Si prevede che le dimensioni del mercato globale della pasta madre realizzeranno guadagni sostanziali grazie ai significativi benefici per la salute del pane a base di acido lattico, condivide Fortune Business Insights™ nel suo rapporto, intitolato “ Mercato della pasta madre, 2021-2028 ”.

Il pane a lievitazione naturale è ottenuto dalla fermentazione di lieviti e lattobacilli presenti in natura, che rilasciano acido lattico, conferendo al pane un tipico sapore acidulo e migliorandone la conservazione. Questo pane offre una serie di benefici per la salute, rendendolo un’interessante alternativa al tradizionale pane ripieno di glutine. Ad esempio, secondo una ricerca dell’Università di Bari, in Italia, l’acido lattico presente nel pane a lievitazione naturale rilascia antiossidanti durante il processo di fermentazione, migliorando la salute cellulare di chi lo consuma. Inoltre, questo pane può anche migliorare la salute del cuore, se mescolato con farina di segale integrale, secondo uno studio condotto da ricercatori dell’Università di Leeds, nel Regno Unito. Questi comprovati vantaggi svolgeranno un ruolo di primo piano nel promuovere la crescita di questo mercato durante il periodo di previsione.

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Sulla base del tipo, il mercato è stato suddiviso in tipo I, tipo II e tipo III. In base all’applicazione, il mercato è stato segmentato in pane e focacce, torte, pizza e altri. In termini geografici, questo mercato è stato classificato in Nord America, Europa, Asia Pacifico, Sud America e Medio Oriente e Africa.

Impatto del COVID-19

The eruption of the COVID-19 pandemic in 2020 spurred a sudden interest in baking and cooking activities as most people were confined to their homes due to lockdowns, work from home, and social distancing. The sourdough market growth gained immensely during this period as this bread is easy and quick to bake and in case anyone messes up the baking process, they can usually revive the bread without having to start over. Further, with health-consciousness among people heightening amid this crisis, the uptake of fermented food items has spiked, creating exciting opportunities for bread makers.

Highlights of the Report

The report supplies holistic research, based on primary, secondary, and tertiary sources, on the various factors and trends driving the market. This report also contains a comprehensive understanding of the key market players and their dominant growth strategies. Along with this, the report provides a nuanced segmentation of the market and a thorough analysis of each and every segment. Lastly, the report shares a broad-based study of the regional developments shaping the future outlook of the market.

Driving Factor

Growing Incidence of Diabetes to Favor the Market

Diabetes is a metabolic disorder that leads to elevated sugar levels in the body, causing long-term harm to health and can potentially turn life-threatening. According to the International Diabetes Federation (IDF), in 2019, diabetes afflicted roughly 463 million people worldwide. The IDF estimates that this number is set to increase to 700 million by 2045. Thus, diabetics need to control their carbohydrate and sugar intake, which is difficult in this age of the easy availability of fast and convenient foods that have high fat, carb, and sugar content. To address this issue, health experts have been increasingly recommending fermented bread and other foods for diabetics, which can enhance their digestion and improve carbohydrate metabolism. For example, a study conducted by researchers from the University of Guelph, Canada, found that eating sourdough bread led to a smaller spike in blood sugar levels in overweight men as compared to traditional bread. The rising prevalence of diabetes and other weight-related conditions worldwide will benefit this market immensely.

Regional Insights

Strong Baking Tradition in North America & Europe to Drive Market Growth

North America and Europe are envisaged to lead the sourdough market share during the forecast period owing to the rich baking heritage in these continents. As a result, the consumption of bread across Europe and North America is massive, allowing bakeries to thrive in these regions. Furthermore, consumers here are showing a growing inclination towards gluten-free bread, which augurs well for the regional market. In Asia Pacific, global bread companies are widening their distribution networks in the region’s rapidly expanding urban areas, thus improving access to sourdough bread to the broadening consumer base in the region.

Competitive Landscape

Key Players to Expand Innovations in the Artisanal Baking Domain

Artisanal baking is a speedily developing niche domain in the baking industry and key sourdough bread makers are augmenting their innovation capacities to establish a foothold here. Their strategy is aimed at capitalizing on the rising demand for fermented confectionery items that are easy to digest and have low sugar and carbohydrate content.

Industry Development

  • January 2020: Dawn Foods launched the confectionery industry’s first-ever sourdough donut mix. The mash-up features a buttery flavor, punctuated by a soft and light texture, ensuring a unique donut experience for customers.

List of Key Players Covered in the Sourdough Market Report

  • GoodMills Group GmbH
  • Mount Sourdough Co.
  • Philibert
  • Josey Baker
  • Bread Alpha Baking Co., Inc.
  • Gold Coast Bakeries
  • Boudin Bakery
  • Sourdough & Co.
  • Puratos Group

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