The global sourdough market is expected to grow from USD 2.5 billion in 2024 to USD 3.8 billion by 2029, with a CAGR of 9.2%. This growth is driven by increasing consumer demand for healthier, more natural food options. Sourdough’s traditional fermentation process appeals to consumers seeking artisanal, authentic, and clean-label bakery products. The growing trend of exploring unique flavors has also boosted the popularity of sourdough bread, known for its tangy taste and distinct aroma. Furthermore, the rising demand for sustainable and locally sourced ingredients has contributed to sourdough’s growth, as it can be made with locally grown grains. Social media and food blogs have also played a role in raising awareness and driving curiosity, expanding the consumer base and market potential.
Sourdough Market Drivers: Health Awareness and Wellness Trends
A 2022 SPINS report highlights a shift in consumer preferences toward “better-for-you” products, with 77% of shoppers now prioritizing sustainability, marking an 8% increase from the previous year. Consumers are becoming more eco-conscious, adopting sustainable practices in shopping, consumption, and disposal. These trends directly impact the sourdough market, as health-conscious consumers increasingly seek alternatives like sourdough, known for its health benefits such as improved gut health, blood sugar management, reduced heart disease risks, and lower gluten content due to fermentation. Additionally, the growing preference for environmentally friendly and locally sourced foods further strengthens sourdough’s appeal. As the new generation of consumers becomes more knowledgeable and open to exploring different food options, sourdough’s unique taste and artisanal qualities are likely to continue driving market growth.
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Bread and Buns Lead the Sourdough Market Applications
Sourdough’s incorporation into bread and buns has revolutionized the bakery industry, presenting significant growth opportunities. As demand for healthier, more natural foods rises globally, sourdough has gained popularity, attracting both established bakeries and new startups. Bread remains a staple in many developed nations, and as health awareness increases, sourdough’s adoption in bread and bun production is also growing. This shift is driven by a desire for healthier bread options, and as consumers become more health-conscious, the sourdough market benefits from this trend.
Europe Leads the Sourdough Market
Europe, with its high per capita consumption of bread and bakery products (averaging 57 kg), is the dominant region for sourdough. The bakery market in Europe has rebounded from years of stagnation, showing growth in both sales and product launches. As demand for healthier, authentic alternatives like sourdough rises, the market’s expansion continues. Furthermore, the increasing popularity of cakes, pastries, and sweet goods — aligned with sourdough’s artisanal appeal — supports further growth. Europe’s status as a major exporter and importer of bakery products presents significant opportunities for the expansion of sourdough offerings, further driving the market’s growth.
Leading Sourdough Companies
Key players in the sourdough market include Puratos (Belgium), AB Mauri (UK), IREKS GmbH (Germany), Lallemand (Canada), Lesaffre (France), Boudin Bakery (US), Goodmills (Australia), and Bake With Brolite (US). These companies are enhancing their market presence through product launches and have a strong foothold in North America, Europe, Asia Pacific, and South America, supported by extensive manufacturing facilities and distribution networks.
Puratos, a global leader in bakery, patisserie, chocolate, and health & well-being, operates in over 100 countries and offers a wide range of products and services. The company focuses on innovation in sourdough production, using global expertise to develop new solutions for its customers.
Lallemand, a Canadian company specializing in yeasts and bacteria, supports sourdough production by providing customized yeast strains and microbial solutions. Its offerings optimize the fermentation process, improving flavor, texture, and shelf life, catering to the global demand for high-quality sourdough.
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