In the recent edition of the sourdough market, FMI predicts a CAGR of 4.40% through 2034. The market is has the potential to surge from USD 267.8 million in 2024 to USD 411.2 million by 2034.
Investment Opportunities in the Sourdough Market
| Attribute | Details |
|---|---|
| Sourdough Market Size in 2024 | USD 267.8 million |
| Market Forecast Value by 2034 | USD 411.2 million |
| Global CAGR (2024 to 2034) | 4.40% |
| Forecast Period | 2024 to 2034 |
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The rise in the demand for healthy, tasty, and natural baked items has spiked the demand for bakery and bakery-based products over the past few years. Sourdough is one of the products that is used in the production of multiple baked products like pizza, pita bread, cakes and crackers.
The rise in the production of these items has naturally amplified the demand for sourdough, thereby expanding its market value. The demand is expected to rise at the same rate for the next decade, offering an amazing opportunity for the growth of the sourdough market.
Sourdough bread is better known for its nutritional values and it being easy to digest. This is the reason all age groups like it, and it can be consumed without having an impact on health. Sourdough can also be frozen and stored, which makes it easier to transport and have a longer shelf-life.
| Segment | Market Share in 2024 |
|---|---|
| Starter Culture (Type 1) | 38.90% |
| Application (Bread) | 13.6% |
By starter culture, the sourdough market is divided into Type I, Type II, and Type III segments. Type I dough normally has a firm pH of 3.8 to 4.5. Unlike type II and type III segments, type I excludes the addition or inclusion of S. cerevisiae (baker's yeast) as a leaving agent. This makes them highly preferable among consumers.
Type II sourdough is industrial-type typical, meaning that strains are adapted during fermentation. Since it is also offered in liquid form, this kind of product (industrial bakery) is easily pumpable. Products classified as Type II can be refrigerated or stored for up to seven days if their pH is 3.5 or lower.
The sourdough variation that is most widely used for commercial production worldwide is Type III. For constant quality and property, industrial bakers prefer Type III products. This type is also considered to be the best ingredient for giving baked goods their true distinct flavors.
Since sourdough bread contains lactic acid, it has superior inherent qualities to normal bread produced with baker's yeast. This is the reason why bread is one of the major segments of the sourdough market.
Growing consumer openness to different flavors is driving the demand for sourdough bread. Additionally, the category has grown as a result of increasing research and development investments made in the bread industry by well-known restaurant chains.
| Countries | Forecasted CAGR (2024 to 2034) |
|---|---|
| United States | 3.80% |
| Germany | 3.80% |
| China | 2.10% |
| Japan | 4.10% |
| India | 8.20% |
The growing popularity and consumption of fast food support the United States sourdough market expansion. The market is set to surge at a CAGR of 3.80% through 2034.
Sourdough bread is immensely consumed across the United States. This bread has distinct flavors because it is created with a wild yeast and bacteria starter culture. The demand for this product has increased as a result of sourdough bread's growing popularity. Bakers are vying with one another to produce the best sourdough bread available.
The United States fast food industry is growing at a rapid rate. Individuals in this country like fast food, and almost half of the fast food types need sourdough to be made. The ease of storage and transportation of sourdough and increased adaptability have pushed its sales in the United States.
The use of sourdough in Germany’s households has driven the market to display a CAGR of 3.80% through 2034.
Historically, individuals in Germany have been habitual users of sourdough products, which consist of rye and wheat flour. The vast use of sourdough in the traditional diet has been increasing its production and consumption across the country.
The rising demand for gluten-free and baked products has also given an onus for the growth of the sourdough market in Germany as it is considered a healthy alternative to calorie-rich unhealthy foods.
The injection of capital by overseas companies is on track to take China's sourdough market's CAGR to 2.10% through 2034.
Overseas companies are partnering with local bakeries and restaurants in China to set up production channels. These are the methods international players are using to gain a portion of China’s sourdough market without needing to set up their facilities.
The advancements and broadening in the use of online shopping platforms are also promoting the sales of sourdough by international companies. Products can be easily listed on these platforms, and wider audiences can be reached due to their popularity.
The preference of people for homemade sourdough products is set to inflate the sourdough market in Japan to a 4.10% CAGR through 2034.
Japanese cuisine did not have extensive use of bakery products due to its cultural disparities and favored cuisines. However, a food frenzy has taken over the country, and people are experimenting with unique dishes, which include bakery items. This has opened up a lot of opportunities for sourdough market players.
The ability to make sourdough at home is also contributing to the rise of sourdough consumers in Japan. There are a number of sourdough ready-to-make DIY products used to make a number of bakery items that are sold at supermarkets and stores.
The emergence of new companies in the India Sourdough market is taking the CAGR to 8.20% through 2034.
India’s consumers are open to use the of sourdough products in a number of dishes and preparations. The market in this country is also seeing a rise in sourdough makers, producers, distributors, and sellers.
Another factor contributing to the rise of the sourdough market in India is the availability of an ample amount of raw materials and cheap labor. Sourdough products made in India are distributed all over the country and exported to other regions in some cases.
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The industry is represented by fierce competition between domestic and foreign market players. Puratos, Boudin SF, Riverside Sourdough, Lallemand, Truckee Sourdough Company, Gold Coast Bakeries, Alpha Baking Co. Inc., Josey Baker Bread, Bread SRSLY, and Morabito Baking Co. Inc. are a few of the major companies in the sector.
The major tactic of leading companies is to create innovation and differentiation in their product offerings to keep their competitive edge. For instance, Bread SRSLY makes different types of sourdough-based products including classic sourdough, seeded sourdough, and sweet onion sourdough which are also gluten-free. More businesses are anticipated to follow suit soon and provide unique products that prioritize using healthful ingredients.
Recent Developments in the Sourdough Market
The sourdough market size is assessed to be USD 267.8 million in 2024.
The market is expected to rise at a CAGR of 4.40% through 2034.
The United States, Japan, India, and Germany are driving demand for sourdough.
The China sourdough market is projected to progress at a CAGR of 2.10% over the next ten years.
Alpha Baking Co., Bread SRSLY, Philibert Savours, and Lallemand Inc. are the top players driving the market growth.
The sourdough market is forecasted to surpass USD 411.2 million by the end of 2034.
| Estimated Market Value (2024E) | USD 17,456.2 million |
|---|---|
| Projected Market Revenue (2034F) | USD 29,567.4 million |
| Value-based CAGR (2024 to 2034) | 5.4% |
| Market Size (2023E) | USD 12.3 billion |
|---|---|
| Market Projected Size (2033F) | USD 21.5 billion |
| Value CAGR (2023 to 2033) | 5.7% |
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