Functional Flour Global Market To Experience An Impressive Growth By 2022

Pune, India, June 27, 2017/MRFR Press Release/- Market Research Future Published a Cooked Research Report on “Global Functional Flour Market Research Report - Forecast to 2022” -Market Analysis, Scope, Stake, Progress, Trends and Forecast to 2022

Functional Flour Global Market – Overview

Functional Flours or specialty flours are commonly referred for hydro-thermally treated specialty flours. Such flours are often abbreviated as HT flours. Obtained with modern technology such as hydro-thermal post-treatments include extrusion, thin layer drying or roller drying, Functional Flours are characterized by their functional properties adapted to the specific application. The modifications are mostly related to solubility parameters and viscosity profile, depending on the consumer’s requirements. Functional flours 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.

According to a recent study report published by the Market Research Future, The Global Market of Functional Flours has increased its market growth in recent years and is expected to grow at a rapid pace during the forecasted period. The global market of Functional Flours is forecasted to witness a thriving growth by 2022, surpassing its previous growth records in terms of value with a striking CAGR during the anticipated period (2016 – 2022). MRFR also anticipates that the functional flour market is projected to grow more than 6% annually post the year 2022.

Functional Flours are extensively used in various baked and ready-to-eat food items which is driving the market to a great extent.  The rise in demand from processed food industries is providing impetus to the growth of the Functional Flours Market. Rise in consumer spending on processed food products is likely to foster the market growth. However, factors such as labeling regulations and stringent government regularities pertaining to health claims, and gluten-free food products are anticipated to pose as a challenge to the market growth of Functional Flours.  Additionally, high cost of raw material, such as products produced from domain source crops may also be responsible to restrict the growth of functional flour market.  

Functional Flour Global Market – Key Players

Well-established players having regional and global presence adorn the global market of functional flours as highly competitive.  Marketers are competing on the basis   of price, quality, innovation, reputation, and distribution. Innovation, mergers & acquisitions, and brand reinforcement remain the key trends for leading players in the Functional Flours market. These strategies are expected to improve product portfolio and increase production capacity to meet the rapidly growing demand, particularly from the emerging regions.

Some of the key players profiled in Functional Flour market are Cargill, Archer Daniels Midland Company, Bunge Limited, Associated British Foods PLC, General Mills, Inc., The Scoular Company, Agrana Beteiligungs-AG, The Hain Celestial Group Inc., Sunopta, Inc. and Parrish and Heimbecker Limited.

Access Report Details @ https://www.marketresearchfuture.com/reports/functional-flour-market-1807

Functional Flour Global Market – Segments 

The Functional Flour Market is segmented in to 5 key dynamics for the convenience of the report and enhanced understanding;

• Segmentation by Source: Comprises Wheat, Corn, Rice, Rye, Peanut, Sprouted Grain, tapioca, and others.


• Segmentation by Functional Properties: Comprises Gluten-free, Organic, Pre-gelatinized, Fortified, and others.


• Segmentation by Forms: Comprises Multi benefit functional flours, Granulated Functional flours, Waxy Functional Flours and Instant Formula, and others.


• Segmentation by Application: Comprises Bakery products, Breakfast cereals, Dairy products and other beverages, Snacks, Pasta, Spreads & Seasoning bases, Infant food product, Gluten free products and others.


• Segmentation by Regions: Comprises Geographical regions - North America, Europe, APAC and Rest of the World.

Functional Flour Global Market – Synopsis

Many baking recipes, among other applications, utilize a combination of hard wheat and soft wheat flours, commonly known as “all-purpose” flour. However, the increasing awareness of gluten’s negative effects in cases of sensitivity or low tolerance has prompted the substitution of wheat flour, by some percentage per recipe, with other types of flour and ingredients. Wheat-germ flour is higher in proteins, vitamins and minerals, and can replace one third of wheat flour in most recipes. Other non-wheat substitutes include rye flour, oat flour, rice flour and corn flour among others. Both rice flour and corn flour have nearly half the amount of protein as wheat flour and also do not form gluten. Both these flours are deemed good substitutes of all-purpose flour. Furthermore, functional flours based on rice and other pulses are used as bakery ingredients.

Functional Flour Market –

Regional Analysis

North America accounted for the largest market for functional flour, with the largest market share in 2016, North America and Europe together consumed the lion's 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.  The top 5 importers of functional flour include USA, Spain, Angola, Canada and Germany.

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. 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.

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