Market Snapshot
2016-2024
2018
Asia Pacific
Europe
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Market Overview
The global sourdough market is growing at a CAGR of 7.2% during the forecast period (2019-2024).
- This market is mainly driven by the growing demand for bread types paired with health benefits among consumers. Also, rising demand for gluten-free sourdough products and fermented foods boost the sourdough market growth.
- Geographically, Europe, followed by North America contributes the major share in the sourdough market owing to the increasing demand for gluten-free bakery and confectionery products and high-consumption of healthy foods in the region and the Asia- Pacific regions is registered to witness the fastest growth in the market owing to the increasing demand for different types of baked products and the availability of raw materials in superabundance.
- However, factors such as high price of sourdough products in comparison to regular baked goods and shorter shelf life of the products restraint the market growth.
Scope of the Report
The global sourdough market have been segmented by types which includes Type I (having pH range of 3.8 to 4.5 and fermented at temperature range of 20 to 30 °C (68 to 86 °F)), Type II (having pH less than 3.5, and fermented within a temperature range of 30 to 50 °C (86 to 122 °F)) and Type III (which are Type II sourdoughs subjected to drying process, usually either spray or drum drying). On the basis of application, market is segmented in to bread & buns, cakes & pastries, pizza base and others. The report further analyses the global scenario of the market in the regions of North America, Europe, Asia-Pacific, South America and, Middle East and Africa.
| By type | |
| Type I | |
| Type II | |
| Type III |
| By application | |
| Bread & Buns | |
| Cakes & Pastries | |
| Pizza base | |
| Others |
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Key Market Trends
Increasing Demand For Gluten-free Sourdough Products
Surge in popularity of gluten-free products due to the increasing gluten intolerance across the globe have been boosting the sourdough industries. According to a survey in 2015 by NSF International, consumers are following the gluten-free diet for different reasons in the United States such as gluten gastrointestinal allergy, gluten skin allergy, celiac disease, health conscious diet or others. Among these, consumers suffering from gluten gastrointestinal allergies were found to be the largest group, followed by celiac disease and gluten skin allergic people. Also, according to Mayo Clinic, 3.1 million Americans are shifting towards gluten-free diet where 72 percent of them are classified as people without celiac disease avoiding gluten (PWAG). There is also a group of people ditching gluten without a celiac diagnosis owing to join the trend of gluten-free consumption.
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Europe to drive the market
Countries in the European region, such as Germany, France, Italy and Spain are driving the market, where Germany is expected to remain as the largest market as Germans have been traditionally known to consume sourdough bread made up of wheat, spelt, and rye flours. Also, increased sales of private label sourdough in the region have fueled the market growth.
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Competitive Landscape
The sourdough market is highly competitive in nature having large number of domestic and multinational player competing for market share and with innovation in products being a major strategic approach adopted by leading players. Additionally, merger, expansion, acquisition and partnership with other companies are the common strategies to enhance the company presence and boost the market.
Major Players
* Complete list of players covered available in the table of contents below
Table of Contents
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1. INTRODUCTION
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1.1 Study Deliverables
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1.2 Study Assumptions
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1.3 Scope of the Study
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2. RESEARCH METHODOLOGY
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3. EXECUTIVE SUMMARY
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3.1 Market Overview
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4. MARKET DYNAMICS
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4.1 Market Drivers
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4.2 Market Restraints
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4.3 Porter's Five Forces Analysis
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4.3.1 Threat of New Entrants
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4.3.2 Bargaining Power of Buyers/Consumers
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4.3.3 Bargaining Power of Suppliers
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4.3.4 Threat of Substitute Products
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4.3.5 Intensity of Competitive Rivalry
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5. MARKET SEGMENTATION
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5.1 By type
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5.1.1 Type I
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5.1.2 Type II
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5.1.3 Type III
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5.2 By application
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5.2.1 Bread & Buns
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5.2.2 Cakes & Pastries
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5.2.3 Pizza base
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5.2.4 Others
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5.3 Geography
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5.3.1 North America
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5.3.1.1 United States
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5.3.1.2 Canada
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5.3.1.3 Mexico
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5.3.1.4 Rest of North America
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5.3.2 Europe
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5.3.2.1 Spain
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5.3.2.2 United Kingdom
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5.3.2.3 Germany
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5.3.2.4 France
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5.3.2.5 Italy
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5.3.2.6 Russia
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5.3.2.7 Rest of Europe
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5.3.3 Asia Pacific
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5.3.3.1 China
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5.3.3.2 Japan
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5.3.3.3 India
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5.3.3.4 Australia
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5.3.3.5 Rest of Asia-Pacific
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5.3.4 South America
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5.3.4.1 Brazil
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5.3.4.2 Argentina
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5.3.4.3 Rest of South America
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5.3.5 Middle East and Africa
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5.3.5.1 South Africa
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5.3.5.2 United Arab Emirates
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5.3.5.3 Rest of Middle East and Africa
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6. COMPETITIVE LANDSCAPE
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6.1 Most Active Companies
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6.2 Most Adopted Strategies
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6.3 Market Share Analysis
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6.4 Company Profiles
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6.4.1 Ernst Bocker GmbH & Co. KG
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6.4.2 IREKS GmbH
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6.4.3 GoodMills Group GmbH
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6.4.4 Lesaffre
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6.4.5 Puratos NV/SA
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6.4.6 Boudin Bakery
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6.4.7 Truckee Sourdough Company
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6.4.8 Alpha Baking Company, Inc.
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*List Not Exhaustive -
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7. MARKET OPPORTUNITIES AND FUTURE TRENDS
