Functional Flours Market to grow by USD 36.14 billion between 2024-2028
According to a research report “ Functional Flours Market” by Application (RTE products, Bakery products, Soups and sauces, Others) Type (Fortified, Specialty, Pre-cooked) Geography (APAC, North America, Europe, Middle East and Africa, South America)- Global Forecast to 2028 published by Technavio, the market size is estimated to grow by USD 36.14 billion at a CAGR of almost 8.5% during the forecast period. In the burgeoning functional flours market, manufacturers of ready-to-eat (RTE) foods are demonstrating a significant interest. Functional flours, such as those derived from rice and legumes, offer enhanced baking attributes, including reduced gluten formation and increased moisture content. This market trend is particularly prominent in Europe, where consumer demand is surging due to growing concerns over gluten intolerance and the convenience factor. European consumers, with their hectic schedules, are increasingly opting for RTE foods, making functional flours an indispensable ingredient for this sector..
Browse market data tables, figures, and in-depth TOC on “Functional Flours Market” by Application (RTE products, Bakery products, Soups and sauces, Others) Type (Fortified, Specialty, Pre-cooked) Geography (APAC, North America, Europe, Middle East and Africa, South America) Global Forecast to 2028.
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By Application, the RTE products segment is projected to dominate the market size in 2024.
In the global food industry, fortified functional flours represent a cost-effective solution for enhancing the nutritional value of products. Through innovative methods such as biofortification, industrial fortification, and food-to-food fortification, various food items can be enriched with essential micronutrients. Developing nations, which grapple with nutritional deficiencies due to disrupted supply chains, rising food prices, and income loss caused by the COVID-19 pandemic, can benefit significantly from these solutions. Developed countries have already addressed malnutrition through the introduction of fortified functional flour food options. Middle-income countries like India are actively addressing this issue through coordinated nutrition programs involving central and state governments and global organizations.
By Type, Fortified segment is expected to hold the largest market size for the year 2024.
In today's health-conscious market, consumers prioritize nutritious options without sacrificing taste or convenience. Manufacturers respond by incorporating functional flours into their product lines, such as HOMECRAFT Pulse Flours from Ingredion. These functional flours, suitable for RTE snacks and pasta, cater to consumers' demands for high-protein, fiber-rich, and energy-dense foods. The market for functional flours in this application is experiencing significant growth due to increasing consumer interest in transparent nutritional labeling and healthier breakfast choices.
APAC is forecasted to hold the largest market size by region in 2024.
In the APAC region, the functional flours market exhibits the most robust growth, driven by key contributors Japan and Australia. Factors such as the burgeoning food processing industry, surging demand for ready-to-eat (RTE) food products, population expansion, and the rise of urbanization are catalysts fueling market expansion. The bread and rolls market segment significantly influences the functional flours market's growth trajectory, with APAC witnessing a faster growth rate compared to the European market. The increasing preference for convenience and gluten-free food options further bolsters market prospects.
The Functional Flours Market t growth and forecasting report also includes detailed analyses of the competitive landscape of the market growth and forecasting and information about 20 market companies, including:
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Research Analysis Overview
The Functional Flours market encompasses a wide range of flour types, including Conventional Flour, Additive-Based Flour, and Specialty Flours derived from Wheat, Soy, Rice, Maize, Legumes, Cereals, and others. These flours offer various Bioactive properties and Nutritive value, making them essential in response to Lifestyle changes and Population growth. Specialty Flours, such as Oat Flour, Rye Flour, and Soy Flour, have gained popularity due to their high Plant protein content and suitability for Plant-based diets. Pre-Cooked Flours are another segment, offering convenience and versatility in various applications. Gluten allergies have led to increased demand for alternative flours, like Rice Flour and Maize Flour. Composite Flours, combining multiple flours, offer improved Protein quality and cater to diverse consumer preferences. Functional Flours find extensive use in various food categories, including Cookies, Cakes, Pastries, Biscuits, and Flatbreads, enhancing their taste, texture, and nutritional value. Overall, the Functional Flours market is driven by the growing trend towards healthier food options and the increasing prevalence of Plant protein diets.
Market Research Overview
In the dynamic and evolving food industry, functional flours have emerged as a significant trend, catering to the growing consumer interest in **Ready-to-Eat Products**, **Noodles & Pasta**, and **Bakery Products** with enhanced nutritional value and functional benefits. Functional flours, derived from **Wheat**, **Soy**, **Rice**, **Maize**, **Legumes**, **Cereals**, and **Specialty Flours**, include **Genetically Modified Flour**, **Conventional Flour**, **Additive-Based Flour**, and **Pre-Cooked Flours**. These flours are fortified with **Nutraceuticals**, **Herbs**, **Vitamins**, and **Fortified flours** to provide additional health benefits. The Western culture's shift towards **Preventive healthcare measures** and lifestyle changes due to **Cardiovascular diseases**, **Diabetes**, **Weight management**, and **Obesity** have fueled the demand for functional flours. Consumers are increasingly seeking **Gluten-free** options due to **Gluten-intolerance**. Functional flours offer solutions in the form of **Barley flours**, **Oat flour**, **Rye flour**, **Soy flour**, and **Non-wheat-based flours**. These flours provide **Protein** and support **Plant protein**-based diets, offering **Protein bars**, **Energy bars**, **Snacks**, and **Healthy foods** for **On-the-go snacking**. The market for functional flours is expected to grow with population growth and the increasing popularity of **Plant-based diets**.
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