North America Sourdough Market Size, Share & Industry Trends Analysis Report By Type (Type I, Type II, and Type III), By Application (Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others), By Ingredients, By Country and Growth Forecast, 2023 - 2030

The North America Sourdough Market should witness market growth of 7.9% CAGR during the forecast period (2023-2030). In the year 2019, the North America market's volume surged to 62.3 kilo tonnes, showcasing a growth of 6.0% (2019-2022).

Baking goods created with sourdough are considered to be healthier than those made using conventional dough. Because lactobacillus and wild yeast are used to balance the acid in the leaven, these products are easier to digest than those made from standard dough. Additionally, the presence of extra vital nutrients, including folic acid, magnesium, iron, B vitamins, and zinc, makes these products popular among customers due to their positive effects on health.

In a few years, market growth will probably be fueled by the spike in demand for gluten-free goods, most notably bread. Regarding this, recent years have seen a significant increase in the demand for gluten-free bread, supported by scientific developments in many countries. These individuals' gluten consumption will result in gastrointestinal allergies, leading to an increase in the use of gluten-free diets, which will help the market expand in the upcoming years.

The rising production and consumption of fermented goods also drives the market. In light of this, the market is being strengthened by the craft breweries that specialize in providing items for digestive health that are rapidly expanding. As a result, the product's demand is expected to grow in the coming years, supported by a notable culinary trend, which is growing consumer desire for healthy baked products.

The US market dominated the North America Sourdough Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $865.8 million by 2030. The Canada market is poised to grow at a CAGR of 10.4% during (2023-2030). Additionally, The Mexico market should witness a CAGR of 9.4% during (2023-2030).

Based on Type, the market is segmented into Type I, Type II, and Type III. Based on Application, the market is segmented into Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others. Based on Ingredients, the market is segmented into Wheat, Barley, and Oats. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.

The market research report covers the analysis of key stakeholders of the market. Key companies profiled in the report include Puratos NV/SA, Lallemand, Inc., Lesaffre Group, GoodMills Group GmbH (Leipnik-Lundenburger), IREKS GMBH, Gold coast baking company, Boudin Bakery, Philibert savours, Ernst BOCKER GmbH & Co. KG, and Bake with Brolite

Scope of the Study

By Type (Volume, Kilo Tonnes, USD Million, 2019-2030)

• Type I
• Type II
• Type III

By Application (Volume, Kilo Tonnes, USD Million, 2019-2030)

• Breads & Buns
• Cakes & Pastries
• Cookies
• Pizza
• Others

By Ingredients (Volume, Kilo Tonnes, USD Million, 2019-2030)

• Wheat
• Barley
• Oats

By Country (Volume, Kilo Tonnes, USD Million, 2019-2030)

• US
• Canada
• Mexico
• Rest of North America

Key Market Players

List of Companies Profiled in the Report:

• Puratos NV/SA
• Lallemand, Inc.
• Lesaffre Group
• GoodMills Group GmbH (Leipnik-Lundenburger)
• IREKS GMBH
• Gold coast baking company
• Boudin Bakery
• Philibert savours
• Ernst BOCKER GmbH & Co. KG
• Bake with Brolite

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