Functional Flour Market Size, Share, Growth, Trends, and Global Industry Analysis: By Type (Fortified Flours, Gluten-Free Flours, Specialty Flour, and Pre-Cooked Flours), By Source (Maize, Rice, and Wheat), By Application (Bakery, Soups and Sauces, Ready-to-Eat Products, and Others) and Region Forecast 2019-2030

Functional Flour Market size was valued at US$ 80 billion in 2023 and is poised to grow at a significant CAGR of 7.9% from 2024-2030. Functional flour is the hydro-thermally treated flours. They are also known as HT flours. The flours are made of various types of grains such as rice, wheat, and maize which contain less gluten than the conventional wheat flours. These functional flours are treated to enhance the nutrient quality which plays a prominent role in adding benefits to health. Functional flours are used as active components in the production of high-quality food that is also healthier than regular meals.

Consumers today are less interested in mid-market items. These customers are exhibiting a trend in which they are reducing their spending on basic goods and instead experimenting with new premium products in the market. This development in functional flour has been most noticeable in baking goods containing such flour. Women are the primary drivers of this surge in premium food purchases. Another factor for premium foods' popularity is internet selling, which offers substantial discounts. For critical nutrients, consumers all across the world are attempting to incorporate a combination of grains, cereals, and lentils into their daily diets.

Furthermore, rising gluten allergies are fueling demand for non-wheat flour. Functional flours, such as soy flour, rye flour, and oat flour, are in high demand as a result of this. Functional flours are modified wheat or non-traditional flours that promise to promote health and provide additional health advantages beyond those provided by flour's nutrients. Flours supplemented with vitamins, herbs, and even nutraceuticals are examples of functional flour.