The sourdough market is estimated to be valued at USD 2.50 Bn in 2024, exhibiting a compound annual growth rate (CAGR) of 8.8% from 2024 to 2031. Sourdough is a natural leavening process that uses a cultured mixture of flour and water to produce bread and other baked goods. The lactic acid bacteria and yeast present in sourdough catalyze the fermentation of carbohydrates into gases like carbon dioxide and acids, creating slight acidity. This provides sourdough with its signature tanginess and complex flavor. The natural fermentation also breaks down phytic acid naturally present in whole grains, improving their nutritional value. Sourdough has gained popularity in recent years due to its various health benefits over commercially produced breads such as easier digestibility and increased mineral bioavailability. The market has seen new artisanal bakers experimenting with heirloom grains and innovative flavors to cater to the consumer demand for traditional, preservative-free breads.
Market Dynamics:
The global sourdough market is driven by rising health consciousness and clean label trends. The market growth is supported by the increased demand for nutritious baked products free from artificial preservatives. The market is witnessing opportunities with the expansion of specialty retail channels for artisanal breads and proliferating foodservice offerings of sourdough sandwiches and pizzas. However, the market potential is constrained by the high production costs and specialized expertise required for the sourdough process as compared to commercial yeast breads. Fluctuations in grain and energy costs also pose challenges for profitability and stable pricing in the market. Innovation in sourdough recipes featuring unique flavors and formats such as rolls and loaves hold promise for unlocking new revenue streams.
Key Features of the Study:
Detailed Segmentation-
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* Browse 25 market data tables* and 20 figures* on “Global Sourdough Market” - Global forecast to 2031.
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