Roasted Grain Ingredients

Global Roasted Grain Ingredients Market to Reach US$28.7 Billion by 2030

The global market for Roasted Grain Ingredients estimated at US$23.5 Billion in the year 2024, is expected to reach US$28.7 Billion by 2030, growing at a CAGR of 3.4% over the analysis period 2024-2030. Roasted Organic Grain Ingredients, one of the segments analyzed in the report, is expected to record a 4.1% CAGR and reach US$19.6 Billion by the end of the analysis period. Growth in the Roasted Conventional Grain Ingredients segment is estimated at 1.9% CAGR over the analysis period.

The U.S. Market is Estimated at US$6.4 Billion While China is Forecast to Grow at 6.5% CAGR

The Roasted Grain Ingredients market in the U.S. is estimated at US$6.4 Billion in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$5.8 Billion by the year 2030 trailing a CAGR of 6.5% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 1.3% and 2.6% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 1.9% CAGR.

Global Roasted Grain Ingredients Market - Key Trends & Drivers Summarized
Flavor, Function, and Fiber: Why Roasted Grain Ingredients Are Transforming Food Formulations Globally

What Is Driving the Increased Use of Roasted Grains in Clean Label and Functional Food Innovations?
Roasted grain ingredients are gaining traction in the food and beverage industry as manufacturers respond to growing demand for natural flavoring agents, plant-based components, and functional additives that align with clean label trends. Roasting processes enhance the sensory profile of grains-imparting nutty, caramelized, or smoky flavors-while preserving or intensifying the inherent nutritional value. Ingredients such as roasted barley, wheat, rye, spelt, oats, and millet are being widely adopted in applications ranging from breakfast cereals and baked goods to non-dairy beverages and meat analogs. The trend is particularly strong in North America and Europe, where product developers are replacing artificial flavoring agents with naturally roasted grains to satisfy transparency-driven consumer expectations.

Beyond flavor, roasted grains are being utilized for their fiber content, prebiotic effects, and glycemic modulation properties. Heat treatment during roasting alters the grain`s structural and chemical profile, improving digestibility, reducing antinutritional factors such as phytic acid, and enhancing the bioavailability of minerals. This makes roasted grain ingredients well-suited for formulation in high-fiber, low-GI (glycemic index), and gut-health-promoting food products. Additionally, roasted grains provide a Maillard reaction-derived aroma and brown color, often used in coffee substitutes, malt-based drinks, and bakery fillings-helping replicate roasted or fermented notes without caffeine or added sugars.

How Are Manufacturers Innovating with Grain Types, Roasting Techniques, and Processing Formats?
Ingredient developers are exploring a wide spectrum of grains and pseudocereals, such as buckwheat, quinoa, sorghum, and teff, to diversify the functional and nutritional value of roasted ingredients. Ancient grains and gluten-free varieties are particularly favored in markets with rising incidences of celiac disease or dietary preference for gluten-free labels. Roasting profiles are now being fine-tuned to suit specific applications: lighter roasting yields mild, cereal-like notes suitable for infant cereals or energy bars, while darker roasting creates deep, robust flavors ideal for savory snacks or meat coatings.

Roasted grains are being processed into a variety of ingredient formats to enhance usability across multiple food matrices. These include whole roasted grains, crushed or cracked grains for texture enhancement, roasted flours for bakery formulations, and extracts or powders used in beverage and flavor applications. Companies are increasingly investing in infrared, fluidized bed, and drum roasting technologies that offer superior temperature control, uniform heat distribution, and reduced oxidative degradation. Such systems allow processors to target precise flavor, color, and moisture content specifications while improving energy efficiency and production consistency.

Moreover, the combination of roasting with other pre-processing steps-like germination or fermentation-is unlocking new functional benefits. Germinated and then roasted grains, for instance, offer higher levels of bioactive compounds such as gamma-aminobutyric acid (GABA), polyphenols, and certain vitamins. This layered approach allows manufacturers to position their products as both sensorially appealing and nutritionally enriched, appealing to health-conscious segments seeking both indulgence and wellness.

What Are the Emerging Applications and Regional Market Dynamics for Roasted Grain Ingredients?
Roasted grain ingredients are expanding rapidly into segments beyond traditional breakfast cereals and bakery items. Non-dairy beverage innovation is a notable growth area, where roasted barley and oats are used to impart flavor depth in oat milks, malt drinks, and hybrid plant-based beverages. In regions like Japan and South Korea, roasted barley tea (mugicha) and similar infusions have long been consumed for their earthy flavor and digestive benefits. This cultural familiarity is now influencing Western brands looking to diversify their non-caffeinated beverage portfolios with unique, grain-derived taste experiences.

In the snacking sector, roasted grain inclusions are used to enhance texture and flavor in granola, trail mixes, cereal bars, and even savory crisps. The application of roasted flour in artisanal and ethnic breads is expanding in European and Middle Eastern markets, while U.S. brands are increasingly experimenting with roasted cornmeal, rye, and sorghum in gluten-free and plant-forward product lines. Clean label demand is particularly influencing the use of roasted grains as natural coloring and flavoring agents in ready meals and sauces, reducing dependency on synthetic additives and enhancing ingredient transparency.

Regionally, Europe remains a stronghold due to its established malt and whole grain consumption culture, while North America is experiencing robust growth in specialty applications such as keto-friendly cereals, high-protein bakery items, and plant-based meats. In Asia-Pacific, urban health trends and interest in traditional grains are converging, fueling innovation in roasted multigrain beverages, congee blends, and snack pellets. Latin American markets, particularly Brazil and Mexico, are showing increased adoption in fortified bread, school meal programs, and malt-based beverages. As roasted grain usage evolves, regional ingredient preferences and cultural consumption habits will continue to shape market penetration and product development trajectories.

What Is Fueling Long-Term Growth in the Roasted Grain Ingredients Market?
The growth in the roasted grain ingredients market is driven by several factors, including demand for clean label alternatives, plant-based nutrition, and naturally derived flavors. A critical driver is the increasing preference for foods made with minimal processing and no artificial additives. Roasted grain ingredients offer natural solutions for flavor, color, and functionality while fulfilling regulatory labeling requirements and aligning with consumer demands for ingredient traceability and transparency.

Another major growth engine is the synergy between roasted grains and plant-based product innovation. As food manufacturers develop new lines of dairy alternatives, meat substitutes, and high-fiber snacks, roasted grains offer a natural bridge between nutritional functionality and desirable taste. They can replicate umami, roasted, or malty notes typically derived from animal or synthetic ingredients, making them essential tools in the evolving toolkit of plant-based formulators.

Health and wellness trends are also shaping the trajectory of this market. The demand for high-fiber, gut-friendly, and low-glycemic products is rising globally, with roasted grains meeting multiple criteria for prebiotic function, sustained energy release, and micronutrient delivery. Scientific research continues to validate the health benefits of thermally treated whole grains, supporting stronger health claims and fortifying the marketing potential of new launches.

Additionally, food sustainability narratives are pushing the use of whole, upcycled, or locally sourced grains. Roasting adds value to surplus or cosmetically imperfect grains, making the practice environmentally and economically advantageous. With innovations in roasting techniques, expanding grain portfolios, and growing consumer appreciation for nuanced, heritage-inspired flavors, the roasted grain ingredients market is set to expand its footprint across both traditional and emerging food and beverage categories.

SCOPE OF STUDY:

The report analyzes the Roasted Grain Ingredients market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Nature (Roasted Organic Grain Ingredients, Roasted Conventional Grain Ingredients); Type (Roasted Barley, Roasted Soybean, Roasted Wheat, Roasted Corn, Other Roasted Grain Ingredient Types); Form (Roasted Whole Grain Ingredients, Roasted Grain Ingredient Splits, Roasted Grain Ingredients Flour); End-Use (Beverages End-Use, Bakery End-Use, Snacks & Convenience Food End-Use, Animal Feed End-Use, Other End-Uses)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 43 Featured) -

• AIT Ingredients
• Archer Daniels Midland Company (ADM)
• Bairds Malt
• Boortmalt
• Briess Malt & Ingredients Co.
• Bunge Limited
• Cargill, Incorporated
• Castle Malting
• General Mills Inc.
• Grain Millers Inc.
• IREKS GmbH
• Interquell
• Kerry Group plc
• KLC Farms Roasting
• Malteurop Group
• McGeary Organics, Inc.
• Mouterij Dingemans
• Müller Albert Malzfabrik GmbH & Co.
• Muntons Malted Ingredients Inc.
• Natural Products, Inc.
• Palatia Malz GmbH
• Proximity Malt
• Rahr Malting Company
• Simpsons Malt
• SunOpta Inc.
• The Swaen
• Thomas Fawcett & Sons Ltd.

AI INTEGRATIONS
We`re transforming market and competitive intelligence with validated expert content and AI tools.

Instead of following the general norm of querying LLMs and Industry-specific SLMs, we built repositories of content curated from domain experts worldwide including video transcripts, blogs, search engines research, and massive amounts of enterprise, product/service, and market data.

TARIFF IMPACT FACTOR
Our new release incorporates impact of tariffs on geographical markets as we predict a shift in competitiveness of companies based on HQ country, manufacturing base, exports and imports (finished goods and OEM). This intricate and multifaceted market reality will impact competitors by increasing the Cost of Goods Sold (COGS), reducing profitability, reconfiguring supply chains, amongst other micro and macro market dynamics.

Please note: Reports are sold as single-site single-user licenses. Electronic versions require 24-48 hours as each copy is customized to the client with digital controls and custom watermarks. The Publisher uses digital controls protecting against copying and printing is restricted to one full copy to be used at the same location.

The latest version of Adobe Acrobat Reader is required to view the report. Upon ordering an electronic version, the Publisher will provide a link to download the purchased report.

Prior to fulfillment of an order, the client will be required to sign a document detailing the purchase terms for a publication from this publisher. Show more