The global market for flour substitutes is anticipated to achieve a valuation of USD 26,322.3 million in 2022. As their use expands across baked goods, fried foods, bread, noodles, and other applications, the demand for flour substitutes is expected to grow at a compound annual growth rate (CAGR) of 4.8% from 2022 to 2032. This growth will result in a market value of USD 42,066.5 million by 2032.
The growing demand for gluten-free products, coupled with the increasing prevalence of allergies and celiac disease, is a major driver of growth in the global flour substitutes market
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Flour substitutes are alternative flours used in place of wheat flour for making baked and fried goods. These substitutes are especially popular among those following gluten-free diets or dealing with celiac disease.
Various types of flour substitutes, such as almond flour, coconut flour, and quinoa flour, offer distinct flavors and textures. They are increasingly being used in diverse applications, including baked goods, fried foods, bread, pastries, and noodles.
The growing adoption of flour substitutes across food processing and bakery sectors is expected to drive continued market growth throughout the forecast period.
Key Takeaways:
- Based on product, the chickpea flour segment is expected to grow at the highest CAGR of 5.4% during the forecast period.
- North America holds around 30.5% share of the global flour substitutes market and it is likely to retain its dominance during the projected period.
- The flour substitutes market in India is likely to grow at around 4.5% CAGR between 2022 and 2032.
- The U.K. flour substitutes market is expected to grow at a steady CAGR of 3.6% throughout the forecast period.
- The U.S. flour substitutes market is expected to reach a total valuation of US$ 346 Bn in 2022.
Competitive landscape:
Companies are using flour substitutes in their products. This is because flour substitutes are cheaper and easier to obtain than wheat flour. Additionally, flour substitutes can be used to create a variety of textures and flavors. With increasing research and development and technological advancements, companies are finding new techniques to effectively use flour substitutes to their maximum potential.
Key Companies Profiled
- ADM
- Bunge
- Cargill
- Louis Dreyfus
- Live Glean
- COFCO Group
- Wilmar International
- Jinshahe Group
- GoodMills Group
- Milne MicroDried
- Carolina Innovative Food Ingredients Inc.
- Liuxu Food
- NorQuin
- Andean Valley Corporation
- Beichun
- Bob’s Red Mill
- King Arthur Flour
- Hodgson Mill
- Pillsbury
- Arrowhead Mills
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Flour Substitutes Market by Category
By Product:
- Corn Flour
- Rice Flour
- Sweet Potato Flour
- Spelt flour
- Buckwheat flour
- Quinoa Flour
- Oat flour
- Coconut flour
- Chickpea flour
- Brown rice flour
- Rye flour
- Amaranth flour
- Teff flour
- Millet flour
- Almond Flour
By Type:
- Gluten-containing flours
- Gluten-free flours
By Application:
- Baked Goods
- Noodles
- Pastry
- Fried Food
- Pasta
- Bread
- Crackers
By Region:
- North America
- Latin America
- Europe
- East Asia
- South Asia
- Oceania
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