Whole-wheat flour is a type of flour that is made from grinding the entire wheat kernel, including the bran and the germ. This gives it a higher nutritional value than white flour, which is made by removing the bran and the germ. Whole-wheat flour is higher in fiber, vitamins, and minerals than white flour. It has a nutty flavor and a slightly coarser texture. It is often used in breads, cereals, and pastas.
There are a few key trends in whole-wheat flour technology. One is the development of new varieties of wheat that are higher in protein and fiber and lower in gluten. This has led to the development of new products made with whole-wheat flour, such as breads, pastas, and cereals that are healthier and more nutritious than those made with traditional wheat flour.
Another trend is the use of whole-wheat flour in combination with other types of flour to create products that are lower in calories and carbohydrates. This is especially popular in the baking industry, where whole-wheat flour is often used to replace some of the white flour in recipes.
Finally, there has been an increase in the use of whole-wheat flour in gluten-free products. This is due to the fact that whole-wheat flour is naturally gluten-free and can be used to replace wheat flour in recipes. This is especially beneficial for people with celiac disease or gluten intolerance.
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Whole-Wheat Flour is a type of flour that is milled from whole wheat berries. It is a nutritious, unrefined flour that contains all parts of the wheat kernel. Whole-Wheat Flour is higher in fiber and other nutrients than white flour.
There are several key drivers of the Whole-Wheat Flour market. One of the main drivers is the growing awareness of the health benefits of whole grains. Consumers are becoming more health-conscious and are looking for foods that are nutritious and offer health benefits. Whole-Wheat Flour is a healthy alternative to white flour and is rich in fiber, vitamins, and minerals.
Another key driver of the Whole-Wheat Flour market is the growing demand for gluten-free products. More and more consumers are avoiding gluten due to celiac disease, gluten sensitivity, or other health reasons. Whole-Wheat Flour is a gluten-free flour that can be used in a variety of recipes.
The increasing popularity of artisanal and natural foods is also driving the Whole-Wheat Flour market. Consumers are seeking out foods that are made from unrefined, natural ingredients. Whole-Wheat Flour is an unrefined flour that is perfect for use in artisanal breads, pastries, and other baked goods.
Finally, the Whole-Wheat Flour market is being driven by the trend towards healthy and sustainable eating. Consumers are looking for healthy, sustainable, and ethical food options. Whole-Wheat Flour is a sustainable flour that is perfect for use in a variety of recipes. It is also a healthy flour option that is low in calories and fat.
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The Whole-Wheat Flour Market is segmented on the basis of type , end-user, application, and region. Based on type, the market is categorized into all-purpose flour, semolina flour, whole-wheat flour, fine wheat flour and bread flour. The end-users covered in the study include household, commercial, institutional, food service, and food manufacturers. The applications covered in the study include bakery, snacks, noodles, pasta, bio-fuel, and others. Region-wise, the market is segmented into North America, Europe, Asia-Pacific, and the Rest of the World.
The Whole-Wheat Flour Market report includes players such as The King Arthur Flour Company, Bob’s Red Mill Natural Foods, Gold Medal, Georgia Organics, Stone Ground, Wheat Montana Anson Mills, Heartland Mill Inc, Siemer Milling Company, Lindsey Mills and Hodgson Mills.
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