The demand for sourdough has experienced significant growth in recent years, especially in the food service industry. Fairfield Market Research reports that sourdough's versatility as a base ingredient has led to a substantial increase in its demand. Sourdough contains naturally occurring lactobacilli, yeast, and biological leavening agents, making it beneficial for gut health. Additionally, it is high in protein and has a low glycemic index (GI), making it a popular choice among health-conscious consumers for better glucose control and weight management.

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The European region, in particular, has seen a surge in the popularity of sourdough in the fast-food industry. Its adaptability and ability to enhance flavor, texture, and shelf life of finished products have made it a preferred choice among food service restaurants. Sourdough can be utilized in various forms, including dried powders, starter cultures, and live fluid cultures, further fueling its market growth during the forecast period.

Among the various applications of sourdough, the segments of pizza and bread are expected to witness substantial growth potential by 2025. The increasing demand for sourdough pizza base in fast-food restaurants and its usage by small-scale bakery product manufacturers are driving this growth. Furthermore, sourdough is gaining more shelf space in retail chains as consumer preference for healthy baked goods increases.

Europe is projected to hold the largest value share in the global sourdough market, followed by North America. The region's affinity for bakery products and the growing preference for healthy baked goods are key factors driving the demand for sourdough. Bakeries, quick-service restaurants, and retail chains across Europe have increased the shelf space for sourdough to cater to the rising demand.

To stay competitive, sourdough market players are focusing on new product development and expanding their product portfolios. Major players such as Real Bread & Food Company, Portland French Bakery, Riverside Sourdough, IREKS GmbH, and others are offering different flavors and varieties of sourdough. For example, in 2020, Dawn Foods launched a sourdough donut mix that can be used in both sweet and savory offerings.

Bakery product manufacturers are also contributing to this trend by introducing new sourdough product ranges. O’Hehirs Bakery in Letterkenny launched a new sourdough range under the brand name OH! THE SOURDOUGH, while Puratos introduced three new sourdough flavors - Sapore Adelia, Sapore Oracoloand, and Softgrain Amber Grain Organic.

The sourdough market continues to grow as consumer demand for healthier and flavorful baked goods rises. Food service restaurants, retail chains, and bakery product manufacturers are all set to ride the sourdough wave, making it a staple in the global food industry.