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Sourdough Market: Will North America Defeat Current Market Leader Western Europe in Terms of Revenue Contribution? - Global Industry Analysis and Opportunity Assessment 2016-2026

Sourdough Market: Will North America Defeat Current Market Leader Western Europe in Terms of Revenue Contribution? - Global Industry Analysis and Opportunity Assessment 2016-2026

Consumption of sourdough in Western Europe is expected to expand at a significantly high CAGR owing to increasing use of sourdough in the foodservice sector

In terms of volume, the market in Western Europe is expected to expand at a significantly high CAGR over 2016–2026. In 2017, the Western Europe sourdough market is expected to be valued more than US$ 1200 Mn. The market is estimated to represent absolute $ opportunity of more than US$ 70 Mn in 2017 and incremental $ opportunity of more than US$ 1,000 Mn between 2016 and 2026. In terms of revenue, the Germany sourdough market is anticipated to remain dominant in the Western Europe sourdough market over the forecast period. The sourdough market in Germany is estimated to be valued in excess of US$ 400 Mn by the end of 2026, recording a good CAGR of 7.3% over the forecast period.

Rising consumer preferences for traditional and healthy food options in Western Europe are likely to propel the growth of the regional sourdough market

Increased urbanisation and growing demand for fast food products such as pizza and others foods are factors driving the growth of the sourdough market in Western Europe. Sourdough pizza base freezes better than regular pizza base and also enhances the taste factor. As a result, sourdough pizza base is more preferred by manufacturers of frozen pizza. Growing demand for low GI bread and bakery products in Western Europe is fuelling the demand in the sourdough market in the region. Bread with a high GI score contains chemical constituents that can rapidly increase blood glucose levels. Insulin and glucose peaks result in obesity, Type-2 diabetes and various heart related conditions. In sharp contrast, low GI foods contain slow digestible carbohydrates, which produce a gradual, relatively low rise in blood glucose and insulin levels. Thus, consumer demand for low GI bakery products in Western Europe is higher and manufacturers are catering to this demand by developing and launching low GI sourdough based bakery products.

Increasing consumer demand for gluten-free bakery products in Western Europe is creating robust development in the Western Europe sourdough market. Gluten sensitivity is any intolerance to gluten, which is a constituent of grains such as wheat and barley. Celiac disease is an extreme form of gluten intolerance and affects a relatively small volume of the global population. However, with the population growing rapidly, the number of persons affected is expected to increase significantly in the future. Sourdough is becoming increasingly popular in the bakery industry in the Western Europe region due to its versatility and ability to enhance flavour and texture and strengthen shelf life of end products. Sourdough can be incorporated into a variety of baked products and can be used in various forms, including dried powders, starter cultures and live liquid cultures.

Pizza segment revenue is expected to expand at a relatively high CAGR in Western Europe over the forecast period

By the end of 2016, the pizza application segment was estimated to be valued a little more than US$ 50 Mn, which is expected to expand at a CAGR of 7.5% over the forecast period, and be valued at more than US$ 100 Mn by the end of 2026. This segment is estimated to create absolute $ opportunity of close to US$ 3 Mn in 2016 over 2015 and an incremental $ opportunity of US$ 54.4 Mn between 2016 and 2026.


1. Executive Summary
2. Market Introduction
2.1. Market Definition
2.2. Market Taxonomy
3. Global Sourdough Market Analysis Scenario
3.1. Market Size and Forecast
3.1.1. Market Size and Y-o-Y Growth
3.1.2. Absolute $ Opportunity
3.2. Industry Supply Chain Analysis
3.2.1. Value Chain
3.2.2. Profitability Margins
4. Market Dynamics
4.1. Drivers
4.1.1. Supply Side
4.1.2. Demand Side
4.2. Restraints
4.3. Opportunity
4.4. Market Trends
5. Global Sourdough Market Analysis and Forecast, By Starter Culture
5.1. Introduction
5.1.1. Basis Point Share (BPS) Analysis By Starter Culture
5.1.2. Y-o-Y Growth Projections By Starter Culture
5.2. Market Size and Forecast By Starter Culture
5.2.1. Type I
5.2.2. Type II
5.2.3. Type III
5.3. Market Attractiveness Analysis By Starter Culture
6. Global Sourdough Market Analysis and Forecast, By Application
6.1. Introduction
6.1.1. Basis Point Share (BPS) Analysis By Application
6.1.2. Y-o-Y Growth Projections By Application
6.2. Market Size and Forecast By Application
6.2.1. Bread
6.2.2. Pizza
6.2.3. Buns
6.2.4. Cakes
6.2.5. Cookies
6.2.6. Waffles & Pancakes
6.2.7. Others
6.3. Market Attractiveness Analysis By Application
7. Global Sourdough Market Analysis and Forecast, By Region
7.1. Introduction
7.1.1. Basis Point Share (BPS) Analysis By Region
7.1.2. Y-o-Y Growth Projections By Region
7.2. Market Size and Forecast By Region
7.2.1. North America
7.2.2. Western Europe
7.2.3. Asia Pacific Excl. Japan (APEJ)
7.2.4. Latin America
7.2.5. Eastern Europe
7.2.6. Middle East and Africa (MEA)
7.2.7. Japan
7.3. Market Attractiveness Analysis By Region
8. North America Sourdough Market Analysis and Forecast
8.1. Introduction
8.1.1. Basis Point Share (BPS) Analysis By Country
8.1.2. Y-o-Y Growth Projections By Country
8.2. Market Size and Forecast By Country
8.2.1. U.S.
8.2.2. Canada
8.3. Market Size and Forecast By Starter Culture
8.3.1. Type I
8.3.2. Type II
8.3.3. Type III
8.4. Market Size and Forecast By Application
8.4.1. Bread
8.4.2. Pizza
8.4.3. Buns
8.4.4. Cakes
8.4.5. Cookies
8.4.6. Waffles & Pancakes
8.4.7. Others
8.5. Market Attractiveness Analysis
8.5.1. By Country
8.5.2. By Starter Culture
8.5.3. By Application
9. Latin America Sourdough Market Analysis and Forecast
9.1. Introduction
9.1.1. Basis Point Share (BPS) Analysis By Country
9.1.2. Y-o-Y Growth Projections By Country
9.2. Market Size and Forecast By Country
9.2.1. Brazil
9.2.2. Mexico
9.2.3. Argentina
9.2.4. Rest of Latin America
9.3. Market Size and Forecast By Starter Culture
9.3.1. Type I
9.3.2. Type II
9.3.3. Type III
9.4. Market Size and Forecast By Application
9.4.1. Bread
9.4.2. Pizza
9.4.3. Buns
9.4.4. Cakes
9.4.5. Cookies
9.4.6. Waffles & Pancakes
9.4.7. Others
9.5. Market Attractiveness Analysis
9.5.1. By Country
9.5.2. By Starter Culture
9.5.3. By Application
10. Western Europe Sourdough Market Analysis and Forecast
10.1. Introduction
10.1.1. Basis Point Share (BPS) Analysis By Country
10.1.2. Y-o-Y Growth Projections By Country
10.2. Market Size and Forecast By Country
10.2.1. Germany
10.2.2. Spain
10.2.3. France
10.2.4. U.K.
10.2.5. Italy
10.2.6. BENELUX
10.2.7. Nordic
10.2.8. Rest of Western Europe
10.3. Market Size and Forecast By Starter Culture
10.3.1. Type I
10.3.2. Type II
10.3.3. Type III
10.4. Market Size and Forecast By Application
10.4.1. Bread
10.4.2. Pizza
10.4.3. Buns
10.4.4. Cakes
10.4.5. Cookies
10.4.6. Waffles & Pancakes
10.4.7. Others
10.5. Market Attractiveness Analysis
10.5.1. By Country
10.5.2. By Starter Culture
10.5.3. By Application
11. Eastern Europe Sourdough Market Analysis and Forecast
11.1. Introduction
11.1.1. Basis Point Share (BPS) Analysis By Country
11.1.2. Y-o-Y Growth Projections By Country
11.2. Market Size and Forecast By Country
11.2.1. Russia
11.2.2. Poland
11.2.3. Rest of Eastern Europe
11.3. Market Size and Forecast By Starter Culture
11.3.1. Type I
11.3.2. Type II
11.3.3. Type III
11.4. Market Size and Forecast By Application
11.4.1. Bread
11.4.2. Pizza
11.4.3. Buns
11.4.4. Cakes
11.4.5. Cookies
11.4.6. Waffles & Pancakes
11.4.7. Others
11.5. Market Attractiveness Analysis
11.5.1. By Country
11.5.2. By Starter Culture
11.5.3. By Application
12. Asia Pacific Excl. Japan (APEJ) Sourdough Market Analysis and Forecast
12.1. Introduction
12.1.1. Basis Point Share (BPS) Analysis By Country
12.1.2. Y-o-Y Growth Projections By Country
12.2. Market Size and Forecast By Country
12.2.1. China
12.2.2. India
12.2.3. ASEAN
12.2.4. Australia and New Zealand
12.2.5. Rest of APEJ
12.3. Market Size and Forecast By Starter Culture
12.3.1. Type I
12.3.2. Type II
12.3.3. Type III
12.4. Market Size and Forecast By Application
12.4.1. Bread
12.4.2. Pizza
12.4.3. Buns
12.4.4. Cakes
12.4.5. Cookies
12.4.6. Waffles & Pancakes
12.4.7. Others
12.5. Market Attractiveness Analysis
12.5.1. By Country
12.5.2. By Starter Culture

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