Demand and Trend Analysis of Tortilla in Korea

Analytical Study of Tortilla in Korea from 2023 to 2033

Sales of tortilla in Korea are expected to be worth USD 344.4 million in 2023. The perception of tortilla as a healthier alternative to traditional Korean carbohydrate-rich dishes has significantly contributed to industry expansion at a CAGR of 8.6% through 2023.

Demand for tortilla in Korea is poised for rapid growth, with sales surpassing USD 789.3 million by 2033. The increasing adoption of vegetarian and vegan diets among specific segments of the Korean population has fueled the demand for tortilla. Tortilla products are anticipated to witness swift adoption due to their suitability for creating plant-based and meat-free meal alternatives that align with evolving dietary preferences and lifestyles.

Attributes	Details
Industry Size for Korea in 2023	USD 344.4 million
Expected Industry Size for Korea by 2033	USD 789.3 million
Forecasted CAGR between 2023 to 2033	8.6%

Key Factors Driving the Sales of Tortilla in Korea

• A rising inclination toward international food trends in South Gyeongsang has notably contributed to the upward trajectory of tortilla sales, underscoring a shifting palate and an openness to global culinary influences within the region.
• The escalating demand for Mexican cuisine and its vibrant flavors in North Jeolla has significantly propelled the consumption of tortilla, highlighting a growing appetite for diverse and internationally inspired culinary experiences within the region.
• The integration of tortilla into local dishes in South Jeolla has gained traction, indicating an evolving fusion culinary landscape that is driving the heightened consumption of tortilla and fostering culinary diversity within the region.
• With the fast-paced urban lifestyle prevalent in these areas, there has been a discernible shift towards convenient meal options, propelling the consumption of tortilla as a go-to choice for quick and easy meal preparations that align with the demands of modern living.

Key Trends Propelling the Demand of Tortilla in Korea

Rise of Plant-based Diets

The increasing popularity of plant-based diets and the growing awareness of the benefits of incorporating more plant-based foods into one's diet have contributed to the surge in demand for tortilla. This is because they serve as a versatile base for creating diverse and flavorful vegetarian and vegan dishes.

Street Food Culture

The flourishing street food culture in Korea has led to heightened demand for portable and handheld meal options. Tortilla has emerged as a favored choice for street vendors and food trucks to create an array of delicious and convenient on-the-go snacks and meals.

Culinary Tourism Influence

The influence of culinary tourism, with an increasing number of Koreans exploring international cuisines during their travels abroad, has fueled the demand for tortilla upon their return. They seek to replicate the flavors and experiences they encountered during their culinary adventures.

Home Cooking and DIY Culture

The growing trend of home cooking and do-it-yourself (DIY) culinary projects has contributed to the increased demand for tortilla. Korean consumers actively seek out versatile and easy-to-use ingredients to recreate their favorite international dishes in the comfort of their own kitchens.

Influence of Celebrity Chefs

The influence of celebrity chefs and popular cooking shows featuring international cuisines has heightened consumer interest in experimenting with different culinary styles and flavors. This has driven the demand for tortilla as an essential component in creating diverse and innovative dishes inspired by global culinary trends.

Category-wise Insights

The section provides an analysis of the rising demand for tortilla in Korea based on different product and process types. This segment presents crucial data on the industry share of flour tortilla and the adoption of tortilla in Korea by various process types. Through this analysis, companies can gain valuable insights into the specific product and process preferences in Korea.

Flour Tortilla to Register Rapid Growth in Sales with a Share of 46.10% in 2023

Demand for Tortilla in Korea Based on Product Type	Flour Tortilla
Industry Share in 2023	46.10%

Flour tortilla holds a dominant share of 46.10% in 2023, highlighting their widespread preference and prevalence in Korean cuisine.

• Flour tortilla are becoming increasingly popular due to their versatility in a variety of Korean recipes, which is driving their sales.
• The flexibility of flour tortilla to many cooking styles and flavors has contributed to their significant presence in the Korean culinary landscape.
• The widespread adoption of flour tortilla among Korean customers demonstrates their smooth assimilation into local culinary habits.
• Since flour tortilla has a longer shelf life than other types, they have maintained their sales supremacy in Korea.
• The adaptability of flour tortilla for both traditional Korean cuisine and fusion dishes has established their place as a popular choice among Korean consumers and chefs.

Fresh Tortilla to Capture a Significant Share of 63.7% in 2023

Adoption of Tortilla in Korea by Process Type	Fresh
Industry Share in 2023	63.70%

Fresh tortilla commands a substantial share of 63.70% in Korea as of 2023, signifying the strong consumer preference for freshly made tortilla products in the local industry.

• The exceptional taste and texture of fresh tortilla have positioned them as a preferred choice for discerning consumers seeking high-quality culinary experiences in Korea.
• The popularity of freshly made meals in Korean cuisine corresponds to the customer's preference for fresh tortilla, emphasizing its cultural value and culinary appeal.
• Fresh tortilla's perceived health benefits and nutritional value have contributed to their widespread adoption among health-conscious consumers in Korea.
• The ability of fresh tortilla to provide a genuine and traditional dining experience has solidified their status as a staple in Korean families and businesses.
• The adaptability of fresh tortilla to customized fillings and flavors has contributed to their appeal, allowing consumers to construct bespoke gourmet creations to fit their tastes and preferences.

Competition among Leading Industry Players for Growth in Korea’s Tortilla Industry

The tortilla industry in Korea is highly competitive, with companies offering a wide range of tortilla products, including corn tortilla, flour tortilla, and whole wheat tortilla. They also offer a variety of flavors and seasonings to meet the diverse tastes of Korean consumers.

Key Players' Strategies:

Key players in the tortilla industry in Korea are using a variety of strategies to stay ahead of the competition. These strategies include,

• Product innovation: Key players are constantly innovating and developing new tortilla products. For example, CJ CheilJedang recently released a new line of tortilla chips made with brown rice.
• Marketing and sales efforts: Industry players are also investing heavily in marketing and sales efforts to promote their tortilla products to potential customers. For example, Ottogi is currently running a television commercial campaign that features Korean celebrities enjoying Ottogi tortilla.
• Distribution: Key players are likewise expanding their distribution networks to make their tortilla products more accessible to consumers. For example, Pulmuone recently partnered with a key convenience store chain in Korea to sell its tortilla products in stores nationwide.

Investment Opportunities for Companies

There are several investment opportunities for new entrants in the tortilla industry in Korea. The industry is growing rapidly, with a growing demand for tortilla products. New entrants can focus on developing niche products or targeting specific consumer segments. For example, a company could develop a line of tortilla products made with organic ingredients or a line of tortilla products that are specifically designed for children.

New entrants and leading players can also focus on developing innovative technologies to improve the production and distribution of tortilla products. For example, a company could develop a new type of tortilla that is more durable and less likely to break.

Recent Developments by Companies Offering Tortilla in Korea

• CJ CheilJedang, one of the prime food companies in Korea, has launched a new line of tortilla chips made with brown rice. The new chips are marketed as a healthier alternative to traditional tortilla chips, which are typically made with white flour.
• Ottogi has recently released a new line of tortilla wraps made with whole wheat flour. The new wraps are marketed as a healthier and more nutritious option for consumers who are looking for a gluten-free alternative to traditional tortilla wraps.
• Pulmuone, a leading Korean dairy company, has partnered with a major convenience store chain in Korea to sell its tortilla products in stores nationwide. This partnership has made Pulmuone's tortilla products more accessible to consumers across Korea.
• Sempio, a Korean food company that specializes in traditional Korean condiments, has launched a new line of tortilla sauces. The new sauces are inspired by traditional Korean flavors, such as gochujang (Korean chili paste) and doenjang (Korean fermented soybean paste).

Some of the Key Players Manufacturing Tortilla in Korea

• CJ CheilJedang
• Ottogi
• Pulmuone
• Sempio
• Maeil Dairies

Scope of the Report

Attribute	Details
Estimated Industry Size in 2023	USD 344.4 million
Projected Industry Size by 2033	USD 789.3 million
Anticipated CAGR between 2023 to 2033	8.6% CAGR
Historical Analysis of Demand for Tortilla in Korea	2018 to 2022
Demand Forecast for Tortilla in Korea	2023 to 2033
Report Coverage	Industry Size, Industry Trends, Key Insights for Tortilla in Korea, Insights on Global Players and Leading Industry Strategy in Korea, Ecosystem Analysis of Local and Regional Korea Providers
Key Companies Profiled	CJ CheilJedang; Ottogi; Pulmuone; Sempio; Maeil Dairies

Table of Content

• 1. Executive Summary
• 2. Market Overview
• 3. Market Background
• 4. Industry Analysis and Outlook 2018 to 2022 and Forecast, 2023 to 2033
• 5. Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033, By Product Type
  • 5.1. Corn
  • 5.2. Flour
  • 5.3. Tortilla Chips
  • 5.4. Wraps
  • 5.5. Soup
  • 5.6. Taco Shell
  • 5.7. Tostadas
• 6. Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033, By Nature
  • 6.1. Organic
  • 6.2. Conventional
• 7. Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033, By Source Type
  • 7.1. Corn
  • 7.2. Wheat
• 8. Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033, By Process Type
  • 8.1. Fresh
  • 8.2. Frozen
• 9. Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033, By Sales Channel
  • 9.1. B2B
  • 9.2. Retail Sales
    • 9.2.1. Hypermarket/Supermarkets
    • 9.2.2. Convenience Stores
    • 9.2.3. Discount Stores
    • 9.2.4. Traditional Grocery Retailers
    • 9.2.5. Food & Drink Specialty Stores
    • 9.2.6. Independent Small Groceries
    • 9.2.7. Online Retailing
• 10. Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033, By Region
  • 10.1. South Gyeongsang
  • 10.2. North Jeolla
  • 10.3. South Jeolla
  • 10.4. Jeju
  • 10.5. Rest of Korea
• 11. South Gyeongsang Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033
• 12. North Jeolla Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033
• 13. South Jeolla Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033
• 14. Jeju Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033
• 15. Rest of Korea Industry Analysis and Outlook 2018 to 2022 and Forecast 2023 to 2033
• 16. Market Structure Analysis
• 17. Competition Analysis
  • 17.1. NONGSHIM CO., LTD
  • 17.2. Paldo Co., Ltd.
  • 17.3. Grupo Bimbo SAB de CV
  • 17.4. General Mills
  • 17.5. Aranda's Company Inc.
  • 17.6. Ole Mexican Foods Inc
  • 17.7. Easy Foods Inc.
  • 17.8. Gruma SAB de CV
  • 17.9. GRUMA
  • 17.10. La Factory
• 18. Assumptions & Acronyms Used
• 19. Research Methodology