Functional Flours Market is expected to grow at a 8.6% CAGR and reach USD 53,355 million by 2030. The report talks about the potential growth trajectory of the functional flour market in terms of the market’s historical growth trajectory and leading market drivers. The leading drivers and restraints affecting the functional flour market are assessed in detail in the report in order to give readers a complete idea of the market’s growth potential over the forecast period from 2022 to 2030.

Functional flour is flour that has been enriched with other components to make it healthier and to give it an enhanced functionality. Functional flour may contain wheat flour with better genetic composition or externally added components that make it more nutritious and functional. The global functional flour market outlook is driven by the growing need to extract the highest levels of functionality from every food source. Flour lends itself easily to additions or modifications of this kind, as particles can be easily added and mixed into a flour mix without disturbing the appearance or composition of the flour.

The growing demand for functional flour from the bakery industry is likely to be a major driver for the functional flour market over the forecast period. Bakery products such as bread are a major application channel for flour manufacturers and are widely popular. However, these products aren’t highly nutritious by themselves, as they mainly contain carbs and not many proteins, minerals, and other nutrients. Since these products are available for cheap prices, poor consumers around the world live on a diet dominated by bakery products such as bread. Functional flour also makes it easier to deliver the appropriate nutrition to these economic classes, as the bread itself is made more nutritious, rather than requiring the addition of another preparation to make it nutritive.

The growing prevalence of gluten intolerance is also likely to be a major factor in the development of the global functional flour market over the forecast period, as the demand for gluten-free flours is likely to grow in the coming years.

Segmentation:

The global functional flour market is segmented on the basis of source, claim, and distribution channel.

On the basis of source, the functional flour market is segmented into wheat, corn, rice, rye, peanut, sprouts, grains, tapioca, and others. The wheat segment is likely to dominate the global functional flour market over the forecast period.

On the basis of claim, the functional flour market is segmented into gluten-free, organic, pre-gelatinized, and others. Rising prevalence of gluten allergies is likely to increase the demand for gluten-free functional flour in the coming years.

On the basis of the distribution channel, the functional flour market is segmented into store-based and non-store based.

Regional Analysis:

The global functional flour market share is segmented by region into North America, Latin America, Europe, Asia Pacific, and the Middle East and Africa.

North America is the leading regional segment in the global functional flour market due to the growing demand for bakery products made from functional flour and the rising disposable income of consumers in the region. The presence of several leading functional flour market players in North America has also helped the region garner a strong position in the global functional flour market. Europe is also a significant producer and consumer in the global functional flour market.

Asia Pacific is a major producer of the various grains and cereals used as raw materials in the production of functional flours. Thus, Asia Pacific serves a crucial function in the global functional flour market and is likely to grow at a robust growth rate over the forecast period. India is the leading producer of raw materials used to produce functional flour.

Competitive Analysis:

Leading players in the global functional flour market include Cargill Inc., Bunge Limited, General Mills Inc., Agrana Beteiligungs-AG, Sunopta Inc., Parrish and Heimbecker Limited, The Hain Celestial Group Inc., The Scoular Company, Associated British Foods PLC, and Archer Daniels Midland Company.

Industry Updates:

In January 2019, Mexican students came up with a method to transform agave waste formed after the production of tequila into a fiber-rich functional flour. Around two million tons of waste agave is produced in Mexico, which can be reprocessed and sold as functional flour instead of going to waste.

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