Sourdough Market

Sourdough Market Outlook from 2024 to 2034

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

• Preference for gluten-free sourdough bread is skyrocketing because of its low glycemic index. This is turning it into a likeable item for the health-conscious people industry too. It could be advantageous to invest in this trend.
• The new mantra is packaged, ready-to-eat food. Sourdough improves bread's flavor and texture while extending its shelf life. For the on-the-go bread sector, this is an ideal choice.
• Portfolio diversification into multi-nutritional sourdough bread industry could be proven profitable. It can be applied in many ways to the dough, such as dry powder, live liquid cultures, and starter cultures, and can be used to make a variety of baked foods.

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

Preference for Healthy and Long-lasting Food Options is Driving the Sourdough Market Growth

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.

Challenges in the Sourdough Market

• Although sourdough has less gluten than other wheat flour breads, it is still not gluten-free and should not be consumed by anyone who has celiac disease or is intolerant to gluten. This may pose an obstacle to its growth in the market.
• The non-availability of raw materials required for the production of sourdough may hit its manufacturing and, consequently, its availability in the market.
• Supply chain issues may plague the sourdough market owing to disparities in transportation and intermediary delays. The absence of a well-oiled supply chain can create a loss for market players.
• There is very little room for improvement in the sourdough market from a technological perspective. The use of technology in the industry is only used to upgrade by the bigger manufacturers and companies, leaving the majority of other players out.

Segmentation

Segment	Market Share in 2024
Starter Culture (Type 1)	38.90%
Application (Bread)	13.6%

Type I Sourdough Dominates the Market due to its Long Lasting Properties

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.

Superiority to Traditional Bread has made Sourdough Bread a Leader in its Segment

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.

Country-wise Insights

Countries	Forecasted CAGR (2024 to 2034)
United States	3.80%
Germany	3.80%
China	2.10%
Japan	4.10%
India	8.20%

The Mass Consumption of Fast Food is Pushing up the Sourdough Market in the United States

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 Tradition of Consuming Bread in Germany Surges the Sales of Sourdough

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 Investments of Foreign Companies in China’s Food Market is Shooting up the Demand for Sourdough

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.

Japan’s Sour Dough Market is Set to Surge due to Rising Demand in the DIY Industry

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.

Ample Amount of Resources and Man-power Steer Forward the Sourdough Market in India

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.

Competitive Landscape

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

• Ernst Bocker GmbH & Co. KG, a company based in Germany, a specialist in sourdough products, launched ActiVivo in November 2022. It is a range of active, liquidized sourdoughs which help in making high-quality baked products.
• Ruskhleb, a baking ingredient leader based in Russia, was taken over by Puratos in January 2021 to expand its increasing portfolio of local sourdough manufacturers to capitalize on the growing market for sourdough products.
• BOCKER Mondial Vario sourdough starter, a versatile product for all baking needs, was launched by Ernst Bocker GmbH & Co. KG (Germany) in November 2022. It has a shelf-life of three months and is adaptable to different climates and raw materials it is used on.
• Puratos and Shiru, a startup specializing in functional ingredients did a collaboration in August of 2022 to revolutionize the way chocolate and confectionaries are made using sourdough all while preserving their nutritional values and flavor.

Key Companies Profiled

• Puratos (Belgium)
• Ernst Böcker GmbH & Co. KG (Germany)
• IREKS GmbH (Germany)
• Kampffmeyer Food Innovation GmbH (Germany)
• Philibert Savours (France)
• Lesaffre (France)
• Dr. Otto Suwelack Nachf. GmbH & Co. (Germany)
• ITALMILL S.r.l. (Italy)
• Alpha Baking Co. (USA)
• Bread SRSLY
• Lallemand Inc.
• Cultures for Health
• German Bakehouse
• Boudin SF
• Madison Sourdough
• Backaldrin International (The Kornspitz Company GmbH) (Austria)

Sourdough Market by Category

By Application:

• Bread
• Pizza
• Buns
• Cakes
• Cookies
• Waffles & Pancakes
• Others

By Starter Culture:

• Type I
• Type II
• Type III

By Region:

• North America
• Latin America
• Europe
• East Asia
• South Asia
• Oceania
• Middle East and Africa

Frequently Asked Questions

How big is the Sourdough Market?

The sourdough market size is assessed to be USD 267.8 million in 2024.

At What Rate is the Sourdough Market Expected to Rise?

The market is expected to rise at a CAGR of 4.40% through 2034.

Which are the Top Countries Driving Demand for Sourdough Market?

The United States, Japan, India, and Germany are driving demand for sourdough.

At What Rate will the China Sourdough Market Grow?

The China sourdough market is projected to progress at a CAGR of 2.10% over the next ten years.

Who are the top 5 Players Operating in the Sourdough Market?

Alpha Baking Co., Bread SRSLY, Philibert Savours, and Lallemand Inc. are the top players driving the market growth.

What is the Demand Outlook for Sourdough?

The sourdough market is forecasted to surpass USD 411.2 million by the end of 2034.