategies, products, certifications, regulatory approvals, patent landscape, and manufacturing capabilities of the leading players.

5. Product Development & Innovation: It offers intelligent insights on future technologies, R&D activities, and breakthrough product developments.

The report addresses key questions such as:

1. What is the market size and forecast of the Sourdough Market?

2. Which products, segments, applications, and areas should one consider investing in over the forecast period in the Sourdough Market?

3. What are the technology trends and regulatory frameworks in the Sourdough Market?

4. What is the market share of the leading vendors in the Sourdough Market?

5. Which modes and strategic moves are suitable for entering the Sourdough Market?

Product Code: MRR-A579C431593E

1. Preface

1.1. Objectives of the Study
1.2. Market Segmentation & Coverage
1.3. Years Considered for the Study
1.4. Currency & Pricing
1.5. Language
1.6. Limitations
1.7. Assumptions
1.8. Stakeholders

2. Research Methodology

2.1. Define: Research Objective
2.2. Determine: Research Design
2.3. Prepare: Research Instrument
2.4. Collect: Data Source
2.5. Analyze: Data Interpretation
2.6. Formulate: Data Verification
2.7. Publish: Research Report
2.8. Repeat: Report Update

3. Executive Summary

4. Market Overview

4.1. Introduction
4.2. Sourdough Market, by Region

5. Market Insights

5.1. Market Dynamics
- 5.1.1. Drivers
  - 5.1.1.1. Increasing demand owing to emerging health & wellness trends
  - 5.1.1.2. Growing demand for clean-label food products
- 5.1.2. Restraints
  - 5.1.2.1. High production costs associated with sourdough
- 5.1.3. Opportunities
  - 5.1.3.1. Growing introduction of gluten-free sourdough
  - 5.1.3.2. Emerging trend of sourdough starter cultures & DIY kits to home bakers
- 5.1.4. Challenges
  - 5.1.4.1. Shelf life and freshness issues with sourdough
5.2. Market Segmentation Analysis
- 5.2.1. Type: Increased adoption of type III sourdough for ease of use in industrial manufacturing and home baking applications
- 5.2.2. Ingredient: Increasing demand for oat-based sourdough products due to increasing awareness about the health benefits of oats
- 5.2.3. Application: Growing popularity of sourdough breads & buns due to their strong association with artisanal baking and traditional fermentation techniques
5.3. Market Trend Analysis
5.4. Cumulative Impact of High Inflation
5.5. Porter's Five Forces Analysis
- 5.5.1. Threat of New Entrants
- 5.5.2. Threat of Substitutes
- 5.5.3. Bargaining Power of Customers
- 5.5.4. Bargaining Power of Suppliers
- 5.5.5. Industry Rivalry
5.6. Value Chain & Critical Path Analysis
5.7. Regulatory Framework

6. Sourdough Market, by Type

6.1. Introduction
6.2. Type I
6.3. Type II
6.4. Type III

7. Sourdough Market, by Ingredient

7.1. Introduction
7.2. Barley
7.3. Oats
7.4. Wheat

8. Sourdough Market, by Application

8.1. Introduction
8.2. Breads & Buns
8.3. Cakes
8.4. Cookies
8.5. Pizza

9. Americas Sourdough Market

9.1. Introduction
9.2. Argentina
9.3. Brazil
9.4. Canada
9.5. Mexico
9.6. United States

10. Asia-Pacific Sourdough Market

10.1. Introduction
10.2. Australia
10.3. China
10.4. India
10.5. Indonesia
10.6. Japan
10.7. Malaysia
10.8. Philippines
10.9. Singapore
10.10. South Korea
10.11. Taiwan
10.12. Thailand
10.13. Vietnam

11. Europe, Middle East & Africa Sourdough Market

11.1. Introduction
11.2. Denmark
11.3. Egypt
11.4. Finland
11.5. France
11.6. Germany
11.7. Israel
11.8. Italy
11.9. Netherlands
11.10. Nigeria
11.11. Norway
11.12. Poland
11.13. Qatar
11.14. Russia
11.15. Saudi Arabia
11.16. South Africa
11.17. Spain
11.18. Sweden
11.19. Switzerland
11.20. Turkey
11.21. United Arab Emirates
11.22. United Kingdom

12. Competitive Landscape

12.1. FPNV Positioning Matrix
12.2. Market Share Analysis, By Key Player
12.3. Competitive Scenario Analysis, By Key Player
- 12.3.1. New Product Launch & Enhancement
  - 12.3.1.1. Tangy secret: Scientists find 21 key flavor compounds behind sourdough bread's unique smell and taste
  - 12.3.1.2. Brakes Launches New Artisan Sourdough Bread Range
  - 12.3.1.3. KETTLE launches non-HFSS Bread Bites range

13. Competitive Portfolio

13.1. Key Company Profiles
- 13.1.1. Alpha Baking Co., Inc.
- 13.1.2. Bageriet Brod
- 13.1.3. Bakels Group
- 13.1.4. Baking Lab
- 13.1.5. Boudin Bakery
- 13.1.6. EMU AG
- 13.1.7. Ernst Bocker GmbH & Co. KG
- 13.1.8. Impossible Foods LLP
- 13.1.9. IREKS Group
- 13.1.10. Lallemand Inc.
- 13.1.11. Lesaffre & CIE
- 13.1.12. Pandriks Bake Off B.V.
- 13.1.13. Pasta Fermentata
- 13.1.14. Philibert Savours SAS
- 13.1.15. POILANE
- 13.1.16. Portland French Bakery
- 13.1.17. Puratos Group
- 13.1.18. Real Bread and Food Company
- 13.1.19. Sour House
- 13.1.20. Sourdoughs International LLC
- 13.1.21. Sun Realty & Insurance Corporation
- 13.1.22. Swiss Bake Ingredients Pvt. Ltd.
- 13.1.23. The Bread Factory Limited
- 13.1.24. Truckee Sourdough Company
- 13.1.25. United States Bakery
13.2. Key Product Portfolio

14. Appendix

14.1. Discussion Guide
14.2. License & Pricing