Global Flatbread Market report from Global Insight Services is the single authoritative source of intelligence on flatbread market. The report will provide you with analysis of impact of latest market disruptions such as Russia-Ukraine war and Covid-19 on the market. Report provides qualitative analysis of the market using various frameworks such as Porters’ and PESTLE analysis. Report includes in-depth segmentation and market size data by categories, product types, applications, and geographies. Report also includes comprehensive analysis of key issues, trends and drivers, restraints and challenges, competitive landscape, as well as recent events such as M&A activities in the market.
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Flatbread is a type of bread that is made without yeast. It is usually unleavened, meaning that it does not contain any ingredients that will cause it to rise. Flatbreads can be made from a variety of different grains, including wheat, rye, barley, and oats. They can be either unleavened or leavened, and can be either baked or fried.
Flatbreads have been around for thousands of years and are thought to have originated in the Middle East. In the past, they were often made from a mixture of flour and water, and were cooked on a hot stone or griddle. Today, flatbreads can be found all over the world, and are often made with additional ingredients such as milk, eggs, and butter.
Key Trends
Some of the key trends in flatbread technology include the use of ancient grains, the incorporation of healthy ingredients, and the use of alternative flours.
Ancient grains, such as quinoa, amaranth, and sorghum, are becoming increasingly popular in flatbreads. These grains are packed with nutrients and offer a unique flavor and texture.
Healthy ingredients, such as fruits and vegetables, are being added to flatbreads to boost their nutritional value. These ingredients can also add flavor and color to the bread.
Alternative flours, such as almond flour and chickpea flour, are being used to create gluten-free and grain-free flatbreads. These flours provide a nutritious alternative to traditional wheat flour.
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Key Drivers
There are a few key drivers of the flatbread market. One is the increasing popularity of international cuisines. As more people travel and experience different cultures, they are becoming more adventurous with their food choices. This has led to a growing demand for flatbreads from around the world, as they are a key component of many popular dishes.
Another driver of the flatbread market is the health trend. As consumers become more health conscious, they are looking for healthier alternatives to traditional breads. Flatbreads are often made with whole grain flour, which makes them a more nutritious option. Additionally, many flatbreads are baked instead of fried, which makes them lower in calories.
Finally, the convenience factor is also a key driver of the flatbread market. Flatbreads are easy to make and can be eaten on the go. They are a perfect option for busy people who don’t have time to sit down for a meal.
Overall, the flatbread market is being driven by a combination of factors, including the increasing popularity of international cuisines, the health trend, and the convenience factor.
Market Segments
The Flatbread Market is segmented by 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, the market is divided into North America, Europe, Asia-Pacific, and the Rest of the World.
Key Players
The Flatbread Market includes players such as American Flatbread Company Inc., California Lavash, Conagra Brands, Inc., Evron Foods Ltd., GRUMA, S.A.B. DE C.V, Klosterman Baking Company, Kontos Foods Inc., Kronos, Signature Flatbreads Ltd., and Stonefire.
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