Sourdough Market Overview:
Sourdough market size is anticipated to reach USD 5.36769761 billion by 2030, registering a CAGR of 8.00% during 2022-2030.
The production of sourdough includes naturally produced yeasts instead of commercially produced ones which give the end product better flavor. Due to its natural origin, it is more preferred by the health-conscious populace. The market is all set to gain from the increasing integration of the component in bakery & confectionery sector. It can have more traction owing to the growing demand for products which are gluten-free and contains low-fat. At the same time, these products have high shelf-life owing to which the waste amount is less and the market can benefit from that. Tangy flavor that sourdough adds to the bread helps in increasing its popularity.
Segmentation:
MRFR in their analysis of the Sourdough Market makes an impactful argument by segmenting the said market by starter culture, ingredients, and applications.
Based on the starter culture, the sourdough market can be segmented into Type I (Lactobacillus Sanfranciscensis and others.), Type II (Saccharomyces Cerevisiae and others.), and Type III (Lactobacillus Plantarum, Pediococcus Pentosaceus, and L. Brevis among others).
Based on the ingredients needed for the production of sourdough, the sourdough market can be segmented into wholegrain, whole wheat, oats, rye, barley and other. The wholegrain segment is gaining substantial traction owing to the growing consumer awareness regarding its benefits.
Based on the applications, the sourdough market can be segmented into baking bases (bread, pizza, cake, cookies, buns, waffles & pancakes, among others) and others. The baking bases segment is expecting substantial growth due to the huge traction it is getting from the bakery & confectionery industry. Demand for waffles & pancakes, cookies, cake, pizza , and other products are growing at a higher speed with each passing day owing to which the sourdough market can pervade the sector triumphantly.
Regional Analysis:
MRFR in their region-specific report of the sourdough market includes namely North America, Europe, Asia Pacific (APAC), and Rest-of-the-World (RoW). The report has its focus on both value-wise and volume-wise growth of these regions.
North America’s consumption of sourdough is quite high and the region is expected to dominate the market also during the forecast period. High per-capita income, significant presence of the food enthusiasts, high investment in research & development are some factors that could create a large revenue pocket in the region. The U.S. market can play a significant role in taking the regional market ahead as sourdough market’s proliferation in associated sector is considerably high.
Europe’s sourdough market ranks second at present. The market is prospering significantly owing to contributions made by France, Italy, Germany, and the U.K. The credit goes to a large population who are connoisseur of foods as their taste for better breads is providing the market with substantial traction. Product developments are also happening considerably owing to which the market can experience substantial growth during the forecast period.
The APAC market is quite lucrative as a huge population resides here. The improving economic conditions are changing the market scenario by creating enough scope for the market proliferation. Major countries such as India and China are triggering high growth. The much-needed variety of sourdough requires aid from temperature which the regional climate provides amply. This helps the local bakers in taking the entire market a notch up by producing unprecedented varieties.
Competitive Analysis:
Major profiled in the MRFR analysis of the Key Sourdough Market Players include Fisag Limited (New Zealand), Riverside Sourdough (UK), Beldem Enzymes Plant (Belgium), Puratos (Belgium), Bread SRSLY (USA), Trueloaf (USA), Madison Sourdough (USA), The Bread Factory (UK), German Bakehouse Naock (Germany), Boudin SF (U.S.), Sonoma (Australia), and Ameliasbread (USA).
Industry News:
In 2018, Hovis Ltd (UK) launched their new sourdough bloomer and seeded batch to meet the growing customer demand for premium quality bread. This could help the company in tapping in a huge market and increase its market revenue.
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