Sourdough Market Share, Size, Trends, Industry Analysis Report, By Type (Type I, Type II, Type III); By Application (Breads, Cookies, Cakes, Waffles, Pizza and Others); By Region; Segment Forecast, 2021 - 2028
- Published Date:Oct-2021
- Pages: 101
- Format: PDF
- Report ID: PM2023
- Base Year: 2020
- Historical Data: 2016 - 2019
Report Summary
The global sourdough market was valued at USD 2.19 billion in 2020 and is expected to grow at a CAGR of 4.1% during forecast period. The rising demand from the baking industry and the increasing market for bakery items like pizza bases, cakes and pastries, bread and buns, and waffles in both developed and emerging economies is expected to drive the market growth. Furthermore, the speedy expansion of the food and beverage industry in developing economies like India is expected to boost the market demand and provide business growth opportunities for key players in the market.
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The increasing number of people with gluten intolerance has led to the rapid rise in the demand for gluten-free food products such as sourdough. Gluten intolerance is seen in people with genetic disorders such as celiac disorder. This disorder affects nearly 1% of the global population, and in US alone, more than 3 million people suffer from celiac disease. Intake of gluten will lead to gastrointestinal allergies in these people, and hence there is increased adoption of gluten-free diet, which will aid the market to grow in the coming years.
People are becoming health conscious and are looking for natural and healthy food products. In recent years the demand for fermented food has also increased worldwide. Fermented foods are helpful in increased immunity, better digestive health, and also provide various important nutrients. Sourdough is prepared by the fermentation of dough with the help of lactobacilli and yeast. It also contains important nutrients such as zinc, iron, vitamin B, folic acid, and magnesium. These health beneficiary properties will help in the upward growth of this market during the forecast period.
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Industry Dynamics
Growth Drivers
The global market growth is mainly propelled by factors such as increasing the number of people adopting gluten-free diets due to gluten intolerance and increasing awareness among people for natural and healthy baked foods. In addition, the availability of various essential nutrients, including magnesium, folic acid, iron, zinc, and B vitamins, makes these products a popular option among consumers due to their health benefits.
The increasing demand for baked foods and food products such as pizza in both developed and emerging countries due to speedy urbanization has fueled the growth of the global market. Pizzas that use sourdough have a base that freezes better when compared to standard pizzas, and hence frozen pizza manufacturers prefer sourdough globally. In developed regions of the globe such as Europe, there is an increased consumption of low GI food products, as high GI is associated with the risk of developing diabetes, and hence, the use of low GI food products such as sourdough is on the rise, worldwide.
New types of sourdough products are entering the market due to their increased consumption. For instance, Bertinet Bakery introduced ‘category first artisan sliced sourdough in 2021. This new product stays fresh for longer duration of time without any need for preservatives. In 2020, to promote sourdough Fedima, European Trade Association introduced a campaign to raise awareness about the associated health benefits among general population.
Report Segmentation
The market is primarily segmented on the basis of type, application and region.
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By Type |
By Application |
By Region |
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Insight by Type
The type III segment dominated the market and generated highest revenue in the estimated year. Type III is the most widely used for commercial purposes across the globe. Type III products are preferred by industrial bakers as it increases the shelf life of the products while maintaining their consistency. These are frequently thought to be the best ingredients for giving baked goods an authentic flavor.
Type II is expected to have a largest share in the market during the projected period. Type II is an industrial sourdough that requires strain adaptation during the fermentation process. This particular product is easily pumpable (industrial bakery) since it can also be available in liquid form.
The product has a low pH value of 3.5 or less, which enables chilling and storage for a week. Type I dough is usually solid, with a pH range between 3.8 and 4.5. Unlike type II and type III dough, type I prevents the incorporation of baker's yeast (S. cerevisiae) as a leaving component.
Insight by Application
Bread application segment dominated the market and generated the highest revenue in 2020. The segment is anticipated to have a steady growth rate during the projected timeframe to maintain its dominant position. The sourdough bread has stronger intrinsic properties than normal bread made with baker's yeast due to the presence of lactic acid in the former.
Pizza is estimated to be the second-highest segment in the estimated year. Increased market receptivity to different flavors is driving demand for sourdough pizza. Moreover, increasing research and development investments by major pizza restaurant chains, such as Pizza Hut, have aided the segment's growth. This segment is expected to rise at the fastest pace over the forecast timeframe due to growing consumption in Europe.
Geographic Overview
Europe will be the biggest region for the global sourdough market in terms of revenue share during the forecast period owing to increased preference for gluten-free and healthy diets among people in developed regions. Traditionally, European people consume more baked food products such as bread which is expected to drive the growth of the market in this region. Germany is anticipated to stay the product's largest market in the European region over the projected era. Germans have long been known to eat sourdough bread made with wheat and rye flours.
Asia Pacific is expected to be the fastest-growing region for the global sourdough market during the forecast time due to the increased consumption of baked foods and fast foods such as pizza owing to rapid urbanization in countries like India, Japan, and China. There is a huge market in these countries for baked products free from harmful chemicals and preservatives, putting products based on sourdough at the forefront. There is abundance of raw materials available for the production of this product in the region. For instance, India grows various varieties of wheat that are distinct in flavor and high in nutritional value.
Competitive Insight
Major players in the sourdough market are launching new sourdough products to cater to the needs of baking and food industry. There are increased acquisitions and partnerships between companies to increase their foothold in the market. Some of the major players operating in the market include Alpha Baking Co. Inc., Boudin SF, Bread SRSLY., Gold Coast Bakeries, Josey Baker Bread, Lallemand, Lesaffre Group, Morabito Baking, Mount Sourdough Co., Pan’Artisan, Philibert Puratos, Riverside Sourdough, Speciality Breads Ltd, Truckee Sourdough.
Sourdough Market Share Report Scope
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Report Attributes |
Details |
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Market size value in 2020 |
USD 2.19 billion |
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Revenue forecast in 2028 |
USD 2.74 billion |
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CAGR |
4.1 % from 2021 - 2028 |
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Base year |
2020 |
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Historical data |
2016 - 2019 |
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Forecast period |
2021 - 2028 |
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Quantitative units |
Revenue in USD million and CAGR from 2021 to 2028 |
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Segments covered |
By Type, By Application, By region |
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Regional scope |
North America, Europe, Asia Pacific, Latin America, Middle East & Africa |
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Key Companies |
Alpha Baking Co., Inc., Boudin SF, Bread SRSLY., Gold Coast Bakeries, Josey Baker Bread, Lallemand, Lesaffre Group, Morabito Baking, Mount Sourdough Co., Pan’Artisan Philibert Puratos, Riverside Sourdough, Speciality Breads Ltd, Truckee Sourdough |
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- Segmentation analysis
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