The sourdough market is projected to reach USD 3.5 billion by 2028 from USD 2.3 billion by 2023, at a CAGR of 9.0% during the forecast period in terms of value. Sourdough bread is a type of bread made using a fermented dough starter that contains naturally occurring yeasts and lactobacilli bacteria. Sourdough, a fermented dough starter, finds versatile applications across various food categories. There are different types of Sourdough used for various purposes, including Type I, Type II, and Type III sourdough. For instance, Sourdough is a versatile ingredient used in baking bread, buns, cookies, cakes, and pizza, among other applications. It provides a tangy flavor, improves texture, and enhances shelf life. Ingredients like Wheat, barley, and oats are commonly used in sourdough recipes. The growing trend towards artisanal, preservative-free, and naturally fermented products has fueled the increasing demand for sourdough in the market.
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The Asia Pacific Sourdough market is expected to grow at a significant rate. The region’s rapid urbanization, expanding middle class, and increasing consumer spending power contribute to the shift towards Western dietary preferences and a rise in health consciousness. Consumers in Asia Pacific are becoming more aware of the benefits of sourdough, such as its natural fermentation process and potential digestive advantages. The popularity of artisanal and gourmet bread products, including sourdough, is on the rise in urban areas. Additionally, the incorporation of sourdough into traditional Asian recipes and baked goods adds to its appeal. The presence of international bakery chains, supermarkets, specialty stores, and e-commerce platforms further drives the availability and accessibility of sourdough products. Moreover, the region’s agricultural abundance allows for the cultivation of high-quality grains and ingredients, supporting the production of premium sourdough products. With shifting consumer preferences, increasing awareness, culinary adaptation, expanding distribution channels, and favorable agricultural conditions, Asia Pacific is set to be a thriving market for sourdough in 2023.
Key players in this market include Puratos (Belgium), IREKS GMBH (Germany), Lallemand Inc. (Canada), Lesaffre (France), BOUDIN BAKERY (US), Goodmills (Austria), and Bake With Brolite (US).
Sourdough bread aligns with this trend as it is perceived as a healthier alternative to traditional bread due to its natural fermentation process and potential digestive benefits. The rising consumer awareness about the advantages of sourdough, such as improved digestion and potentially lower glycemic index, further drives its popularity. Additionally, the growing availability of artisanal and premium sourdough products in supermarkets and specialty stores boosts market growth.
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By introducing new flavors, variants, and formats of sourdough bread, as well as expanding into other sourdough-based products like pastries and snacks. Moreover, with increasing consumer interest in sustainability and locally sourced products, there is an opportunity to highlight the regional and cultural aspects of sourdough, promoting traditional baking techniques and local ingredients. Additionally, the online retail channel provides an avenue for reaching a wider consumer base and expanding sourdough market presence.
Increasing consumer awareness of the health benefits of oats, such as high fiber content and gluten-free properties, is driving the demand for oat-based products. The shift towards healthier dietary preferences, including vegan and plant-based diets, is also contributing to the popularity of oats. Manufacturers are innovating and introducing a variety of oat-based products to cater to evolving consumer preferences. The sustainability aspect of oats, with lower water and land requirements, aligns with the growing focus on environmentally friendly food choices. These factors collectively propel the growth of the oats segment and make it a lucrative market opportunity.
