The Sourdough Market is estimated to be valued at US$ 3.5 Bn or Billion in 2023 and is expected to exhibit a CAGR of 9.0% over the forecast period 2023 to 2030, as highlighted in a new report published by Coherent Market Insights.
Sourdough is a type of yeast-leavened bread where natural yeast and bacteria is used instead of commercial yeast. It is known for its distinct sour taste and dense texture. Sourdough bread is popular among health conscious consumers as it is easy to digest and contains higher nutritional value compared to breads made with commercial yeast. It is used to produce a variety of baked products such as bread, pizza, pancakes and waffles.
Increasing health consciousness among consumers is a major driver for the sourdough market. Sourdough is rich in protein, fiber, vitamins and minerals. It has a low glycemic index which releases energy slowly and helps control blood sugar levels. This makes it suitable for diabetics. Moreover, the fermentation process in sourdough production enhances the bioavailability of nutrients and breaks down phytates that inhibit mineral absorption. The rising demand for artisanal and preservative-free bakery products is another key factor augmenting market growth. Sourdough is an ancient baking method that does not use any modern additives or preservatives, thus appealing to health-focused consumers.
The sourdough market is segmented into bakers, industrial producers, and retailers. The baking segment dominates the market and accounts for nearly 60% share owing to the rising utilization and popularity of sourdough bread by households. With increasing health consciousness among individuals regarding GMO-free and additive-free breads, the demand for sourdough bread from bakers has significantly increased over the years.
Political: Governments in various countries are supporting local bread producers, which is fueling the adoption of artisanal sourdough breads. Economic: The rising disposable incomes coupled with growing health awareness is driving the demand for premium sourdough breads. Social: Young adults and households prefer sourdough bread over regular white bread due to the perceived health benefits which is supporting market growth. Technological: Advancements in sourdough starter culture development have made the sourdough production process faster and effective.
The global Sourdough Market Share is expected to witness high growth, exhibiting CAGR of 9.0% over the forecast period, due to increasing health consciousness among individuals. The market size for sourdough in 2023 is US$ 3.5 Bn. Europe dominates the sourdough market and accounts for over 40% share owing to widespread consumption of artisanal breads in countries like France and Italy. North America is expected to be the fastest growing market between 2023-2030 with a CAGR of around 11% due to rising demand for gluten-free and additive-free products.
Key players operating in the sourdough market are Puratos Group, IREKS Group, Lallemand Inc., Lesaffre International Corporation, and Philibert Savours SAS. Puratos provides organic and non-GMO sourdough starters, cultures, and related services globally. IREKS manufactures a variety of sourdough breads using natural fermentation. Lallemand offers a range of bakery ingredients including active sourdough cultures.
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it