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Functional Flour Market Size, Share and Global Trend by Source (Rice, Tapioca, Sunflower, Linseed, Lentils, Wheat), Type (Pre-cooked Flour, Fortified Flour, Specialty Flour), Product Type (Additive-based Flour, Conventional Flour, Genetically Modified Flour), Application (Baked Goods, Pasta, Noodles, Soups, Gravies, Sauces), Distribution Channel (B2B, B2C) and Regional Forecast, 2024-2032

Region :Global | Report ID: FBI100186 | Status : Ongoing



The Global Functional Flour Market is flourishing at a healthy note owing to the increase in the consumption of healthy food by the consumers. In order to obtain the essential nutrients, consumers are adopting the usage of lentils, grains, and cereals in their day-to-day diet. Functional flour market is driven by various factors such as favorable government regulations imposed to promote healthy food habits in the developed regions such as North America and Europe. The consumer demand towards gluten-free food products is also one of the driving factors in the functional flour market. 

Functional flour market is expected to observe a surge in demand for it due to the increase in the consumption of packaged and processed food products in both the developing and developed regions. There is a rise in the need for premium food products which is also expected to create a demand for the functional flour market. 

Flour is one of the primary ingredient that is added in various food products such as pasta, bakery products, pizza, and others. Flour is used in the food product to provide proper texture to it, and it is achieved by the protein present in the flour which is called as gluten. It provides texturizing properties such as thickener in the soups, stews, gravies, and sauces. Functional flour is obtained from various grains which don’t have gluten protein in it. The functional flour helps to maintain the consistency of the food product and reduces the processing time.

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There are various ways to obtain the functional flour; one is refining and processing the flour, the other one is selection of particular component from food sources. Various big players in the functional flour market are focused in the development of functional flours which has a wholesome appeal on the consumers, and it helps to align with the emerging market trends in the food and beverage industry. The trends are gluten-free food products and fibre rich food products. The functional flour is prepared from a process called as hydrothermic treatment.


Some of the major companies that are present in the global functional flour market are Cargill Incorporated, Archer-Daniels-Midland Company, General Mills Inc., Associated British Foods Plc, SunOpta, Inc., The Hain Celestial Group, Inc., Parrish and Heimbecker, Limited, AGRANA Beteiligungs-AG, The Scoular Company, The Caremoli Group, Bunge Limited, Unicorn Grain Specialties B.V., ConAgra Foods, Inc., ITC Limited, Ingredion Incorporated, among the other functional flour players.




By Source

·      Rice

·      Tapioca

·      Sunflower

·      Linseed

·      Lentils

·      Wheat

·      Others

By Type

·      Pre-cooked Flour

·      Fortified Flour

·      Specialty Flour

By Product Type

·      Additive-based Flour

·      Conventional Flour

·      Genetically Modified Flour

By Application

·      Baked Goods

·      Pasta

·      Noodles

·      Soups

·      Gravies

·      Sauces

·      Others

By Distribution Channel

·      B2B

·      B2C

o    Hypermarket/Supermarket

o    Convenience Stores

o    Specialty Stores

o    Pharmaceuticals

o    Retail

o    Online Retail

By Geography

·      North America (U.S., Canada, and Mexico)

·      Europe (Germany, France, Italy, Spain, U.K., and Rest of Europe)

·      Asia Pacific (Japan, China, India, Australia, Vietnam, and Rest of Asia Pacific)

·      South America (Brazil, Argentina, and Rest of South America)

·      Middle East & Africa (South Africa, UAE, and Rest of MEA)


By the source segment, wheat and maize is expected to hold the largest market share in terms of both value and volume throughout the forecast period, owing to the larger production of these crops in every region. Followed by wheat and maize, pulses are expected to hold the second-largest market share in terms of value.

By the application segment, the baked good is expected to account for the largest market share, owing to the high demand for baked products among the consumers 


North America is expected to hold the largest share in the functional flour market, due to the increase in the presence of health-conscious consumers and gluten-intolerant population in the region. Consumption of functional flour by these population is expected to create a demand for the functional flour market. Followed by North America, Europe is expected to be the second-dominant region in the functional flour market. This is due to consumer awareness about the ingredients that are present in the food product. The consumers in the Europe region double-check the ingredient list in the food product which is expected to create a demand for functional flour product.


  • In 2015, Ingredion Incorporated company launched a range of functional flours which is suitable for various bakery products. The range of functional flours includes 10 types of it which has high nutrition and is gluten-free.

  • In November 2018, Bunge North America launched its lentil functional flour to its range of clean-label ingredients. This product is a substitute for modified starches.

  • Ongoing
  • 2023
  • 2019-2022

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