The flour market - Italy

The global wheat flour market, a fundamental component of food cultures worldwide, has experienced growth, reaching $250.8 billion in size in 2023 with an expected rise to $319.08 billion by 2030, progressing at a CAGR of 3.5%. In Italy, from 2020 to 2021, the grain processing sector's turnover exhibited a steady upward trajectory with a 44.2% increase. Italian production of soft wheat modestly grew by 1.5% between 2020 and 2022 while durum wheat posted a more considerable increase of 6.3%. The key Italian regions leading in wheat cultivation are Puglia and Emilia-Romagna for durum and soft wheat, respectively. Exports in this sector have risen by 50.2% since 2018, indicating Italy's strengthening position in wheat trade, with France being the top consumer of Italian exports.

Trends and Dynamics in the Flour Market in Italy

The flour market in Italy has demonstrated considerable stability, with occasional periods of growth. This trend is also reflected in the preferences of Italian consumers who are increasingly opting for alternative flour options over traditional white flour. The emphasis is on healthier choices with a lower glycemic index to reduce the risk of diabetes. Consequently, there has been an observable shift toward the consumption of alternative flours such as those derived from almonds, coconuts, legumes, and other grains that are high in proteins and fats. On the domestic market front, the grain processing sector exhibits a positive trend with a notable increase in turnover, registering a growth of around 44 percent over a decade. The harvested production of grains fundamental to the flour industry, namely soft wheat and durum wheat, increased by approximately 1.5 percent and 6 percent, respectively, over a three-year period. Puglia, Sicily, Basilicata, and Emilia-Romagna are among the regions with the most significant cultivation areas for these grains. When it comes to foreign trade, Italy's landscape indicates a stronger exporting than importing dynamic, with exports growing impressively by about 50 percent over a five-year span. France, the United States, Germany, the United Kingdom, and Spain are among the top consumer countries of Italian wheat flour. In the context of the world market, wheat flour is a staple commodity with the global market value estimated to reach a significant sum, likely between $300 billion and $340 billion, by the end of the decade, expanding at a compound annual growth rate of approximately 3 to 4 percent. The Italian market structure is composed of a range of enterprises, from artisanal operators to major industrial establishments, specializing in various flour products. Whether it's traditional wheat flour or specialized flours for bakery, pastry, or pizzas, these companies maintain a presence in both national and international markets. The turnovers of these companies can broadly range from around €20 million to over €100 million. In an intriguing development regarding household spending, there has been a notable contraction in the expenditure on flour and other grains. This decrease, estimated to be roughly between 30 and 40 percent, suggests evolving economic conditions affecting consumer purchasing power and habits in Italy. In terms of product consumption, bread and baked goods hold a prominent place in Italian cuisine, with the milling industry processing several million tons of soft wheat annually.

Flourishing Flour: Key Players in Italy’s Flour Market

Italy’s flour market is sustained by a diverse group of enterprises that range from historic milling powerhouses to innovative companies specializing in various types of flour suited to the changing tastes and needs of consumers. Below are some of the prominent leaders in the Italian flour industry:

Molino Grassi takes pride in its status as a frontrunner in the production of both organic and conventional wheat flour. The company is highly regarded for its uncompromising attention to quality and its commitment to sustainable practices, ensuring its products meet the expectations of environmentally conscious consumers.

Molini Pivetti, a venerable name in the world of milling based in Emilia, dedicates its efforts to crafting high-caliber wheat flour for both professional chefs and home bakers alike. Its reputation is built on a foundation of history and expertise, delivering a superior product that enhances any culinary creation.

Molino Dallagiovanna has earned its acclaim by providing an extensive selection of flours tailored for bakery, pastry, and pizza-making needs. Renowned for its specialized flours, the company meets the demands of even the most particular bakers and culinary artisans.

Molino Quaglia is an innovative milling operation located in the Veneto region. Known for breaking new ground in the art of wheat milling, Molino Quaglia produces top-tier flours celebrated by professional bakers, pizza makers, and pastry chefs seeking the ideal base for their crafted goods.

Molino Rossetto stands out for its varied lineup of wheat flours, along with its mixes specifically designed for creating bread, pizza, and pastries. The company caters to the needs of both the retail and commercial market, offering versatile products for numerous culinary applications. Moving beyond wheat, other enterprises shine in the production of alternative and specialty flours.

Merano Mill specializes in milling lesser-known and ancient grains such as spelt, kamut, corn, rice, and oats, providing a range for health-conscious consumers and those interested in exploring unique culinary flavors.

Agugiaro & Figna Molini tackles both the corn and other cereal flour markets, while also maintaining a strong presence in the wheat flour industry. Catering to professional kitchens and the catering industry, the company serves up quality and expertise in every bag.

Inforamtion

• Number of pages : 30 pages
• Format : Digital and PDF versions
• Last update : 13/02/2024

Summary and extracts

List of charts

• Producer Price Index - Grain Processing
• Consumer Price Index - Flour and other grains