The sourdough market size is expected to grow from USD 2.5 billion in 2024 to USD 3.8 billion by 2029, with a compound annual growth rate (CAGR) of 9.2% in terms of value. Sourdough bread is made from a fermented dough starter that contains natural yeasts and lactobacilli bacteria. This fermented dough is widely used across various food categories, with different types of sourdough such as Type I, Type II, and Type III serving different purposes. Sourdough is a versatile ingredient in baking, commonly found in bread, buns, cookies, cakes, and pizza, offering a tangy flavor, improved texture, and extended shelf life. It is often made using ingredients like wheat, barley, and oats. The rising demand for artisanal, preservative-free, and naturally fermented products is driving the market’s growth.
Sourdough Market Opportunity: Increasing demand for innovation and product diversification
Advancements in food technology research offer opportunities to enhance functional and bioactive ingredients, which can improve human health and address nutrition security. These innovations target nutritional deficiencies, optimize underutilized crops, and increase nutrient bioavailability.
The sourdough market stands to benefit from these developments. By integrating functional and bioactive ingredients, sourdough products can achieve greater nutritional value and health benefits. Additionally, advancements in preservation methods could extend sourdough’s shelf life, increasing its availability. The introduction of new flavors, textures, and specialty ingredients like gluten-free or organic options can attract a broader customer base and fuel the market’s growth.
In the application segment, bread and buns dominated the market during the study period.
The use of sourdough in bread and buns has transformed the bakery industry, creating significant growth potential in the global sourdough market. As consumers worldwide shift toward healthier, more natural food options, sourdough has seen rapid expansion. This trend has not only drawn established bakeries to enhance their product lines but also encouraged startups and entrepreneurs to introduce a variety of sourdough-based bread and buns to cater to diverse consumer preferences. With bread being a staple in many developed countries, the rising demand—fueled by population growth and increasing health consciousness—is driving the adoption of sourdough in bread and bun production, further boosting market growth.
The European region dominates the sourdough market share.
The high per capita consumption of bread and bakery products in Europe, averaging 57 kg, reflects the region’s strong preference for these goods. In response to growing demand, the European bakery market has rebounded with growth in both sales and product launches after several years of decline, signaling a positive industry trend. As this market continues to expand, there is an increasing demand for healthier, authentic alternatives like sourdough. Additionally, the rising value and volume of cakes, pastries, and sweet goods—aligned with sourdough’s artisanal and gourmet appeal—boost its potential for further growth in Europe. With consumers seeking diverse, high-quality bakery items, sourdough’s premium reputation positions it well within the European bakery sector. As both a major exporter and importer of bakery products, Europe offers a dynamic market landscape, creating opportunities for sourdough to grow and extend its global reach.
The key players in the sourdough market include Puratos (Belgium), AB Mauri (United Kingdom), IREKS GmbH (Germany), Lallemand (Canada), Lesaffre (France), Boudin Bakery (US), Goodmills (Australia), and Bake With Brolite (US). These market participants are increasing their market presence via product launches. They maintain a robust presence in North America, Asia Pacific, South America, RoW, and Europe, and they are supported by manufacturing facilities and well-established distribution networks spanning these regions.
Puratos is an international group that operates in the bakery, patisserie, chocolate, and health well-being sectors. Puratos serves customers in over 100 countries around the world, catering to artisans, retailers, and industrial and food service companies. With a global presence, Puratos operates across various segments of the food industry, offering a full range of products and services. Their expertise encompasses bakery products, pastry creations, and chocolate applications. They work closely with their customers to meet their specific needs and enable them to thrive in their respective markets.
In the sourdough market, Puratos offers innovative food ingredients and services to support businesses in the bakery segment. Sourdough is one of the key areas of focus for Puratos, alongside their offerings in patisserie, chocolate, and health well-being. The company leverages its expertise and experience gathered from diverse food cultures worldwide to develop new opportunities and solutions for its customers.
IREKS is an internationally operating family company serving customers in 90 countries worldwide. The company operates in multiple business divisions, including baking ingredients, agricultural trade, malts for brewing, flavorings, confectionery products, and ice cream.
In the baking ingredients division, IREKS produces high-quality ingredients for bread, rolls, and confectionery baked goods. This includes a range of sourdough products, which are used as natural leavening agents to enhance flavor, texture, and shelf life. IREKS offers sourdoughs that are precisely tailored to the requirements of bakeries and their customers, providing them with the necessary support and expertise. The company serves customers in over 90 countries, ensuring a global reach for its sourdough products. The company’s international expertise and network of locations in 24 countries allow them to be close to their customers and recognize emerging trends. This suggests that IREKS is likely to have a substantial presence in the sourdough market across various regions.
