Gluten Free Flour Market - Forecast(2024 - 2030)

Gluten Free Flour Market

Gluten Free Flour Market size was estimated at $5.6 billion in 2020, projected to increase at a CAGR of 8.1% during the forecast period 2021-2026. The increased prevalence of celiac disease, as well as a growing population turning to healthier diets, are driving the Gluten Free Flour Industry. Gluten-free flours such as almond flour, sorghum flour, buckwheat flour, brown rice flour, bean flour are a type of flours that has been produced for those who are gluten-intolerant. Gluten is a protein present in grains such as wheat, barley, rye, and triticale (crossbreed). Its principal function is to give dough elasticity, which is subsequently used to make a line of products by giving them a chewy texture and keeping their shape. Gluten is a protein that is fully indigestible. Hence, gluten-free goods are recommended for anyone with celiac disease or gluten intolerance. Gluten intolerance is causing an increase in digestive and gastrointestinal disorders. As a result, manufacturers are developing gluten-free product lines and marketing them globally, owing to increased demand from people with gluten intolerance.

Report Coverage

The report: “Gluten Free Flour Market Forecast (2021-2026)”, by Industry ARC, covers an in-depth analysis of the following segments of the Gluten Free Flour Market.
By Product Type: Amaranth Flour, Almond Flour, Oat Flour, Corn Flour, Bean Flour, Maize Flour, Coconut Flour, and Others
By Sources: Cereals, Legumes
By Application: Bread & Bakery Products, Soups & Sauces, Ready to Eat Products, and Other
By Distribution Channel: Hypermarkets/Supermarket, Convenience Stores, Speciality Stores, E-commerce and Others
By Geography: North America (U.S., Canada, Mexico), Europe (Germany, U.K., France, Italy, Spain, Russia and Rest of Europe), Asia Pacific (China, Japan, India, South Korea, Australia & New Zealand, and Rest of Asia Pacific), South America (Brazil, Argentina and Rest of South America), and Rest of the World (Middle East and Africa)

Key Takeaways

• Manufacturers have been urged to offer food items with less saturated fat and efficient labeling solutions as consumer behavior and preferences for gluten-free flours or low protein goods have changed.
• This fact has aided in the expansion of the gluten-free flour market. Furthermore, the favorable regulatory framework and activities by various government bodies such as the United States Food and Drug Administration (FDA) to promote a gluten-free diet, as well as subsidy allocations, are expected to drive market growth.
• Other factors projected to drive demand for gluten-free flours include rising healthcare concerns such as obesity, diabetes, and other health disorders, weight management, and an increase in the requirement for body energy.

Gluten Free Flour Market: Market Share (%) by region, 2020

Gluten Free Flour Market Segment Analysis – By Product Type:

Based on Product Type, Gluten Free Flour Market is segmented into Amaranth Flour, Almond Flour, Oat Flour, Corn Flour, Bean Flour, Maize Flour, Coconut Flour, and Others. Almond Flour segment is accounted for the largest revenue market share in 2020. Almond flour is a popular grain-free and gluten-free flour. It’s created from blanched almonds, which have had their skins removed. Almond Flour is a grain-free alternative to breadcrumbs that are widely used in baked items. Almond flour is a healthy alternative to gluten-containing flours that may be used in a wide range of baking recipes. It has fewer carbs, more nutrients, and a little sweeter taste. In comparison to wheat flour, almond flour has additional health benefits, such as lowering “bad” LDL cholesterol and insulin resistance. In July 2020, the Texas-based Star Nut and Food Co. released a new almond-flour product. Rising demand for paleo, keto, and gluten-free diets, as well as healthier food options, drove this development. Owing to the health benefits such as high protein, fiber, micronutrients, and antioxidants, the market for amaranth flour is expected to increase at a rapid rate of over 8.7% through forecast period of 2021-2026. Manganese, magnesium, phosphorus, and iron are all abundant in amaranth flour. Amaranth aids in the protection of brain function, the prevention of certain neurological diseases, the improvement of DNA synthesis and muscular contraction, the improvement of bone health, and the creation of blood. In the projected period, shifting consumer preferences toward the need to follow healthy eating habits, particularly among the geriatric population, is expected to boost demand for amaranth flour.

Gluten Free Flour Market Segment Analysis – By Applications:

Based on the Application, Gluten Free Flour Market is segmented into Bread & Bakery Products, Soups & Sauces, Ready Eat Products, and Others. Bread & Bakery Products segment is accounted for the largest revenue market share in 2020. Increased customer desire for tortillas, tacos, and other baked goods while keeping a healthy lifestyle is expected to boost the gluten-free flour industry. Almond Flour is a grain-free alternative to breadcrumbs that are widely used in baked items. Bean flour provides baked items with more flavor and a chewier, crumblier texture than all-purpose flour. Buckwheat flour has a deep, earthy flavor that works well in fast and yeast bread. Consumers prefer healthier baked goods without sacrificing sweetness, taste, or flavor, which is expected to increase the demand for gluten-free flour in bakery applications. Ready to Eat segment is poised to grow at fastest CAGR of 8.9% over the forecast period of 2021-2026. The convenience of ready-to-eat foods combined with the availability of a large choice of items at reasonable pricing is predicted to have a favorable influence. Furthermore, increased public awareness of the health benefits of gluten-free products and rapid urbanization are expected to fuel expansion. In the foreseeable future, the exponential expansion in population combined with limited time for home cooked meals will help to meet demand.

Gluten Free Flour Market Segment Analysis – By Geography

Based on Geography, in 2020, the North America Gluten Free Flour Market accounted for 38% of total sales. Owing to the extensive awareness of the significance of limiting gluten intake in daily diets, increased bread and cereal consumption, widespread availability of gluten-free foods, and rising obesity rates in these nations, North America dominates the gluten-free flours industry. Celiac disease was reported to impact 0.5 percent of Americans in 2018, according to the Celiac Disease Foundation. About three million Americans have celiac disease, and another 40 million have gluten intolerance or sensitivity. Experts expect that the number of celiac patients in the region will rise every 15 years, based on the same statistics. In comparison to the population in other regions, this is due to the high intake of bread and other gluten-containing foods and food items as a major part of the meal. Sorghum flour is made from the ancient cereal grain sorghum, which has been grown for over 5,000 years. The grain is gluten-free by nature and is ranked as the world’s fifth most significant cereal grain. The fiber and protein content of the sorghum grain can aid to reduce sugar absorption. It also contains a lot of iron, as well as antioxidants that can help you combat inflammation. It is the world’s fifth most important grain crop and the United States’ third most important. Owing to the rising demand for processed food, rising per capita income, consumer preference for ready-to-eat products, and rising prevalence of coeliac disease or autoimmune disease among the aging population, Asia Pacific holds the leading position and is expected to grow significantly during the forecast period.

Gluten Free Flour Market Segment Analysis-Drivers

Celiac Disease and Other Food Sensitivities Are Increasingly Being Diagnosed Fuelling the Industry Expansion.

Gluten intolerance, often known as celiac disease, is an autoimmune condition that damages the lining of the small intestine, preventing nutrients from being absorbed. It can progress to other immune system issues, osteoporosis, thyroid disease, and cancer if left untreated. The global prevalence of celiac disease is 1.4 percent of the world's population, according to a 2017 study titled "Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis." Celiac disease may now only be treated by consuming gluten-free products and avoiding gluten-containing foods. As a result, gluten-free products are in high demand. Celiac disease is now only be treated by consuming gluten-free products and avoiding gluten-containing foods. As a result, gluten-free products are in high demand.

Growing Demand for Bakery Products is Boosting the Market Growth:

Increased demand for bakery products during the holiday season, as well as an increase in health-related issues, have aided the product’s growth. Furthermore, health concerns such as obesity, diabetes, and other health issues, weight control, rising body energy, expanding government initiatives, evolving consumer behavior and preference for gluten-free flours or low protein goods, as well as concern about health protection, are all expected to drive up demand for gluten-free flours. Amaranth, like buckwheat, is classified as a pseudocereal. It’s a collection of more than 60 grains that the Inca, Maya, and Aztec civilizations used as a staple meal. Amaranth flour has an earthy, nutty flavor that blends well with other foods. Amaranth flour replaces up to 25% of wheat flour in baking, however, it should be blended with other flours. Tortillas, pie crusts, and bread are the best uses for amaranth flour. It is high in fiber, protein, and manganese, magnesium, phosphorus, iron, and selenium, as well as other micronutrients. These vitamins and minerals help with brain function, bone health, and DNA synthesis.

Gluten Free Flour Market Segment Analysis-Challenges:

Lack of Fibres and High Glycemic Index of Gluten Free Flour is Anticipated to Hamper Product Demand:                                                                                         

A gluten-free diet isn’t always a healthy diet, despite the fact that the public is migrating toward gluten-free dietary patterns for a variety of health reasons. Gluten-free flours can be extremely refined, lacking in fiber, and have a high glycemic index when used to manufacture gluten-free items like breads, spaghetti, pizza, and other bakery goods (GI). To mimic the taste, texture, and feel of conventional gluten-containing items, fats and sugar are occasionally added to gluten-free products or flours, which may create human health concerns. Gluten-free flours and starches are often low in fiber, micronutrients, and protein, and their glycemic index is greater. Studies have been looking for a Gluten-Free Bread with similar quality characteristics to gluten-containing bread to suit the demand for gluten-free bread and the desires of persons with Gluten Related Disorders. However, to compensate for the lack of gluten and attain sensory and technological quality, most of these goods have poor nutritional quality (particularly starchy and fatty, and low in protein, fiber, and micronutrients), hampering the market growth.

Gluten Free Flour Market Segment Landscape:

Product launches, mergers and acquisitions, joint ventures, and geographical expansions are key strategies adopted by players in the Gluten Free Flour Market. Gluten Free Flour Market top 10 companies are:

• Agrana Beteiligungs-Ag
• Archer Daniels Midland Company
• Associated British Foods Plc.
• Cargill, Inc.
• Enjoy Life Foods Llc
• General Mills, Inc.
• Hain Celestial Group Inc.
• Parrish and Heimbecker, Sunopta Inc.
• The Scoular Company
• Sunopta Inc.

Acquisitions/Product Launches:

In February 2020, Cargill Corporation introduced plant-based patty and ground goods to keep customers’ tastes consistent while also supplying high-quality protein. This aids in attracting a large number of customers and so increases sales productivity.

Related Reports:

Gluten Free Flour Market-Forecast (2020-2025)

Report Code: FBR 35520

Gluten Free Food Market-Forecast (2021-2026)

Report Code: FBR 0047

For more Food and Beverage Market related reports, please click here