- Sourdough, a naturally fermented dough made using wild yeast and lactic acid bacteria, is increasingly recognized as a premium and health-forward alternative to conventional bread and baked goods due to its enhanced digestibility, rich flavor, and clean-label appeal in both artisanal and commercial baking
- The escalating demand for sourdough is primarily fueled by growing consumer awareness of gut health, rising preference for minimally processed foods, and the global resurgence of traditional and craft baking practices across retail, foodservice, and packaged product segments
- Europe dominated the sourdough market with a share of 30.9% in 2024 due to strong consumer demand for artisanal, clean-label, and fermented bakery products across countries such as Germany, France, and Italy
- Asia-Pacific is expected to be the fastest growing region in the sourdough market during the forecast period due to rising urbanization, health awareness, and the growing adoption of Western bakery trends.
- Breads segment dominated the market with a market share of 60.6% in 2024 due to the rising demand for flavorful, gut-friendly bread options and the growing popularity of artisanal bakery products
