Market Overview

Sourdough is a traditional bread, made using a natural starter culture instead of commercially cultivated yeast. Sourdough’s making process involves the fermentation of dough using naturally occurring Lactobacillus bacteria that produces lactic acid and the yeast. Sourdough bread is made of all-natural ingredients, tastes slightly sour and is easier to digest. While the slow-fermented bread-making process imparts nutritional values in the sourdough, the presence of lactic acid bacteria increases sourdough's magnesium and phosphorus solubility.

Due to the rising consumer demand for premium quality bread made with no chemical additives at all, Sourdough perceives increased demand and uptake, worldwide. Sourdoughs are also used as baking bases in other Bread, Pizzas, Cakes, and other bakery products. The rising demand for sourdough pizza coupled with the convenience bakery foods is increasing the market value of Sourdough, globally.

Acknowledging the kind of gains the market perceives currently, Market Research Future (MRFR) in its recently published study report asserts that the thriving global Sourdough market will further grow exponentially by 2022, registering over a 5% CAGR from 2017 to 2022.

Key Players

The market leaders profiled in the MRFR analysis include, Riverside Sourdough (UK), Fisag Limited (New Zealand), Puratos (Belgium), Beldem Enzymes Plant (Belgium), Bread SRSLY (USA), The Bread Factory (UK), Madison Sourdough (USA), Sonoma (Australia), German Bakehouse Naock (Germany), Boudin SF (U.S.), Trueloaf (USA), and Ameliasbread (USA).

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Segmental Analysis

By Starter Culture : Includes Type I (Lactobacillus Sanfranciscensis and others.), Type II (Saccharomyces Cerevisiae and others.), and Type III (Lactobacillus Plantarum, Pediococcus Pentosaceus, and L. Brevis among others).

By Ingredients : Wholegrain, Whole wheat, Oats, Rye, Barley and other.

By Applications : Baking Bases (Bread, Pizza, Cake, Cookies, Buns, Waffles & Pancakes, among others) and others.

By Regions : Europe, North America, APAC, and the Rest-of-the-World.

Regional Analysis

The North American region is projected to continue with its dominance due to the high consumption of sourdoughs. The region is expected to create a large revenue pocket in the global market, growing further, over its previous growth records by 2022.

Key forces such as high per-capita income, the presence of a significant number of food enthusiasts influence the market growth in the region positively. The Sourdough market in the US backed by the constant R&D efforts accounts for the major contributor to the market growth in the region, witnessing novelties in the product.

The European region accounts for the second-largest market for Sourdough. The market in the region is surging mainly due to the major contributing countries such as France, Italy, Germany, and the UK, which are heading due to the presence of well-established market players and larger food connoisseur populace. simultaneously, improvement in the product development alongside the growing distribution channels will positively influence the demand in the market.

The sourdough market in the Asia Pacific region is emerging as a lucrative market, worldwide. The improving economic conditions in some of the APAC countries like India and China, support the growth of the Sourdough market in the region. Also, due to the increasing consumption of the product in developing countries the size of the APAC market is continuously increasing.

Sourdough in the APAC region has a distinctive character of its own. In APAC, sourdough starters are made using all-purpose flour or wheat flour or a combination of both which alongside the uniqueness of the microbes, water quality, and the warm temperature make wonders to the sourdoughs prepared here. As a result, bakers in India and China have lifted sourdough another notch with their creativity. All these factors commutatively drive the market growth in the APAC region.

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