Italian exports of soft wheat flour are experiencing a significant period of growth on the international stage. According to the latest data from the Italian National Institute of Statistics (ISTAT), as reported by the industry association Italmopa, shipments reached 202,654 tonnes in the first half of 2026. This represents a robust increase of 14.83% compared to the same period in 2025, with projections indicating total annual exports could approach the 400,000-tonne milestone.
The US market takes the lead
The standout performer during this period is the United States, which has officially become the leading destination for Italian flour. American demand grew by an impressive 38.42%. This surge is not an isolated event, but part of a broader expansion, as other key European markets have also shown positive momentum: France (+9.22%), Germany (+11.11%), and Spain (+23.1%) all recorded healthy growth rates.
Quality and innovation at the core
Italmopa attributes this consistent upward trend to the Italian milling industry’s relentless commitment to excellence. The competitive advantage is driven by the careful selection of high-quality grains, regardless of their origin, combined with advanced milling techniques and a deep-seated tradition of technical expertise.
A critical factor in the international success of Italian soft wheat flour is the focus on premium market segments. From specialized pizzerias to high-end patisseries, flour is increasingly recognized not merely as a commodity, but as a strategic component that defines the final quality of artisanal food products. By investing in innovation and state-of-the-art technology, the Italian milling industry has successfully positioned its output as an essential ingredient for authentic culinary experiences on the global market.