Functional Flours Market Analysis

Functional Flours Market Analysis

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Functional flour market share from bakery products segment reached USD 30.8 billion in 2022. The main objective of using functional flours in bakery items is to enhance the taste, texture, and nutritional profile of the products. For instance, different varieties of functional breads are made using a combination of ingredients such as amaranth flour, and foxnut flour for their sensorial properties and health benefits. Rich concentrations of micronutrients including zinc, iron, calcium, and potassium, among other benefits will drive demand for such functional flours.
 

The specialty functional flours accounted for 20% market share in 2022. Rapid urbanization, hectic lifestyles, and a rising global population are driving the demand for ready-to-eat foods with a promising nutritional profile. In the recent past, several food processing companies have introduced innovative prepared flour mixes to address the changing consumer preferences toward convenience and easy-to-make foods. These products not only have superior taste & texture but also have a longer shelf life, attracting consumers across developed and developing nations.
 

The legumes source segment held a 58% functional flours market share in 2022. A variety of legumes are used to make functional flours due to their nutritional and techno-functional advantages. It is an economical source of plant-based protein for vegetarians and vegans. In the midst of the constantly increasing global population and the growing pressure on the agriculture and food sectors, legumes are a sustainable and cost-effective alternative to animal protein. They play a key role as a functional ingredient due to their techno-functional properties such as foaming, solubility, oil holding & water holding capacity, gelation, and emulsification, which will increase their usage in functional flour production.  
 

North America functional flours market size will expand at 7.5% CAGR between 2023 and 2032, impelled by the expanding bakery and confectionery sectors in the U.S., and Canada. Additionally, the growing inclination toward plant-based protein, veganism, and overall interest in health and fitness is fueling the demand for fortified food products in the region. Moreover, favorable government initiatives and policies are encouraging the production and commercialization of fortified breaks and other functional foods to improve population health.