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機能性小麦粉の世界市場

Functional Flour

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英文 323 Pages
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即日から翌営業日
適宜更新あり
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価格表記: USDを日本円(税抜)に換算
本日の銀行送金レート: 1USD=143.46円
機能性小麦粉の世界市場
出版日: 2024年09月01日
発行: Global Industry Analysts, Inc.
ページ情報: 英文 323 Pages
納期: 即日から翌営業日
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概要

機能性小麦粉の世界市場、2030年には1,675億米ドルに到達へ

2023年に1,065億米ドルと推定される機能性小麦粉の世界市場は、分析期間2023-2030年にCAGR 6.7%で成長し、2030年には1,675億米ドルに達すると予測されます。本レポートで分析したセグメントの1つである強化小麦粉は、CAGR 6.9%を記録し、分析期間終了時には775億米ドルに達すると予想されます。調理済み小麦粉セグメントの成長率は、分析期間中CAGR 5.9％と推定されます。

米国市場は292億米ドルと推定、中国はCAGR6.2%で成長すると予測

米国の機能性小麦粉市場は2023年に292億米ドルと推定されます。世界第2位の経済大国である中国は、2030年までに259億米ドルの市場規模に達すると予測され、分析期間2023-2030年のCAGRは6.2%です。その他の注目すべき地域別市場としては、日本とカナダがあり、分析期間中のCAGRはそれぞれ6.4%と5.3%と予測されています。欧州では、ドイツがCAGR 5.4%で成長すると予測されています。

世界の機能性小麦粉市場- 主要動向と促進要因のまとめ

機能性小麦粉は食品・製パン業界をどのように変革しているか？

機能性小麦粉は、基本的な栄養を超え、特定の健康効果、機能性の向上、製品性能の強化を提供する特殊な食材を提供することで、食品・製パン業界を変革しています。従来の小麦粉とは異なり、機能性小麦粉はグルテンフリー、高タンパク質、高繊維質といった特定の食事ニーズを満たすために改良、強化され、同時に製品の食感、味、保存性を向上させます。機能性小麦粉は、焼き菓子、スナック菓子、調理済み食品、さらには飲食品にも使用されるようになってきており、現代の食品製造において多用途かつ不可欠な素材となっています。さまざまな穀物、種子、豆類、代替原料から作られる機能性小麦粉によって、メーカーは、より健康的で栄養価が高く、アレルゲンになりにくい食品を求める消費者の需要の高まりに応えることができます。

機能性小麦粉の最も顕著な影響のひとつは、品質や味を犠牲にすることなくグルテンフリーの代替品を提供できることです。グルテン不耐症やセリアック病の増加、グルテンフリー食の人気に伴い、米、ひよこ豆、アーモンド、キヌアなどを原料とする機能性小麦粉が、パン作りや料理で小麦粉の代わりに使われるようになっています。これらの小麦粉は、従来の小麦粉の食感や構造を再現するだけでなく、タンパク質や食物繊維の含有量を増やすなど、栄養面での利点も追加しています。さらに、機能性小麦粉は製品の保存安定性、吸水性、生地の弾力性を向上させ、業務用製パンに最適です。消費者の嗜好がよりクリーンなラベルや健康志向の食品へとシフトする中、機能性小麦粉は食品業界の進化において重要な役割を果たしています。

どのような技術の進歩が機能性小麦粉の生産と使用を向上させていますか？

技術の進歩は、機能性小麦粉の生産性、品質、機能性を大幅に向上させ、より汎用性の高い、幅広い用途に有益なものにしています。機能性小麦粉製造における重要な技術革新のひとつは、小麦粉の機能的特性を高めるために使用される酵素技術です。酵素は小麦粉内のデンプンやタンパク質を改良し、焼き菓子の生地性能、弾力性、ボリュームを向上させることができます。この技術により、機能性小麦粉はグルテンフリー製品のグルテン含有小麦粉の性能を模倣することができ、同時に食感、味、保存性を向上させることができます。酵素修飾小麦粉は、構造と柔らかさの維持が重要なパン、ケーキ、ペストリーの製造において特に価値が高いです。

もうひとつの重要な進歩は、熱処理され、あらかじめゼラチン化された機能性小麦粉の開発です。これらの小麦粉は、迅速なとろみ付けと滑らかな食感が不可欠なソース、スープ、インスタント食品に使用されます。粘度の向上、加熱下での安定性、耐凍結融解性の向上など、特定の特性を持つ機能性小麦粉を製造できるようになったことで、加工食品や簡便食への利用に新たな可能性が生まれています。加えて、この加工技術によって機能性小麦粉はその栄養プロファイルを維持することができ、製造中に必須ビタミン、ミネラル、繊維が失われないことが保証されます。

製粉・粉砕技術の進歩もまた、機能性小麦粉の品質と安定性を向上させています。最新の製粉技術により、粒子径が均一な超微粉の製造が可能になり、最終製品の食感や口当たりの改善に役立っています。グルテンフリーや高タンパク質の機能性小麦粉の場合、こうした製粉技術の進歩により、最終製品の味や組織を損なうことなく、小麦粉が生地やバターにスムーズに溶け込むようになります。さらに、発芽穀物加工のような新たな技術は、機能性小麦粉の栄養素の利用可能性を高め、ビタミン、ミネラル、抗酸化物質のレベルを高めて健康上の利点を高めるために利用されています。こうした技術革新により、機能性小麦粉はより効果的で汎用性の高いものとなり、食品製造における高性能で栄養豊富な原料に対する需要の高まりに応えています。

機能性小麦粉はどのように健康とウェルネスの動向を支えているのか？

機能性小麦粉は、従来の小麦粉に代わる栄養価の高い代替品を提供することで、様々な食嗜好や栄養ニーズに対応し、健康とウェルネスの動向を支える上で重要な役割を果たしています。グルテンフリー、高タンパク、低炭水化物ダイエットなど、特定の健康目標をサポートする食品を求める消費者が増える中、機能性小麦粉は日常食品の栄養プロファイルを高めるソリューションを提供します。例えば、ひよこ豆粉、アーモンド粉、キヌア粉はタンパク質と食物繊維が豊富で、タンパク質の摂取量を増やしたい消費者や血糖値を管理したい消費者にとって理想的です。また、これらの小麦粉は天然のグルテンを含まないため、セリアック病やグルテン過敏症の人にも安全な代替食品となります。

植物ベースの食生活の台頭も、機能性小麦粉の需要を牽引する重要な動向です。健康上、倫理上、あるいは環境上の理由から、植物性食生活にシフトする人が増える中、豆類、種子、ナッツ類から作られる機能性小麦粉は、従来の小麦粉に代わる栄養価が高く汎用性の高い代替品を提供します。これらの小麦粉には、オメガ3脂肪酸、ビタミン、ミネラルなどの必須栄養素がたっぷり含まれており、植物性タンパク源を求める消費者にとって理想的なものとなっています。ヴィーガンの焼き菓子、スナック菓子、代替肉など、植物由来の製品に機能性小麦粉を使用することで、より健康的で持続可能な食品の選択肢を求める需要の高まりに応えています。

機能性小麦粉はまた、消化器系の健康や体重管理など、特定の健康上の懸念に対処するためにも使用されています。イヌリンやレジスタントスターチなどのプレバイオティクス繊維を豊富に含む小麦粉は、消化器官内の有益なバクテリアの増殖をサポートすることで、腸の健康を促進するのに役立ちます。こうしたプレバイオティクスを豊富に含む強力粉をパン、シリアル、スナック菓子に配合することで、食物繊維の摂取を改善し、消化器系の健康全般をサポートします。さらに、ココナッツ粉やレンズ豆粉のような低グリセミック指数（GI）特性を持つ機能性小麦粉は、糖尿病患者や血糖値を管理したい消費者向けに設計された製品に使用されています。個別化された栄養と機能性食品への注目が高まり続けるなか、機能性小麦粉は的を絞った健康上のメリットを提供する製品の重要な原料になりつつあります。

機能性小麦粉市場の成長の原動力は？

機能性小麦粉市場の成長には、グルテンフリーやクリーンラベル製品に対する需要の増加、植物性食生活の人気の高まり、食品加工技術の進歩など、いくつかの要因があります。主な促進要因の1つは、グルテン不耐症とセリアック病の有病率の増加であり、これが食品業界におけるグルテンフリーの代替食品に対する需要の増加をもたらしています。米、ソルガム、雑穀などの穀物や、ひよこ豆、レンズ豆などの豆類に由来する機能性小麦粉は、製パンや調理におけるグルテンフリーの代替品として人気を集めています。これらの強力粉は従来の小麦粉の食感や性能を模倣できるため、グルテンフリーのパンやケーキ、ペストリーの製造に欠かせない材料となっており、市場の成長を後押ししています。

機能性小麦粉市場の成長に寄与するもう1つの重要な要因は、クリーンラベル製品や食品調達の透明性に対する消費者の関心の高まりです。消費者の健康志向が高まるにつれ、人工添加物や保存料、遺伝子組み換え作物（GMO）を使用せず、シンプルで自然な原材料を使用した製品を求める傾向が強まっています。全粒粉、種子、豆類から製造されることが多い機能性小麦粉は、精製小麦粉に代わるクリーンで最小限の加工しか施されていないものと見なされています。この動向はベーカリーやスナックの分野で特に強く、消費者は栄養価の高さとクリーンな原材料リストの両方を提供する製品を求めています。

植物由来の食品に対する需要の高まりも、機能性小麦粉市場の推進に大きな役割を果たしています。健康上、倫理上、あるいは環境上の理由から植物由来の食生活を採用する消費者が増えるにつれて、エンドウ豆、大豆、アーモンド粉のような植物由来原料のニーズが急増しています。これらの小麦粉はタンパク質と食物繊維が豊富で、ビーガンプロテインバーや代替肉からグルテンフリーの焼き菓子まで、幅広い植物性製品への使用に最適です。主流食と特殊食の両方における機能性小麦粉の人気の高まりは、食品業界全体にその用途を拡大し、市場の急成長を牽引しています。消費者がより健康的で持続可能な食品の選択肢を求め続ける中、機能性小麦粉の需要は高まり、市場の拡大をさらに後押しすると予想されます。

機能性小麦粉の発展を形作る今後の動向とは？

いくつかの新たな動向が機能性小麦粉の将来の発展を形成しています。これには代替蛋白源の進歩、腸の健康と消化器系の健康への関心の高まり、より持続可能な食品生産の推進などが含まれます。最も重要な動向のひとつは、機能性小麦粉における代替蛋白源の利用の拡大です。植物由来の高タンパク食品への需要が高まり続ける中、メーカーは空豆、ひよこ豆、キヌアなどの新しい原料を探求し、栄養価の高い植物由来の代替食品を求める消費者に応えるタンパク質強化小麦粉を製造しています。こうしたタンパク質が豊富な機能性小麦粉は、スポーツ栄養製品、プロテイン・バー、植物由来のスナック菓子への利用が増加しており、筋肉の回復と健康全般をサポートする食品への関心の高まりを反映しています。

機能性小麦粉の開発を形作るもう一つの主な動向は、消化器系の健康への注目です。消費者が腸の健康と全体的な健康との関連性をより強く認識するようになり、プレバイオティクス、食物繊維、その他の腸に優しい成分を含む機能性小麦粉に対する需要が高まっています。イヌリンなどのプレバイオティクス繊維を強化した小麦粉は、健康的な消化を促進し、腸内マイクロバイオームをサポートするよう設計された製品に使用されています。さらに、ソルガム、キビ、ソバのような古代穀物から作られた機能性小麦粉は、もともと食物繊維が豊富でグルテンフリーであり、消費者がグルテンなどの一般的なアレルゲンを避けながら消化器系の健康を改善しようとしていることから、人気を集めています。

持続可能性もまた、今後の機能性小麦粉開発においてますます重要な役割を果たしています。食品産業が環境フットプリントの削減というプレッシャーに直面するにつれ、より持続可能な原料や製造方法が求められています。持続可能な方法で調達された穀物、豆類、種子から作られた機能性小麦粉は、食品製造による環境への影響を最小限に抑えようとするメーカーと消費者の間で人気を集めています。再生農業や環境に優しい農法の台頭は、機能性小麦粉の原材料調達に影響を与え、これらの製品がより広範な持続可能性目標に合致するようになると予想されます。さらに、通常であれば廃棄される食品加工の製品別であるアップサイクル原料の使用は、高栄養の機能性小麦粉を製造しながら食品廃棄物を削減する革新的なソリューションを提供します。

こうした動向が進化を続ける中、機能性小麦粉の将来は、栄養、持続可能性、個別化された健康効果におけるイノベーションによって定義されることになると思われます。特定の食事ニーズをサポートし、腸内環境を改善し、環境への影響を最小限に抑えて生産される機能性小麦粉は、食品業界の最前線に登場し、栄養価が高く、持続可能で、汎用性の高い食品素材の選択肢を消費者に提供することになると思われます。

調査対象企業の例（注目の46社）

  • Archer Daniels Midland Company
  • Associated British Foods PLC
  • Blue Diamond Almonds Global Ingredients Division
  • CerealVeneta Srl
  • GEMEF Industries
  • GoodMills Innovation GmbH
  • Ingredion, Inc.
  • SIEMER SPECIALTY INGREDIENTS
  • The BakeRite Company（The TradeLink International Group）
  • Unionplus S.r.l.

目次

第1章 調査手法

第2章 エグゼクティブサマリー

  • 市場概要
  • 主要企業
  • 市場動向と促進要因
  • 世界市場の見通し

第3章 市場分析

  • 米国
  • カナダ
  • 日本
  • 中国
  • 欧州
  • フランス
  • ドイツ
  • イタリア
  • 英国
  • その他欧州
  • アジア太平洋
  • その他の地域

第4章 競合

目次
Product Code: MCP12101

Global Functional Flour Market to Reach US$167.5 Billion by 2030

The global market for Functional Flour estimated at US$106.5 Billion in the year 2023, is expected to reach US$167.5 Billion by 2030, growing at a CAGR of 6.7% over the analysis period 2023-2030. Fortified Flour, one of the segments analyzed in the report, is expected to record a 6.9% CAGR and reach US$77.5 Billion by the end of the analysis period. Growth in the Pre-Cooked Flour segment is estimated at 5.9% CAGR over the analysis period.

The U.S. Market is Estimated at US$29.2 Billion While China is Forecast to Grow at 6.2% CAGR

The Functional Flour market in the U.S. is estimated at US$29.2 Billion in the year 2023. China, the world's second largest economy, is forecast to reach a projected market size of US$25.9 Billion by the year 2030 trailing a CAGR of 6.2% over the analysis period 2023-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 6.4% and 5.3% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 5.4% CAGR.

Global Functional Flour Market - Key Trends and Drivers Summarized

How Is Functional Flour Transforming the Food and Baking Industry?

Functional flour is transforming the food and baking industry by offering specialized ingredients that go beyond basic nutrition to provide specific health benefits, improved functionality, and enhanced product performance. Unlike traditional flour, functional flour is modified or enriched to meet specific dietary needs, such as gluten-free, high-protein, or high-fiber requirements, while also improving the texture, taste, and shelf life of products. Functional flours are increasingly being used in baked goods, snacks, ready-to-eat meals, and even beverages, making them a versatile and essential ingredient in modern food production. Derived from a variety of grains, seeds, legumes, and alternative sources, functional flours allow manufacturers to cater to consumers' growing demand for healthier, nutrient-dense, and allergen-friendly foods.

One of the most notable impacts of functional flour is its ability to offer gluten-free alternatives without sacrificing quality or taste. With the rise in gluten intolerance, celiac disease, and the popularity of gluten-free diets, functional flours derived from rice, chickpeas, almonds, or quinoa are being used to replace wheat-based flour in baking and cooking. These flours not only replicate the texture and structure of traditional flour but also add extra nutritional benefits, such as increased protein or fiber content. Additionally, functional flour improves product shelf stability, water absorption, and dough elasticity, making it ideal for commercial baking. As consumer preferences shift towards cleaner labels and health-conscious foods, functional flour is playing a key role in the evolution of the food industry.

What Technological Advancements Are Improving the Production and Use of Functional Flour?

Technological advancements are significantly improving the production, quality, and functionality of functional flour, making it more versatile and beneficial for a wide range of applications. One of the key innovations in functional flour production is enzyme technology, which is used to enhance the functional properties of flours. Enzymes can modify starches and proteins within the flour, improving dough performance, elasticity, and volume in baked goods. This technology allows functional flours to mimic the performance of gluten-containing flours in gluten-free products while improving texture, taste, and shelf life. Enzyme-modified flours are especially valuable in the production of bread, cakes, and pastries, where maintaining structure and softness is critical.

Another important advancement is the development of heat-treated and pre-gelatinized functional flours, which are processed to enhance their water absorption and binding capabilities. These flours are used in sauces, soups, and instant foods, where rapid thickening and smooth texture are essential. The ability to produce functional flours with specific properties like enhanced viscosity, stability under heat, or improved freeze-thaw resistance has opened new possibilities for their use in processed foods and convenience meals. Additionally, this processing technique allows functional flours to maintain their nutritional profile, ensuring that essential vitamins, minerals, and fibers are not lost during production.

Advances in milling and grinding technologies are also improving the quality and consistency of functional flours. Modern milling techniques allow for the production of ultra-fine flours with uniform particle size, which helps improve the texture and mouthfeel of finished products. For gluten-free and high-protein functional flours, these milling advancements ensure that the flours integrate smoothly into doughs and batters without compromising the final product's taste or structure. Additionally, emerging technologies like sprouted grain processing are being used to increase the nutrient availability of functional flours, enhancing their health benefits by boosting vitamin, mineral, and antioxidant levels. These innovations are making functional flours more effective and versatile, meeting the growing demand for high-performance, nutrient-rich ingredients in food production.

How Are Functional Flours Supporting Health and Wellness Trends?

Functional flours are playing a vital role in supporting health and wellness trends by offering nutrient-dense alternatives to traditional flour that cater to a variety of dietary preferences and nutritional needs. With an increasing number of consumers looking for foods that support specific health goals, such as gluten-free, high-protein, or low-carbohydrate diets, functional flours provide a solution that enhances the nutritional profile of everyday foods. For example, chickpea flour, almond flour, and quinoa flour are rich in protein and fiber, making them ideal for consumers looking to boost their protein intake or manage their blood sugar levels. These flours are also naturally gluten-free, providing a safe alternative for individuals with celiac disease or gluten sensitivity.

The rise of plant-based diets is another significant trend driving the demand for functional flours. As more people shift toward plant-based eating for health, ethical, or environmental reasons, functional flours made from legumes, seeds, and nuts offer a nutritious and versatile alternative to traditional wheat flour. These flours are packed with essential nutrients, such as omega-3 fatty acids, vitamins, and minerals, making them ideal for consumers seeking plant-based protein sources. The use of functional flours in plant-based products, such as vegan baked goods, snacks, and meat alternatives, is helping to meet the growing demand for healthier, sustainable food options.

Functional flours are also being used to address specific health concerns, such as digestive health and weight management. Flours enriched with prebiotic fibers, such as inulin or resistant starch, help promote gut health by supporting the growth of beneficial bacteria in the digestive system. These prebiotic-rich flours are incorporated into breads, cereals, and snacks to improve fiber intake and support overall digestive wellness. Additionally, functional flours with low glycemic index (GI) properties, like coconut flour and lentil flour, are being used in products designed for diabetic consumers or those looking to manage their blood sugar levels. As the focus on personalized nutrition and functional foods continues to grow, functional flours are becoming a key ingredient in products that offer targeted health benefits.

What’s Driving the Growth of the Functional Flour Market?

Several factors are driving the growth of the functional flour market, including the increasing demand for gluten-free and clean-label products, the rising popularity of plant-based diets, and advancements in food processing technologies. One of the primary drivers is the growing prevalence of gluten intolerance and celiac disease, which has led to an increased demand for gluten-free alternatives in the food industry. Functional flours derived from grains like rice, sorghum, and millet, as well as legume-based flours like chickpea and lentil, are gaining popularity as gluten-free substitutes in baking and cooking. The ability of these flours to mimic the texture and performance of traditional wheat flour has made them a key ingredient in the production of gluten-free breads, cakes, and pastries, helping to fuel market growth.

Another important factor contributing to the growth of the functional flour market is the rising consumer interest in clean-label products and transparency in food sourcing. As consumers become more health-conscious, they are increasingly seeking products made with simple, natural ingredients, free from artificial additives, preservatives, and genetically modified organisms (GMOs). Functional flours, often produced from whole grains, seeds, and legumes, are viewed as clean, minimally processed alternatives to refined wheat flour. This trend is particularly strong in the bakery and snack sectors, where consumers are looking for products that offer both nutritional value and a clean ingredient list.

The increasing demand for plant-based foods is also playing a major role in driving the functional flour market. As more consumers adopt plant-based diets for health, ethical, or environmental reasons, the need for plant-based ingredients like pea, soy, and almond flour has surged. These flours are rich in protein and fiber, making them ideal for use in a wide range of plant-based products, from vegan protein bars and meat alternatives to gluten-free baked goods. The growing popularity of functional flours in both mainstream and specialty diets is expanding their application across the food industry, driving the market’s rapid growth. As consumers continue to seek healthier, more sustainable food options, the demand for functional flour is expected to rise, further boosting market expansion.

What Future Trends Are Shaping the Development of Functional Flours?

Several emerging trends are shaping the future development of functional flours, including advancements in alternative protein sources, the increasing focus on gut health and digestive wellness, and the push for more sustainable food production. One of the most significant trends is the growing use of alternative protein sources in functional flours. As the demand for plant-based and high-protein foods continues to rise, manufacturers are exploring new ingredients like fava beans, chickpeas, and quinoa to create protein-enriched flours that cater to consumers looking for nutritious, plant-based alternatives. These protein-rich functional flours are increasingly being used in sports nutrition products, protein bars, and plant-based snacks, reflecting the growing interest in foods that support muscle recovery and overall health.

Another key trend shaping the development of functional flours is the focus on digestive health. With consumers becoming more aware of the link between gut health and overall wellness, there is a rising demand for functional flours that contain prebiotics, fiber, and other gut-friendly ingredients. Flours enriched with prebiotic fibers, such as inulin, are being used in products designed to promote healthy digestion and support the gut microbiome. Additionally, functional flours made from ancient grains like sorghum, millet, and buckwheat, which are naturally high in fiber and gluten-free, are gaining traction as consumers seek to improve their digestive health while avoiding common allergens like gluten.

Sustainability is also playing an increasingly important role in the future of functional flour development. As the food industry faces growing pressure to reduce its environmental footprint, there is a push for more sustainable ingredients and production methods. Functional flours made from sustainably sourced grains, legumes, and seeds are gaining popularity as manufacturers and consumers alike seek to minimize the environmental impact of food production. The rise of regenerative agriculture and eco-friendly farming practices is expected to influence the sourcing of raw materials for functional flour, ensuring that these products align with broader sustainability goals. Additionally, the use of upcycled ingredients—byproducts of food processing that would otherwise go to waste—offers an innovative solution for reducing food waste while creating high-nutrient functional flours.

As these trends continue to evolve, the future of functional flour will be defined by innovation in nutrition, sustainability, and personalized health benefits. Functional flours that support specific dietary needs, improve gut health, and are produced with minimal environmental impact will be at the forefront of the food industry, offering consumers more options for nutritious, sustainable, and versatile food ingredients.

Select Competitors (Total 46 Featured) -

  • Archer Daniels Midland Company
  • Associated British Foods PLC
  • Blue Diamond Almonds Global Ingredients Division
  • CerealVeneta Srl
  • GEMEF Industries
  • GoodMills Innovation GmbH
  • Ingredion, Inc.
  • SIEMER SPECIALTY INGREDIENTS
  • The BakeRite Company (The TradeLink International Group)
  • Unionplus S.r.l.

TABLE OF CONTENTS

I. METHODOLOGY

II. EXECUTIVE SUMMARY

  • 1. MARKET OVERVIEW
    • Influencer Market Insights
    • Global Economic Update
    • Functional Flour - Global Key Competitors Percentage Market Share in 2024 (E)
    • Competitive Market Presence - Strong/Active/Niche/Trivial for Players Worldwide in 2024 (E)
  • 2. FOCUS ON SELECT PLAYERS
  • 3. MARKET TRENDS & DRIVERS
    • Rising Consumer Demand for Healthier Flour Alternatives Propels Market Growth
    • Gluten-Free and Allergen-Free Trends Drive Innovations in Functional Flour
    • Impact of Plant-Based Diets on the Development of Legume and Nut-based Flours
    • Expansion of the Baking Industry and Its Influence on Functional Flour Use
    • Market Dynamics Influenced by Dietary Trends Toward Low-Carb and Keto Diets
    • Role of E-commerce in Expanding Access to Specialty Flours
    • Sustainability Practices in the Cultivation and Processing of Functional Flours
    • Technological Integration in Quality Control and Traceability Systems
    • Future Trends in Flour Enhancement with Probiotics and Enzymes
  • 4. GLOBAL MARKET PERSPECTIVE
    • TABLE 1: World Functional Flour Market Analysis of Annual Sales in US$ Million for Years 2014 through 2030
    • TABLE 2: World Recent Past, Current & Future Analysis for Functional Flour by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 3: World Historic Review for Functional Flour by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 4: World 16-Year Perspective for Functional Flour by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets for Years 2014, 2024 & 2030
    • TABLE 5: World Recent Past, Current & Future Analysis for Fortified by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 6: World Historic Review for Fortified by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 7: World 16-Year Perspective for Fortified by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 8: World Recent Past, Current & Future Analysis for Pre-Cooked by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 9: World Historic Review for Pre-Cooked by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 10: World 16-Year Perspective for Pre-Cooked by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 11: World Recent Past, Current & Future Analysis for Specialty by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 12: World Historic Review for Specialty by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 13: World 16-Year Perspective for Specialty by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 14: World Recent Past, Current & Future Analysis for RTE Products by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 15: World Historic Review for RTE Products by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 16: World 16-Year Perspective for RTE Products by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 17: World Recent Past, Current & Future Analysis for Bakery by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 18: World Historic Review for Bakery by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 19: World 16-Year Perspective for Bakery by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 20: World Recent Past, Current & Future Analysis for Soups & Sauces by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 21: World Historic Review for Soups & Sauces by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 22: World 16-Year Perspective for Soups & Sauces by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030

III. MARKET ANALYSIS

  • UNITED STATES
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in the United States for 2024 (E)
    • TABLE 23: USA Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 24: USA Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 25: USA 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 26: USA Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 27: USA Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 28: USA 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • CANADA
    • TABLE 29: Canada Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 30: Canada Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 31: Canada 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 32: Canada Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 33: Canada Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 34: Canada 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • JAPAN
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Japan for 2024 (E)
    • TABLE 35: Japan Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 36: Japan Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 37: Japan 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 38: Japan Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 39: Japan Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 40: Japan 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • CHINA
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in China for 2024 (E)
    • TABLE 41: China Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 42: China Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 43: China 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 44: China Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 45: China Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 46: China 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • EUROPE
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Europe for 2024 (E)
    • TABLE 47: Europe Recent Past, Current & Future Analysis for Functional Flour by Geographic Region - France, Germany, Italy, UK and Rest of Europe Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 48: Europe Historic Review for Functional Flour by Geographic Region - France, Germany, Italy, UK and Rest of Europe Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 49: Europe 16-Year Perspective for Functional Flour by Geographic Region - Percentage Breakdown of Value Sales for France, Germany, Italy, UK and Rest of Europe Markets for Years 2014, 2024 & 2030
    • TABLE 50: Europe Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 51: Europe Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 52: Europe 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 53: Europe Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 54: Europe Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 55: Europe 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • FRANCE
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in France for 2024 (E)
    • TABLE 56: France Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 57: France Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 58: France 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 59: France Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 60: France Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 61: France 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • GERMANY
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Germany for 2024 (E)
    • TABLE 62: Germany Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 63: Germany Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 64: Germany 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 65: Germany Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 66: Germany Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 67: Germany 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • ITALY
    • TABLE 68: Italy Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 69: Italy Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 70: Italy 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 71: Italy Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 72: Italy Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 73: Italy 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • UNITED KINGDOM
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in the United Kingdom for 2024 (E)
    • TABLE 74: UK Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 75: UK Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 76: UK 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 77: UK Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 78: UK Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 79: UK 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • REST OF EUROPE
    • TABLE 80: Rest of Europe Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 81: Rest of Europe Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 82: Rest of Europe 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 83: Rest of Europe Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 84: Rest of Europe Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 85: Rest of Europe 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • ASIA-PACIFIC
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Asia-Pacific for 2024 (E)
    • TABLE 86: Asia-Pacific Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 87: Asia-Pacific Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 88: Asia-Pacific 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 89: Asia-Pacific Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 90: Asia-Pacific Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 91: Asia-Pacific 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • REST OF WORLD
    • TABLE 92: Rest of World Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 93: Rest of World Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 94: Rest of World 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 95: Rest of World Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 96: Rest of World Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 97: Rest of World 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030

IV. COMPETITION