Plant-based Flour Market Size, Share & Industry Analysis, By Type (Cereal-based Flours [Oat Flour, Soy Flour, Pea FlourOthers (Quinoa, Rice)] Fruit & Vegetable-based Flours, Nut-based Flours), By Nature (Organic, Conventional), By Application (Bakery Products, Other Cereal-based Products, Soups, Sauces & Dressings, Functional Foods, Plant-based Meat) And Regional Forecast, 2024-2032

The global plant-based flour market is witnessing robust growth due to the rising demand for naturally-sourced, healthy foods. The market is primarily driven by the growing popularity of plant-based foods. In recent years, consumer dietary preferences have significantly evolved. The emerging trend of veganism due to growing animal welfare concerns contributes to the increasing demand for plant-based food products. Furthermore, plant-based foods are believed to be healthier and safer as compared to animal-based products.

The increasing investments by manufacturers to develop healthier versions of processed foods such as bread, pizza and pasta further contribute to the growth of the market. The utilization of organic and clean-label plant-based flours is expected to attract a wider consumer base due to the growing demand for label-friendly products. The growing awareness of digestive health among consumers has led the key manufacturers to invest in portfolio expansion with innovative products that contain prebiotic ingredients such as plant fibers. Rapidly developing distribution channel across the globe further fuels the growth of the market.

In recent years, the trend of consuming plant-based food has significantly increased due to the growing animal welfare concerns. Vegan or plant-based diet is also followed by a large consumer base as it is perceived to be safer & healthier. The rising popularity of plant-based foods is primarily driving the growth of the global plant-based flour market. The emerging trend of high-fibre foods has also contributed to the demand for plant-based flours. Developments of innovative vegan snacks by leading manufacturers to capitalize on the growing trend of plant-based on-the-go products are expected to drive the market growth in forthcoming years.

Plant-based flours are mainly utilized to replace gluten-containing wheat flour. Gluten is the protein that imparts even consistency to the product by forming a protein network. The challenges faced in maintaining the consistency of these flours in the processing of foods act as the key restraint for the growth of the market. The bland taste of plant-based flours also hampers the demand for the product in the market.

Key Players Covered:

Ingredion, Inc., Cargill, Inc., The Archer Daniels Midland Company, Rolling Hills Nut Company, Bob’s Red Mill Natural Foods, Healy Group, Vestkorn Milling AS, Royce Food Corporation, Northen Quinoa Production Corporation, and Richardson Milling Ltd. are the key players operating in plant-based flour market.

Cereal-based flours are projected to witness stronger sales performance owing to their extensive application in various food products. Cereal flours such as oat-flour, pea-flour, and soy flour are widely utilized in the preparation of bread and other bakery products. Cereal-based flours are believed to be healthier owing to its high protein content. The emerging trend of veganism has significantly contributed to the increased demand for such bakery products. Cereal-based flours are also used for making other processed foods such as pasta & noodles.

Organic plant-based flour is expected to obtain significant market share owing to the growing popularity of organic foods. Organic products are perceived to be healthier as they are minimally processed and without any artificial ingredient. The demand for organic flours is increasing in developed markets of North America and Europe due to the rising awareness of adverse health effects of chemicals and pesticides. The consumer belief that organic foods are safer and better for the environment is expected to fuel the growth of the organic plant-based flour market.

Plant flour-based bakery products are expected to witness promising growth owing to the growing demand for nutritional bakery products. These is most commonly used to increase the nutritional value of food products such as breads, biscuits, crackers, and cookies. Consumers nowadays prefer products that provide health benefits without compromising on the taste. The growing demand for gluten-free bakery is expected to drive the growth of the market in the foreseeable years.

Regional Analysis:

North America is expected to exhibit strong growth owing to the rising popularity of plant-based products. The emerging trend of healthy eating in the region is driving the demand for nutritious flour options such as oat flour and quinoa flour for the preparation of the range of products. The rising awareness of digestive health fuelling the demand for fiber-rich flours. The increasing activities of innovations and new product developments are expected to fuel the growth of the market in the region.

Europe is projected to witness substantial growth owing to the increasing demand for clean-label products. The growing awareness regarding animal welfare concerns has significantly increased the demand for plant-based products. Naturally, gluten-free ingredients such as ancient grains and wheat alternatives are on the rise in the region. Avoiding refined wheat products is a major driver for plant-based flours such as oat flour and quinoa flour in the region as part of a perceived healthier lifestyle.

Asia Pacific is projected to exhibit promising growth owing to the increasing demand for functional foods in the region. Plant-based flours and bakery mixes have already gained popularity and with increasing awareness, people are getting attracted to other processed food categories such as breads, pizza and biscuits. Few strategies such as introducing low price products to attract a wide consumer base also provide immense growth opportunities in the region.

Segmentation

Key Industry Developments

• In May 2020, Ingredion, Inc.announced the agreement with Northen Quinoa Production Corporation for the global distribution of non-GMO quinoa flours.


• In December 2019, Healy Group, the Irish functional ingredient supplier launch a textured pea protein, PrimaTex, containing milled pea flour. The product is perfect for any plant-based flour application.