"The Flatbread Market is estimated at USD 47,731 million in 2023. Further, the market is expected to grow from USD 51,005 million in 2024 to USD 85,345 million in 2031 at a CAGR of 7.6%."
Flatbread Market Market Overview
Flatbreads are the oldest of all bread products and they are traditionally consumed worldwide. There are wide varieties of flatbreads available in the market. Flatbread is a unique class of baked products characterized by its low specific volume and high crust-to-crumb ratio. The basic ingredients of flatbread are flour, water, salt/ sugar, and yeast. The flour can derive from various gluten-containing or gluten-free grains or seeds. Flatbreads are divided into two main categories include single-layered (Leavened, Non- Leavened), and Double layer breads.
The flatbread types include Naan, Tortilla, Arepa, Focaccia, Injera, Matzo, Chapati/roti, Crepe, Dosa, Paratha, Hönökaka, Pane Carasau, Malawach, Pita, Sheermal, Flammkuchen, Socca, Tunnbrod, Manakeesh, Scallion Pancake, Lavash, Shaobing, Zhingyalov khat, Johnnycake, Barbari, Baladi, and others. Fortification is applied using additional ingredients for improving the functional, nutritional, or/and creating new flavors thus enriching the portfolios of flatbreads. Flatbread generally is baked at a high temperature for a short baking time.
Latest Trends in the Flatbread Market
Introduction of Organic, non-GMO, Gluten-Free and Plant-Based Options:
The growth of the flatbread market is propelled by an increasing consumer preference for gluten-free flatbread products like naan, pita, and focaccia, driven by rising awareness of health. The market is further driven by the availability of various healthy alternatives characterized by low-calorie content, fat-free, and cholesterol-free attributes. Additionally, a rising demand for wheat-based and whole-grain bread, known for its high fiber and protein content, contributes to the expansion of the flatbread market.
Moreover, the market experiences growth through the introduction of clean labels in flatbread, emphasizing the avoidance of additives, artificial colors, chemicals, artificial flavors, GMOs, high fructose corn syrup, and hydrogenated oil. Clean labels respond to a consumer-driven movement that advocates for a return to real food and transparency through authenticity. Regulatory frameworks associated with flatbread products, covering ingredients, food hygiene, health claims, and other aspects, also play a role in fostering market growth.
Driving Factors
Growing Awareness about the Health Benefits of Flatbread:
Flatbread is extremely versatile and is available in a wide variety of forms as it allows consumers to do based on their choice, like as a sandwich carrier, a wrap or a pizza, season, toast, cut up, or served with soups and salads. The demand for flatbreads high in fiber is growing due to increased awareness about the health benefits of fiber in lowering the risks of hypertension, diabetes, and colon cancer, among others. Incorporation of ingredients rich in minerals and vitamins such as green leafy vegetables in flatbreads is a way to increase the content of essential elements such as iron, calcium, ascorbic acid, folic acid, and riboflavin.
Consumers in the U.S., Canada, France, China, Germany, Japan, and others are becoming more health-conscious which has positively affected the market growth. Major producers in the market are constantly looking to introduce flatbread products that are rich in nutrients to attract a new consumer segment in emerging economies. On the other side, flatbreads have a high carbohydrate content irrespective of the type due to the high use of starchy ingredients. Parathas have high fat content since they are fried in oil, while pita bread has the least fat due to the low amount of oil used in the formulation. Tortilla has the highest mean fiber content probably due to the use of wholegrains like maize.
Market Challenges
Shelf Life and Storage Issues:
Flatbreads are commonly made without preservatives, resulting in a comparatively shorter shelf life compared to other bread varieties. This characteristic introduces challenges in both storage and transportation, especially for companies involved in the distribution of products across long distances. To address this limitation, some flatbreads incorporate preservatives or stabilizers to prolong their freshness. Additionally, the choice of flour, whether whole wheat, white, or gluten-free, can influence the overall shelf life of the flatbread.
The packaging employed for flatbreads is a critical determinant of their shelf life. The use of airtight and moisture-resistant packaging is pivotal in preventing the flatbread from undergoing staleness or becoming excessively moist. Notably, vacuum-sealed packaging is frequently utilized as an effective method to extend the shelf life of flatbreads. Commercially available flatbread products exhibit varying shelf-life durations based on storage conditions. At room temperature, these products can maintain stability for up to 18 weeks. When refrigerated, the shelf life extends to approximately 4 weeks, while frozen storage can preserve the flatbread for an impressive 18-month duration. These options cater to diverse consumer preferences and needs.
Companies Mentioned
Conagra Brands, Inc
Gruma, S.A.B. de C.V.
American Flatbread Company Inc
Klosterman Baking Company
Kontos Foods, Inc.
Atoria's Family Bakery
