Flatbread is edible product made with water, flour, and salt and consumed in various cultures & geographies globally. The thickness of this bread may vary from few millimeters to few centimeters. Moreover, a spoon or a fork is used for flatbread to scoop or wrap food. The flatbread also includes the multigrain type. The different types of the flatbreads are prepared by pouring semi-fluid batters over cooking plates. These variants of batters are obtained from the gluten-free cereals such as rice, sorghum, teff, maize, or the black beans.
According to study, “Flatbread Market by Product Type (Tortilla, Naan, Pita, Focaccia, Fry Bread, and Others) and Distribution Channel (Business-to-Business and Business-to-Consumers): Global Opportunity Analysis and Industry Forecast, 2019-2026” the key companies operating in the global flatbread market are California Lavash, La Brea Bakery, Kronos, Klosterman Baking Company, Kontos Foods Inc., Evron Foods Ltd., GRUMA, S.A.B. de C.V, Kronos, Tyson Foods, Ole Mexican Foods Inc., and Nina Bakery Europe. Moreover, the manufacturers are also focusing to improve the overall shelf life of products by adding preservatives such as sorbets and benzoates that have in ability to inhibit the yeasts.
Based on product, the flatbread market is segmented as tortilla, pita, focaccia, naan, fry bread, and others. One of the other type of flatbread is tortilla which is a thin round of unleavened flatbread primarily used over Mexican cuisine. They are primarily used over making enchiladas, burritos, and wraps such as taco. The tortillas are a variant with high protein, vitamins & minerals. The key factors creating the demand of tortillas flatbread is based on the nutritional properties, coupled with the rising health-conscious population over the globe. Moreover the other variant which is pita bread consist of moist and light flatbread is made of the refined or the whole wheat flour. Pita bread consists of low in calories, and is also one of the rich sources of protein and carbohydrate containing an adequate amount of vitamin B, selenium, and manganese as antioxidants. In addition, based on distribution channel, market is segmented as business-to-business and business-to-customers.
The flatbread market is driven by rise in demand for convenience & ready to eat food products, followed by expansion in quick service restaurant, and changes in lifestyle patterns of consumers &increase in preference towards frozen flatbread products. However, strict government rules & regulation and geopolitical tension between the countries result in increase in import duties may impact the market. Moreover, rise in focus on improving quality, shelf life, and lessen production costs is a key opportunity for market. Furthermore, emergence of new ingredients for flatbread production is a major trend for market.
Based on geography, the North-American is a leading region in global flatbread market owing to busy lifestyle and change in food habits of the consumers in developed countries of the region. Whereas, the European and Asian-Pacific regions are anticipated to show higher growth rate due to increase in consumer awareness regarding health coupled with rise in demand for organic, gluten-free, and non-GMO flatbread products over the forecast period. In upcoming years, it is projected that future of the market will be bright as a result of increase in focus on fitness and rapid urbanization during the forecast period.
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Ankur Gupta, Head Marketing & Communications