According to MarkNtel Advisors, the Global Functional Flour Market is valued at XX billion in 2023 & is estimated to grow at a CAGR of around 7.8% during the forecast period, i.e., 2023-28. The rise in the consumption of healthy food & the surging inclination of consumers toward healthy eating habits is proliferating market growth. Nowadays, several individuals are trying to include vital nutrients in their diet, which is pushing them to adopt cereals, lentils, grains, etc.
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Functional flours are altered flours with added nutrients, processed or heated differently from ordinary flours. These flours are produced from other grains, which vary from traditional grains. Functional flours might contain flours braced with herbs, vitamins, or even nutraceuticals.
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Start-ups Aiming to Produce Gluten-free Flour & Food Products – With the growing prevalence in the gluten-intolerant population across the globe, a surge in the requirement for gluten-free food products is registered in several regions worldwide. This, in turn, is motivating numerous start-ups to invest on the production of gluten-free food products made from low-impact & sustainable crops, which is further generating a great opportunity for the Global Functional Flour Market. Moreover, functional flour acts as the substitute to the traditional flour that lacks amino acid & gluten found generally in grains, making it a great fit for gluten-intolerant consumers. Consequently, many new players are shifting towards the manufacturing of functional flour (gluten-free), which creating a great opportunistic arena for the market.
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