- Sourdough bread has gained recognition as being more nutritious than standard bread.
- Factors aiding growth include people’s changing lifestyles and burgeoning demand for products that are preservative and chemical-free.
- North America will have the lion’s share in the market over the forecast period.
The global Sourdough Market is predicted to touch $4.3 billion at a 7.4% CAGR between 2019-2024. Sourdough, simply put, is a bread made from naturally occurring bacteria and yeast in flour. It has gained immense recognition as being more nutritious than standard bread, is flavorful, and has a longer shelf-life.
As it is leavened with natural yeast, sourdough creates an airy yet crusty loaf of bread, having a rich flavor that sets it apart from other varieties of bread. Various factors are propelling the Sourdough Market growth. These factors include growing consumer demand for tastier, more natural baked, and healthier products, the growing popularity of gluten-free products, increasing production of fermented products, and advancements in processing technologies.
Additional factors pushing market growth include increased urbanization, growing demand for convenience bakery foods and sourdough pizza, growing demand for sourdough bread owing to its multiple health benefits including easy digestion, and growing demand for premium quality bread that contains no chemical additives.
Leading players profiled in the Sourdough Market report include Speciality Breads Ltd. (UK), Pan’Artisan (UK), Mount Sourdough Co. (New Zealand), Sourdough & Co. (US), Alpha Baking Co. Inc. (US), Philibert (France), Lesaffre Group (France), Ernst Böcker GmbH & Co. KG (Germany), Ireks GmbH (Germany), and Puratos Group (Belgium).
Key players have incorporated several strategies to create a niche in the market, such as expansion, product launch, collaboration, acquisition, and partnership.
The MRFR report provides an all-inclusive segmented analysis of the Sourdough Market on the basis of application, ingredients, and type. Based on Type, the Sourdough Market is segmented into type I, type II, and type III. Of these, the type III segment will have the largest share in the market over the forecast period. Based on Ingredients, the Sourdough Market is segmented into barley, oats, rye, wheat, and others. Based on the Application, the Sourdough Market is segmented into cakes, pizza, bread and buns, and others. Of these, the bread and buns segment will dominate the market over the forecast period.
- I Will Write Branded SEO Blog Articles to Grow Your Business
- Professional Editor and Proofreader
- Advanced SEO Audit and Keyword Research
- I will give you 21 million ebooks plr articles and digital products
- Promote your Blog Post, Content Product, Affiliate link, Services, eCommerce Store or Shopify to Go Viral
By region, the Sourdough Market report covers the latest trends and growth opportunities across Europe, North America, the Asia Pacific, and the Rest of the World. Of these, the Sourdough Market in North America will have the lion’s share in the market over the forecast period. Factors propelling growth in the region include the presence of several well-established players, high per capita income, and changing preference of consumers towards healthy food alternatives. The US is the leading contributor in this region owing to the presence of many food enthusiasts, increased sales, growing awareness about the various health benefits of consuming sourdough, and constant efforts being made on research and development.
The Sourdough Market in Europe will have the second-largest share over the forecast period. Germany is the chief contributor in this region as sourdough bread is traditionally consumed by Germans, which is made using rye flours, spelt, and wheat.
The Sourdough Market in the APAC region is predicted to grow at the highest CAGR over the forecast period. Factors aiding growth in the region include people’s changing lifestyles and burgeoning demand for products that are preservative and chemical-free. India, Japan, and China are the leading contributors in this region on account of the presence of surplus quantities of ancient and native varieties of wheat, which are high in flavor and nutrition.