The functional flour market is projected to reach USD 944 billion by 2021 at a CAGR of 7.8% from 2016 to 2021. Functional flours are modified wheat or non-traditional flours that claim to improve health and provide enhanced health benefits, beyond that of the nutrients found in flour. Functional flour may also include flours that are fortified with vitamins, herbs, and even nutraceuticals.
The global functional flour market is largely driven by the flour use in various baked and ready-to-eat food items. Food made from functional flour (derived from whole grains and pulses) is lower in fat, has more protein and fiber, and has many nutritional advantages when compared to food made from the commonly used wheat flour. The variety of crops from which functional flour can be derived is encouraging manufacturers to focus on marketing the novel taste and property of such flours. Sources like quinoa and amaranth offer the gluten-free alternative to wheat flour to customers suffering from celiac disease, gluten intolerance, and wheat allergies. The major restraints in the market include stringent government regulations and labeling rules, namely for gluten-free, and health claims. The high cost of raw material, such as products derived from specialty source crops not native to the region, acts as a hindrance to the market.
The market is segmented according to type into gluten-free flours, pre-cooked flours, fortified flours, and specialty flours. Gluten-free flour is projected to have the largest market share in 2016, followed by fortified flour, and specialty flour. Gluten-free flour is used on a large-scale, due to its use in a range of products for those suffering from celiac disease and gluten intolerance. Functional flour can be used in bakery items, ready-to-eat products, soups and sauces, etc., with baked goods being the most widely used application for the flour. Furthermore, functional flour can be sourced from various crops, categorized broadly into legumes and cereals. Cereals are traditionally used for producing functional flour; although the last five years have seen a drastic increase in functional flours produced from legumes, which are increasingly seen as a healthier alternative to cereals.
By geography, the market has been segmented into North America, Europe, Asia-Pacific, South America, and Africa. North America constitutes the largest market for functional flour, cornering an estimated share of XX% in 2016. In the year 2016, North America and Europe consumed the lion share of functional flour; even though the rapidly growing popularity of convenience food, coupled with the growing awareness of health benefits in the Asia-Pacific region, has seen a spike in demand from countries like Japan, India, and China.
Some of the major players capturing the functional flour market include:
Recent Industry Insights
â€œKampffermeyer launches clean label functional flour with extended shelf-life.â€
â€œGoodMills unveils functional flour at HI Europe convention.â€
The demand for snacks and ready-to-eat items, made from functional flour derived from ancient grains, is set to rise in the Western part of the world; particularly in countries such as the United Stated and France, due to the raising demand for health food and renewed interest in whole grain food. Functional flour blends made from different grains are also gaining popularity among the manufactures of food and beverage, who want to introduce novel tasting baked and flour based products into the market.
Market analysis for the global functional flour market, with region specific assessments and competition analysis on a global and regional scale.
Market definition along with the identification of key drivers and restraints.
Identification of factors instrumental in changing the market scenario, rising prospective opportunities, and identification of key companies that can influence this market on a global and regional scale.
Extensively researched competitive landscape section with profiles of major companies along with their market share.
Identification and analysis of the macro and micro factors that affect the global functional flour market on both global and regional scale.
A comprehensive list of key market players along with the analysis of their current strategic interests and key financial information.
Insights on the major countries/regions where this industry is growing and also identify the regions that are still untapped.
1.1 Key Deliverables of the Study
1.2 Study Assumptions
1.3 Market Definition
2. Research Approach & Methodology
2.2 Research Designs
2.3 Study Timelines
2.4 Study Phases
2.4.1 Secondary Research
2.4.2 Discussion Guide
2.4.3 Market Engineering and Econometric Modelling
2.4.4 Expert Validation
3. Market Dynamics
3.1.1 Rising Consumption of Premium Food Products
3.1.2 Demand for Gluten-Free Flour in Developed Countries
3.1.3 Demand for Healthier Convenience and Ready-To-Eat Products
3.2.1 Stringent Government Regulations and Labelling Policies
3.2.2 High Cost of Raw Material
3.3.1 Growing Consumer Interest in Ancient Grains
3.3.2 Introduction and Innovation of Novel Flour Blends
4. Porter Five Forces Analyses
4.1 Bargaining Power of Suppliers
4.2 Bargaining Power of Buyers
4.3 Threat of New Entrants
4.4 Threat of Substitute Products and Services
4.5 Degree of Competition
5. Market Segmentation
5.1 By Type
5.1.1 Gluten-Free flours
5.1.2 Pre-Cooked flours
5.1.3 Fortified flours
5.1.4 Specialty flour
5.2 By Source
5.3 By Appliction
5.3.2 Ready-to-Eat products
5.3.3 Soups and Sauces
5.4 By Geography
5.4.1 North America
220.127.116.11 United States
5.4.4 South America
18.104.22.168 South Africa
6. Competitive Landscape
6.1 Mergers & Acquisitions
6.2 Joint Ventures
6.3 New Product Launches
6.4 Most ActiveCompanies in The Past Five Years
6.5 Market Share Analysis
7. Company Profiles
7.2 General Mills
7.3 Archer Daniels Midland Company
7.4 Associated British Foods
7.6 Bunge Limited
7.7 Agrana Beteiligungs-AG
7.8 The Hain Celestial Group Inc.
7.9 The Scoular Company
7.10 Sunopta Inc.
7.11 Parrish and Heimbecker