Functional Flour Market Outlook
According to a new report by Expert Market Research titled “Global Functional Flour Market Size, Share, Analysis, Report, Demand, Forecast 2023-2028″, the global functional flour market is projected to grow at a CAGR of 6.5% between 2023 and 2028. Aided by surging health consciousness and rising popularity of functional flour, the market is expected to grow significantly by 2028.
Functional flour, which is either naturally enhanced or enriched during processing, offers additional health benefits beyond standard flour. It caters to a multitude of requirements like gluten-free, fortified, pre-gelatinised, and multiple grains, each catering to different health and nutritional needs. This versatility makes functional flour a vital ingredient in an assortment of food items such as bread, bakery goods, and ready-to-cook products.
The functional flour market demand is fuelled by a rising consumer inclination towards healthy eating habits and an increased awareness about food sensitivities and allergies. Flours enriched with omega-3 fatty acids and fibre are growing in demand among health-conscious consumers. Such flours are further integrated into a plethora of products from bakery goods to infant foods, providing added health benefits like improved digestion and lower cholesterol levels.
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Another driving force aiding the functional flour market size is the versatility in applications spanning different industries. In the food processing sector, functional flour plays a significant role as a natural thickening agent in soups and gravies. Within the health and wellness sphere, it is utilised in the creation of high-fibre or gluten-free foods, catering to a growing niche of consumers with specific dietary requirements or health conditions.
According to the functional flour market analysis, innovations in grain milling and flour processing technologies have been pivotal, resulting in the production of flour that can retain a greater amount of nutrients. These advancements also contribute to longer shelf life and better consistency, appealing to both manufacturers and consumers alike.
Sustainability considerations are increasingly impacting the market for functional flour. With a growing emphasis on sustainable agriculture and responsible consumption, the demand for organic and non-GMO functional flours is spiking. This trend aligns with consumer willingness to pay a premium for products that are perceived as natural and environmentally friendly, further boosting the functional flour market growth.
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The key market players are focusing on increasing their research and development initiatives, in a bid to enhance nutritional profile, improve shelf-life stability, and expand the array of applications for functional flour. Significant investments are also being directed towards marketing efforts to educate consumers, thereby driving market growth.
Functional Flour Market Segmentation
The market can be divided based on source, type, application, and region.
Market Breakup by Source
- Grains
- Legumes
Market Breakup by Type
- Pre-Cooked Functional Flour
- Speciality Functional Flour
- Others
Market Breakup by Application
- Baking and Confectionery Industry
- Food Processing Industry
- Others
Market Breakup by Region
- North America
- Europe
- Asia Pacific
- Latin America
- Middle East and Africa
Competitive Landscape
The EMR report looks into the market shares, plant turnarounds, capacities, investments, and mergers and acquisitions, among other major developments, of the leading companies operating in the global functional flour market. Some of the major players explored in the report by Expert Market Research are as follows:
- GoodMills Innovation GmbH
- Ingredion Incorporated
- Bunge Limited
- The Scoular Company
- Caremoli Spa
- GEMEF Industries
- Others
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