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Functional Flour Market - Growth, Trends, and Forecast (2020 - 2025)
Global Functional Flour market is segmented by Source (Cereals and Legumes); Type (Specialty Flour & Conventional Flour); Application (Bakery, Savory Snacks, Soups & Sauces, RTE Products, and Others) and by Geography.
- ABOUT THIS REPORT
- Market Snapshot
- Market Overview
- Scope of the Report
- Key Market Trends
- Competitive Landscape
- Major Players
- TABLE OF CONTENTS
Market Snapshot
Study Period:
2016-2025
Base Year:
2019
Fastest Growing Market:
Asia Pacific
Largest Market:
North America
CAGR:
4.9 %
Major Players:
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Market Overview
Global functional flour market is projecetd to grow at a CAGR of 4.9% during the forecast period, 2020-2025.
- Functional flours are modified wheat or non-traditional flours that claim to improve health and provide enhanced health benefits, beyond that of the nutrients found in flour. Functional flour may also include flours that are fortified with vitamins, herbs, and even nutraceuticals.
- Consumers worldwide are striving to adopt a combination of grains, cereals, lentils in their everyday food for essential nutrients. In addition, increasing gluten allergies is stoking demand for non-wheat based flour. This is stoking demand for functional flours that are composed of soy flour, rye flour, and oat flour among others.
Scope of the Report
Global functional flour market is segmented by source, type, application, and geography. By source, the market is segmentd into cereals and legumes; by type into specialty and conventional flour; by application into bakery, savory snacks, soups & sauces, RTE products and others. Also, the study provides an analysis of the functional flour market in the emerging and established markets across the globe, including North America, Europe, Asia-Pacific, South America, and Middle East & Africa.
| By Source | |
| Cereals | |
| Legumes |
| By Type | |
| Specialty Flour | |
| Conventional Flour |
| By Application | |
| Bakery | |
| Savory Snacks | |
| Soups and Sauces | |
| Ready-to-Eat products | |
| Others |
| Geography | |||||||||
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Key Market Trends
Rising Consumption of Premium Food Products
Functional flours act as active ingredients in making premium food products are good quality and are healthier than normal products. Present day consumers are less interested in mid-market products. A trend is emerging among these consumers, in which they are seen to be minimizing their expenditures on basic groceries and are instead trying out new premium products available in the market. In the case of functional flour, this trend has been seen mainly in the bakery products that contain such flours. Women are the major driving force for this increased purchasing of premium foods. Another reason for the popularity of premium foods is internet retailing and attractive discounts offered on these products.
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North America Holds the Major Share in Functional Flour Market
Functional flour is gaining popularity for their cost cutting, nutritional benefits, thickening, texture, and taste enhancements. However, the trend of the gluten-free and clean label are the primary factors driving the market. North America dominates the market with a high awareness of product efficiency and the demand for premium products. However, the growing influence of the western culture has boosted the demand for high protein and nutrient foods. This growth in processed foods in Asia-Pacific is expected to lend a high CAGR during the forecast period.
To understand geography trends, Download Sample Report.
Competitive Landscape
The global functional flour market is fragmented and competitive, with a large number of players operating at regional and local levels. The key players in the market adopted expansions & investments in function flour as their growth strategies. Some of the major companies in the functional folur market are Cargill, General Mill, Archer Daniels Midland Company, Associated British Foods, Ingredion, and Bunge Limited, among others.
Table Of Contents
1. INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Force Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 By Source
5.1.1 Cereals
5.1.2 Legumes
5.2 By Type
5.2.1 Specialty Flour
5.2.2 Conventional Flour
5.3 By Application
5.3.1 Bakery
5.3.2 Savory Snacks
5.3.3 Soups and Sauces
5.3.4 Ready-to-Eat products
5.3.5 Others
5.4 Geography
5.4.1 North America
5.4.1.1 United States
5.4.1.2 Canada
5.4.1.3 Mexico
5.4.1.4 Rest of North America
5.4.2 Europe
5.4.2.1 United Kingdom
5.4.2.2 Germany
5.4.2.3 France
5.4.2.4 Russia
5.4.2.5 Italy
5.4.2.6 Spain
5.4.2.7 Rest of Europe
5.4.3 Asia-Pacific
5.4.3.1 India
5.4.3.2 China
5.4.3.3 Japan
5.4.3.4 Australia
5.4.3.5 Rest of Asia-Pacific
5.4.4 South America
5.4.4.1 Brazil
5.4.4.2 Argentina
5.4.4.3 Rest of South America
5.4.5 Middle East & Africa
5.4.5.1 South Africa
5.4.5.2 Saudi Arabia
5.4.5.3 Rest of MEA
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill, Inc
6.4.2 General Mills, Inc
6.4.3 Archer Daniels Midland Company
6.4.4 Associated British Foods plc
6.4.5 Ingredion Inc.
6.4.6 Bunge Limited
6.4.7 Agrana Beteiligungs-AG
6.4.8 The Hain Celestial Group Inc.
6.4.9 The Scoular Company
6.4.10 Sunopta Inc.
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
*List Not Exhaustive
** Subject to Availability
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