Sourdough Market Share, Trends, Outlook, Growth Strategies, Forecast To 2033

The sourdough market size has grown strongly in recent years. It will grow from $2.74 billion in 2023 to $2.93 billion in 2024 at a compound annual growth rate (CAGR) of 6.9%. The growth in the historic period can be attributed to growing consumer demand for artisanal and specialty foods, gluten sensitivity awareness, celebrity chef endorsements and tv shows, focus on slow food movement, rising focus on locally sourced ingredients, global culinary fusion.

The sourdough market size is expected to see strong growth in the next few years. It will grow to $3.78 billion in 2028 at a compound annual growth rate (CAGR) of 6.6%. The growth in the forecast period can be attributed to health and wellness trends, rise of home baking, influence of food bloggers and influencers, premiumization of baked goods, elevated snacking culture. Major trends in the forecast period include innovative packaging and visually appealing presentation, sustainable sourdough practices, gluten-free sourdough, online sourdough workshops and communities, flavor innovations.

Market Overview -
Sourdough refers to a bread leavening agent that relies on naturally occurring wild yeast and lactic acid bacteria to ferment the dough. The sourdough is used to craft flavorful and textured bread through the natural fermentation of flour and water.

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Elevated Health Consciousness Driving Growth In The Sourdough Market
Rising health awareness among consumers is expected to propel the growth of the sourdough market going forward. Health consciousness refers to the growing awareness and emphasis on maintaining and improving one's health and well-being. Sourdough bread, being a fermented product, is often perceived as a healthier alternative to conventional bread due to its potential digestive benefits and lower glycemic index. For instance, in May 2022, according to the survey released by the International Food Information Council (IFIC), a US-based non-profit organization that provides science-based information on food safety, nutrition, and health, out of a survey of 1,005 Americans, 52% of Americans followed a diet or eating pattern in 2022, a notable rise from the previous year (39% in 2021). Moreover, the increase was mainly among those under age 50 with popular diets including clean eating (16%), mindful eating (14%), calorie counting (13%), and plant-based (12%). Therefore, rising health awareness among consumers is propelling the growth of the sourdough market.

Competitive Landscape -
Major companies operating in the sourdough market report are Lesaffre, Puratos, Lallemand Inc., IREKS GmbH, Alpha Baking Co., Boudin Bakery, La Brea Bakery, Macrina Bakery, Gold Coast Baking Company, Tartine Manufactory, GoodMills Group GmbH, King Arthur Baking Company Inc., Grandaisy Bakery, Ernst Böcker GmbH & Co. KG, Swiss Bake Ingredients Pvt. Ltd., Truckee Sourdough Company, Grand Central Bakery, The Essential Baking Company, Brolite Products Inc., Bread SRSLY, Cultures for Health Inc., Philibert Savours, Italmill SpA, German Bakehouse Group, Madison Sourdough, Dr. Otto Suwelack Nachf. GmbH & Co., Kampffmeyer Food Innovation GmbH, Fornax Bread Company

Sustainable Innovations In The Sourdough Market
Major companies operating in the sourdough market are focused on developing sustainable products such as organic whole wheat sourdough to gain competitive advantage. Organic whole wheat sourdough refers to a type of sourdough bread made exclusively with organic whole wheat flour, creating a wholesome and hearty loaf that embraces natural fermentation for leavening. For instance, in April 2021, Puratos USA, a US-based innovative bakery ingredient provider, launched Sapore Leo Organic, the latest addition to its sourdough product line, crafted from 100% organic whole wheat and naturally fermented to achieve a subtle acetic flavor profile. Positioned as the sole shelf-stable liquid whole wheat sourdough available, this innovation is designed to enhance various baked goods, such as pan bread, hamburger buns, artisan ciabattas, and baguettes. Its mild sour notes are instrumental in producing whole wheat bread without the prevalent bitterness often associated with whole grain products, offering a unique advantage in the market.

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Key Segments -
The sourdough market covered in this report is segmented -
1) By Type: Type 1, Type2, Type 3
2) By Ingredients: Wheat, Barley, Oats
3) By Application: Breads And Buns, Cakes And Pastries, Cookies, Pizza, Other Applications

Key highlights covered in the report -
1. Detailed market size forecast and historical data analysis
2. Key drivers influencing market growth
3. Identification of upcoming trends and potential opportunities in the market
4. Analysis of major players strategies, to understand competitive dynamics and market positioning
5. Evaluation of regional dynamics

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