Commercial Flour Market Size – By Product Type, By Source, By Application, By Distribution Channel, Forecast, 2025 – 2034

Commercial Flour Market Size

The global commercial flour market was valued at USD 52.9 billion in 2024, with expectations to reach USD 74.8 billion by 2034, growing at a CAGR of 3.9%.
 

Key drivers of growth for the market are the increasing demand for baked goods, urban migration, changes in consumption behavior, and increased packaged food consumption. Furthermore, why health benefits of whole grain and fortified flours are appreciated, consumers are looking towards refined flour substitutes which are considered healthier. Also, processed flour is now being used widely in restaurants, hotels, and food manufacturing units on account of the growing food and beverage industry in developing countries.
 

For instance, according to USDA, in 2022, the Philippine baking industry spent roughly USD 1.5 billion on ingredients, with 77 percent (USD 1.2 billion) imported. The United States supplied more than 55 percent or USD 845 Billion worth of ingredients, mostly wheat. The baking industry is projected to grow at a compound annual growth rate of five percent and reach USD 2.5 billion in retail sales by 2027 hence creating a rise in demand for commercial flour.
 

Furthermore, improvement of new technologies in the milling processes has increased efficiency and reduced cost due to product diversification. The growing population in this area has increased the need for convenience and processed foods in the region. In addition to this, the ever-changing needs of health-focused people are being met with more gluten free and organic flour specialty markets being opened.
 

As stated by Sciendo, new technologies like colour sorting machines and debranning of wheat grains before grinding have been claimed to clean more effectively, thus raising the total putput of flour. These modern innovations enhance the quality of flour, in addition to increasing the efficiency of production and milling work done.
 

Commercial Flour Market Trends

• Change in consumer preferences: The commercial flour industry has shown observable shifts taking place in the market which result from the changing customer motivations alongside changes in technology. The increase in specialty flours such as whole grain, organic, gluten-free, fortified, and others is indicative of consumers putting more weight on wellness and nutrition. New practices in milling such as stone milling and use of high-efficiency roller mills improve the quality and products and the efficiency of production.
   
• New regulations on food labeling and advertising: This have created a responsive market for food safety which increases compliance on ingredient procurement and production processes. It is also true that sustainable development is beginning to be viewed as a priority, which is leading to the use of green products for packaging as well as for procurement of raw materials to minimize the carbon footprint.
   
• Preference for vegan diets: Furthermore, the shift towards vegan diets coupled with the innovation on alternative flours which include those made from chickpeas, quinoa, and almonds are changing the way products are created.
   

According to FSSAI, all packaged foods must contain necessary information unless otherwise stated. In the case of direct sale or sale through online platform, other than the batch number, expiry date and manufacture date, other label requirements should be satisfied beforehand. The label must be accurate and not misleading; thus the labelling can be done in different language with no restrictions.
 

Commercial Flour Market Analysis

In terms of types, the commercial flour market is categorized into wheat flour, rice flour, corn flour, rye flour, barley flour, oat flour, chickpea flour, almond flour and others.
 

Due to its extensive usage in the personal care and cosmetics industry, wheat flour single-handedly contributed to a market share growth of 51.1% in 2024.
 

• Wheat flour plays a major role in the bakery market, especially in bread, cakes, pastries and biscuits which greatly increases the market value. Other than the steep demand for convenience foods and baked products, innovation in the industry is growing, with wheat flour taking the lead. However, there is also other flour type that is aiding market expansion. Rice flour is widely used in the gluten free and Asian cuisines, while corn flour is used widely in snacks and tortillas, thus, increasing their market share.
   
• Rye flour is mostly used in bread and artisanal handicraft baking, which makes it a part of specialty bread segment. Both barley and oat flour are gaining popularity in health-focused products like breakfast cereals and cunning snacks. Plant based sector as well as the gluten free sector is being driven forward with chickpea flour as well as almond flour. Buckwheat, spelt, quinoa and sorghum are also soya flour are falling in the category of 'others' and are welcoming innovation in niche and specialty markets, fulfilling the need for a nutritious alternative to grains.
   
•  The report of the National Library of Medicine states that India & China hold wheat consumption in regard as the 2nd most important staple grain. The consumption of corn cobs in China and India recorded around 96.4 billion tons and 82.5 billion tons respectively in the year 2019.
   

The commercial flour market is divided into organic and conventional segments by use. In 2024, conventional segments made up 74.1% of the total market and are expected to grow more rapidly than the overall market at a 6.1% CAGR as a result of further demand expansion.
 

• Conventional sources of commercial flour like wheat, rice, corn, rye, and barley are the market leaders due to their usage and already established supply chains. While rice is not utilized as much, it’s growing in demand, especially in gluten-free and Asian food markets, but it’s also very volatile while supplying due to rice pricing. Wheat flour remains the largest segment due to it versatility in baking and cooking but is facing new challenges from increasing gluten free alternatives.
   
• While corn is spearheading new growth with corn flour because of its proficient usage in snacks and tortillas especially in Latin America, its growth is limited due to concerns over genetically modified corn. Rye and barley flours serve niche segments like artisan bread and health foods products; hence the growth is slower but steady. These conventional flours suffer because of increasing price sensitivity especially when competitors are emerging on the scene with alternative specialty flour. In conclusion, invention in milling technology and fortification is vital for staying competitive in this changing market.
   

The commercial flour market by application is segmented into bakery products, noodles & pasta, animal feed, confectionery, convenience food, others. The bakery products accounted for 38.9% of the market share in 2024 due to convenience and ease of availability.
 

• The high use in the production of bread, cakes, cookies, and pastries demonstrates that bakery products have great relevance to the expansion of commercial flour and deeply touches the market’s growth. This segment is further expanding due to innovations in healthy alternatives like whole grain and gluten-free bakery products. There is increased demand in the market for packaged baked foods because of the growing consumer need for convenience foods, which in turn, tempts manufacturers to produce more fortified and low-calorie baked foods. Similarly, noodles and pasta are also important for the growth of the market commercial flour, especially for Asia-Pacific, Europe, and North America.
   
• Everything is benefiting from the growth of quick to cook meals and the increase in glamour pasta and gluten free options. The use of other alternative flours for pasta such as chickpea flour, quinoa flour, and lentil flour is impacting the growth and diversification of the market. There is a simultaneous boom in both bread and pasta, as there is a trend for healthier and other functional ingredients in them which are boosting innovation and demand for the market.
   
• For instance, according to USDA reports, Mexican production of bakery products, production, increased rapidly since last few years. The categories for local production are sweet cookies, salty cookies, untoasted white wheat bread, untoasted white box wholemeal bread, industry-produced sweet cookies, industry-produced white box bread, pancakes, frosted pastry and wheat tortillas.
   

The commercial flour market is segmented into supermarkets & hypermarkets, convenience stores, online retail, direct sales and others based on distribution channel. Supermarkets & hypermarkets made up 49.3% of the market in 2024 and expected to grow at a faster rate of 4.4% CAGR to reach a wider consumer base.
 

• Various forms of commercial flour, from wheat to rice, corn, or specialty flours, can be found in nearly all hypermarkets and supermarkets, which excel in distributing these products. Unquestionably, gluten free rice and almond flour is on the rise due to the growing health-conscious consumer market, while wheat flour, on the other hand, remains a staple product, thanks to its affordable pricing and versatility.
   
• Pricing dynamics are undoubtedly competitive, with private-label brands introducing low-budget alternatives to premium brands. Specialty flour like quinoa and chickpea flour are more expensive and less widespread, but they do spark innovation in order to cater that niche market. Retail promotions together with bulk packaging greatly impacts the purchasing decisions made by consumers as well.
   

The commercial flour market is dominated by Europe, accounting for 35.8% of total revenue in 2024.
 

• In Europe, the consumption of flour is on the rise, especially in France and Germany, where there is increasing demand for bakery goods such as bread, pastries, and pasta. The region’s focus on health and nutrition has further increased the demand and consumption of specialty flours like whole grain, gluten free, rye, chickpea, and spelt flour. Whole European region is facing new government regulations on food safety, greater transparency in labeling and minimization of food additives, which are fostering the development of new products.
   
• In addition, the EU Common Agriculture Policy (CAP) improves local grain production, which helps in stabilizing supply chains and growing the national flour industries. Increasing disposable income and the growing tendency toward the purchase of convenience foods also contribute to the rising consumption of flour.
   

Commercial Flour Market Share

The commercial flour industry is booming across the Asia Pacific and North American region. Top 5 companies in the commercial flour market include Ardent Mills, ADM, Cargill, Conagra Brands, General Mills. In the market, Ardent Mills holds a large share due to its brand identity and wide product portfolio. ADM, a close competitor, has been expanding its capabilities, driving its market share growth. Cargill, Conagra Brands, General Mills, all these companies own a substantial section of the market share owing them massive product portfolios and strategic initiatives.
 

Commercial Flour Market Companies

Some of the eminent market participants operating in the commercial flour industry include:

• Ardent Mills
• ADM
• Cargill
• Conagra Brands
• General Mills
• Grain Craft
• Hodgson Mill
• Ingredion
• King Arthur Baking Company
• North Dakota Mill
   
• In June 2023, Ardent Mills, a leading flour supplier, that produces multi-use flours, andwhole grains, launched two new products, Ardent Mills Egg Replace and Ancient Grains Plus Baking Flour Blend, both of which are designed as innovative, cost-effective solutions to enable its customers to capitalize on new market growth, meet evolving consumer preferences for quality ingredients and great taste.
   
• In April of 2022, at the AAHAR food fair, APEDA introduced new millet products aimed at all age groups.” As stated, all the millet products APEDA launched are patented and gluten-free, 100% natural. The newly added products are cream biscuits, salt biscuits, milk biscuits, and ragi peanut butter as well as jowar peanut butter. Also offered are jowar upma, pongal, khichadi, and millet malts.
   

Commercial Flour Industry News:

• In 2021, leading Indian firm Parle announced the launch of own the brand’s wheat flour in the market.
   
• In 2019, GoodMills Innovations GmbH launched a variety of fine-ground wheat compounds called as High-Mac. The product is gaining popularity and widely being adopted due to easy metabolism by the intestine bacteria.
   
• In January 2024, Molly Lawrence, corporate social responsibility manager, King Arthur Baking, made a statement about the company's partnership with Project Potluck for the launching of Pitchfest 2024.
   

The commercial flour market research report includes an in-depth coverage of the industry with estimates and forecast in terms of revenue in USD Billion from 2021 – 2034 for the following segments:

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Market, By Product Type

• Wheat flour
• Rice flour
• Corn flour
• Rye flour
• Barley flour
• Oat flour
• Chickpea flour
• Almond flour
• Others

Market, By Source

• Conventional
• Organic

Market, By Application

• Bakery products
• Noodles & pasta
• Animal feed
• Confectionery
• Convenience food
• Others

Market, By Distribution Channel

• Supermarkets & hypermarkets
• Convenience stores
• Online retail
• Direct sales

The above information is provided for the following regions and countries:

• North America 
  • U.S.
  • Canada
• Europe 
  • Germany
  • UK
  • France
  • Spain
  • Italy
  • Russia
• Asia Pacific 
  • China
  • India
  • Japan
  • Australia
  • South Korea
• Latin America 
  • Brazil
  • Mexico
  • Argentina
• Middle East and Africa 
  • Saudi Arabia
  • South Africa
  • UAE