Global functional flour market to reach US$ 110B by 2030 driven by health trends, demand for RTE foods
This growth is largely driven by a rising population of gluten-intolerant individuals, increasing health awareness, and surging demand for nutritious, convenient food options.
GLOBAL – The global functional flour market is projected to grow from USD 71.34 billion in 2024 to USD 110.93 billion by 2030, expanding at a compound annual growth rate (CAGR) of 7.63%, according to a recent report by Research and Markets.
North America dominates the global market with a share of over 32%, led by the United States and Canada.
According to the report, this growth is largely driven by a rising population of gluten-intolerant individuals, increasing health awareness, and surging demand for nutritious, convenient food options.
Functional flour, derived from ingredients such as legumes, cereals, and ancient grains, is witnessing significant traction across the food industry.
Its application in ready-to-eat (RTE) products, especially bakery and confectionery items, has grown markedly in recent years.
The increased consumption of these products in North America, alongside expanding product availability and positive consumer perception, is accelerating market growth. In particular, specialty flours, which include gluten-free, fortified, and high-protein variants, account for the largest share of the market, contributing over 53% in 2024.
These flours are particularly favored for their nutritional benefits and their ability to meet the dietary needs of consumers seeking clean-label and allergen-friendly products.
Increased use of ancient grains and superfoods drive growth
The report highlights that legume-based flours, such as those made from chickpeas, lentils, peas, and beans, are experiencing the fastest growth, with a projected CAGR of 8.17% through 2030.
Their high protein and fiber content, along with natural gluten-free properties, make them highly attractive to both manufacturers and health-conscious consumers. These flours are being increasingly used in a variety of applications including snacks, baked goods, protein bars, and baby foods.
North America’s dominance in the market is further cemented by the strength of offline retail channels such as supermarkets and hypermarkets, which continue to be the primary distribution hubs for functional flours.
These stores offer consumers access to a wide range of brands and products, facilitating visibility and encouraging adoption.
Moreover, the increasing demand from the business-to-business (B2B) segment, particularly bakeries, food processors, and quick-service restaurants, is contributing significantly to market expansion. Functional flours are being incorporated into commercial recipes to enhance product texture, nutritional value, and shelf life.
The competitive landscape of the functional flour market is dynamic, comprising a blend of emerging brands, regional players, and multinational corporations.
Companies are actively pursuing acquisitions, partnerships, and mergers to expand their global footprint and cater to evolving consumer demands. There is also a strong focus on research and development, with manufacturers investing in innovative formulations that improve flavor, texture, and nutritional content.
Additionally, clean-label trends are reshaping the market, as consumers increasingly seek products with simple, recognizable, and minimally processed ingredients.
Food manufacturers are responding with transparent labeling, improved ingredient sourcing, and new product development to align with these preferences.
The growing popularity of ancient grains and superfoods such as teff, amaranth, chia, and spelt is further enhancing the appeal of functional flours, particularly among health-conscious consumers.
However, the report highlights that the high cost of production remains a significant restraint. The premium nature of raw materials such as legumes and specialty grains, combined with elevated processing, transportation, and marketing expenses, contributes to higher prices for functional flour products.
Ongoing global supply chain disruptions and climate change’s effects on crop yields compound these cost pressures.
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