The global flatbread market size was valued at $38.8 billion in 2018, and is estimated to reach $62.8 billion by 2026 with a CAGR of 6.2%. A flatbread is made with water, flour, and salt and exists in various cultures throughout the world. The thickness of the bread can range from a few millimeters to a few centimeters. Moreover, rather than using a spoon or fork, many people use a flatbread to scoop or wrap food. Multigrain variants of flatbread are gaining popularity owing to increased health awareness. Various types of flatbreads are prepared by pouring semi-fluid batters onto cooking plates. These batters are often obtained from gluten-free cereals like rice, sorghum, teff, maize, or black beans, which are usually fermented.
Moreover, the stakeholders focus on the production of whole wheat fat free tortilla owing to increase in health trends among consumers. This tortilla flatbread segment is gaining popularity owing to its health properties and low carb count. Moreover, availability of organic tortilla in the market, which is made with whole grain and is certified gluten-free is expected to foster the market demand. Organic tortilla is served with grilled meat or traditional dishes like hard shell tacos, enchiladas, or taquitos.
Furthermore easy availability of frozen flatbread in the market, saves time and efforts of consumers. Customers prefer frozen foods that require minimal food processing, due to increase in working population and time constraints. Moreover, freezing preserves the quality of products without compromising the taste, which is the essential benefit of freezing.
Increase in preference of consumer toward gluten-free flatbread products such as naan, pita, and focaccia owing to rise in health cautiousness drives the growth of the flatbread market. Moreover, availability of various healthy alternatives in the market with low-calorie content, fat-free, and cholesterol-free products is expected to fuel the market growth. Furthermore, surge in demand for breads in wheat base and whole grains, which are rich in fiber and proteins, supplement the growth of the market.
Changes in lifestyle patterns of consumers and preference toward frozen flatbread products are expected to fuel the growth of the flatbread market. Moreover, flatbread baked products are gaining popularity among consumers, due to their enhanced taste and presence of proteins & fibers in naan and tortilla, which further drives the growth of market. However, the ongoing conflict between the countries such as U.S. and China owing to the unfair trade practices is affecting the world’s trade. The geopolitical tension between the countries result in increase in import duties, strict government rules & regulation, no export subsidies, increase in taxes, and surge in price of the products, which results in restricting the growth of the market.
Moreover, factors such as pH, water activity, and moisture content affect the quality of flatbread products, leading to deterioration and contamination, which affect the shelf life. However, manufacturers in the market focus on improving the shelf life of products by using preservatives such as sorbates and benzoates, which have the ability to inhibit yeasts. Moreover, effective packaging helps to preserve the shelf life of flatbread products, which is expected to provide lucrative flatbread market opportunity for the developed and developing region. Furthermore, innovative technologies such as new refrigeration technologies, and modern baking concepts have helped to improve the quality of flatbread products.
The global flatbread market is segmented into product type, distribution channel, and region. By product type, the market is categorized into tortilla, naan, pita, focaccia, fry bread and others. Depending on distribution channel, it is classified into business-to-business and business-to-consumers. Region wise, it is analyzed across North America (U.S., Canada, and Mexico), Europe (UK, Germany, France, Italy, Turkey, and rest of Europe), Asia-Pacific (China, India, Australia & New Zealand, ASEAN and rest of Asia-pacific), and LAMEA (Latin America, the Middle East, and Africa).
By Product Type
Tortilla segments dominates the global market and is expected to retain its dominance throughout the forecast period.
On the basis of product type, the tortilla segment led in terms of market size in 2018, and is expected to retain its dominance during the forecast period. This is attributed to increase in consumption of tortilla flatbread in developed and developing region.
By Distribution Channel
Business-to-Consumer segment is expected to grow at a lucrative CAGR of 6.9% during the forecast period
On the basis of distribution channel, business-to-business segment led in terms of market share in 2018. Owing to increase in the HORECA industry like hotel, restaurant and catering sector in developing region will result in the popularity of business-to-business segment.
Key players profiled in the flatbread market analysis includes Kronos, Kontos Foods Inc., Klosterman Baking Company, Evron Foods Ltd., California Lavash, GRUMA, S.A.B. de C.V, La Brea Bakery, Kronos, Olé Mexican Foods Inc., Tyson Foods, and Nina Bakery Europe.
By Region
Asia-Pacific dominates the Global market and is expected to grow with a CAGR of 9.6% during the forecast period
Key Benefits for Stakeholders
- This report provides a quantitative analysis of the flatbread market trends, market segments, estimations, and dynamics of the market analysis from 2018 to 2026 to identify the prevailing market opportunities.
- Porter’s five forces analysis highlights the potency of buyers and suppliers to enable stakeholders make profit-oriented business decisions and strengthen their supplier–buyer network.
- In-depth analysis of the flatbread market segmentation assists to determine the prevailing market opportunities.
- Major countries in each region are mapped according to their revenue contribution to the global industry.
- Market player positioning facilitates benchmarking and provides a clear understanding of the present position of the market players.
- The report includes the analysis of the regional as well as global flatbread industry trends, key players, market segments, application areas, and flatbread market growth strategies.
- The key countries in all the major regions are mapped on the basis of flatbread market share.
- The flatbread market forecast is offered along with information related to key drivers, restraints, and opportunities.
Flatbread Market Report Highlights
| Aspects | Details |
 By Product Type |
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 By Distribution Channel |
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 By Region |
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 Key Market Players | OLÉ MEXICAN FOODS INC., TYSON FOODS, GRUMA, S.A.B. DE C.V., EVRON FOODS, CALIFORNIA LAVASH, KLOSTERMAN BAKING COMPANY, KRONOS, LA BREA BAKERY, NINA BAKERY EUROPE, KONTOS FOODS INC. |
Analyst Review
Flatbreads are highly versatile products manufactured from flours of different raw materials. The term “flat-bread” contains a combination of various products wherein the dough can show different degrees of consistency and can be baked in many different ways. Though some types of flatbreads are manufactured in South and Central America, majority of flatbread diversification occurs in North Africa, Central Asia, and Middle East.
Flatbread is a suitable carrier for a range of bio-active functionalizing compounds. In the recent years, numerous functional ingredients have been investigated in flatbread formulation. These mainly consist of vegetable origin (legume flours and protein isolates, fruit by-products, fenugreek seeds, white mulberry extract, tomato pomace) as well as animal origin, such as whey-based ingredients. The rise in popularity of flatbread can be attributed to its functionalization’s outside its traditional areas of production. The other crucial aspects regarding flatbreads include quality improvement, shelf-life extension, and gluten-free formula.
Owing to its prevalent geographical distribution and high frequency and regularity of consumption, flatbread is regarded as an appropriate carrier for increasing the dietary consumption of numerous microelements and vitamins.
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