According to the latest report by Platos Preparados de España (formerly the Spanish Association of Prepared Meal Manufacturers, Asefapre), the sector’s turnover reached €4.308 billion, representing a 5% increase compared to 2024, based on Circana data compiled by the association.
Meanwhile, data from the Spanish Ministry of Agriculture, Fisheries and Food (MAPA) for the rolling year ending in November 2025 indicate a per-capita consumption of 18 kg per year, up 4.7%, making prepared meals the second fastest-growing category within the food sector, compared with the 0.6% growth of the overall food market. In addition, 99.25% of Spanish households purchase prepared meals.
By category, and again based on Circana figures covering supermarkets larger than 100 m², hypermarkets and online channels —excluding the ready-to-eat segment— refrigerated prepared meals continue to lead sales, with 330,602 tonnes sold, a 5% increase compared to 2024, accounting for 46.3% of the total market.
They are followed by frozen options, with 297,023 tonnes (+2.5%), representing 41.5% of the market. Finally, ambient prepared meals reached 87,426 tonnes (+4.1%), accounting for 12.2% of the total.
Regarding the most demanded segments, pizza once again ranked as the leading product in Spain’s prepared meals market in 2025. Combining refrigerated and frozen products, consumption reached 131,600 tonnes, 2.6% higher than the previous year.
Pizza was followed by frozen potatoes, with 98,056 tonnes consumed (+3%), and pasta-based dishes, which recorded 72,405 tonnes (+7.2%).
The strongest growth within ambient prepared meals was recorded in pasta- and rice-based dishes (+7%) and legume-based meals (+5%). In the frozen category, stir-fry dishes grew 4.9% and meat dishes 4.4%. Meanwhile, in the refrigerated segment, meat-based dishes (+12.4%) and pasta dishes (+9.1%) showed the most significant growth.
A market setting trends
During the presentation of the results, the president of Platos Preparados de España, David Aldea, highlighted the role of the sector in the future of food consumption, stating that it represents “a safer, more accessible way of eating that aligns with the needs of an increasingly diverse and multicultural society.”
Regarding the main growth drivers, he pointed to the use of air fryers as a cross-cutting trend reaching all categories, while also highlighting opportunities in the horeca channel, which accounts for approximately 30% of the sector’s production.
In this regard, the association identified four trends transforming the foodservice sector: the growth of tourism; the migration of horeca consumption toward “mercaurants” —according to Circana, 23% of foodservice spending already takes place in channels other than traditional restaurants—; fewer kitchens and staff shortages; and increasing cost pressures on businesses.
“We are much more than manufacturers. We are companies that understand consumer needs, innovate and adapt to what our clients require,” Aldea stressed. He is also CEO of Maheso.
For his part, the secretary general of Platos Preparados de España, Álvaro Aguilar, noted that “prepared meals have evolved from being an occasional option on Spanish tables to becoming an integrated solution in everyday diets,” even playing an increasingly important role in celebrations where their presence would have been unthinkable just a few years ago.
The association Platos Preparados de España, which is about to celebrate its 50th anniversary and recently underwent a rebranding, brings together 22 companies representing the sector’s main manufacturers.
These companies operate 53 production centres in Spain and generate more than 8,800 direct jobs. In 2025 they reached a production volume of 324,037 tonnes, representing 10.8% growth.
Exports —which account for 21.4% of total production— also continued to grow last year both in constant terms (+11.3%) and due to the addition of new members, reaching 69,508 tonnes.
This growth demonstrates the competitiveness of the sector, reflecting both the international appeal of Spanish gastronomy and the efforts of companies to expand internationally, adapt products to the tastes and regulations of each market, and strengthen their logistical and industrial capabilities.
In this context, Portugal, France, the United Kingdom, Poland and Germany have consolidated their positions as the main destinations for Spanish prepared meals. Overall exports reached 69,508 tonnes, representing an 11.3% increase in constant terms.
