sourdough - Page 1 | Prepared Foods

STATE OF THE INDUSTRY 2026 - BAKERY

Protein Push Meets Bakery Indulgence

Better-for-you claims and full-flavor mashups drove nearly 12% growth in new US bakery launches, led by protein-packed breads, snacks and sweet treats

Tom Vierhile

March 2, 2026

From 20g-protein bagels and GLP-1-friendly cookies to sourdough loaves and pancake-inspired mashups, processors chased health and happiness alike. In 2025, bakery innovation proved consumers want both functional nutrition and bite-sized bliss.

Study Finds Flour Type Shapes Sourdough’s Microbial Mix

NC State researchers show how different flours influence the bacteria and yeasts that drive sourdough flavor and texture

Prepared Foods Editorial Staff

December 29, 2025

New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices can influence fermentation behavior and bread characteristics.

Dave’s Killer Bread Debuts Supreme Sourdough

Organic brand taps rising sourdough demand with a double-fermented loaf as it marks its 20th anniversary

Prepared Foods Editorial Staff

November 18, 2025

Dave’s Killer Bread is expanding its lineup with Supreme Sourdough, a thick-sliced, double-fermented loaf made with an authentic starter and organic ingredients. The brand also brings back its legacy Oats & Blues loaf, now available in a Thin-Sliced option for 2025.

Pacha Sourdough Buckwheat Tortillas

The sourdough tortillas are made with two ingredients: sprouted buckwheat and sea salt

Prepared Foods Editorial Staff

April 12, 2025

The sourdough tortillas are made with only two ingredients: sprouted buckwheat and sea salt, making them naturally gluten-free, grain-free, and allergen-free.

Base Culture Sourdough Bread

The new bread is 100% Paleo and 100% Keto Certiﬁed and contains 4g of net carbs

June 28, 2021

Base Culture, a Paleo, gluten-free, and grain-free baked goods and snack company, announced the newest addition to its portfolio, Sourdough Bread. Hitting shelves at Whole Foods Markets in June 2021, Base Culture’s Sourdough Bread is a 100% Paleo and 100% Keto Certiﬁed, made with wholesome, better-for-you ingredients and only 4g of net carbs.

Bread with Sourdough Fermented Wheat Germ

February 15, 2010

Bread with Sourdough Fermented Wheat Germ February 10/Bari, Italy/Journal of Technology & Science -- "Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the

Egg White Foams in Sourdough Applications

February 15, 2010

Egg White Foams in Sourdough Applications February 10/Helsinki, Finland/Biotech Law Weekly -- "Egg white (EW) proteins are functional proteins, which possess certain biological activities (antimicrobial, antigenic and peptidase-inhibitory) that may

Not Sour on Sourdough

July 21, 2008

July 8/The Toronto Star -- Trying to eat a healthier breakfast? Change your bread type. Researchers at the University of Guelph have found that eating white sourdough bread at breakfast

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Items Tagged with 'sourdough'

ARTICLES

Protein Push Meets Bakery Indulgence

Study Finds Flour Type Shapes Sourdough’s Microbial Mix

Dave’s Killer Bread Debuts Supreme Sourdough

Pacha Sourdough Buckwheat Tortillas

Base Culture Sourdough Bread

Bread with Sourdough Fermented Wheat Germ

Egg White Foams in Sourdough Applications

Not Sour on Sourdough

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