Catalonia, leader of Spain's industrial bakery and pastry sector

Prodeca has presented, at the ISM fair, the most important international trade fair for sweets and snacks, the "Mapping of the industrial bakery and pastry sector in Catalonia". According to the report, Catalonia leads Spain's industrial bakery and pastry sector, with a market value of more than €1,000 million a year.

Catalonia's industrial bakery and pastry sector comprises 86 companies and 7,393 workers, with combined estimated turnover of €1,001 million a year. That figure would rise above €1,500 million (and employment above 11,000 people) if the total turnover of groups headquartered in Catalonia but operating beyond it were included. 

Catalonia leads Spain's industrial bakery and pastry sector, with four companies in the Top 10, notably Europastry, an international leader, Pastisart and Atrian Bakers. 

According to the mapping, 73% of turnover is concentrated in 16 companies, those with more than 200 employees (8% of the total). The remaining 27% is spread between companies with fewer than 10 employees (20% of companies), 10 to 49 employees (53%) and 50 to 199 employees (19%). 

The mapping divides the sector into two strategic segments: fresh product (for bakery, ovens and hospitality) and frozen (deep-frozen dough, focused on retail). By business strategy, the most common are companies focused on foodservice (22%), mass-market brands (22%) and gourmet (20%). Also notable are companies focused on niche segments (gluten-free, organic and so on), 9% of the total, which show average annualised growth of almost 30%, well above the 2% average for the sector as a whole. 

The data show a commitment to internationalisation, with more than 45% of sales going to international markets (2022 figures), reaching almost €500 million exported (€497.45 million). With the exception of 2020, exports have kept rising in recent years, up 83% on 2017. 

Main changes in the business and future challenges

The mapping analyses how the sector has changed in recent years, in consumers and the market, in sales channels and in the industry itself. The report finds greater consumer concern for healthy products, despite rising consumption of industrial pastry products (bread excepted). On sales channels, large retailers are devoting more space to bakery and pastries, mainly by outsourcing to leading suppliers. Growth is also seen through bakery chains and the bake-off model in large-scale retail, especially in fast food (bars, cafés, bakery shops). Finally, in the industry itself, the consolidation process is taking hold, especially in frozen dough, along with business innovation in healthier products — without abandoning indulgent consumption — and in sustainability.

Finally, the mapping also identifies growth levers for the sector and its main strategic challenges, such as direct contact and sales to consumers, industrialising products without losing their distinctive characteristics (to extend shelf life), developing a tourist market for flagship local products, and applying lower-impact environmental strategies (whether packaging design or local sourcing).