Market Size of Functional Flour Industry
| Study Period | 2019 - 2029 |
| Base Year For Estimation | 2023 |
| CAGR | 5.11 % |
| Fastest Growing Market | Asia Pacific |
| Largest Market | North America |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order |
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Functional Flour Market Analysis
The Functional Flour Market is projected to register a CAGR of 5.11% during the forecast period.
Functional flour is predicted to become increasingly prevalent as the emphasis on plant-based diets, and more specifically, plant protein, continues to grow as consumer demand increases globally. The categories of flatbreads, biscuits, pastries, cakes, and cookies are a few examples of those with scope for expansion. Since all of these products are cereal-based, there is a chance to develop cereal and pulse-based ingredients to produce mixes that are complementary from the perspective of protein quality, sustainability, and functionality.
Consumers worldwide are striving to adopt a combination of grains, cereals, and lentils in their everyday food for essential nutrients. In addition, increasing gluten allergies are 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. Moreover, it is common in some nations, particularly those in Africa and Latin America, to combine wheat flour with non-wheat flour made from maize, millet, sweet potatoes, cassava, soybeans, or other ingredients, like yams. The result is referred to as composite flour.
Population growth and lifestyle changes are driving up demand for agricultural and food products. Many food manufacturers are looking for alternative flour to replace wheat flour in new formulations with high nutritive value and bioactive properties. Barley flours enriched in bioactive compounds are appealing ingredients to meet the requirements of the end consumers as they can be easily incorporated into various food matrices.
