In 2023, the Sourdough Market size was estimated at USD 2.31 billion. The Sourdough Market size is expected to reach USD 2.45 billion in 2024 and grow at a CAGR of 6.13% to reach USD 3.30 billion by 2029. According to the latest report by market research company Mordor Intelligence, Europe will have the largest market share in the world sourdough market.
Sourdough is a natural leavening ingredient consisting of flour and water. Also known as a bread starter, sourdough gives baked products structure and taste. Microorganisms within the sourdough use the starch and minerals found in flour to ferment and increase the volume of bread, while organic molecules create the flavors. By application, the global sourdough market has been segmented into bread & buns, cakes & pastries, pizza base, and other applications.
The Sourdough Market size is estimated at USD 2.45 billion in 2024, and is expected to reach USD 3.30 billion by 2029, growing at a CAGR of 6.13% during the forecast period (2024-2029).
According to the latest report of Market Research Future, a market research company, Sourdough Market Size was evaluated as 2.833 million dollars in 2023. The sourdough industry is estimated to reach 3.156 million dollars in 2024 and 6.900 million dollars in 2032.
Sourdough bread has gained immense popularity in recent years due to its numerous health and nutrition benefits. The fermentation process involved in creating sourdough bread gives it a distinctive taste and texture and also provides several advantages over traditional bread. The low pH levels in the sourdough bread and the lengthier fermentation time are helping in better nutrient availability including carbohydrates and proteins. The lactic acid in sourdough plays a vital role in improving digestion. It helps break down the phytic acid in grains, which can interfere with nutrient absorption. This makes sourdough bread easier to digest and also improves gut health. Furthermore, scientific studies highlight that the acids released in the fermentation process help in slow digestion of starches thus preventing the blood glucose and insulin levels making it a suitable choice for diabetic individuals. Individuals who are engaged in weight loss are increasingly preferring sourdough bread to regular bread as they help in the production of short-chain fatty acids whose surge in levels results in a reduction of diet-induced obesity. However, sourdough bread inherently has higher levels of calories which might impact the overall calorie consumption.
The COVID-19 pandemic pressed several countries worldwide to impose severe restrictions on the movement of goods to mitigate the spread of the virus. The pandemic risked increasing deflationary pressure due to nationwide curfews as people stay-at-home more and spend less on-out of home consumption, which affected sales of artisanal products, including cakes, pastries, and others but not to a more significant extent as consumers depended on online delivery of food and beverage products, including bakery products. On the other hand, packaged bakery products with higher shelf-life witnessed growth in demand. Consumers turning to on-the-go snacking products and reduced consumption of bakery products also returned to bakery products intending to have a balanced diet. Above all, the demand for fortified bread increased, for consumers sought to maintain their immunity by consuming nutritious food.
Sourdough bread contains lower amounts of gluten, lower levels of antinutrients, and more prebiotics, all of which help improve digestion. The application of sourdough products is a healthier alternative to those made using regular dough, thus driving the market demand for sourdough. The presence of lactobacillus and wild yeast helps neutralize the acid in the leaven (phytic acid), thus making sourdough products such as bread and buns, cakes and pastries, waffles and cookies, easily digestible, unlike those made from regular dough. Moreover, the presence of other essential nutrients in sourdoughs, such as folic acid, magnesium, iron, B vitamins, and zinc, make these products a preferred choice among consumers worldwide, owing to their increased health benefits driving the growth of the sourdough market.
The rise in development in application industries like pizza, bread, and buns and the growing popularity because of its flavor, keeps well, and healthier than regular bread are further factors that are estimated to cushion the growth of the sourdough market. Some key players are focusing on expanding their product portfolio to satisfy demands. For instance, in 2021, Puratos USA launched Sapore Leo Organic in its sourdough product range, which was made with 100% organic whole wheat and naturally fermented to achieve a mild acid flavor. This sourdough can be used in various applications, including pan bread.
Surging Demand for Functional Baked Goods
Over the review period, the global marketplace witnessed a consistent rise in the demand for bread, buns, cakes, pastries, and other baked goods. Furthermore, consumers worldwide sought bakery products that offer functional benefits and suit their specific dietary needs and preferences. Hence, many manufacturers have offered baked products made from sourdough to cater to consumers’ shifting priorities. These products are considered healthier alternatives to those made using regular dough, owing to the presence of lactobacillus and yeast, which neutralize acids in the dough, thus making these products easily digestible, unlike those made from regular dough. Reported that sourdough fermentation could lower the glycemic index, increase mineral bioavailability, reduce gluten content, and reduce starch digestibility, mainly through the production of organic acids and other complementary mechanisms.
Growing awareness regarding the benefits of sourdough among consumers belonging to developed economies, such as the United States, Canada, the United Kingdom, and France, increased the demand for sourdough products, thus, propelling its demand in these regions. Furthermore, the sourdough market in the Asia-Pacific region has been growing owing to consumers’ changing lifestyles and dietary habits and economic development in countries such as India, Singapore, Australia, China, and South Korea. Over the past few years, these countries have been importing many bakery ingredients, including sourdough, from the developed countries of Europe and North America. This factor helped propel the growth of the market in the region. Thus, the growing demand for fresh and functional bakery and patisserie products helped augment the demand for sourdough around the globe over the review period, propelling the market’s growth.
The Sourdough Market segmentation, based on form, includes dry and liquid. The dry segment accounted for the largest market share of 60.24% in 2022. The dry sourdough comes in a dehydrated or powdered state, encapsulating the magic of wild yeast and lactic acid bacteria in a stable form. This innovation offers a practical solution for home bakers and professionals alike, eliminating the need for the continual maintenance of a sourdough starter. The dry form simplifies the sourdough-making process, providing a shelf-stable and user-friendly alternative while still preserving the characteristic tangy flavor and complex aroma associated with traditional sourdough. The versatility and ease of use make dry sourdough appealing. By removing the need for a living starter, bakers can bypass the time-consuming and sometimes finicky task of daily feedings and maintenance. This convenience opens the door to a wider audience, allowing even novice bakers to embark on the rewarding journey of sourdough baking without the initial hurdle of cultivating and sustaining a sourdough starter. The powdered form, typically made by dehydrating a mature sourdough starter, offers a reliable and consistent source of microbial cultures, ensuring a successful fermentation process with each use.
To activate dry sourdough bakers simply rehydrate the powder with water and mix it with flour to create a dough. This streamlined process saves time and effort while maintaining the integrity of the sourdough tradition. The resulting bread retains the characteristic tanginess, chewy texture, and open crumb structure associated with sourdough, providing a satisfying and authentic baking experience. The dry form also facilitates experimentation with various flours and hydration levels, giving bakers the flexibility to tailor their recipes to personal preferences.
Europe is Dominating the Market
Traditional sourdough cultures are rising across Europe, with ingredient companies investing in them for commercial use and fast-track solutions. Sourdough is embedded in the European bread culture owing to a large consumer base. Manufacturers offer specialty bread and bakery products from sourdough to cater to consumer demand. The United Kingdom is a remarkable producer of baked food products and one of the leading countries in bakery products across Europe. The bakery industry is rapidly growing in the country, owing to the fast-moving lifestyle and increasing population in the working community. The European bakery industry is innovating rapidly, with 37% of professionals saying they are looking to new product development to help counter the impact of the COVID-19 pandemic, while 36% are focusing on product reformulations, according to a recent Tate & Lyle PLC survey conducted in December 2020. The survey stated that reduced sugar and calorie products are the biggest drivers of business growth as consumers seek healthier options. Thus, manufacturers focus on offering such products, driving the demand for low-calorie bakery raw materials. Pizza is a food of great cultural significance in Italy, with a long history associated with the local cuisine. Sighting the growing demand among consumers for sourdough pizza bases owing to their related benefits, the retail manufacturers and the foodservice sectors started introducing sourdough bases to cater to consumers, which, in turn, created a vast opportunity for ingredient manufacturers to boost their growth in the market. There is a significant emphasis on local-origin products, which can help to increase profitability.
The increasing popularity of sourdough is further demonstrated by the Craft Bakers Association’s data indicating that around 57% of the association members sold three sourdough products in April 2022 which further increased to 64% by December 2022. Further, around 10% of the members are planning to expand their sourdough products offering in the upcoming years. Similar is the trend among various countries across the world. Thus, the increasing number of health-conscious customers and the rising popularity of sourdough is expected to drive the growth of the Sourdough Market.