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.
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The flatbread market has seen upswing in innovation in the last few years. IoT enabled robots have been launched across the world which completely automates the process of making flat breads. Furthermore, demand for flatbreads that are Non-GMO with no artificial preservatives, chemicals, dough conditions, or gums have gained high traction in the recent years.
The key players operating in the Flatbread Market includes Kronos, Kontos Foods Inc., Klosterman Baking Company, Evron Foods Ltd., California Lavash, GRUMA, S.A.B. de C.V, La Brea Bakery, Olé Mexican Foods Inc., Tyson Food Inc. and Nina Bakery Europe.
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Key Findings of the Study
- Based on product type, the tortilla segment dominated the global market in 2018, and is expected to retain its dominance throughout the flatbread market forecast period.
- Depending on product type, the others segment accounted for highest share in the flatbread market analysis in 2018, and is projected to grow at a CAGR of 10.2% from 2019 to 2026.
- By distribution channel, the business-to-business segment was the major shareholder in 2018, and is projected to register a CAGR of 5.8% from 2019 to 2026.
- Region wise, Europe is expected to grow at a CAGR of 6.7 from 2019 to 2026.
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