Demand for Italian flour appears to be growing worldwide—especially in the United States.
According to the Italian Association of Millers (ITALMOPA), the latest ISTAT (the Italian National Institute of Statistics) data confirm that the positive trend in Italian soft wheat flour exports is becoming firmly established.
In the first half of 2026, Italian soft wheat flour exports reached 202,654 tons, up 14.83% compared to the same period in 2025. This growth puts year-end projections on track to reach the 400,000-ton mark.
Growth is being driven mainly by the U.S., which has taken the lead in the export rankings following record first-half growth of +38.42%. The United States has thus become the leading export market, ahead of France (+9.22%), Germany (+11.11%) and Spain (+23.1%).
The Italian organization credits the growth to “the careful selection of the finest wheat, regardless of origin, the milling industry’s excellence and know-how, underpinned by expertise and state-of-the-art milling techniques, and its ability to meet the specific requirements of premium market segments abroad, from pizzerias to high-end patisseries.”
Through investment in quality, milling technology and innovation, the Italian milling industry has made soft wheat flour a truly premium ingredient and an indispensable ambassador for authentic Italian food culture on global markets.
