According to estimates presented by a report by TMR, the global functional flour market is likely to expand at a CAGR of 6.8% in terms of revenue between 2017 and 2025, for the market to be worth US$126.8 bn by 2025 end. The opportunities in the market were evaluated to be worth US$70.4 bn in 2016. Among the key raw material segments, wheat currently holds the leading market share; gong ahead too, the segment is likely to hold on to its leading position. By product, genetically modified flour is likely to continue to display the leading demand in the years ahead. North America, among key regional markets, held prominence in the global functional flour market in the recent past.
Changing Food Habits in Developing Economies Fuels Growth
Majorly fuelling the functional flour market is rising demand for bakery products. Bakery items such as bread and bun are staple foods of households especially in developed countries in North America and Europe. Ready-to-eat bakery products such as cakes and biscuits find extensive demand especially among youth and children. These products are also consumed as on-the-go foods due to ease of packing. The availability of these foods in whole wheat and multi grain variants is leading to their increasing demand among health conscious consumers.
On the other hand, rising disposable income and changing food habits are increasing their uptake in developing economies. Consumers in developing countries in Asia Pacific such as China and India are increasingly adopting Western food habits with changing lifestyle and rising preference for health-benefitting foods. Shifting consumer preference from conventional wheat-based flour to functional flour such as oat flour, rye flour, and soy flour for their nutritional value is aiding the functional flour market in these regions. The surging demand for healthy variants of ready-to-eat foods such as bread, biscuits, and cakes is another key factor behind the growth of functional flour market in developing regions.
Apart from this, increasing demand for low gluten or gluten-free foods is fuelling the functional flour market. Increasing allergies for gluten and rising awareness of health benefits of combination grains is also aiding the growth of functional flour market in these regions. Functional flour is obtained from a combination of grain flour and non-grain flour that has low-gluten content than traditionally consumed single grain flour. Improved nutritional value along with low gluten content are stoking the demand for functional flours.
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.
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Global Functional Flour Market: Type
- Pre-cooked Flour
- Specialty Flour
- Fortified Flour
Global Functional Flour Market: Application
- Bakery Products
- Noodles and Pastas
- Non-food Applications