The global whole grain and high fibre market is set to witness growth at a CAGR of 7.6% and top a valuation of US$ 105,379.4 Billion by 2032.
People’s discretionary income has increased, encouraging them to improve their level of living. This also pertains to their dietary habits. Obesity affects more than half of the world’s population due to irregular sleeping and eating patterns. As a result, public awareness campaigns encouraging people to better their health and well-being are boosting the whole grain and high-fiber meal business overall. This is also due to the fact that they contain more micronutrients beneficial to the body.
Breakfast cereals are classified into three types in the whole grain and high fibre foods category: flakes, oats, and muesli. Among all of these product types, snack bars are predicted to rise at a substantial rate of 11% in sales over the projection period.
Whole grains and high-fiber diets may be found in corn flour, wheat, rice flour, oats, barley, and multi-grain dishes. Bulgur, millet, and chic, on the other hand, are expected to grow at a faster rate, increasing by 9% in terms of value sales during the forecast period in the whole grain & high fibre foods market.
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Vanilla, fruit, honey, walnuts, and chocolate are the five flavour categories in the global whole grain and high fibre foods business. Fruit flavours, for example, have a larger market worth, accounting for 42 percent of the whole grain and high fibre foods market in 2021.
The worldwide whole grain and high-fiber foods market is further divided into organic and conventional segments. However, while the traditional category has a greater market share, the natural segment is expected to grow at a quicker rate, with whole grain and high fibre foods growing at an annual rate of 11% during the estimated period.
Whole-grain meals are unlikely to be purchased by customers who wish to decrease carbohydrates and have gluten concerns. Consumers’ carbohydrate intake had already declined, resulting in a fall in wheat flour demand. As a result of this shift, consumers are opting for a high-protein, low-carbohydrate diet. The flour industry’s growth has lately slowed due to rising demand for gluten-free meals.
As people’s lives change, it becomes more difficult for them to prepare food and manage their demanding schedules. To address this problem, producers of whole grains and high-fiber foods are constantly developing and presenting new on-the-go options. Many companies are also focusing on developing solutions that shorten baking time. In addition, some whole grains and high-fiber food manufacturers have set production goals for the coming years in order to expand their market share in the healthier goods category in response to the market for meals with high nutritional value.
Key Takeaways from Market Study
- The whole grain and high fibre foods market is expected to expand at CAGRs of 9.8% and 7.4% in Europe and America, respectively, through 2032.
- Europe holds around 19% of the total whole grain and high fibre market share.
- By 2032, Latin America, followed by North America, is predicted to dominate the total grain and high-fiber foods industry, accounting for the majority of sales. North and Latin America are expected to have a cumulative share of the revenue of 63 percent of the global whole grain and high fibre foods market in late of 2032.
- Food supplement research has led to the creation of a variety of functional additions, such as prebiotic chemicals, that enhance dietary fibre levels without containing gluten.
- The whole grain and high fibre products are selling well in worldwide marketplaces, because to rising consumer demand for healthy and nutritious foods.
“The whole grain and high fibre foods manufacturers could earn a profit if they targeted the foodservice industries. Due to the obvious increased need for nutritional goods throughout the world, the health nutrition sector might be a viable market for whole grain and high fibre foods.,” says a Future Market Insights analyst.
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Competitive Landscape
- Prairie City Bakery has been acquired by McKee Foods. McKee is a popular snack cake brand in the United States, offering customers high-quality, low-cost items. McKee Foods will remain to use the Prairie City Bakery brand name as well as the company’s existing marketing routes. McKee Foods will also keep all of Prairie City Bakery’s workers and headquarters in Vernon Hills.
- Miyoko’s Creamery, a plant-based dairy company, has announced their intention to cooperate with a farm worker in California to transform their dairy farm to plant farming for human utilization. The land that has been transformed will be used in the Company’s r&d to develop for new plant-based cheese and butter products, as well as in the company’s supply chain for existing goods.
Segments Covered in Whole Grain & High Fiber Foods Market Analysis
Bakery Products:
- Breads
- Cakes & Pastries
- Baking Ingredients & Mixes
- Frozen Products
Breakfast Cereals:
- Flakes
- Muesli & Granola
Crisps & Crackers:
Snack Bars:
Pastas & Noodles:
Flavour:
- Fruit
- Nuts
- Honey
- Chocolate
- Vanilla
- Others
Source:
- Maize
- Wheat
- Brown Rice
- Oats
- Rye
- Barley
- Quinoa
- Mult-grain
- Others
Packaging Format:
- Bags & Couches
- Folding Cartons
- Trays & Containers
- Cans
Nature:
- Organic
- Conventional
Distribution Channel:
- Direct
- Indirect
- Hypermarket/Supermarket
- Discount Stores
- Convenience Store
- Specialty Stores
- Online Retailers
- Others
Region:
- North America
- Latin America
- Europe
- Japan
- APEJ
- MEA
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