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市场调查报告书
商品编码
1781164

酸麵包市场：全球产业分析、市场规模、份额、成长、趋势与未来预测（2025-2032）

Sourdough Market: Global Industry Analysis, Size, Share, Growth, Trends, and Forecast, 2025 - 2032
出版日期: | 出版商: Persistence Market Research | 英文 196 Pages | 商品交期: 2-5个工作天内

价格
简介目录

Persistence Market Research 最近发布了对全球酸麵团市场的全面分析，对市场驱动因素、趋势、机会和挑战等关键市场动态进行了全面评估，并对市场结构提供了详细的见解。

关键见解

  • 酸麵包市场规模（2025年）：48亿美元
  • 市场规模预测（以金额为准，2032 年）：73 亿美元
  • 全球市场成长率（2025-2032年复合年增长率）：8.4%

酸麵包市场 - 分析范围

酸麵包是一种使用乳酸菌和野生酵母製成的天然发酵麵包，因其独特的风味、较长的保质期和健康益处而广受欢迎。全球酸麵包市场涵盖多种用途，包括烘焙食品、零食、披萨饼底和其他手工食品。消费者对天然、无防腐剂和营养食品的需求不断增长，推动了市场扩张。此外，家庭烘焙和手工麵包消费趋势的上升也支撑了商用和零售酸麵包市场的成长。

市场成长动力：

全球酸麵包市场受多种关键因素驱动，其中包括消费者对洁净标示和天然发酵产品的日益增长的偏好。随着人们对肠道健康以及酸麵包相关健康益处（例如其易消化和低升糖指数）的日益关注，需求也进一步增长。此外，北美和欧洲手工麵包和特色麵包消费量的激增，以及高端麵包店和咖啡馆的蓬勃发展，也对市场产生了积极影响。越来越多的製造商将酸麵包融入各种烘焙产品中，例如饼干、鬆饼和煎饼，这进一步提升了其在註重健康的消费者中的吸引力。

市场限制：

儘管酸麵包越来越受欢迎，但它市场仍面临着一些挑战，这些挑战可能阻碍其实现大规模生产，例如需要相对较长的发酵时间和熟练的烘焙工艺。此外，原物料价格波动，尤其是小麦和黑麦的价格波动，会影响生产成本和利润率。新兴市场消费者认知度的缺乏以及手工烘焙产品低温运输基础设施的有限，也阻碍了酸麵包的广泛应用。

市场机会：

随着特色烘焙和无麸质烘焙的日益流行，酸麵包市场正迎来巨大的商机。创新的产品配方，例如采用传统谷物、发芽种子和植物添加剂的酸麵包，正在吸引新的消费群体。新兴经济体对更健康的西式烘焙产品的需求日益增长，进入新兴市场也带来了尚未开发的市场潜力。此外，发酵技术和发酵剂的进步使得大规模生产成为可能，同时又能保持传统的风味和健康益处。

本报告回答的关键问题

  • 推动全球酸麵团市场成长的关键因素有哪些？
  • 哪些产品种类和用途对各地区的酸麵团消费贡献最大？
  • 手工和工业酵母製作趋势如何影响市场？
  • 酸麵团市场的主要企业有哪些？他们实施了哪些策略来获得优势？
  • 酸麵团产业的主要创新和新兴趋势是什么？

目录

第一章执行摘要

第二章 市场概述

  • 市场范围和定义
  • 市场动态
    • 驱动程式
    • 抑制因素
    • 机会
    • 任务
    • 主要趋势
  • COVID-19影响分析
  • 预测因子：相关性和影响力

第三章价值链分析

  • 供应链分析
  • 主要市场参与者名单
  • 潜在最终用户列表

第四章 生产与贸易统计

  • 工业和手工酵母生产
  • 主要生产国家和地区
  • 酸麵包类产品的进口分析
  • 酵母发酵剂、混合物及成品出口分析

第五章 加值分析

  • 全球洁净标示与发酵烘焙食品前景
  • 功能性麵包市场现况及营养定位
  • 酸麵团、商业酵母和混合发酵系统
  • 酸麵包产业的品牌主导计画与零售促销策略
  • PESTLE分析
  • 波特五力分析

第六章 价格趋势分析（2019-2032）

  • 按产品类型进行价格分析
  • 影响产品价格的关键因素

第七章 全球酸麵包市场展望

  • 主要亮点
    • 市场规模及年成长率（以金额为准）
    • 绝对的商机
  • 市场规模分析与预测（以金额为准）
    • 历史市场规模分析（以金额为准，2019-2024）
    • 市场规模分析与预测（以金额为准，2025-2032）
  • 全球酸麵包市场展望（按产品类型）
    • 引言/主要发现
    • 历史市场规模分析：依产品类型（以金额为准，2019-2024）
    • 按产品类型分類的市场规模分析与预测（以金额为准，2025-2032）
      • I型
      • II型
      • III型
    • 市场吸引力分析：按产品类型
  • 全球酸麵包市场展望（按原料）
    • 引言/主要发现
    • 历史市场规模分析：依原料（以金额为准，2019-2024）
    • 按原料分類的市场规模分析与预测（以金额为准，2025-2032）
      • 小麦
      • 大麦
      • 燕麦
      • 黑麦
    • 市场吸引力分析：按原料
  • 全球酸麵包市场应用前景
    • 引言/主要发现
    • 按应用分類的历史市场规模分析（以金额为准，2019-2024）
    • 按应用分類的市场规模分析和预测（以金额为准，2025-2032）
      • 麵包
      • 饼干
      • 蛋糕
      • 胡扯
      • 披萨
      • 其他的
    • 市场吸引力分析：按应用

8. 全球酸麵包市场（按地区）展望

  • 按地区分類的历史市场规模分析（以金额为准，2019-2024 年）
  • 各地区市场规模分析及预测（以金额为准，2025-2032）
    • 北美洲
    • 欧洲
    • 东亚
    • 南亚和大洋洲
    • 拉丁美洲
    • 中东和非洲
  • 市场吸引力分析：区域

第九章北美酸麵包市场展望：

第十章欧洲酸麵包市场展望：

第 11 章。东亚酸麵包市场展望：

第十二章南亚和大洋洲酸麵包市场展望：

第十三章：拉丁美洲酸麵包市场展望：

第十四章中东与非洲酸麵包市场展望：

第十五章竞争格局

  • 市场占有率分析（2025年）
  • 市场结构
    • 竞争强度图：按市场
    • 竞争对手仪表板
  • 公司简介（详情：概述、财务状况、策略、最新发展）
    • Puratos
    • Riverside Sourdough
    • Boudin Bakery
    • Gold Coast Bakeries（Queensland）Pty Ltd.
    • Lallemand
    • Alpha Baking Company, Inc.
    • Truckee Sourdough Company
    • Bread SRSLY
    • The Acme Bread Company
    • Josey Baker Bread
    • Morabito Baking Co. Inc.
    • Others

第十六章 附录

  • 调查方法
  • 调查前提
  • 首字母缩写和简称
简介目录
Product Code: PMRREP35497

Persistence Market Research has recently released a comprehensive report on the worldwide market for sourdough. The report offers a thorough assessment of crucial market dynamics, including drivers, trends, opportunities, and challenges, providing detailed insights into the market structure.

Key Insights:

  • Sourdough Market Size (2025E): USD 4.8 Billion
  • Projected Market Value (2032F): USD 7.3 Billion
  • Global Market Growth Rate (CAGR 2025 to 2032): 8.4%

Sourdough Market - Report Scope:

Sourdough, a naturally fermented bread made using lactic acid bacteria and wild yeast, has gained widespread popularity due to its distinctive flavor, extended shelf life, and perceived health benefits. The global sourdough market spans across multiple applications, including bakery, snacks, pizza bases, and other artisanal food products. Market expansion is driven by increasing consumer demand for natural, preservative-free, and nutritious food options. Additionally, the rising trend of home baking and artisanal bread consumption supports the growth of both commercial and retail sourdough segments.

Market Growth Drivers:

The global sourdough market is propelled by several key factors, including a growing preference for clean-label and naturally fermented products. The increased awareness of gut health and the health benefits associated with sourdough, such as easier digestibility and lower glycemic index, further bolster demand. Additionally, the surge in artisanal baking and specialty bread consumption in North America and Europe, as well as the proliferation of premium bakery cafes, is positively impacting the market. Manufacturers are increasingly incorporating sourdough into diverse bakery applications, including cookies, muffins, and pancakes, broadening its appeal among health-conscious consumers.

Market Restraints:

Despite its growing popularity, the sourdough market faces certain challenges such as the relatively longer fermentation time and the need for skilled baking processes, which can hinder mass production scalability. Furthermore, fluctuations in raw material prices, particularly wheat and rye, can impact production costs and profit margins. Lack of consumer awareness in emerging markets and limited cold-chain infrastructure for artisanal bakery goods also pose barriers to broader adoption.

Market Opportunities:

The sourdough market presents substantial opportunities fueled by the rising popularity of specialty and gluten-free baked goods. Innovative product formulations, such as sourdough with ancient grains, sprouted seeds, and plant-based inclusions, are attracting new customer segments. Expansion into emerging economies, where the demand for healthier and Western-style bakery products is rising, offers untapped market potential. In addition, advancements in fermentation technologies and starter cultures enable large-scale production while retaining traditional taste and health benefits.

Key Questions Answered in the Report:

  • What are the primary factors driving the growth of the sourdough market globally?
  • Which product types and applications are contributing most significantly to sourdough consumption across regions?
  • How are artisanal and industrial sourdough baking trends shaping market competition?
  • Who are the major players in the sourdough market, and what strategies are they implementing to stay ahead?
  • What are the key innovations and emerging trends in the sourdough industry?

Competitive Intelligence and Business Strategy:

These companies are leveraging their global distribution networks, R\&D capabilities, and consumer insights to offer customized sourdough solutions across different regional palettes. Strategic collaborations with artisanal bakers, organic retailers, and foodservice chains enhance market penetration. The integration of automation in sourdough production and transparent labeling practices also form key pillars of competitive advantage.

Key Companies Profiled:

  • Puratos
  • Riverside Sourdough
  • Boudin Bakery
  • Gold Coast Bakeries (Queensland) Pty Ltd.
  • Lallemand
  • Alpha Baking Company, Inc.
  • Truckee Sourdough Company
  • Bread SRSLY
  • The Acme Bread Company
  • Josey Baker Bread
  • Morabito Baking Co. Inc.
  • Others

Sourdough Market Research Segmentation:

By Product Type

  • Type I
  • Type II
  • Type III

By Ingredient

  • Wheat
  • Barley
  • Oats
  • Rye

By Application

  • Bread
  • Cookies
  • Cakes
  • Waffles
  • Pizza
  • Others

By Region

  • North America
  • Europe
  • East Asia
  • South Asia and Oceania
  • Latin America
  • Middle East and Africa

Table of Contents

1. Executive Summary

  • 1.1. Global Sourdough Market Snapshot, 2025 and 2032
  • 1.2. Market Opportunity Assessment, 2025-2032, US$ Bn
  • 1.3. Key Market Trends
  • 1.4. Future Market Projections
  • 1.5. Premium Market Insights
  • 1.6. Industry Developments and Key Market Events
  • 1.7. PMR Analysis and Recommendations

2. Market Overview

  • 2.1. Market Scope and Definition
  • 2.2. Market Dynamics
    • 2.2.1. Drivers
    • 2.2.2. Restraints
    • 2.2.3. Opportunity
    • 2.2.4. Challenges
    • 2.2.5. Key Trends
  • 2.3. COVID-19 Impact Analysis
  • 2.4. Forecast Factors - Relevance and Impact

3. Value Chain Analysis

  • 3.1. Supply Chain Analysis
  • 3.2. List of Key Market Players
  • 3.3. List of Potential End Users

4. Production and Trade Statistics

  • 4.1. Industrial vs. Artisan Production Volumes
  • 4.2. Key Producing Countries and Regional Breakdown
  • 4.3. Import Analysis of Sourdough-based Products
  • 4.4. Export Analysis of Sourdough Starters, Mixes, and Finished Goods

5. Value Added Insights

  • 5.1. Global Clean Label and Fermented Bakery Outlook
  • 5.2. Functional Bread Market Landscape and Nutritional Positioning
  • 5.3. Sourdough vs Commercial Yeast vs Hybrid Fermentation Systems
  • 5.4. Brand-led Schemes and Retail Promotional Strategies in Sourdough Segment
  • 5.5. PESTLE Analysis
  • 5.6. Porter's Five Force Analysis

6. Price Trend Analysis, 2019-2032

  • 6.1. Pricing Analysis, By Product Type
  • 6.2. Key Factors Impacting Product Prices

7. Global Sourdough Market Outlook

  • 7.1.
    • 7.1.1. Market Size (US$ Bn) and Y-o-Y Growth
    • 7.1.2. Absolute $ Opportunity
  • 7.2. Market Size (US$ Bn) Analysis and Forecast
    • 7.2.1. Historical Market Size (US$ Bn) Analysis, 2019-2024
    • 7.2.2. Market Size (US$ Bn) Analysis and Forecast, 2025-2032
  • 7.3. Global Sourdough Market Outlook: Product Type
    • 7.3.1. Historical Market Size (US$ Bn) Analysis, By Product Type, 2019-2024
    • 7.3.2. Market Size (US$ Bn) Analysis and Forecast, By Product Type, 2025-2032
      • 7.3.2.1. Type I
      • 7.3.2.2. Type II
      • 7.3.2.3. Type III
    • 7.3.3. Market Attractiveness Analysis: Product Type
  • 7.4. Global Sourdough Market Outlook: Ingredient
    • 7.4.1. Historical Market Size (US$ Bn) Analysis, By Ingredient, 2019-2024
    • 7.4.2. Market Size (US$ Bn) Analysis and Forecast, By Ingredient, 2025-2032
      • 7.4.2.1. Wheat
      • 7.4.2.2. Barley
      • 7.4.2.3. Oats
      • 7.4.2.4. Rye
    • 7.4.3. Market Attractiveness Analysis: Ingredient
  • 7.5. Global Sourdough Market Outlook: Application
    • 7.5.1. Historical Market Size (US$ Bn) Analysis, By Application, 2019-2024
    • 7.5.2. Market Size (US$ Bn) Analysis and Forecast, By Application, 2025-2032
      • 7.5.2.1. Bread
      • 7.5.2.2. Cookies
      • 7.5.2.3. Cakes
      • 7.5.2.4. Waffles
      • 7.5.2.5. Pizza
      • 7.5.2.6. Others
    • 7.5.3. Market Attractiveness Analysis: Application

8. Global Sourdough Market Outlook: Region

  • 8.1. Historical Market Size (US$ Bn) Analysis, By Region, 2019-2024
  • 8.2. Market Size (US$ Bn) Analysis and Forecast, By Region, 2025-2032
    • 8.2.1. North America
    • 8.2.2. Europe
    • 8.2.3. East Asia
    • 8.2.4. South Asia and Oceania
    • 8.2.5. Latin America
    • 8.2.6. Middle East & Africa
  • 8.3. Market Attractiveness Analysis: Region

9. North America Sourdough Market Outlook

  • 9.1. Historical Market Size (US$ Bn) Analysis, By Market, 2019-2024
    • 9.1.1. By Country
    • 9.1.2. By Product Type
    • 9.1.3. By Ingredient
    • 9.1.4. By Application
  • 9.2. Market Size (US$ Bn) Analysis and Forecast, By Country, 2025-2032
    • 9.2.1. U.S.
    • 9.2.2. Canada
  • 9.3. Market Size (US$ Bn) Analysis and Forecast, By Product Type, 2025-2032
    • 9.3.1. Type I
    • 9.3.2. Type II
    • 9.3.3. Type III
  • 9.4. Market Size (US$ Bn) Analysis and Forecast, By Ingredient, 2025-2032
    • 9.4.1. Wheat
    • 9.4.2. Barley
    • 9.4.3. Oats
    • 9.4.4. Rye
  • 9.5. Market Size (US$ Bn) Analysis and Forecast, By Application, 2025-2032
    • 9.5.1. Bread
    • 9.5.2. Cookies
    • 9.5.3. Cakes
    • 9.5.4. Waffles
    • 9.5.5. Pizza
    • 9.5.6. Others
  • 9.6. Market Attractiveness Analysis

10. Europe Sourdough Market Outlook

  • 10.1. Historical Market Size (US$ Bn) Analysis, By Market, 2019-2024
    • 10.1.1. By Country
    • 10.1.2. By Product Type
    • 10.1.3. By Ingredient
    • 10.1.4. By Application
  • 10.2. Market Size (US$ Bn) Analysis and Forecast, By Country, 2025-2032
    • 10.2.1. Germany
    • 10.2.2. France
    • 10.2.3. U.K.
    • 10.2.4. Italy
    • 10.2.5. Spain
    • 10.2.6. Russia
    • 10.2.7. Turkey
    • 10.2.8. Rest of Europe
  • 10.3. Market Size (US$ Bn) Analysis and Forecast, By Product Type, 2025-2032
    • 10.3.1. Type I
    • 10.3.2. Type II
    • 10.3.3. Type III
  • 10.4. Market Size (US$ Bn) Analysis and Forecast, By Ingredient, 2025-2032
    • 10.4.1. Wheat
    • 10.4.2. Barley
    • 10.4.3. Oats
    • 10.4.4. Rye
  • 10.5. Market Size (US$ Bn) Analysis and Forecast, By Application, 2025-2032
    • 10.5.1. Bread
    • 10.5.2. Cookies
    • 10.5.3. Cakes
    • 10.5.4. Waffles
    • 10.5.5. Pizza
    • 10.5.6. Others
  • 10.6. Market Attractiveness Analysis

11. East Asia Sourdough Market Outlook

  • 11.1. Historical Market Size (US$ Bn) Analysis, By Market, 2019-2024
    • 11.1.1. By Country
    • 11.1.2. By Product Type
    • 11.1.3. By Ingredient
    • 11.1.4. By Application
  • 11.2. Market Size (US$ Bn) Analysis and Forecast, By Country, 2025-2032
    • 11.2.1. China
    • 11.2.2. Japan
    • 11.2.3. South Korea
  • 11.3. Market Size (US$ Bn) Analysis and Forecast, By Product Type, 2025-2032
    • 11.3.1. Type I
    • 11.3.2. Type II
    • 11.3.3. Type III
  • 11.4. Market Size (US$ Bn) Analysis and Forecast, By Ingredient, 2025-2032
    • 11.4.1. Wheat
    • 11.4.2. Barley
    • 11.4.3. Oats
    • 11.4.4. Rye
  • 11.5. Market Size (US$ Bn) Analysis and Forecast, By Application, 2025-2032
    • 11.5.1. Bread
    • 11.5.2. Cookies
    • 11.5.3. Cakes
    • 11.5.4. Waffles
    • 11.5.5. Pizza
    • 11.5.6. Others
  • 11.6. Market Attractiveness Analysis

12. South Asia & Oceania Sourdough Market Outlook

  • 12.1. Historical Market Size (US$ Bn) Analysis, By Market, 2019-2024
    • 12.1.1. By Country
    • 12.1.2. By Product Type
    • 12.1.3. By Ingredient
    • 12.1.4. By Application
  • 12.2. Market Size (US$ Bn) Analysis and Forecast, By Country, 2025-2032
    • 12.2.1. India
    • 12.2.2. Southeast Asia
    • 12.2.3. ANZ
    • 12.2.4. Rest of South Asia & Oceania
  • 12.3. Market Size (US$ Bn) Analysis and Forecast, By Product Type, 2025-2032
    • 12.3.1. Type I
    • 12.3.2. Type II
    • 12.3.3. Type III
  • 12.4. Market Size (US$ Bn) Analysis and Forecast, By Ingredient, 2025-2032
    • 12.4.1. Wheat
    • 12.4.2. Barley
    • 12.4.3. Oats
    • 12.4.4. Rye
  • 12.5. Market Size (US$ Bn) Analysis and Forecast, By Application, 2025-2032
    • 12.5.1. Bread
    • 12.5.2. Cookies
    • 12.5.3. Cakes
    • 12.5.4. Waffles
    • 12.5.5. Pizza
    • 12.5.6. Others
  • 12.6. Market Attractiveness Analysis

13. Latin America Sourdough Market Outlook

  • 13.1. Historical Market Size (US$ Bn) Analysis, By Market, 2019-2024
    • 13.1.1. By Country
    • 13.1.2. By Product Type
    • 13.1.3. By Ingredient
    • 13.1.4. By Application
  • 13.2. Market Size (US$ Bn) Analysis and Forecast, By Country, 2025-2032
    • 13.2.1. Brazil
    • 13.2.2. Mexico
    • 13.2.3. Rest of Latin America
  • 13.3. Market Size (US$ Bn) Analysis and Forecast, By Product Type, 2025-2032
    • 13.3.1. Type I
    • 13.3.2. Type II
    • 13.3.3. Type III
  • 13.4. Market Size (US$ Bn) Analysis and Forecast, By Ingredient, 2025-2032
    • 13.4.1. Wheat
    • 13.4.2. Barley
    • 13.4.3. Oats
    • 13.4.4. Rye
  • 13.5. Market Size (US$ Bn) Analysis and Forecast, By Application, 2025-2032
    • 13.5.1. Bread
    • 13.5.2. Cookies
    • 13.5.3. Cakes
    • 13.5.4. Waffles
    • 13.5.5. Pizza
    • 13.5.6. Others
  • 13.6. Market Attractiveness Analysis

14. Middle East & Africa Sourdough Market Outlook

  • 14.1. Historical Market Size (US$ Bn) Analysis, By Market, 2019-2024
    • 14.1.1. By Country
    • 14.1.2. By Product Type
    • 14.1.3. By Ingredient
    • 14.1.4. By Application
  • 14.2. Market Size (US$ Bn) Analysis and Forecast, By Country, 2025-2032
    • 14.2.1. GCC Countries
    • 14.2.2. Egypt
    • 14.2.3. South Africa
    • 14.2.4. Northern Africa
    • 14.2.5. Rest of Middle East & Africa
  • 14.3. Market Size (US$ Bn) Analysis and Forecast, By Product Type, 2025-2032
    • 14.3.1. Type I
    • 14.3.2. Type II
    • 14.3.3. Type III
  • 14.4. Market Size (US$ Bn) Analysis and Forecast, By Ingredient, 2025-2032
    • 14.4.1. Wheat
    • 14.4.2. Barley
    • 14.4.3. Oats
    • 14.4.4. Rye
  • 14.5. Market Size (US$ Bn) Analysis and Forecast, By Application, 2025-2032
    • 14.5.1. Bread
    • 14.5.2. Cookies
    • 14.5.3. Cakes
    • 14.5.4. Waffles
    • 14.5.5. Pizza
    • 14.5.6. Others
  • 14.6. Market Attractiveness Analysis

15. Competition Landscape

  • 15.1. Market Share Analysis, 2025
  • 15.2. Market Structure
    • 15.2.1. Competition Intensity Mapping By Market
    • 15.2.2. Competition Dashboard
  • 15.3. Company Profiles (Details - Overview, Financials, Strategy, Recent Developments)
    • 15.3.1. Puratos
      • 15.3.1.1. Overview
      • 15.3.1.2. Segments and Product Type
      • 15.3.1.3. Key Financials
      • 15.3.1.4. Market Developments
      • 15.3.1.5. Market Strategy
    • 15.3.2. Riverside Sourdough
    • 15.3.3. Boudin Bakery
    • 15.3.4. Gold Coast Bakeries (Queensland) Pty Ltd.
    • 15.3.5. Lallemand
    • 15.3.6. Alpha Baking Company, Inc.
    • 15.3.7. Truckee Sourdough Company
    • 15.3.8. Bread SRSLY
    • 15.3.9. The Acme Bread Company
    • 15.3.10. Josey Baker Bread
    • 15.3.11. Morabito Baking Co. Inc.
    • 15.3.12. Others

16. Appendix

  • 16.1. Research Methodology
  • 16.2. Research Assumptions
  • 16.3. Acronyms and Abbreviations