Sourdough Market - Forecasts from 2022 to 2027

The sourdough market was valued at US$1.113 billion in the year 2020 growing at a CAGR of 10.28% reaching the market size of US$2.208 billion by the year 2027. It is one of the oldest forms of bread, which has been used since ancient times. It was developed in Egypt 3000 years ago, and from there it started and gradually spread to Ancient Europe until today.

The demand has surged in recent years for sourdough bread. It is being consumed because of its nutrition and healthier properties. Bread production is a time-consuming and labour-intensive process. A renewed French microbiologist in 1857 published a study regarding microbial levering, which has become essential for bread. Since then, various bakers and businesses have invested significant capital in the bread's enhancement and innovation. The production of sourdough is imperative and significant. It is the major reason for the demand for the product. The bread during production is levelled with a considerable mixture of lactic acid bacteria and yeast. It is a given that bread will always contain some yeast-containing bacteria and lactic acid. . This does not have a major and significant impact on the flavour of the bread. The bacteria and lactic acid will always be present and detectable in the bread, and it is noticed by the average consumer.

The major advantage of the bread is that it has enhanced sensory and nutritional attributes of the bread, and has led to a surge in the shelf life of the bread which is more than the shelf life of yeasted loaves of bread. The ingredients used in the bread have a significant and imperative role. The flours used in the bread help with the stabilizing and longevity of the product. Barley flour has a considerable glucan content and is widely used in the reduction of starch crystallization, therefore enhancing the firmness and stalling the staling of the bread. Soy flour is used for its moisture retention and crystallization reduction properties. It is also used as a substitute for wheat flour. The types of bread have a significant role in the market. Type I has a pH range between 3.8 and 4.5 and is used as a levering agent in bread. Other types have a substantial role in the market. Type II bread has a pH range of around 3.5 or less. It is also available in liquid form and is used in the making of waffles, biscuits, and cookies. It is also called industrial bread because the production of bread adapts to the strains. It is a pumpable product. Type III is the most commonly used bread and is known for its quality and extensive properties. It is the most produced bread in the sourdough category worldwide. It is also known for its taste and is widely used in bakery products. The market has substantial demand and is expected to register significant growth in the coming years.

The COVID-19 Pandemic has changed the lives of people worldwide. This has also had a significant impact on the choice of consumer needs, lifestyles, and preferences. The supply chains were severely impacted, and people were purchasing essential commodities only. But there was also a positive change, as more people were experimenting with novel types of food, trying to learn new and novel things to pass their time. The bakeries have seen a substantial surge in their sales as more people are flocking to purchase the bread. With the surge in technology, more people are taking online classes, with chefs and experts worldwide providing online lessons. The demand for healthier food has risen during the pandemic as individuals want to stay healthy and fit. Healthier products also have a positive impact on immunity. With sourdough bread providing better and more nutritious properties than yeast-based conventional bread, it has registered a significant demand during the pandemic. I Individuals who are suffering from various diseases have benefited because of the demand. Social media has also had a major impact as people have started to engage more on social media networks. There has been a widespread surge in the demand for gluten-free food and products, which has had a positive impact on the sourdough bread industry. Consumers tend to move towards a gluten-free diet as there are a lot of healthier and nutritious benefits. Gluten causes skin allergies, gastrointestinal allergies, celiac disease, and others. According to the study published by the Mayo Clinic, a major non-profit public medical centre in the United States, there are around 3.1 million people that have shifted to gluten-free products. In the study, 72% of the people didn't suffer from any celiac disease that required avoiding. The people that do not suffer from any gluten-related diseases are also shifting away from gluten, which will have a significant and positive impact on the sourdough market.

San Francisco sourdough bread is the most famous type in the United States. It was introduced in Europe at the time of the gold rush in California. The production method is claimed to be the same for over 150 years. The sourdough market has a significant presence worldwide. The bread has a pronounced flavour and contains fewer additives as compared to conventional bread. Europe has a significant share of the market. The traditional method for production has declined and has undergone considerable changes with the introduction of yeast in it. But The experts and specialists are still using the traditional method worldwide. The European regulations have also had an impact by protecting the use of traditional methods in various European countries. The regulations are for some of the methods and products, such as PDO (protected designation of origin), which is given to the Pagnotta del Dittaino and Pane di Altamura, both of which are produced in Italy. Based on geographical location, Pan de Cruz de Ciudad Real, Apan de Cea, Pane di Matera, and Pane di Genzano have been protected through regulations and these bread can only be levelled by the traditional sourdough method. The use of rye flour is predominant in Northern Europe and in countries such as Germany, the USA, and Russia, as the flour does contain gluten ingredients. The preservation of the culture of bread is imperative as it is a major reason for the surge in demand. There has been a widespread surge in the Asian region, with countries such as India, China, and Japan having a major share of the market.

Key Development

• Puratos announced a new live sourdough variety related to natural fermentation in February 2022, backed by a recent investment in expanding the abilities and expertise of its sourdough plant in Melbourne, using Australian flours.
• Base Culture introduced fresh sourdough bread to Whole Foods Market shops in June 2021. The new bread is prepared with eggs, almond flour, cashew butter, arrowroot flour, and apple cider vinegar and is 100% paleo and keto certified. It has 6 grammes of net carbs and therefore is manufactured with eggs, almond flour, cashew butter, arrowroot flour, and apple cider vinegar.
• Bertinet Bakery, as part of Sainsbury's Future Brands Program, debuted its category-first softer's and wich-friendly' sliced clean sourdough nationwide in June 2021.

Impact of COVID-19

The global sourdough market has indeed been influenced in a variety of ways as the number of cases has rapidly increased. Sourdough products are manufactured by fermenting a dough with naturally occurring lactobacilli and yeast. With the lactic acidic supplied by the lactobacilli, sourdough foods made with sourdough have a more noticeable harsh taste. The global sourdough market is expected to contract during the COVID-19 epidemic and for several days after the situation has stabilized.

Furthermore, COVID-19 has resulted in a shift in buyer purchasing preferences for bakery shop commodities from store-based channels such as general stores, hypermarkets and general stores to virtual online marketing channels. The closure of retail stores has forced customers to rely on internet-based platforms. Nonetheless, the sourdough market's growth is being hampered by a lack of enough stocks in internet commerce channels due to low production constraints and development limitations during the COVID-19 flare-up.

Segmentation

By Type

• Type I
• Type II
• Type III

By Applications

• Bread
• Cake
• Pizza
• Waffles

By Distribution Channel

• Offline
• Hypermarkets
• Online

By Geography

• North America
• USA
• Canada
• Mexico
• South America
• Brazil
• Argentina
• Europe
• Germany
• France
• United Kingdom
• Spain
• Italy
• Middle East and Africa
• Saudi Arabia
• South Africa
• Asia Pacific
• China
• India
• Japan
• Australia