글로벌 사워도우 시장 규모, 점유율 및 추세 분석 보고서 – 산업 개요 및 2031년까지의 예측

사워도우 시장 분석

사워도우 시장은 최근의 기술 발전과 혁신적인 방법에 힘입어 상당한 성장을 경험하고 있습니다. 최근의 발전 중 하나는 생산 시간을 단축하는 동시에 풍미와 질감을 향상시키는 제어된 발효 공정을 사용하는 것입니다. 자동 발효실과 같은 기술을 사용하면 베이커가 정확한 온도와 습도 수준을 유지하여 일관된 결과를 위해 효모 활동을 최적화할 수 있습니다.

또한 발효 진행 상황을 추적하기 위한 앱과 소프트웨어와 같은 디지털 도구의 적용이 장인 베이커들 사이에서 점점 더 인기를 얻고 있습니다. 이러한 도구는 레시피를 관리하고 미생물 행동을 이해하는 데 도움이 되어 우수한 품질의 사워도우를 만들어냅니다.

소비자들 사이에서 건강에 대한 의식이 높아지면서 사워도우에 대한 수요도 늘어나고 있습니다. 글리세믹 지수가 낮고 소화성이 높아 건강한 옵션으로 인식되기 때문입니다. 게다가 글루텐 없는 제빵 제품인 사워도우 옵션 이 늘어나면서 더 광범위한 고객을 대상으로 시장 잠재력이 확대되고 있습니다.

전반적으로 사워도우 시장은 베이킹 기술의 발전, 장인 베이커리 제품을 선호하는 소비자 트렌드, 수제 베이킹의 인기 상승으로 인해 상당히 성장할 것으로 예상됩니다 . 이러한 요인의 합류는 사워도우 애호가들에게 활기차고 진화하는 시장 환경을 보장합니다.

사워도우 시장 규모

글로벌 사워도우 시장 규모는 2023년에 27억 1천만 달러로 평가되었으며, 2031년까지 42억 5천만 달러에 도달할 것으로 예상되며, 2024년에서 2031년까지의 예측 기간 동안 CAGR은 5.8%입니다. Data Bridge Market Research에서 큐레이팅한 시장 보고서에는 시장 가치, 성장률, 세분화, 지리적 범위, 주요 업체와 같은 시장 시나리오에 대한 통찰력 외에도 심층적인 전문가 분석, 가격 분석, 브랜드 점유율 분석, 소비자 설문 조사, 인구 통계 분석, 공급망 분석, 가치 사슬 분석, 원자재/소모품 개요, 공급업체 선택 기준, PESTLE 분석, Porter 분석 및 규제 프레임워크가 포함됩니다.

사워도우 시장 동향

“건강을 의식하는 소비주의의 부상”

사워도우 시장에서 주목할 만한 추세는 건강에 초점을 맞춘 옵션에 대한 수요가 증가하고 있다는 것입니다. 소비자들이 건강을 더 의식함에 따라 영양상의 이점을 제공하는 빵 제품을 찾고 있습니다. 사워도우의 자연 발효 과정은 풍미를 향상시킬 뿐만 아니라 소화를 더 쉽게 만들고 글루텐 수치를 줄여 민감한 사람들에게 어필합니다. 예를 들어, 2022년 11월, Ernst Bocker GmbH & Co. KG는 광범위한 베이킹 용도에 맞게 맞춤 제작된 다재다능한 재료인 BOCKER Mondial Vario 사워도우 스타터를 출시했습니다. 3개월의 저장 수명을 가진 이 스타터는 다양한 기후와 원료에 잘 적응합니다. 유연성이 뛰어나 다양한 제빵 제품을 실험하고 다양한 레시피에서 일관된 품질과 풍미를 보장하려는 베이커에게 이상적인 선택입니다.

보고서 범위 및 사워도우 시장 세분화 

Sourdough Market Definition

Sourdough is a type of bread made using naturally occurring yeast and bacteria from the environment, rather than commercial yeast. The key to sourdough is the sourdough starter, a fermented mixture of flour and water that captures wild yeast and lactic acid bacteria. This fermentation process not only leavens the bread but also develops its distinctive tangy flavor and chewy texture. Sourdough is often praised for its health benefits, including improved digestibility and a lower glycemic index. The slow fermentation process also enhances the bread's aroma and crust, making it a favorite among artisan bakers and bread enthusiasts.

Sourdough Market Dynamics

Drivers

• Growing Demand for Artisan and Craft Baking

The rise of artisan and craft baking has significantly popularized sourdough bread, appealing to consumers seeking unique flavors and textures. Artisan bakers focus on traditional methods, emphasizing quality over mass production. This trend has led to a surge in local bakeries and small-batch producers, such as Tartine Bakery in San Francisco, known for its exceptional sourdough. Consumers increasingly prefer handmade products, often prioritizing quality and authenticity over convenience. The distinct tanginess and chewy crust of sourdough enhance its appeal, fostering a culture of appreciation for artisanal baking. This shift toward craft baking not only drives demand for sourdough but also supports local economies.

• Rise in Online and Retail Availability

The surge in online sales and retail availability of sourdough products significantly contributes to the market's growth. Many artisanal bakeries and brands have established e-commerce platforms, allowing consumers to order freshly baked sourdough directly to their homes. For instance, in November 2022, Ernst Bocker GmbH & Co. KG launched ActiVivo, a range of active, liquidized sourdoughs designed to improve the quality of baked products. This innovative offering is aimed at professional bakers seeking to elevate their product range. ActiVivo is formulated to enhance flavor, texture, and overall performance in various baked goods, thereby ensuring that bakers can meet the diverse demands of today’s consumers while maintaining high quality.

Opportunities

• Growing Demand for Natural Ingredients

The rising consumer preference for clean label products presents a significant opportunity for the sourdough market. Sourdough, made with simple, natural ingredients like flour, water, and salt, caters to this trend, appealing to health-conscious consumers. Brands like San Francisco Baking Institute and Wildgrain have capitalized on this demand by offering artisanal sourdough made from organic ingredients without preservatives or artificial additives. This focus on quality resonates with shoppers seeking transparency in food production, driving growth. As more consumers prioritize health and wellness, the market for naturally sourced sourdough products is expected to expand, enhancing brand loyalty and sales potential.

• Growing Gluten Sensitivity Awareness

As awareness of gluten sensitivity rises, many consumers are exploring dietary options that may alleviate discomfort. Sourdough, while not gluten-free, undergoes a fermentation process that breaks down gluten proteins, potentially making it easier to digest for some individuals. This has led to increased interest in sourdough as a bread alternative. For instance, in July 2023, Puratos expanded its presence in the Kosovo market through a collaboration with Korabi Corporation, aiming to empower local bakers and patissiers. This partnership enhances Puratos' reach, bringing innovative baking solutions and high-quality products closer to the Kosovo market. By strengthening its local position, Puratos is committed to supporting the growth of the baking industry in the region while fostering relationships with local businesses and consumers.

Restraints/Challenges

• Complex Production Process

The complex production process of sourdough bread poses a significant challenge in the market. Its lengthy fermentation, requiring hours or even days, makes it far more time-consuming and labor-intensive than commercial bread production. This intricacy can deter smaller bakers and producers from entering the market, as they may lack the resources or expertise to manage such processes effectively. Moreover, maintaining the necessary environmental conditions for consistent fermentation adds another layer of difficulty. Consequently, this complexity can hinder market growth, limiting the availability of sourdough products and impacting consumer access to diverse options in the growing demand for artisanal breads.    

• Limited Shelf Life

Limited shelf life is a significant challenge for the sourdough market. Different from commercially produced bread, which often contains preservatives to extend freshness, sourdough is typically free from these additives. As a result, sourdough bread has a shorter shelf life, leading to increased waste for retailers and consumers. Retailers may face difficulties in selling products before they spoil, resulting in financial losses and reduced willingness to stock sourdough options. In addition, consumers may be reluctant to purchase sourdough bread due to concerns over its longevity, further impacting sales. This inherent limitation in shelf life significantly hinders the growth and expansion of the sourdough market.

This market report provides details of new recent developments, trade regulations, import-export analysis, production analysis, value chain optimization, market share, impact of domestic and localized market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market. To gain more info on the market contact Data Bridge Market Research for an Analyst Brief, our team will help you take an informed market decision to achieve market growth.

Impact and Current Market Scenario of Raw Material Shortage and Shipping Delays

Data Bridge Market Research offers a high-level analysis of the market and delivers information by keeping in account the impact and current market environment of raw material shortage and shipping delays. This translates into assessing strategic possibilities, creating effective action plans, and assisting businesses in making important decisions.

Apart from the standard report, we also offer in-depth analysis of the procurement level from forecasted shipping delays, distributor mapping by region, commodity analysis, production analysis, price mapping trends, sourcing, category performance analysis, supply chain risk management solutions, advanced benchmarking, and other services for procurement and strategic support.

Expected Impact of Economic Slowdown on the Pricing and Availability of Products

When economic activity slows, industries begin to suffer. The forecasted effects of the economic downturn on the pricing and accessibility of the products are taken into account in the market insight reports and intelligence services provided by DBMR. With this, our clients can typically keep one step ahead of their competitors, project their sales and revenue, and estimate their profit and loss expenditures.

Sourdough Market Scope

The market is segmented on the basis of type, application, form, source, distribution channel. The growth amongst these segments will help you analyze meagre growth segments in the industries and provide the users with a valuable market overview and market insights to help them make strategic decisions for identifying core market applications.

Type

• Type-I
• Type-II
• Type-III

 Application

• Food and Beverages
• Pancakes
• Waffles
• Desserts
• Muffins
• Piecrust
• Breads
• Cookies
• Cakes
• Pizza
• Others

 Form

• Dry
• Liquid

 Source

• Wheat
• Rye
• Oats
• Barley

 Distribution Channel

• Store-Based
• Non-Store-Based

Sourdough Market Regional Analysis

The market is analysed and market size insights and trends are provided by country, type, application, form, source, distribution channel as referenced above.

The countries covered in the market report are U.S., Canada, Mexico in North America, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe in Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in Asia-Pacific (APAC), Brazil, Argentina, Rest of South America as a part of South America, U.A.E, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa (MEA) as a part of Middle East and Africa (MEA)

Europe is expected to dominate the sourdough market, driven by its position as the largest country-level market. The region's rich baking heritage, combined with increasing consumer demand for artisanal and organic products, supports market growth. In addition, the presence of key players enhances innovation and availability, further propelling the sourdough market during the forecast period.

Asia-Pacific is projected to observe significant growth in the sourdough market due to changing lifestyles and an increasing preference for chemical and preservative-free products. This trend is especially pronounced in countries where health consciousness is rising, driving demand for natural and artisanal foods. As a result, the sourdough market is set for expansion in the region.

The country section of the report also provides individual market impacting factors and changes in regulation in the market domestically that impacts the current and future trends of the market. Data points such as down-stream and upstream value chain analysis, technical trends and porter's five forces analysis, case studies are some of the pointers used to forecast the market scenario for individual countries. Also, the presence and availability of global brands and their challenges faced due to large or scarce competition from local and domestic brands, impact of domestic tariffs and trade routes are considered while providing forecast analysis of the country data.

Sourdough Market Share

The market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, application dominance. The above data points provided are only related to the companies' focus related to market.

Sourdough Market Leaders Operating in the Market Are:

• Ernst Böcker GmbH & Co. KG (Germany)
• PURATOS (Belgium)
• Boudin Bakery (U.S.)
• Truckee Sourdough Company (U.S.)
• Morabito Baking Co., Inc. (U.S.)
• Alpha Baking Company, Inc. (U.S.)
• Josey Baker Bread (U.S.)
• The Sourdough Company (U.S.)
• Swiss Bake Ingredients Pvt. Ltd. (India)
• Gluten-Free Sourdough Company (U.S.)
• Sonoma -(U.S.)
• Brian's Artisan Bread Company (U.S.)
• Pasta Fermentata (U.S.)
• Don Rodrigo Sourdough Bakery (U.S.)
• Rotella’s Italian Bakery (U.S.)
• Wild Wheat (U.S.)
• Nantucket Baking Company (U.S.)
• Casa Dolce (U.S.)
• Macphie (U.K.)
• Shepherds Artisan Bakehouse (U.K.)

Latest Developments in Sourdough Market

• In October 2024, Lallemand Inc. announced the acquisition of CerealTech Pte Ltd, a prominent bakery ingredient company based in Singapore. The undisclosed deal aims to integrate CerealTech’s operations and workforce into Lallemand’s Baking Solutions (LBS) division, enhancing its offerings. Despite this strategic move, CerealTech will continue to operate under its established brand and commercial teams in Singapore, ensuring continuity for its customers and stakeholders
• In May 2024, Bakels Group introduced Fermdor Active, an innovative concentrated powder designed to enhance bread production. This new ingredient captures the authentic flavor profile of traditional sourdoughs, making it a vital asset for professional bakers. Enriched with specialized active ingredients, Fermdor Active is particularly suited for creating premium artisan bakery products, meeting the increasing consumer demand for authentic and high-quality baked goods in the competitive market
• In May 2024, Puratos Group launched Sapore Lavida, Belgium's first fully traceable active sourdough, made exclusively from whole wheat flour. This pioneering ingredient promotes regenerative agricultural practices, allowing bakers across mainland Europe to respond to the growing consumer preference for locally produced and sustainably sourced sourdough products. By prioritizing transparency and sustainability, Sapore Lavida empowers bakers to create quality offerings while contributing positively to environmental and community well-being
• 2023년 12월, Lallemand는 생명공학 역량을 강화하기 위한 전략적 움직임으로 고부가가치 성분 생산으로 유명한 스위스 생명공학 회사인 Evolva를 인수했습니다. 이 인수는 생명공학 및 발효를 통한 혁신적인 솔루션에 중점을 두고 다양한 산업에서 Lallemand의 제품 개발을 강화할 예정입니다. Lallemand는 Evolva의 전문성을 통합하여 포트폴리오를 확장하고 생명공학 시장에서 경쟁력을 강화하며 진화하는 소비자 요구에 부응하고자 합니다.
• 2022년 8월, Puratos와 기능성 재료를 전문으로 하는 혁신적 스타트업인 Shiru가 협력하여 사워도우를 통합하여 초콜릿 및 제과 생산에 혁명을 일으켰습니다. 이 파트너십은 품질을 유지하면서 초콜릿 제품의 영양가와 풍미를 향상시키는 데 중점을 둡니다. Puratos의 제빵 전문성과 Shiru의 기능성 재료 혁신을 결합하여 이 협력은 건강을 의식하는 소비자에게 어필하는 더 건강하고 풍미 있는 제과 옵션을 만드는 것을 목표로 합니다.
• 2021년 1월, Puratos는 러시아의 선도적인 제빵 재료 회사인 Ruskhleb을 인수하여 현지 사워도우 제조업체의 포트폴리오를 확장했습니다. 이 전략적 인수를 통해 Puratos는 이 지역에서 증가하는 사워도우 제품에 대한 수요를 활용할 수 있습니다. Ruskhleb의 운영을 통합함으로써 Puratos는 정통 사워도우 재료 생산 역량을 강화하고 현지 제빵사를 지원하며 성장하는 사워도우 시장에서 입지를 더욱 공고히 했습니다.

SKU-46179