ASEMAC: Spanish Industry Approaches 1 Million Tons of Frozen Dough Production

The Spanish Association of Bakery, Pastry, and Confectionery Industries (ASEMAC) has presented economic data from the last fiscal year, indicating a slight increase in frozen dough production. By segments, pastry and confectionery products grew by 6.99%, while bread decreased by 0.13%.

Spain’s bakery, pastry, and confectionery industry, represented by ASEMAC, succeeded in increasing frozen dough production throughout 2024, approaching one million tons. Last year, 987,309 tons of frozen dough were produced, marking a 1.47% increase compared to 2023, which recorded 973,034 tons. This also translated into a 2.90% increase in revenue, rising from EUR1,884.92 million in 2023 to EUR1,939.61 million in 2024.

According to ASEMAC’s latest data, frozen dough-based bread production in Spain reached 753,840 tons in 2024, representing a slight decrease of 0.13% compared to 2023 figures. Regarding pastry and confectionery, production in 2024 amounted to 233,469 tons, an increase of 6.99% from 2023. Revenue-wise, bread saw a modest increase of 0.31% compared to 2023, totaling EUR1,092.8 million. Meanwhile, the pastry and confectionery segment reported revenues of EUR846.81 million, an increase of 6.45% compared to 2023.

“It has been a reasonably good year. Although we recorded a slight decrease in frozen dough production for bread, pastry and confectionery have performed well. Revenue-wise, after a turbulent 2023 in raw material markets, 2024 has returned to being reasonably stable,” noted Jorge de Saja, ASEMAC’s Secretary-General.

The press conference presenting this data also featured José Miguel Herrero, Director General of Food at the Ministry of Agriculture, Fisheries, and Food. He congratulated ASEMAC on its 35th anniversary, highlighting milestones such as the approval of the Food Waste Law, the recent VAT reduction on all bread categories, and the National Food Strategy. He emphasized key challenges like strategic supply, sustainability, strengthening rural and coastal areas reliant on primary production, food and health, innovation, technology, and consumer food information.

Eight-year development trend: Considering the variation between 2017 and 2024 regarding total production, last year’s figures were 2.79% higher, showing consistent growth in the sector, maintaining a positive trend except for 2020 and 2021, which were significantly impacted by the health crisis.

The variation in bread production between 2017 and 2024 was -4.24%. Conversely, pastry production experienced an increase of +34.68%.