Global Sourdough Market - 2021-2028
Sourdough is a type of bread made with yeast and bacteria found naturally in flour. Sourdough is made with ingredients like sourdough starter, which is made up of flour and water, salt. Sourdough has health benefits comparable to yogurt and kefir. Sourdough bread is prepared by the fermentation of dough using naturally occurring yeast and lactobacilli. Because of the lactic acid formed by the lactobacilli, this type of bread has a sour flavor and better inherent keeping qualities than yeast bread. The global sourdough market is likely to reach USD xx million in 2028, from its recorded value of USD xx million in 2020, growing with a CAGR of XX% during the forecast period. This market is mainly driven by the growing demand for bread types paired with health benefits among consumers. Also, the rising demand for gluten-free sourdough products and fermented foods boosts the sourdough market growth.
The sourdough industries have benefited from the rise in popularity of gluten-free products as a result of rising gluten intolerance across the world. Studies suggest that 0.5-6% of the global population may suffer from gluten intolerance condition. Consumers with gluten gastrointestinal allergies were found to be the largest group, followed by celiac disease sufferers and gluten skin allergy sufferers. Also, according to the Mayo Clinic, 3.1 million Americans are switching to a gluten-free diet, with 72 percent of them being people without celiac disease. There is also a group of people ditching gluten without a celiac diagnosis owing to join the trend of gluten-free consumption. Celiac disease affects 1% of healthy, average Americans. That means at least 3 million people in the country are living with celiac disease-97% of them are undiagnosed. Furthermore, with consumers becoming increasingly aware about gluten sensitivity or wheat allergy, they are consciously limiting the gluten intake in their diet, and are preferring gluten-free products. Bread being a staple food in several parts of the world, demand for gluten-free bread is anticipated to grow. As sourdough is gluten-free, the consumption of its products is growing at a rapid pace.
Moreover, growing demand for clean-label products that contain fewer artificial ingredients and more natural ingredients is projected to offer lucrative growth opportunity to the market of sourdough. Clean-label products offer transparency with respect to the manufacturing process and the use of ingredients in products. Therefore, shifting consumers' preference towards the clean-label product is projected to propel the market growth of sourdough over the forecast period.
On the other hand, increasing penetration of commercial sourdough in which high quantities of baker's yeast is used to quicken time of fermentation and make sure consistency. These products only mimic sourdough taste but do not offer its beneficial properties. Commercial sourdough can impart bad effects on the health of people. This factor is projected to hinder the market growth of sourdough over the forecast period.
In terms of type, the type III segment is dominating the market and is estimated to grow at a CAGR of XX% during the forecast period. Type III sourdough products are widely preferred by industrial bakers due to their consistent quality and properties. These are often thought to be the best ingredients for imparting authentic flavor to baked products. Moreover, rising demand for dehydrated sourdough as a dehydrated version of sourdough (Type III) is the most used as a starter in the bakery industry. Dehydrated sourdough offers protection against microorganisms while protecting the important culture from heat damage. Moreover, dehydrated sourdough provides a cost-effective production of end-products. Therefore, the rising usage of dehydrated sourdough across the bakery industry is augmenting the segment growth.
On the other hand, unlike type II and type III segments, type I prevents the addition/incorporation of S. cerevisiae (baker's yeast) as a leaving agent. Type II sourdough is a type of industrial sourdough that requires strain adaptation during fermentation. This type of product (industrial bakery) is easily pumpable because it is also available in liquid form. Type II products have a pH of 3.5 or lower and can be stored or chilled for up to a week.
Bread emerged as the largest application segment in 2020 with a share of XX% in the global sourdough market. The segment is expected to grow at a steady rate throughout the forecast period to retain its dominant market position. Sourdough bread consists of better inherent properties in comparison with regular bread made using baker's yeast owing to the presence of lactic acid in the former.
Over the past few years, the sale and the application of the sourdough bread in Europe has increased, with Britain being one of the largest users of the same. This can be validated with the fact that Tesco had sold 100,000 of the sourdough loaves a week in 2018, which suggests that this artisan bread has become mainstream in United Kingdom. Also, for an instance, in the last five years, Tesco had almost quadrupled its sourdough range to bring customers new varieties and meet demand in United Kingdom. Also, with the age-old breakfast and the brunch eating culture among the consumers in the country, this factor is enhancing the market for sourdough the country, as it is considered the best bread to be eaten for brunches. It is flavorsome, has a nicer texture and retains its structure perfectly when served with classic brunch foods like poached eggs, mashed avocado or roast tomatoes. Moreover, Tesco had also launched its first ever sourdough baguette in order to offer customers more choice at lunchtime. Germany is expected to grow with a CAGR of XX% during the forecast period as Germans have been traditionally known to consume sourdough bread that is made using wheat, spelt, and rye flours.
The sourdough market is highly competitive, with a large number of domestic and international players competing for market share and leading players using product innovation as a major strategic strategy. Puratos NV/SA, Boudin Bakery, Ernst Bocker GmbH & Co. KG, IREKS GmbH and GoodMills Group GmbH are some of the key players in the market. Sourdough manufacturers are focused on offering different flavors and varieties to their expand product portfolio. For instance, recently in 2020, a leading ingredient supplier, Dawn Foods, launched a sourdough donut mix. This product was especially launched in order to target bakery product manufacturers. According to the company the mix can be used in both sweet and savory offerings -jelly donuts, sourdough sweet rolls and honey butter-fried chicken sandwich rolls. The bakery product manufacturers are also contributing to this trend with the launch of new product ranges In April 2020 O'Hehirs Bakery in Letterkenny announced the launch of its new sourdough range under the brand name of OH! THE SOURDOUGH. In 2017, Puratos launched three new sourdough flavors at their expanded facility in Pennsauken. The three flavors were Sapore Adelia, Sapore Oracoloand and Softgrain Amber Grain Organic.
Since the outbreak of COVID-19, there has been a change in food consumption and purchasing preferences, including sourdough products. People are more likely to purchase bread and bakery products with high nutritional values due to extended lockdown periods, and therefore are opting for bakery products made with sourdough. The increasing demand for different types of bread and bakery products with a low GI score is helping drive the growth of the sourdough market during these uncertain times.
However, during the COVID-19 pandemic sales for the global sourdough industry are projected to decline. The COVID-19 outbreak has had an effect on the bakery industry as a whole. Due to the lockdown restrictions, sourdough production and manufacturing has declined drastically around the world. The overall sourdough market has also been affected by the closure of retail stores selling bakery products, limited raw material availability, labor shortages, and supply chain disruptions.