일본 아티잔 브레드 공급업체 및 가격 — 마켓 오버뷰 2026

원재료

소금, 밀가루, 효모

최종 업데이트

2026-06-04

서치 및 소싱 팀을 위한 핵심 요약

일본의 아티잔 브레드 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
일본에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
일본의 아티잔 브레드에 대해 수출 파트너 기업 4개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-06-04.

일본 내 아티잔 브레드 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

일본의 아티잔 브레드에 대해 수출 파트너 기업 4개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

일본에서의 아티잔 브레드 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 92.2%에서 샘플링되었습니다.

아티잔 브레드의 일본 샘플 수출 공급업체 거래 기록

일본의 아티잔 브레드 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

일본의 아티잔 브레드 샘플 거래 단가(일자별): 2026-05-22: 6.43 USD / kg, 2026-05-21: 7.35 USD / kg, 2026-04-22: 7.27 USD / kg, 2026-03-24: 6.37 USD / kg, 2026-03-24: 11.99 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-05-22	[빵류* *** ******** * ** ***	6.43 USD / kg	(일본)	(대한민국)
2026-05-21	[빵류* *************** ***	7.35 USD / kg	(일본)	(대한민국)
2026-04-22	[빵류* *************** ***	7.27 USD / kg	(일본)	(대한민국)
2026-03-24	[빵류* *** ******** * ** ***	6.37 USD / kg	(일본)	(대한민국)
2026-03-24	[빵류* * ********* ** *****	11.99 USD / kg	(일본)	(대한민국)

일본 내 상위 아티잔 브레드 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 일본의 아티잔 브레드에 대해 추적되는 전체 수출 파트너 기업 4개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(일본)

최근 수출 거래: 2026-05-04

임직원 규모: 직원 101 - 500명

매출액: 매출 USD 50M - 100M

산업군: 온라인 리테일 및 풀필먼트기타

밸류체인 역할: 소매무역

(일본)

최근 수출 거래: 2026-05-04

산업군: 식품 제조식품 포장

밸류체인 역할: 식품 제조

(일본)

최근 수출 거래: 2026-05-04

산업군: 음료 제조식품 제조식음료 서비스업

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장식품 제조

(일본)

최근 수출 거래: 2026-05-04

산업군: 음료 제조식품 제조식품 포장식음료 서비스업식품 도매

밸류체인 역할: 식품 제조기타소매무역

일본 수출 파트너 커버리지

4개 기업

총 수출 파트너 기업 수는 일본의 아티잔 브레드 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 일본 내 아티잔 브레드 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeProcessed Food

Product FormBaked (fresh or frozen)

Industry PositionFinished Bakery Product

Market

Artisan bread in Japan is primarily a domestic consumption product, supplied by a mix of large-scale industrial bakeries (especially for packaged bread) and a fragmented network of retail bakeries. For imported artisan bread, market access hinges on Japan’s import notification and compliance checks under the Food Sanitation Act, plus Japanese-language food labeling requirements. Because bread is bulky and freshness-sensitive, cross-border supply often relies on frozen/par-baked formats or other shelf-life management strategies. Allergen disclosure is a practical market requirement for bread products given the prevalence of wheat and common co-ingredients such as milk and egg in many formulations.

Market RoleDomestic consumption market with strong domestic production

Domestic RoleWidely consumed bakery category supplied by domestic industrial manufacturers and retail bakeries

Market GrowthNot Mentioned

SeasonalityYear-round production and sales; no agricultural harvest seasonality for the finished product.

Specification

Physical Attributes

Crust and crumb characteristics (crispness, openness) are key quality cues in artisan-style breads
Freshness/staling behavior is a central acceptance factor due to short shelf-life of many baked breads

Compositional Metrics

Allergen-bearing ingredients (notably wheat; often milk and egg in some recipes) require appropriate labeling when packaged for retail sale
Additive use must follow Japan’s designated/approved additive framework when additives are used

Packaging

Paper bags for same-day retail bakery sales
Plastic film packaging for sliced loaves and packaged breads
Shelf-life/food-loss-reduction packaging approaches (format depends on product and channel)

Supply Chain

Value Chain

Flour/ingredient sourcing → dough mixing → fermentation/proofing → baking → cooling → (slicing) → packaging → wholesale distribution → retail sale

Temperature

Fresh bread distribution prioritizes rapid turnover; frozen/par-baked supply chains require continuous frozen temperature control (model inference — format dependent).

Shelf Life

Shelf-life is a primary constraint for cross-border trade in fresh artisan bread; freezing/par-baking and suitable packaging are common mitigation approaches (model inference — importer program dependent).

Freight IntensityHigh

Transport ModeMultimodal

Risks

Regulatory Compliance HighImported bread intended for sale/business use can be blocked or delayed if the importer cannot complete the Food Sanitation Act import notification process or if document examination finds non-compliance (e.g., ingredient/additive standards or manufacturing/additive information gaps).Run a pre-import compliance review with the Japan importer against MHLW Food Sanitation Act requirements, including additive permissibility and complete manufacturing/ingredient documentation before shipment.

Food Safety MediumAllergen labeling errors are a practical recall/enforcement risk for bread because wheat is a mandatory allergen labeling item in Japan and bread formulations commonly involve other allergen-containing ingredients depending on recipe (e.g., milk, egg).Validate Japanese labeling artwork and allergen statements against CAA materials and the product’s finalized formulation (including processing aids/additives where relevant).

Logistics MediumQuality and waste risk is elevated for finished bread due to freshness constraints and physical damage sensitivity; logistics disruptions or cold-chain failures (for frozen/par-baked formats) can cause spoilage or unacceptable eating quality (model inference — depends on import format and route).Align the export format (fresh vs frozen/par-baked), packaging, and distribution timeline with the Japan importer’s channel plan; add temperature/handling monitoring where cold-chain is used.

Sustainability

Food loss and waste reduction pressure for short shelf-life bakery products; packaging and process improvements are promoted as countermeasures

Standards

ISO 22000

FAQ

What is the key regulatory step to import artisan bread into Japan for sale?The importer must submit a “Notification Form for Importation of Foods, etc.” to an MHLW quarantine station under the Food Sanitation Act, and the product cannot be used for sale/business purposes in Japan without completing this import notification process.

Which allergens are mandatory labeling items in Japan that are most relevant for bread?Japan’s mandatory allergen labeling items include wheat, egg, and milk (among the mandatory list). Because bread is a wheat-based product and many recipes use milk and/or egg depending on the style, allergen disclosure is a key compliance point for packaged artisan bread sold in Japan.

What documents are commonly required for customs import clearance into Japan?Japan Customs typically requires an import declaration supported by documents such as an invoice and a bill of lading or air waybill, with packing lists and origin documentation needed depending on the shipment and whether a preferential tariff claim is made.