Sourdough Market Size, Trends, Growth Analysis Report, 2024-2032
Sourdough Market Size, Trends, Growth Analysis Report, 2024-2032

Sourdough Market Share, Size, Trends, Industry Analysis Report, By Type (Type I, Type II, Type III); By Ingredients; By Application; By Region; Segment Forecast, 2024 - 2032

  • Published Date:Mar-2024
  • Pages: 114
  • Format: PDF
  • Report ID: PM2023
  • Base Year: 2023
  • Historical Data: 2019-2022

Report Outlook

The global Sourdough market was valued at USD 2.10 billion in 2023 and is expected to grow at a CAGR of 8.2% during the forecast period.

The growing desire for healthier and tastier baked goods has boosted the success of traditional production. Sourdough, a natural leaven used in making various baked items like bread and cake, is driving industry growth, especially in Europe. Sourdough-based products are seen as healthier options due to the presence of beneficial bacteria and yeast, which make them more digestible than those made with regular dough. Additionally, the products contain essential nutrients like magnesium, iron, B vitamins, folic acid, and zinc, making them a preferred choice for health-conscious consumers. The industry is expected to expand significantly due to the rising popularity of sourdough bread worldwide.

The rising popularity of gluten-free items, especially bread, is expected to drive industry growth in the near future. The increasing demand is mainly due to the widespread occurrence of gluten intolerance worldwide. Recent years have seen a surge in the desire for gluten-free bread, supported by advancements in technology.

Sourdough Market Size

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The industry is also influenced by the increasing production of fermented products, with a boost from the growing trend of craft breweries focusing on digestive health offerings. As a result, the product's reach is likely to broaden in the upcoming years, driven by a significant food trend: the increasing demand for healthy and naturally baked products.

The desire for more intense flavors is driving increased consumption, particularly in the bread segment. Major market players have noted a growing preference among consumers for bread with flavors nearly identical to white bread. This trend is anticipated to persist throughout the forecast period.


Industry Dynamics

  • Growth Drivers
  • The increasing appeal of artisanal bread culture presents opportunities for the global sourdough market.

In European countries, most artisan bread is crafted by skilled bakers and boulangeries, using simple ingredients to create a diverse range of varieties. Artisan bread is known for its fresh, crusty, flavorful, and rustic appearance, baked by hand through traditional and extended procedures. The prolonged fermentation time in sourdough bread helps enzymes break down gluten, making it more digestible.

Each loaf of sourdough bread is uniquely handcrafted, distinguishing it as an artisanal product. Unlike traditionally leavened bread, sourdough resists mold, produces acetic acid as a natural preservative, and aids in gluten breakdown, catering to individuals sensitive to gluten. Manufacturers are driving market expansion by offering artisan sourdough with distinctive features. For instance, Maui Artisan Sourdough (MAS) uses native wild yeast from Maui for natural leavening, employing organic whole-grain wheat and bread flour from San Francisco. MAS ensures quality, extended shelf life, and daily supply of freshly made sourdough bread through techniques enhancing freshness and utilizing natural ingredients.

Report Segmentation

The market is primarily segmented based on type, ingredients, applications, and region.

By Type

By Ingredients

By Application

By Region

  • Type I
  • Type II
  • Type III
  • Oats
  • Barley
  • Wheat
  • Rye
  • Others
  • Cakes
  • Pizza
  • Cookies
  • Waffles
  • Bread
  • Others
  • North America (U.S., Canada)
  • Europe (France, Germany, UK, Italy, Netherlands, Spain, Russia)
  • Asia Pacific (Japan, China, India, Malaysia, Indonesia, South Korea)
  • Latin America (Brazil, Mexico, Argentina)
  • Middle East & Africa (Saudi Arabia, UAE, Israel, South Africa)

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By Type Analysis

  • The Type I segment held the largest revenue share in 2023


Type I dough typically has a firm consistency and a pH within the range of 3.8 to 4.5. Unlike type II and type III segments, Type I does not include the addition or integration of S. cerevisiae (baker’s yeast) as a leavening agent.

Type II sourdough represents the industrial type, with strains adapting during fermentation. This product is easily pumpable in industrial bakeries and is accessible in liquid form. With a pH value of 3.5 or lower, Type II products can be stored or refrigerated for up to a week.

Type III is experiencing rapid growth as the most extensively used sourdough variant in global commercial production. Industrial bakers favor it for its consistent quality, and these products are acknowledged for being particularly effective in imparting an authentic taste to baked goods.

By Product Analysis

  • The Bread segment accounted for the highest market share during the forecast period

The category is projected to maintain a consistent growth rate over the forecast period, securing its dominant position in the market. Sourdough bread, with its inherent properties enhanced by the presence of lactic acid, offers advantages over regular bread made with baker’s yeast.

In the projected period, pizza stands out as the most rapidly growing segment. The surge in demand for sourdough pizza is fueled by growing consumer openness to new flavors. Additionally, increased research and development investments by leading pizza industry players, such as Pizza Hut, have positively influenced the segment's growth. The segment is expected to experience the swiftest expansion over the forecast period, driven by its increasing popularity in Europe.

Sourdough Seg

Regional Insights

  • Europe dominated the largest market in 2023

The region is anticipated to lead the market consistently during the forecast period. Germany is projected to maintain its position as the largest market for the product in Europe throughout the forecast period. Traditionally, Germans are recognized for their consumption of sourdough bread made from wheat, spelt, and rye flours.

The Asia Pacific region is poised to record the fastest-growing CAGR during the forecast period, with significant contributions to regional market growth from countries like China, Japan, and India. The increasing demand for chemical-free and preservative-free baked products in these nations has brought sourdough-based products into focus.

India, in particular, is expected to hold a prominent position in the Asia Pacific market due to the abundance of native and ancient wheat varieties that boast high nutrition and flavor. Therefore, the ample availability of raw materials in the Asia Pacific region stands out as a key driver bolstering the demand for the product.

Sourdough Reg

Key Market Players & Competitive Insights

The market is characterized by intense competition, with established players relying on advanced technology, high-quality products, and a strong brand image to drive revenue growth. These companies employ various strategies such as research and development, mergers and acquisitions, and technological innovations to expand their product portfolios and maintain a competitive edge in the Sourdough market.

Some of the major players operating in the global market include:

  • Alpha Baking Co. Inc.
  • Ernst Böcker GmbH & Co. KG
  • Ireks GmbH
  • Lesaffre Group.
  • Mount Sourdough Co.
  • Pan’Artisan
  • Philibert
  • Puratos Group
  • Sourdough & Co.
  • Speciality Breads Ltd.

Recent Developments

  • In October 2022, Lesaffre has launched the Livendo 2in1 rustic sourdough, a novel and innovative solution featuring ingredients with targeted effects for enhancing dough and selected flavors derived from fermentation for superior taste.
  • In August 2021, IREKS Group has collaborated with the Italian company MONDO LIEVITO MADRE to enhance its proficiency in sourdough production. The partnership's goal is to collaboratively develop innovative sourdoughs for the production of bread, morning goods, pizza, and confectionery.
  • In March 2021, Philibert Savours, a prominent French entity specializing in liquid and dehydrated sourdoughs for professional bakers, has disclosed a EUR 15 million investment for the construction of a new facility in Crottet, Ain, near the Swiss border.

Sourdough Market Report Scope

Report Attributes


Market size value in 2024

USD 2.27 billion

Revenue forecast in 2032

USD 4.28 billion


8.2% from 2024 – 2032

Base year


Historical data

2019 – 2022

Forecast period

2024 – 2032

Quantitative units

Revenue in USD billion and CAGR from 2024 to 2032

Segments Covered

By Type, By Ingredients, By Application, By Region

Regional scope

North America, Europe, Asia Pacific, Latin America; Middle East & Africa


Report customization as per your requirements with respect to countries, region and segmentation.


Sourdough Market Size Worth $ 4.28 Billion By 2032.

The top market players in Sourdough Market are include Alpha Baking Co. Inc., Ernst Böcker GmbH & Co. KG, Ireks GmbH, Lesaffre Group

Europe is the region contribute notably towards the Sourdough Market.

The global Sourdough market is expected to grow at a CAGR of 8.2% during the forecast period.

Sourdough Market report covering key segments are type, ingredients, applications, and region.