Global Functional Flours Market 2017-2021
About Functional Flours
Functional flours are made from grains and non-grains using a unique hydrothermal treatment process. The grains used in the manufacturing of functional flours include wheat, corn, rice, rye, oats, and others. The non-grains are mostly pulses. Hydrothermal treatment process controls the particle size and aids the cold or hot bonding capacity. Functional flours are gaining popularity among consumers across countries due to their functional and nutritional properties.Technavio’s analysts forecast the global functional flours market to grow at a CAGR of 6.14% during the period 2017-2021.
Covered in this report
The report covers the present scenario and the growth prospects of the global functional flours market for 2017-2021. To calculate the market size, the report considers the consumption of functional flours used in various applications, such as bakery products, RTE food products, soups, and sauces.The market is divided into the following segments based on geography:
Technavio Announces the Publication of its Research Report – Global Functional Flours Market 2017-2021
Technavio recognizes the following companies as the key players in the global functional flours market: Archer Daniels Midland, Ardent Mills, Associated British Foods, and Ingredion.
Other Prominent Vendors in the market are: BLUE DIAMOND GLOBAL INGREDIENTS DIVISION, CerealVeneta, EDME, GEMEF INDUSTRIES, GoodMills Innovation, Limagrain Céréales Ingrédients, SIEMER SPECIALTY INGREDIENTS, The TradeLink International Group, and UNION PLUS.
Commenting on the report, an analyst from Technavio’s team said: “One trend in the market is new innovations in ingredients by using blends. Manufacturers invest more time and effort to find ways to make flours more functional. It is found that by incorporating blends of various functional flours to regular wheat flour can boost proteins and other nutritional benefits. Functional flours with blends of gluten-free flours are a trending, as it enhances the sensory appeal and nutritional properties of gluten-free food items.”
According to the report, one driver in the market is increased demand from ready-to-eat food product manufacturers. Functional flours provide improved baking properties like less gluten formation, a higher amount of moisture, and others. A huge demand for functional flours is registered by ready-to-eat food manufacturers. The use of functional flours will improve the quality of baked goods due to their modified properties. Functional flours derived from rice and legumes are used in RTE food products. The demand is increasing due to the increased concern about gluten intolerance., especially from European RTE manufacturers.
Further, the report states that one challenge in the market is food safety concerns. Consumption of raw or undercooked functional flour-based food products, such as cookie dough, cold-pressed bars, frozen and refrigerated pizza, candies, and brownie might pose health risks. The contamination of raw materials is one of the problems that plague F&B manufacturers. Most of the manufacturers source raw materials from third-party suppliers. Crops grown in fields might get affected by microbiological E. coli and Salmonella.
Archer Daniels Midland, Ardent Mills, Associated British Foods, Ingredion, BLUE DIAMOND GLOBAL INGREDIENTS DIVISION, CerealVeneta, EDME, GEMEF INDUSTRIES, GoodMills Innovation, Limagrain Céréales Ingrédients, SIEMER SPECIALTY INGREDIENTS, The TradeLink International Group, and UNION PLUS.
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