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Global Functional Flour Market: Snapshot

The global functional flour market is progressing at a healthy clip on the back of increasing consumption of health-benefitting foods. 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. Rising consumer spending on ready-to-eat bakery items available in multigrain variants is aiding the growth of functional flour market.

On the downside, factors such as price volatility of grains affecting profit margins of market players and stringent food label registrations especially in developed nations are challenging this market’s growth.

Vis-à-vis revenue, the global functional flour market is projected to expand at a CAGR of 6.8% between 2017 and 2025, as per estimates of a market intelligence study by Transparency Market Research.

global functional flour market

Wheat Raw Material Segment to Continue to Stay at Fore

The global functional flour market is studied on the basis of a few parameters, viz. raw material, type, product, application, and region. By raw material, wheat, maize, rice, and others are the segments into which the functional flour market is divided. Of them, wheat held dominance in the functional flour market in the recent past; the segment is likely to hold to its dominant position in the upcoming years. In absolute numbers, wheat segment is anticipated to be worth US$51,457.5 mn by the end of 2025. This is mainly because wheat continues to remain the base flour for most functional flours. Maize, on the other hand, is anticipated to continue to remain a key significant in the years ahead.

Depending upon type, pre-cooked flour, specialty flour, and fortified flour are the segments into which the functional flour market is divided. Vis-à-vis volume, fortified flour held the dominating 41.28% share in the overall market in 2016; going forward, the segment is likely to retain leading market share. The rising demand for ready-to-eat foods available in multigrain and healthy variants is boosting the growth of fortified type segment. Pre-cooked flour segment holds prominence in the functional flour market.

Depending upon product type, additive based flour, conventional flour, and genetically modified flour are the segments into which the global functional flour market is divided in this report. Aming these, genetically modified flour led the functional flour market in 2016, and is predicted to retain its dominant position until 2025. In terms of volume, genetically modified segment is likely to reach 30,797.1 kilo tons by the end of 2025.

Additive based flours is the most attractive product type segment in the functional flour market. This is because additive based flour are produced by combining legumes that are loaded with nutrients and display water retention properties.

North America to Witness Declined Share through 2025

Application-wise, bakery products, noodles and pasta, non-food applications, and other are the segments into which the functional flour market is divided. Of them, bakery products hold the leading share in the functional flour market. Going forward too, the segment is anticipated to lead expanding at a CAGR of 6.9% between 2017 and 2025.

In terms of geography, the report takes tock of the potential of demand in North America, Europe, Asia Pacific, Latin America, and the Middle East and Africa. Currently, North America is the leading regional market for functional flour. Being a mature market, the region, is anticipated to display declined market share by the end of 2025.

Key companies that have significant presence in the global functional flour market include Cargill Incorporated, SunOpta Inc., The Scoular Company, The Hain Celestial Group Inc., Archer Daniels Midland Company, Associated British Foods plc,., General Mills Inc., Parrish and Heimbecker Limited, Con Agra Foods Inc., and ITC Limited.

Food Manufacturers Reiterate Nutritional Profile of Products to Attract Demand in Functional Flour Market

Functional flour can be considered as a specialty flour made from wheat, maize, and rice. The flours are also characteristically pre-cooked or fortified. The functional flour market has seen growing demand among producers of ready-to-eat bakery products, among several other food manufacturers. The high nutritional value and low-gluten content these flours have are key health propositions propelling demand across the world. Advances in hydro-thermal post-treatments of flours have paved way to new product profile in the functional flour market. These processes have allowed modifying functional flours to meet range of texture requirements of the processed food industries. Growing proclivity toward gluten-free food products is one of the key drivers for the increasing popularity of functional flours. These flours, especially those made from wheat, are widely being utilized in making healthy bakery products with high digestibility and different textures. In the recent years, food and beverages companies are leveraging the attractiveness quotient of clean labelling by unveiling multi-functional clean label flours. They are offering the functionality of starch along with the taste, mouthfeel, and textures demanded by end-consumers.

In the recent months, the concept of health eating has received a new meaning after the world was hit the health pandemic in 2020. The outbreaks on one hand caused several upheavals on the health and economic activities, they also brought diet trends on the forefront. In the recent months, thus, the functional flour market players have a vast canvas to fill colors with their products. A growing number of them are intending to capture high consumer value by unique brand positioning strategies. Such strategies will also help them come out of the repercussions of the pandemic and establish stable revenue generation models in post-COVID world. Further, the bakery industry has also been making strides in several economies after the lockdown restrictions had been eased in 2020. This also broadened the scope for stakeholders in the functional flour market. 

Global Functional Flour Market: Snapshot

The research report on the global functional flour market examines the analysis and forecasts of the said market at both regional and global level. The study provides revenue projections in US$ Mn and volume projections in Kilo tons for the 2017-2025 period considering 2016 as the base year.

An in-depth analysis of market dynamics include market drivers, restraints, and growth trends in the global functional food market. In addition, the report looks into opportunities in this market between 2017 and 2025. Market dynamics have extensive influence on growth, which help to understand ongoing trends in the market. Therefore, the report provides estimations of various parameters in the functional flour market, along with providing a satisfactory analysis of the said market.

The research report provides market size value of the functional flour market in 2016 and uses it to provide estimations for the nine-year forecast period up to 2025. Included in the report is an analysis of key segments and their market size estimates over the forecast period until 2025. Market share and revenue contribution of key segments are provided that market stakeholders can leverage to gauge growth spaces.

The report covers a detailed value chain analysis to shed light on demand supply dynamics in the functional flour market. Industry-best analytical tools have been used to provide insights on the competitive landscape of this market.

Global Functional Flour Market: Research Methodology

The report employs bottom-up approach to present overall revenue estimates of the global market  for functional flour, split into regions. To begin with, volume and price estimates for every region in the functional flour market are presented herein. Revenue has been provided with the help of volume and price obtained for each region. Individual revenues by raw material, type, product type, and application have been aggregated to obtain the global revenue for functional flour.

The report is prepared after an extensive research phase. The primary research phase involved reaching out to industry experts and opinion leaders to obtain their viewpoint on growth trends in the functional flour market. The secondary research phase involved tapping industry-centric databases for data collection. This includes trade associations, investor presentations, technical writings, broker reports, Internet sources, government websites, online paid databases, and trade associations. Employing this approach, the information contained in this report is reliable to a high degree.

Market estimates presented in the study are based on revenue obtained through regional pricing trends. Demand for functional flour has been obtained by examining the regional and global demand for functional flour for key segments under each category. Estimates presented in the report have been based on the anticipated demand from functional flour applications.

The application analysis of the functional flour market has been obtained employing bottom-up technique for each regional market, and aggregating the estimates obtained for each regional market.

Global Functional Flour Market: Competitive Dashboard

The report presents valuable insights on the competitive dashboard of the functional flour market. It identifies leading companies and profiles them for distinguished business attributes. This helps readers to obtain a dashboard view of various points such as revenue, key developments, and presence in the global market. The competitive hierarchy helps assess competition in the market over a timescale.

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Functional Flours Market

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