Increased use in bread production will continue to have a favourable impact on the US$ 3.2 billion sourdough market. In 2016, demand for sourdough bread totaled US$ 2.36 billion, out of a total of US$ 3.2 billion. Through 2026, this segment is expected to grow at a CAGR of 6.8%, reaching US$ 6.17 billion. The bread segment’s dominance may be seen in the fact that other significant application categories like pizza, buns, cakes, cookies, and waffles & pancakes accounted for approximately 27% of total revenue.
In 2016, Western Europe remained the largest market for sourdough, contributing for approximately 38% of overall revenues. Sourdough use in food manufacturing units in Western Europe continues to be high. The Western Europe sourdough market is expected to grow at a CAGR of 7.1 percent through 2026, according to Future Market Insights. The market is expected to expand 2X in revenue from its 2016 market valuation of US$ 1.21 billion. In terms of volume, over 552 thousand tonnes of sourdough were sold in 2016, and FMI predicts that by 2026, it will have increased to over 975 thousand tonnes.
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Market Prospects for Sourdough Around the World
Growing demand for clean-label products has offered firms with a profitable opportunity.
Due to its use in the creation of recipes that require fermentation, sourdough is gaining popularity.
The Most Important Supply-Side and Demand-Side Drivers
Demand for sourdough is increasing, according to a report by Future Market Insights, due to its positive functional features. Its ability to enhance flavour and texture is a crucial feature in its use in the food and beverage industry, particularly in the bakery.
The growing number of artisan bakeries has a favourable impact on sourdough demand. In artisan bakeries, there is a particularly high demand for type 1 sourdough, which is prepared exclusively with wild yeasts.
The availability of sourdough goods on e-commerce sites is also boosting sales.
Growing demand for sourdough from the fast food and bread industries is providing manufacturers with significant growth potential.
In developing nations, the high cost of sourdough products is a key barrier to their broad use.
The Global Sourdough Market is Expected to Be Shaped by the Following Key Trends
- In the bakery industry, dehydrated sourdough (Type III) is gaining popularity. Manufacturers continue to prefer freeze-drying as a method of dehydration.
- Devitalized sourdough is being used by manufacturers to improve the aroma of their products. Because devitalized sourdough is free of live organisms, it can be used as an aromatic agent.
- Chocolate sourdough loaves were created in response to consumer desire for healthful foods. Future Market Insights also noted an increase in the use of type I sourdough.
Forecast and Analysis of the Sourdough Market by Starter Culture
Type III starter culture now accounts for over half of the global sourdough market’s sales share. In 2016, over 773 thousand tonnes of sourdough were sold globally; Future Market Insights expects worldwide volumes to exceed 1.3 million tonnes by the end of the forecast period.
Puratos NV, Ernst Böcker GmbH & Co. KG, IREKS GmbH, Kampffmeyer Mühlen GmbH, Philibert Saveurs, Lesaffre, Dilbeek, Minden, Kulmbach, Hamburg, Pont-de-Veyle, and Marcq-en-Baroeul are among the firms highlighted in Future Market Insights’ report.
The global sourdough market is expected to develop at a 6.8% compound annual growth rate (CAGR) through 2026, according to Future Market Insights. Demand is expected to grow at a CAGR of 5.5 percent in terms of volume.
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The worldwide sourdough market study covers several key sectors.
by way of application
Bread Pizza Buns Cakes Cookies
Waffles and Pancakes Others
By Region
North America
Western Europe
APEJ
Latin America
Eastern Europe
Middle East and Africa
Japan
By Starter Culture
Type I Type II Type III
Key Questions Answered in the Report
- What is the outlook of sourdough market in Western Europe?
- Who are some prominent sourdough manufacturers?
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