NEWARK, Del, Aug. 05, 2024 (GLOBE NEWSWIRE) -- In the latest report by Future Market Insights, Nandini Roy Choudhury estimates the global sourdough market value to reach US$ 267.8 million in 2024. This upward trajectory is expected to continue securing 1.47x growth, with projections indicating a market value of US$ 411.2 million by 2034. This equates to a CAGR of 4.40% through the forecast period. Several factors can work together to drive this growth, but the primary force is the increasing number of health-conscious consumers that like baking sourdough bread in-house.
Sourdough offers features that resonate well with consumers that focus on their wellness. As such, manufacturers can take advantage to satisfy consumer demand for bread other than the standard loaves without affecting their overarching health goals. Moreover, due to the fermentation process, the sourdough naturally contains prebiotics necessary for gut health, gaining in popularity. Sourdough has just enough functional features to fit into the increased demand for foods offering more than generic nutrients.
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The sourdough craze did not end in the bakery aisle. It gave rise to yet another distinct socio-economic trend. In some cases, consumers were religiously growing the sourdough starter at their end, the practice passed on as legacy recipes made from scratch. This further builds a strong sense of community and accomplishment. They are also more engaged, as it increases their involvement in the process. Social media also was a major player. Instagram and Twitter are home to online trends such as perfectly scored sourdough loaves with an open, airy crumb. Online trends such as these can inspire home bakers and drive demand for artisan sourdough from professionals. This is exactly the strategic action about which the market players take the moves.
When the local bakers diversify their sourdough line, they experiment with not only different flour types but also with flavors and means of fermentation, so it fits best with the tastes of customers that change periodically. Supermarkets, in the meantime, are stocking premade sourdough starters and high-quality loaves. Flour companies also incorporate such blends and the one for the best sourdough to help in the creation of those baked-at-home customers that desire to achieve a professional result.
Consumer tastes for European and want for food are expected to boost the growth rate of the dry yeast market in Western Europe
Increased urbanization and greater demand for fast food products such as croque monsieur, pizza, etc., are driving the rapid growth of the sourdough-based market in Western Europe. Sourdough pizza base freezes better and tastes better in comparison to a traditional pizza base. As a result, this uses a by-product of sourdough pizza making which more readily lends itself to industrial production. The high demand for low-GI bread and baked goods in the European continent has led to increased demand for this particular ingredient's products in this day and age.
Bread with a high glycemic index contains chemical irritants that can return blood glucose levels to peak levels very quickly. Insulin and glucose spikes lead to rapid weight gain, diabetes, and various other health problems. By contrast, low glycemic index foods contain slowly digested carbohydrates that deliver a gradually slow rise in blood glucose levels. Because of this, consumer demand for low glycemic index desserts in Western Europe tends to be greater, and manufacturers are developing and launching low glycemic index sour dough desserts to cater to this demand.
The increasing popularity of traditional European bakery items that do not include gluten has created a thriving market for gluten-free bread products in Western Europe. Gluten intolerance is a condition that provokes an allergic reaction to gluten, a substance that occurs in various bowls of cereal, such as wheat and barley. Celiac disease is an extreme form of gluten intolerance that afflicts a small number of people. However, the number of people affected by this growing dramatically, which will drive its impact on the population to increase.
Sourdough is a great alternative utilized in bakery management in Western Europe due to its tactility and capacity to improve the flavor and texture of dishes in addition to lengthening their lives. It can be used to prepare a number of different baked goods and can be applied in several approaches, from dried. powder, live liquid cultures, and starter cultures to the dough.
Key Takeaways
- In 2024, Starter Culture (Type 1) heads the market with a significant 38.9% cut.
- The sourdough market in the United States is expected to be on a slow and steady ascent with an average annual growth of 3.8% up to 2034.
- From 2024 through 2034, Germany is expected to continue on its slow but steady rate of 3.8%.
- The sourdough industry in China is expected to maintain a CAGR of 2.1% by 2034.
- Japan, meanwhile, can expect a steady CAGR of 4.1% over the forecast period.
- India's sourdough industry is most notable for the projected CAGR of 8.2% till 2034.
"Gut health has become an area of interest for more and more health-conscious individuals. It's clear that sourdough will be able stay on menus and counters as long as people are talking about food. Given such healthy signs for fermentation, how else could this sourdough trend not continue?" says Nandini Roy Choudhury, Client Partner at Future Market Insights.
Country-wise Insights
How is the USA Sourdough Market Shaping?
In the USA, sourdough bread is becoming increasingly popular. This type of bread is made with a starter culture of wild yeast and bacteria, which gives it a unique flavor. The popularity of sourdough bread has led to a surge in the demand for this product. bakers are now competing to create the best sourdough bread in the market.
How Japan and Indonesia are growing as the fastest market?
In recent years, Japan and Indonesia have been growing as the fastest sourdough markets. This is due to the popularity of sourdough bread and the ability to make them at home.
Sourdough bread is made with a starter culture of yeast and bacteria. This culture is used to leaven the dough and give it a distinctive flavor. Sourdough bread is becoming more popular because they are thought to be more digestible than other types of bread.
What is the Performance of the Indian Sourdough Market?
Sourdough bread is a type of bread that is made with a sourdough starter. The starter is a mix of flour and water that is fermented with yeast. The fermentation process makes the bread more nutritious and easier to digest. Sourdough bread has been around for centuries, but it has only recently become popular in India.
The Indian sourdough market is growing rapidly. In the last year, the market has grown by 30%. This growth is driven by the increasing popularity of sourdough bread among Indian consumers. Sourdough bread is seen as a healthy alternative to other types of bread, and it is also very versatile. It can be used for breakfast, lunch, or dinner. The Indian sourdough market is expected to continue growing in the coming years.
How Will Market Players Target the Emerging Market of China for the Sourdough Market?
In recent years, the sourdough market has seen significant growth in the West. This popularity is now spilling over into China, where the market is expected to grow exponentially. So, how will market players target the emerging market of China for the sourdough market?
One way to tap into this growing market is by partnering with local bakeries and restaurants. By teaming up with established businesses, foreign companies can gain a foothold in the Chinese sourdough market without having to set up their own operations.
Another way to target this market is through online channels. There are a number of popular e-commerce platforms in China, such as Alibaba and JD.com. These platforms offer a convenient way for consumers to purchase sourdough products from overseas companies.
Key Players’ Strategies for Success in the Sourdough Market
In order to cut themselves a slice of the rapidly growing sourdough market, the key players are resorting to strategic maneuvers. Local bakeries are increasingly targeting other sources of sourdough sales than the traditional baguette. The use of various types of flour, the creation of different flavor profiles, and various fermentation technique ensure that everyone can find their favorite. Also, supermarkets realize that times change and having a sourdough starter in their food department and a properly baked product perfectly conveys the right vibe for busy people. Flour companies are also joining the party, launching specialized sourdough flour blends specifically formulated for optimal bread creation at home. These types of flour, developed specifically for home bakers looking to recreate a professionally baked sourdough loaf in their own ovens. Through these strategic responses, key players are ensuring they have a seat at the table in the expanding sourdough market.
Recent Developments
- In October 2022, Lesaffre introduced Livendo 2in1 sourdough, which is truly innovative. It contains substances that have unique impacts on the dough as well as selected flavors produced by fermentation which can taste much better.
- In August 2021, IREKS Group has signed an agreement with the Italian company MONDO LIEVITO MADRE to expand its production capacity of sourdough. The company plans to cooperate to create unique sourdough, which can be used in bread, bakery, pizza, and confectionary products.
- In March 2021, Philibert Savours, a large French producer of liquid and dehydrated sourdough for professional bakers and pastry makers, announced a EUR 15 million investment to construct a new production plant in Crottet, Ain near Switzerland.
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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
Authored by:
Nandini Roy Choudhury (Client Partner for Food & Beverages at Future Market Insights, Inc.) has 7+ years of management consulting experience. She advises industry leaders and explores off-the-eye opportunities and challenges. She puts processes and operating models in place to support their business objectives.
She has exceptional analytical skills and often brings thought leadership to the table.
Nandini has vast functional expertise in key niches, including but not limited to food ingredients, nutrition & health solutions, animal nutrition, and marine nutrients. She is also well-versed in the pharmaceuticals, biotechnology, retail, and chemical sectors, where she advises market participants to develop methodologies and strategies that deliver results.
Her core expertise lies in corporate growth strategy, sales and marketing effectiveness, acquisitions and post-merger integration and cost reduction. Nandini has an MBA in Finance from MIT School of Business. She also holds a Bachelor’s Degree in Electrical Engineering from Nagpur University, India.
Nandini has authored several publications, and quoted in journals including Beverage Industry, Bloomberg, and Wine Industry Advisor.
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