The Europe Sourdough Market should witness market growth of 8.2% CAGR during the forecast period (2023-2030). In the year 2020, the Europe market's volume surged to 76.2 kilo tonnes, showcasing a growth of 6.3% (2019-2022).
Market growth is quickening to the rise in artisan bakeries that utilize type I sourdough, produced using solely wild yeasts. Additionally, the expansion of artisan bakeries is due to changing customer preferences for traditional and nutritious food products, particularly in the bread products sector. Also, rising online shop penetration is anticipated to accelerate the market expansion.
The market is predicted to have profitable growth due to rising demand for clean-label products with fewer artificial ingredients and more natural components. Products with clean labels provide transparency regarding product ingredients and manufacturing methods. The market’s growth is anticipated to be boosted by consumers' shifting preferences towards clean-label products throughout the forecast period.
Additionally, there is a growing demand for dehydrated sourdough because Type III dehydrated sourdough is the most popular starter in the bread sector. Dehydrated sourdough protects against microbes while preventing heat damage to the valuable culture.
With the growing demand of cakes and bakery goods, Europe is a significant region for the sourdough products. Over the past few years, the region has seen an increase in the number of food processing facilities. The United Kingdom continues to be a lucrative market because of the sizable population and consumer base. Additionally, the nation is going through a significant period of innovation and the introduction of new products. Bread sales reached a CAGR of 1.0% from 2016 to 2021, reaching US$12.1 billion in 2021, and are expected to increase by 0.8% from 2021 to 2026 to reach US$12.7 billion. Hence, in Europe, the market is witnessing growth due to the growing demand for baked goods in the region.
The Germany market dominated the Europe Sourdough Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $337.9 million by 2030. The UK market is estimated to witness a CAGR of 7.3% during (2023-2030). Additionally, The France market would showcase a CAGR of 9% 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 Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
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
Market growth is quickening to the rise in artisan bakeries that utilize type I sourdough, produced using solely wild yeasts. Additionally, the expansion of artisan bakeries is due to changing customer preferences for traditional and nutritious food products, particularly in the bread products sector. Also, rising online shop penetration is anticipated to accelerate the market expansion.
The market is predicted to have profitable growth due to rising demand for clean-label products with fewer artificial ingredients and more natural components. Products with clean labels provide transparency regarding product ingredients and manufacturing methods. The market’s growth is anticipated to be boosted by consumers' shifting preferences towards clean-label products throughout the forecast period.
Additionally, there is a growing demand for dehydrated sourdough because Type III dehydrated sourdough is the most popular starter in the bread sector. Dehydrated sourdough protects against microbes while preventing heat damage to the valuable culture.
With the growing demand of cakes and bakery goods, Europe is a significant region for the sourdough products. Over the past few years, the region has seen an increase in the number of food processing facilities. The United Kingdom continues to be a lucrative market because of the sizable population and consumer base. Additionally, the nation is going through a significant period of innovation and the introduction of new products. Bread sales reached a CAGR of 1.0% from 2016 to 2021, reaching US$12.1 billion in 2021, and are expected to increase by 0.8% from 2021 to 2026 to reach US$12.7 billion. Hence, in Europe, the market is witnessing growth due to the growing demand for baked goods in the region.
The Germany market dominated the Europe Sourdough Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $337.9 million by 2030. The UK market is estimated to witness a CAGR of 7.3% during (2023-2030). Additionally, The France market would showcase a CAGR of 9% 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 Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
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)
- Germany
- UK
- France
- Russia
- Spain
- Italy
- Rest of Europe
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
Unique Offerings
- Exhaustive coverage
- The highest number of Market tables and figures
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- Assured post sales research support with 10% customization free
Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market At a Glance
Chapter 3. Market Overview
Chapter 4. Europe Sourdough Market by Type
Chapter 5. Europe Sourdough Market by Application
Chapter 6. Europe Sourdough Market by Ingredients
Chapter 7. Europe Sourdough Market by Country
Chapter 8. Company Profiles
Companies Mentioned
- 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
Methodology
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