Global demand for functional flour is expected to expand at a 7.5% CAGR between 2023 and 2033. The global functional flour market is expected to be valued US$ 45 billion in 2023, growing to US$ 93 billion by 2033’s end.
Cereal consumption will expand at the highest CAGR through 2033. Because of their particular qualities, such as their ability to form structures and absorb lipids, grains are popular in a variety of baked goods.
For More insights into the, Request a Sample of this Report:
https://www.factmr.com/connectus/sample?flag=S&rep_id=3058
Functional flour is a type of modified wheat or non-traditional flour that provides additional health advantages to those offered by the grain’s natural components. It is a unique class of hydrothermally heated items that may be employed in a range of food and beverage manufacturing processes.
Functional flour’s increased nutritional properties and health advantages are developed during the manufacturing and processing procedures. Gluten levels in cereal-derived goods such as maize, rice, and wheat are lower than in traditional wheat flour.
Because of its health advantages and customers’ heightened health consciousness, functional flour is chosen over normal product alternatives. Rising consumer spending and favorable government regulations encouraging the adoption of healthy products are the primary drivers of market expansion.
Key Players:
• Cargill Inc.
• Limagrain
• General Mills
• Shipton Mill
• Bunge Limited
• Conagra Brands, Inc.
• The Hain Celestial Group, Inc.
• General Mills Inc.
• ITC Limited
• Associated British Foods Plc
• Bos’s Red Mill
Regional Analysis:
North America is estimated to account for 40% of the global market due to its growing number of gluten-intolerant people and health-conscious clients. Traditional wheat consumption is increasing, while the processed food sector is rapidly expanding.
Functional flour is a sort of modified wheat or non-traditional flour that offers health benefits in addition to those provided by the grain’s natural components. It is a distinct type of hydrothermally heated item that may be used in a variety of food and beverage processing operations.
The improved nutritional qualities and health benefits of functional flour are created throughout the production and processing stages. Gluten levels are lower in cereal-derived products such as maize, rice, and wheat than in typical wheat flour.
Key Segments of Industry:
• By Source :
o Cereals
o Legumes
• By Type :
o Fortified Functional Flour
o Pre-cooked Functional Flour
o Specialty Functional Flour
o Others
• By Application :
o Bakery Products
o Soups & Sauces
o Ready-to-eat Products
o Others
• By Distribution Channel :
o Hypermarkets/Supermarkets
o Specialty Stores
o Convenience Stores
o Online Retail Stores
For More in-depth competitive analysis, Buy Now:
https://www.factmr.com/checkout/3058
Contact:
US Sales Office
11140 Rockville Pike
Suite 400
Rockville, MD 20852
United States
Tel: +1 (628) 251-1583, +353-1-4434-232
Email: [email protected]