Germany Millets Market Overview, 2031

Germany’s millets market currently stands at an early but clearly transformative stage, shaped less by historical reliance and more by contemporary sustainability and nutrition priorities. Unlike regions where millets remained dietary staples, Germany largely moved away from these grains during the post-industrial intensification of wheat and rye farming. The renewed attention toward millets has emerged only in recent years, driven by climate adaptation goals and changing food culture rather than tradition. Institutions such as the Federal Ministry of Food and Agriculture under the leadership of Cem Özdemir have increasingly highlighted crop diversification as a strategic response to drought stress and soil degradation, particularly in eastern federal states like Brandenburg and Saxony Anhalt. Research bodies including the Julius Kühn Institute have contributed agronomic trials on proso millet and foxtail millet, assessing their tolerance to low rainfall and reduced fertilizer input compared to conventional cereals. At the same time, Germany’s strong organic farming movement has played a quiet but decisive role in millet revival. Organizations such as Bioland and Demeter have promoted ancient and underutilized grains within their ecological farming frameworks, encouraging small scale growers to experiment with millets as rotation crops. From a consumption perspective, the evolution of the market has been influenced heavily by urban food culture rather than rural demand. Cities like Berlin, Hamburg, and Munich have become early adoption hubs where health focused consumers associate millets with gluten free diets, plant based eating, and low impact agriculture. Nutrition discourse led by German dietitians such as Dr. Matthias Riedl has further reinforced interest by linking millets to digestive health and stable blood sugar levels.

According to the research report, ""Germany Millets Market Outlook, 2031,"" published by Bonafide Research, the Germany Millets market is anticipated to grow at more than 7.39% CAGR from 2026 to 2031. The current structure of the German millets market reflects a blend of domestic experimentation and imported value addition, with major developments occurring primarily at the processing and retail level. While domestic cultivation remains limited, processors and food innovators have taken the lead in integrating millets into mainstream consumption. Companies such as Bauck Mühle in Lower Saxony have expanded their gluten free grain portfolios to include millet flours and baking mixes, responding to rising demand from consumers with celiac sensitivity. In parallel, Alnatura under the stewardship of Götz Rehn has incorporated millet based breakfast cereals and porridges into its organic private label range, positioning millets as everyday health foods rather than specialty items. Product development has also extended into infant and clinical nutrition, where HiPP GmbH has utilized millet as a digestible carbohydrate source in selected baby food formulations. On the innovation front, start-ups based in Berlin’s food tech ecosystem have begun experimenting with millet as a base for plant based snacks and fermented foods, supported by funding programs from the Federal Ministry for Economic Affairs and Climate Action. Retail dynamics have further accelerated visibility, with chains like Denn’s Biomarkt and Bio Company dedicating shelf space to ancient grains supported by educational in store messaging. Another notable development has been Germany’s alignment with international sustainability narratives, particularly following the United Nations recognition of millets, which influenced public discussions and academic conferences hosted by institutions such as the University of Hohenheim.

Pearl millet has gained recognition in Germany primarily among health-conscious consumers and niche organic farms, particularly in Bavaria and Baden-Württemberg, where small-scale producers like Bioland and Demeter-certified farms cultivate it for functional foods. Research conducted by the University of Hohenheim has explored pearl millet’s adaptation to temperate climates and its nutritional advantages for bakery and breakfast applications. Foxtail millet is being introduced in experimental plots in Brandenburg and Lower Saxony to evaluate yield potential and resistance to local pests, with academic studies by the Leibniz Institute for Agricultural Engineering highlighting its suitability for gluten-free flours and grain mixes. Sorghum is increasingly cultivated in Saxony-Anhalt and Thuringia for both human consumption and animal feed, with companies such as Bohlsener Mühle and Alnatura processing it into flours and ready-to-cook grains for health food stores and organic supermarkets. Finger millet, though less common, is promoted by specialty brands such as Lebensbaum and Schneekoppe in flours and muesli blends. Other millet varieties including kodo millet, proso millet, and barnyard millet are introduced through organic farm networks in Schleswig-Holstein and North Rhine-Westphalia, often supplied to artisanal bakeries and regional food co-ops. Research collaborations between the Technical University of Munich and local cooperatives have focused on improving millet seed quality and developing recipes suitable for German dietary preferences. The diversity of millet types in Germany reflects both agricultural experimentation and consumer demand for alternative grains in gluten-free and plant-based diets. Urban consumers in Berlin, Hamburg, and Cologne increasingly use millets for salads, porridge, and baked products, while organic and small-scale millers continue to expand access to rare millet varieties, emphasizing sustainability and nutritional value.

Whole grain millet is widely used in Germany by health-conscious consumers and artisanal bakers who prefer traditional grains in breakfast porridge and salads, with companies like Seitenbacher and Rapunzel Naturkost promoting whole pearl and foxtail millet through retail and online platforms. Millet flour has gained significant popularity in gluten-free baking, with brands such as Alnavit and Bauckhof offering finger millet and sorghum flours for breads, pancakes, and cakes. Flakes made from foxtail and pearl millet are appearing in breakfast cereals and granola mixes in stores in Munich and Frankfurt, with small organic brands producing ready-to-eat cereal blends enriched with seeds and dried fruits. Ready-to-cook millet products, including pre-cleaned grains and instant porridge kits, are distributed by Alnatura and Naturata to cater to consumers seeking convenience and healthy meals. Ready-to-eat millet snacks are emerging through specialty retailers and online platforms, with brands like Seitenbacher offering millet crisps and puffed cereals targeting children and adults interested in functional and high-fiber options. Other forms of millet include puffed grains and fermented products utilized by small-scale experimental bakeries in Berlin and Hamburg, where chefs incorporate them into bread, granola bars, and snack products. Universities such as the University of Göttingen have studied processing methods to retain nutrient content during flaking, puffing, and milling. The versatility of millet forms allows it to reach multiple consumer segments, including gluten-free, vegan, and functional food markets. Retailers in Germany are increasingly educating consumers about different forms of millet and providing recipes to encourage its use in daily meals. Local workshops and farmer markets in cities like Stuttgart and Leipzig also promote whole, flaked, and puffed millet, contributing to growing awareness of its culinary applications and nutritional benefits.

Traditional grocery stores in Germany, particularly regional chains and cooperatives in Bavaria and Lower Saxony, stock millet as a staple for health-conscious consumers, often sourced from nearby organic farms to maintain freshness and sustainability. Trade associations such as the German Organic Food Association and the Whole Grain Association facilitate workshops and events to connect farmers with retailers and educate consumers about millet cultivation and nutritional benefits. Supermarkets including Rewe, Edeka, and Kaufland carry millet flours, grains, and ready-to-cook products in health food sections, often supplied by companies like Alnatura, Rapunzel Naturkost, and Bohlsener Mühle. Online stores have become increasingly important, with platforms like Amazon.de, Lebensmittel.de, and regional organic e-commerce shops providing a wide range of millet varieties including pearl, foxtail, and finger millet, along with processed flours and breakfast cereals. Other distribution channels include specialty stores and organic co-ops such as Basic Bio Markt and Denn’s Biomarkt, which promote artisanal and rare millet varieties and offer tastings and recipe cards to encourage consumer adoption. Food service distribution also contributes, with millet being supplied to cafés, restaurants, and bakeries specializing in plant-based and gluten-free foods. Collaborations between local cooperatives, specialty mills, and trade fairs like BioFach in Nuremberg help expand visibility for millet products and provide networking opportunities for small producers. Distribution in Germany emphasizes freshness, traceability, and sustainability, with logistics systems designed to maintain quality from farm to consumer. Consumer education through cooking demonstrations and retail marketing campaigns has further enhanced millet’s presence across both urban and rural retail channels, making it accessible to a variety of demographic segments.

Conventional millet remains cultivated in regions such as Brandenburg, Saxony-Anhalt, and Thuringia, where standard farming practices focus on yield optimization, pest management, and mechanized harvesting. Seed suppliers like KWS Saat and DSV provide conventional millet varieties, including pearl millet and sorghum, that are adapted for temperate climates and large-scale production. Conventional millet is processed into flours, flakes, and ready-to-cook grains and distributed through supermarkets and traditional grocery stores to reach general consumer markets. Organic millet has experienced notable growth in Germany, with certified farms under Bioland and Demeter in Bavaria, Baden-Württemberg, and Schleswig-Holstein focusing on foxtail, finger, and pearl millet varieties. Organic cultivation emphasizes low-input methods, soil health, crop rotation, and biodiversity, aligning with consumer expectations for chemical-free food. Brands like Alnatura, Rapunzel Naturkost, and Bauckhof source organic millet for flours, breakfast cereals, and ready-to-cook products, often marketed for gluten-free, plant-based, and functional food applications. Universities such as Hohenheim and Göttingen have conducted studies on nutrient retention and environmental impacts of organic versus conventional millet, contributing to research-driven marketing and product development. Both conventional and organic millets are supplied to supermarkets, specialty stores, and online platforms, catering to diverse consumer segments. Retailers promote organic millet through packaging, recipe cards, and tastings, highlighting its role in sustainable agriculture and healthier diets. Consumer interest in plant-based diets, gluten-free alternatives, and eco-conscious food production has supported the expansion of organic millet alongside conventional products, providing options for a broad spectrum of dietary preferences and lifestyle choices.

Breakfast applications are prominent in Germany, with pearl millet and foxtail millet used in muesli, porridge, and granola blends sold by brands such as Seitenbacher, Alnatura, and Rapunzel Naturkost in both supermarkets and specialty stores. Bakery applications include millet flour in breads, cakes, cookies, and pizza crusts, with artisanal bakeries in Berlin, Hamburg, and Munich experimenting with finger millet and sorghum to create gluten-free and functional baked goods. Beverages are an emerging area, with small-scale producers and startups in North Rhine-Westphalia and Bavaria incorporating millet into smoothies, plant-based milk alternatives, and fermented drinks, supported by research on digestibility and nutrient retention. Ready-to-eat foods include millet crisps, snack bars, and puffed cereals developed by companies like PureRaw and BioZentrale, targeting urban consumers seeking convenience combined with nutrition. Direct consumption of millet occurs in cooked grains, pilafs, salads, and side dishes prepared at home or served in cafés and restaurants emphasizing plant-based and high-fiber diets. Universities such as Hohenheim and the Technical University of Munich have contributed research on optimizing cooking times, maintaining micronutrients, and developing millet-based composite foods suitable for bakery, breakfast, and ready-to-eat applications. Health-focused campaigns, cooking workshops, and supermarket demonstrations help consumers explore different applications of millet in everyday meals. The combination of traditional preparation and modern functional food innovation has allowed millet to expand across multiple culinary applications in Germany, reaching breakfast, bakery, beverages, ready-to-eat products, and direct home consumption while supporting dietary diversity and nutrition awareness. 

Considered in this report
• Historic Year: 2020
• Base year: 2025
• Estimated year: 2026
• Forecast year: 2031

Aspects covered in this report
• Millets Market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Product Type
• Pearl Millet
• Foxtail Millet
• Sorghum
• Finger Millet
• Others(Kodo millet, proso millet, barnyard millet)

By Form
• Whole grain
• Flour
• Flakes
• Ready-to-cook
• Ready-to-eat
• Others

By Distribution Channel
• Traditional Grocery Stores
• Trade Associations & organizations
• Supermarkets
• Online Stores
• Others(Speciality Stores)

By Nature
• Conventional
• Organic

By Application
• Breakfast
• Bakery
• Beverages
• Ready to eat food
• Direct Consumption
Show more