Europe Flatbread Market Size, Share, Competitive Landscape and Trend Analysis Report, by Product Type, Distribution Channel and Nature : Europe Opportunity Analysis and Industry Forecast, 2021-2027

The Europe flatbread market size was valued at $9,552.7 million in 2019, and is projected to reach $16,479.4 million by 2027, registering a CAGR of 9.5% from 2021 to 2027. A flatbread is made with water, flour, and salt, and subsequently rolled into flattened dough. 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 increase in 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 such as rice, sorghum, teff, maize, or black beans, which are usually fermented.

With regards to changes in the socio-economic scenario, food service has developed into an industry that is expanding, as the trend of dining out has increased significantly. This is attributed to the fact that meals served in food chains are hygienic, healthy, tasty, and aesthetically dished up. Moreover, rise in migration, increase in globalization, rapid urbanization, surge in international travel & tourism, increase in interest among consumers to try various cuisines, and rise in digital advertisements are the key factors, which notably influence the demand of food services in Europe. Furthermore, scientific and technological advancements have helped stakeholders of food services in maintaining longer shelf life of food and in mass production. Thus, all these factors collectively have contributed toward the growth of the Europe flatbread market. 

A large portion of the European population has been following a healthy diet plan, owing to increase in awareness regarding benefits associated with the adoption of healthy lifestyle. In addition, consumers are seeking for food products, which are rich in nutrients and offer health benefits. Frozen flatbread has a characteristics feature of preserving its nutrition content for a longer period. As a result, with increase in trend of food fortification, frozen flatbread sights opportunity in achieving traction among health-conscious consumers, thereby propelling the growth of the Europe flatbread market. However, keeping flatbread moist, soft, and mold-free has been a top issue for the stakeholders. Moreover, flatbreads are spoiled through microbial growth, oxidation, discoloration, and moisture loss. Flatbread manufacturers face many challenges in providing safe, quality food products in line with consumer demands. In addition, when product experiences temperature changes from warm to cool or vice versa, the moisture present in the air tends to condensate inside the packages. This moisture allows mold to develop and flatbread to spoil, which hampers the growth of the market.

The Europe flatbread market is segmented into product type, distribution channel, and nature. By product type, the market is categorized into focaccia, tortilla, pinsa romana, pita, naan, and others. Depending on distribution channel, it is classified into food service and retail. On the basis of nature, it is categorized into ambient, fresh, and frozen. Country wise, it is analyzed across the UK, Germany, France, Italy, Turkey, Belgium, the Netherlands, and rest of Europe.

By product type, the pita segment led in terms of market share in 2019, and is expected to retain its dominance during the forecast period. This is attributed to increase in consumption of pita flatbread in developed and developing countries.

On the basis of distribution channel, the food service segment dominated the market in terms of share in 2019, owing to expansion of the HORECA industry (hotel, restaurant, and café) in European countries.

Depending on nature, the fresh segment led the Europe flatbread market share in 2019. This is attributed to the fact that fresh flatbread are served in fast food restaurants and specialty & high-end restaurants with trendy topping such as corn, salsa, apple, honey, chipotle, egg, peanut, and balsamic.

The key players operating in the Europe flatbread industry include ARYZTA AG (ARYZTA), Bio Bakkerij De Trog, Boboli Benelux B.V. (Boboli), BRIDOR SAS (Bridor), Chaucer Foods Ltd, Delifrance S A, Dutch Bakery B.V., Europizza s.r.l., Signature Breads Inc., Specialty Breads Ltd., and Vandemoortele NV.

Key Benefits For Stakeholders

• This report provides a quantitative analysis of the current trends, estimations, and dynamics of the Europe flatbread market analysis from 2019 to 2027 to identify the prevailing market opportunities.
• The key countries in the Europe region are mapped on the basis of their market share.
• Europe flatbread market forecast is offered along with information related to key drivers, restraints, and 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 Europe flatbread market segmentation assists to determine the prevailing market opportunities.
• 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 Europe flatbread market trends, key players, market segments, application areas, and growth strategies.

  Europe Flatbread Market Report Highlights