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Functional Flours Market Scope | Trends, Industry Report - 2022


Functional Flours Market Report Trends, Analysis, Market Segmentation & Value Chain Analysis. Get Actionable Insights on Market Scope, Size & Share. – PowerPoint PPT presentation

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Title: Functional Flours Market Scope | Trends, Industry Report - 2022

MarketsandMarkets Presents
Functional Flours Market - Forecast to 2022
The report "Functional Flours Market by Type
(Pre-cooked Flour, Specialty Flour), Application
(Bakery, Soups Sauces, R.T.E Products), Source
(Cereals and Legumes), and Region (North America,
Europe, Asia-Pacific, Rest of the World) - Global
Forecast to 2022", The market for functional
flours is projected to reach USD 78.00 Billion by
2022, growing at a CAGR of 7.82 from 2016, in
terms of value, and 156.92 MT in terms of volume
by 2022. The functional flours market is driven
by the rise in consumption of processed and
packaged food products in developed and
developing countries. The increase in demand for
premium food products, growth in consumption of
convenience and healthy food products, and
intensification of the global trade of functional
flours are the factors driving the demand for
functional flours. Browse 74 market data tables
and 51 figures spread through 141 pages and
in-depth TOC on Functional Flours Market -
Global Forecast to 2022 Asia-Pacific is
projected to be the fastest-growing region in the
functional flours market Asia-Pacific is
projected to be the fastest-growing market for
functional flours, owing to its increasing
economy with a large population base ready to
spend on processed food and rapidly growing
consumer markets of China, India, and Japan. In
this region, advancements in the food processing
and food service industry have resulted in new
opportunities for functional flours. The rise in
middle-class population of the region, with high
disposable incomes, demand for healthy and
nutritious food products with new and improved
organoleptic properties, raise the need for the
growth of the functional flours market. Download
PDF Brochure https//
  • Objectives of the Report
  • To describe and forecast the functional flour
    market, in terms of value, by type, application,
    source, and region
  • To describe and forecast the market, in terms of
    volume, by type and application
  • To describe and forecast the market, in terms of
    value, by regionAsia Pacific (APAC), Europe,
    North America, and Rest of the World (RoW) along
    with their respective countries
  • To provide detailed information regarding major
    factors influencing market growth (drivers,
    restraints, opportunities, and challenges)
  • To strategically analyze micromarkets with
    respect to individual growth trends, prospects,
    and contributions to the overall market
  • To study the complete value chain of functional
  • To analyze opportunities in the market for
    stakeholders by identifying the high-growth
    segments of the functional flour
  • To strategically profile key players and
    comprehensively analyze their market position in
    terms of ranking and core competencies, along
    with detailing competitive landscape for market
  • To analyze strategic approaches such as product
    launches, acquisitions, contracts, agreements,
    and partnerships in the market
  • Make an Inquiry https//

Initiatives to promote functional flours drive
the global functional flours market Governments
and associations are promoting the usage of
functional flours due to the increasing instances
of nutritional deficiency in larger demographics.
They are hence promoting the usage of enriched
flours. For instance, the associations of
industrial millers in Latin America and the
Caribbean played an important role in promoting
and enabling flour fortification throughout the
region. Another such program by the Flour
Fortification Initiative has led to the broad
implementation of flour fortification in
countries of the Eastern Mediterranean, Middle
Eastern, and North African regions. Many
companies such as Cargill, Incorporated (US) have
joined this initiative to promote functional
flours. Functional flour applications in RTE
products, bakery products, and soups sauces
drive the growth of functional flour market 1.
Rte Products RTE products include breakfast
cereals, snacks, pastas, ready-to-eat meals, and
nutritional bars among others. There are various
kinds of RTE products available in the market, in
which functional flours are a major ingredient.
Busy lifestyles of working populations demand
on-the-go food in order to save time, which they
would have otherwise spent in the preparation of
food beverages at home. This has led to
emergence of a new class of RTE products that has
varied offerings from breakfast to supper,
coupled with healthier offerings that deliver
whole-grain and other nutritional benefits that
are in demand. Request Sample
  • 2. Bakery Products
  • Functional flours are widely used in the bakery
    industry. They are used in the production of
    breads, cakes pastries, donuts rolls,
    cookies, and other bakery products. Wheat flour
    is one of the most common and widely used bakery
    flours. Other flours such as corn, rice, and oats
    are largely composed from starch and protein
    however, wheat flour is distinctive as it has
    very high levels of a class of proteins
    collectively known as gluten. When dough is made
    from wheat flour and water, the gluten develops
    into a thick, cohesive, elastic mass. When placed
    in an oven, it raises the dough and gives it a
    porous texture. This characteristic enables
    gluten to provide the structure required in baked
    products such as cakes and breads.
  • 3. Soups Sauces
  • Most soups sauces have flour-based ingredients
    which are engineered to provide viscosity,
    texture, and flavor enhancements. Specialty
    flours such as pre-cooked flours, glutinous
    flours, and heat-treated flours improve product
    texture, performance, and storage stability.
    These flour products are superior in their
    ability to handle temperature fluctuations and
    can be kettle-cooked, retorted, refrigerated, and
    frozen without imparting negative attributes to
    the final product.
  • Critical questions the report answers
  • Where will all these developments take the
    industry in the mid to long term?
  • What are the upcoming industry applications for
    functional flour?
  • Request Sample https//

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