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酸麵團市場規模、佔有率和成長分析（按類型、形式、成分、類別、應用和地區分類）－2026-2033年產業預測

市場調查報告書

商品編碼

1907161

酸麵團市場規模、佔有率和成長分析（按類型、形式、成分、類別、應用和地區分類）－2026-2033年產業預測

Sourdough Market Size, Share, and Growth Analysis, By Type (Type I, Type II), By Form (Dry, Liquid), By Source, By Category, By Application, By Region - Industry Forecast 2026-2033

出版日期: 2025年12月25日 | 出版商:

SkyQuest | 英文 199 Pages | 商品交期: 3-5個工作天內

價格

簡介目錄

預計到 2024 年，酸麵包市場規模將達到 29.4 億美元，到 2025 年將成長至 32 億美元，到 2033 年將成長至 62.8 億美元，在預測期（2026-2033 年）內複合年成長率為 8.8%。

市場趨勢表明，受消費者對手工烘焙和健康烘焙點心日益成長的興趣推動，市場對酸麵包產品的需求強勁。手工麵包越來越受歡迎，人們對其健康益處的認知不斷提高，以及對潔淨標示和有機產品的興趣日益濃厚，都促進了市場成長。家庭烘焙的蓬勃發展也是推動這項需求的重要因素。零售店和線上通路酸麵包產品的日益普及進一步促進了市場成長。產業創新使得酸麵包產品能夠應用於多種烹飪領域，例如披薩、餅乾和零食，以滿足不斷變化的消費者偏好。此外，營養配方和發酵過程的進步提高了產品品質和穩定性，吸引了烘焙師和尋求永續產品的環保消費者。

酸麵包市場促進因素

酸麵包的流行很大程度上歸功於消費者對「潔淨標示」食品意識的增強。隨著越來越多的人尋求天然健康的食品，酸麵包的吸引力在於其傳統的發酵工藝，避免了人工添加劑的使用。這迎合了注重健康的消費者的偏好，他們更傾向於選擇使用可識別原料製成的、加工最少的食品。酸麵包的純正風味和更佳的消化率不僅滿足了這些偏好，也加深了產品與消費者之間的連結。因此，預計全球烘焙市場對酸麵包的需求將顯著成長。

酸麵包市場限制因素

由於酸麵包生產過程的固有特性，酸麵包市場面臨許多限制。傳統的酸麵包製作方法需要較長的發酵時間才能使麵團膨脹，這限制了其大規模生產的擴充性。此外，酸麵包對特定環境條件的要求以及較長的準備時間成本，與更高效的傳統酵母麵包相比，形成了鮮明對比。這種複雜性使得酸麵包對於那些希望快速、低成本地滿足高需求的生產商而言吸引力不足，與更快捷、更經濟的麵包生產方法相比，其市場潛力受到限制。

酸麵包市場趨勢

酸麵包市場對特色手工產品和特色品種的需求顯著成長，反映出消費者對食品品質和真實性的追求日益提升。這一趨勢的特點是消費者越來越欣賞手工酸麵包的獨特風味和口感，從而願意為價格更高的優質產品買單。因此，各大品牌都在不斷創新以滿足消費者的需求，推出各種迎合不同口味偏好的特色酸麵包。這種對手工烘焙的日益重視不僅推動了產品差異化，也催生了一個充滿活力的酸麵包愛好者社群。

北美洲
- 美國
- 加拿大
歐洲
- 德國
- 西班牙
- 法國
- 英國
- 義大利
- 其他歐洲地區
亞太地區
- 中國
- 印度
- 日本
- 韓國
- 亞太其他地區
拉丁美洲
- 巴西
- 其他拉丁美洲地區
中東和非洲
- 海灣合作理事會國家
- 南非
- 其他中東和非洲地區

競爭資訊

前五大公司對比
主要企業的市場定位（2025 年）
主要市場參與者所採取的策略
近期市場趨勢
公司市佔率分析（2025 年）
主要企業公司簡介
- 公司詳情
- 產品系列分析
- 依業務板塊進行公司股票分析
- 2023-2025年營收年比比較

主要企業簡介

Puratos（Belgium）
AB Mauri（United Kingdom）
IREKS GmbH（Germany）
Lallemand Inc.（Canada）
Lesaffre（France）
Gold Coast Baking Company（United States）
Boudin Bakery（United States）
Philibert Savours（France）
GoodMills Group（Austria）
Ernst Bocker GmbH & Co. KG（Germany）
Acme Bread Company（United States）
Poilane（France）
Tabor Bread（United States）
Gold Coast Ingredients（United States）
Bake With Brolite（United States）
Bread Alone Bakery（United States）
La Brea Bakery（United States）
Wildcraft Sourdough（Australia）
The Sourdough Company（United Kingdom）
San Francisco Baking Institute（United States）

結論與建議

簡介目錄

Product Code: SQMIG30I2428

Sourdough Market size was valued at USD 2.94 Billion in 2024 and is poised to grow from USD 3.2 Billion in 2025 to USD 6.28 Billion by 2033, growing at a CAGR of 8.8% during the forecast period (2026-2033).

Market insights indicate a robust demand for sourdough, fueled by consumer interest in artisanal and health-oriented baked goods. The growth of the market is driven by the rising popularity of artisanal bread and increased awareness of its health benefits, alongside a burgeoning interest in clean-label organic products. The home baking trend has also significantly contributed to this demand. Retail and online availability of sourdough products are expanding, supporting further market growth. Innovation within the industry enables diversification into various culinary applications, including pizza, crackers, and snacks, aligning with evolving consumer preferences. Additionally, advances in nutrient mixes and fermentation processes are enhancing product quality and stability, appealing to both bakers and environmentally conscious consumers seeking sustainable options.

Top-down and bottom-up approaches were used to estimate and validate the size of the Sourdough market and to estimate the size of various other dependent submarkets. The research methodology used to estimate the market size includes the following details: The key players in the market were identified through secondary research, and their market shares in the respective regions were determined through primary and secondary research. This entire procedure includes the study of the annual and financial reports of the top market players and extensive interviews for key insights from industry leaders such as CEOs, VPs, directors, and marketing executives. All percentage shares split, and breakdowns were determined using secondary sources and verified through Primary sources. All possible parameters that affect the markets covered in this research study have been accounted for, viewed in extensive detail, verified through primary research, and analyzed to get the final quantitative and qualitative data.

Sourdough Market Segments Analysis

Global Sourdough Market is segmented by Type, Form, Source, Category, Application and region. Based on Type, the market is segmented into Type I, Type II and Type III. Based on Form, the market is segmented into Dry and Liquid. Based on Source, the market is segmented into Wheat, Rye, Oats and Barley. Based on Category, the market is segmented into Organic and Regular. Based on Application, the market is segmented into Breads, Cookies, Cakes, Waffles, Pizza and Others. Based on region, the market is segmented into North America, Europe, Asia Pacific, Latin America and Middle East & Africa.

Driver of the Sourdough Market

The increasing popularity of sourdough is primarily driven by a growing consumer awareness surrounding clean-label foods. As more people seek out natural and healthier options, the appeal of sourdough lies in its traditional fermentation process, which avoids artificial additives. This aligns with the preferences of health-conscious consumers who prioritize minimally processed foods with recognizable ingredients. The authenticity of sourdough, coupled with its enhanced digestibility, not only caters to these preferences but also fosters a deeper connection between the product and its users. As a result, the demand for sourdough is anticipated to rise significantly in bakery markets worldwide.

Restraints in the Sourdough Market

The sourdough market faces significant constraints due to the inherent characteristics of its production process. The traditional methods of sourdough involve extensive fermentation periods for leavening, which limits scalability for mass production. Additionally, the need for specific environmental conditions and the lengthy preparations required for its preparation stand in stark contrast to the efficiency of more conventional yeast breads. This complexity renders sourdough a less appealing choice for manufacturers aiming to meet high demand quickly and at a lower cost, thereby constraining its market potential in comparison to faster and more economical bread production methods.

Market Trends of the Sourdough Market

The sourdough market is experiencing a notable surge in demand for artisan and specialty varieties, reflecting a broader consumer shift towards quality and authenticity in food products. This trend is characterized by an increasing appreciation for the unique flavors and textures that artisan sourdough offers, leading to a willingness among consumers to invest in higher-priced, quality options. As a result, brands are innovating to meet these expectations, introducing a diverse range of specialty sourdoughs that cater to evolving palate preferences. This growing focus on craftsmanship in baking not only enhances product differentiation but also fosters a thriving community of sourdough enthusiasts.

Introduction

Objectives of the Study
Scope of the Report
Definitions

Research Methodology

Information Procurement
Secondary & Primary Data Methods
Market Size Estimation
Market Assumptions & Limitations

Executive Summary

Global Market Outlook
Supply & Demand Trend Analysis
Segmental Opportunity Analysis

Market Dynamics & Outlook

Market Overview
Market Size
Market Dynamics
- Drivers & Opportunities
- Restraints & Challenges
Porters Analysis
- Competitive rivalry
- Threat of substitute
- Bargaining power of buyers
- Threat of new entrants
- Bargaining power of suppliers

Key Market Insights

Key Success Factors
Degree of Competition
Top Investment Pockets
Market Ecosystem
Market Attractiveness Index, 2025
PESTEL Analysis
Macro-Economic Indicators
Value Chain Analysis
Pricing Analysis
Regulatory Landscape
Case Studies
Technological Advancement

Global Sourdough Market Size by Type & CAGR (2026-2033)

Market Overview
Type I
Type II
Type III

Global Sourdough Market Size by Form & CAGR (2026-2033)

Market Overview
Dry
Liquid

Global Sourdough Market Size by Source & CAGR (2026-2033)

Market Overview
Wheat
Rye
Oats
Barley

Global Sourdough Market Size by Category & CAGR (2026-2033)

Market Overview
Organic
Regular

Global Sourdough Market Size by Application & CAGR (2026-2033)

Market Overview
Breads
Cookies
Cakes
Waffles
Pizza
Others

Global Sourdough Market Size & CAGR (2026-2033)

North America (Type, Form, Source, Category, Application)
- US
- Canada
Europe (Type, Form, Source, Category, Application)
- Germany
- Spain
- France
- UK
- Italy
- Rest of Europe
Asia Pacific (Type, Form, Source, Category, Application)
- China
- India
- Japan
- South Korea
- Rest of Asia-Pacific
Latin America (Type, Form, Source, Category, Application)
- Brazil
- Rest of Latin America
Middle East & Africa (Type, Form, Source, Category, Application)
- GCC Countries
- South Africa
- Rest of Middle East & Africa

Competitive Intelligence

Top 5 Player Comparison
Market Positioning of Key Players, 2025
Strategies Adopted by Key Market Players
Recent Developments in the Market
Company Market Share Analysis, 2025
Company Profiles of All Key Players
- Company Details
- Product Portfolio Analysis
- Company's Segmental Share Analysis
- Revenue Y-O-Y Comparison (2023-2025)

Key Company Profiles

Puratos (Belgium)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
AB Mauri (United Kingdom)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
IREKS GmbH (Germany)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Lallemand Inc. (Canada)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Lesaffre (France)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Gold Coast Baking Company (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Boudin Bakery (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Philibert Savours (France)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
GoodMills Group (Austria)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Ernst Bocker GmbH & Co. KG (Germany)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Acme Bread Company (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Poilane (France)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Tabor Bread (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Gold Coast Ingredients (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Bake With Brolite (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Bread Alone Bakery (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
La Brea Bakery (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
Wildcraft Sourdough (Australia)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
The Sourdough Company (United Kingdom)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments
San Francisco Baking Institute (United States)
- Company Overview
- Business Segment Overview
- Financial Updates
- Key Developments