商业麵粉市场机会、成长动力、产业趋势分析及 2025-2034 年预测

2024 年全球商业麵粉市场价值为 529 亿美元，预计 2025 年至 2034 年的复合年增长率为 3.9%。市场扩张主要受烘焙食品需求成长、都市化加速、消费者饮食习惯改变、包装食品消费激增的所推动。消费者正在转向被认为更健康的精製麵粉替代品，例如全麦麵粉和强化麵粉。此外，随着新兴市场的餐厅、旅馆和食品製造商的持续成长，食品服务业对加工麵粉的需求做出了巨大贡献。铣削製程的技术进步正在提高效率并降低成本，从而进一步增强了市场成长。新的研磨技术提高了麵粉的品质并优化了生产，而健康意识的趋势推动了对无麸质和有机食品的需求。

市场按麵粉类型分类，其中小麦粉占主导地位，到 2024 年占据 51.1% 的市场份额。小麦粉仍然是麵包、蛋糕和糕点等烘焙产品的关键成分，使其成为市场成长的重要贡献者。其他类型的麵粉也在支持扩张，例如在无麸质和亚洲美食中流行的米粉，以及广泛用于零食生产和玉米饼的玉米粉。黑麦粉在特色麵包市场占有一席之地，而大麦和燕麦粉则在早餐麦片等以健康为重点的产品中受到关注。鹰嘴豆粉和杏仁粉等特殊麵粉在植物性和无麸质领域的需求不断增长。其他小众麵粉类型，如荞麦、藜麦、高粱和斯佩耳特小麦，迎合了寻求营养替代品的消费者的需求。

市场分为有机和传统类别，其中传统麵粉占 2024 年总销售额的 74.1%。由于需求增加和供应链完善，预计该细分市场将以 6.1% 的复合年增长率成长。小麦、大米、玉米、黑麦和大麦等传统麵粉由于其多功能性和广泛用途而继续占据主导地位。然而，供应链挑战和价格波动影响了某些领域，尤其是米粉。玉米粉的需求正在增长，尤其是在拉丁美洲，但对基改玉米的担忧带来了限制。黑麦和大麦粉保持稳定但缓慢的成长，因为它们服务于专注于手工烘焙和健康食品的利基市场。

商业麵粉主要用于烘焙产品，2024 年占 38.9% 的市场。随着消费者越来越多地选择方便和包装的烘焙食品，这个细分市场受益于对麵包、蛋糕、饼干和糕点的强劲需求。市场也看到了全谷物和无麸质替代品的创新。麵条和义大利面对市场成长贡献巨大，特别是在亚太、欧洲和北美地区，这些地区对速食的需求持续成长。随着注重健康的消费者寻求替代原料，鹰嘴豆粉和藜麦粉等特殊麵粉正在使义大利麵市场多样化。

按配销通路划分，超市和大卖场在 2024 年占据最大的市场份额，为 49.3%，预计复合年增长率为 4.4%。这些零售店提供各种各样的麵粉，包括无麸质和有机品种等特殊选择，以满足注重健康的消费者的需求。竞争性定价和促销策略影响购买趋势，自有品牌提供经济实惠的替代方案。特种麵粉虽然价格较高，但仍能吸引小众消费族群。

2024 年，欧洲将引领商业麵粉市场，贡献总收入的 35.8%。烘焙食品消费量的增加、健康意识的增强以及监管变化正在塑造区域市场。政府支持当地粮食生产的政策和透明的标籤标准推动了产业的创新和稳定。人们对方便食品的偏好日益增长以及可支配收入水准的提高进一步推动了麵粉消费的成长。

目录

第一章：方法论与范围

• 市场范围和定义
• 基础估算与计算
• 预测计算
• 资料来源
  • 基本的
  • 次要
    • 付费来源
    • 公共资源
• 初步研究和验证
  • 主要来源
  • 资料探勘来源

第二章：执行摘要

第三章：行业洞察

• 产业生态系统分析
  • 影响价值链的因素
  • 利润率分析
  • 中断
  • 未来展望
  • 製造商
  • 经销商
• 供应商格局
• 利润率分析
• 重要新闻和倡议
• 监管格局
• 衝击力
  • 成长动力
    • 健康意识不断增强，对特种麵粉的需求不断增加
    • 铣削和生产流程的技术进步
    • 烘焙和加工食品产业的需求不断增长
    • 扩大电子商务和直接面向消费者的管道
  • 产业陷阱与挑战
    • 原物料价格波动
    • 供应链中断
• 成长潜力分析
• 波特的分析
• PESTEL分析

第四章：竞争格局

• 介绍
• 公司市占率分析
• 竞争定位矩阵
• 战略展望矩阵

第五章：市场估计与预测：依产品类型，2021 年至 2034 年

• 主要趋势
• 麵粉
• 米粉
• 玉米粉
• 黑麦粉
• 大麦粉
• 燕麦粉
• 鹰嘴豆粉
• 杏仁粉
• 其他的

第六章：市场估计与预测：依来源，2021 年至 2034 年

• 主要趋势
• 传统的
• 有机的

第七章：市场估计与预测：按应用，2021 年至 2034 年

• 主要趋势
• 烘焙产品
• 麵条和义大利麵
• 动物饲料
• 糖果
• 方便食品
• 其他的

第八章：市场估计与预测：按配销通路，2021 年至 2034 年

• 主要趋势
• 超市和大卖场
• 便利商店
• 网路零售
• 直接销售

第九章：市场估计与预测：按地区，2021 年至 2034 年

• 主要趋势
• 北美洲
  • 我们
  • 加拿大
• 欧洲
  • 德国
  • 英国
  • 法国
  • 西班牙
  • 义大利
  • 俄罗斯
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 澳洲
  • 韩国
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
• 中东和非洲
  • 沙乌地阿拉伯
  • 南非
  • 阿联酋

第十章：公司简介

• Ardent Mills
• ADM
• Cargill
• Conagra Brands
• General Mills
• Grain Craft
• Hodgson Mill
• Ingredion
• King Arthur Baking Company
• North Dakota Mill

The Global Commercial Flour Market was valued at USD 52.9 billion in 2024 and is expected to grow at a CAGR of 3.9% from 2025 to 2034. The market expansion is primarily driven by rising demand for baked goods, increasing urbanization, evolving consumer eating habits, and a surge in packaged food consumption. Consumers are shifting toward refined flour alternatives that are perceived as healthier, such as whole grain and fortified flour. Additionally, the food service industry is contributing significantly to the demand for processed flour, as restaurants, hotels, and food manufacturers continue to grow in emerging markets. Technological advancements in milling processes are improving efficiency and reducing costs, which further strengthens market growth. New milling technologies enhance the quality of flour and optimize production, while health-conscious trends drive demand for gluten-free and organic options.

The market is categorized by flour type, with wheat flour dominating, accounting for 51.1% of the market share in 2024. Wheat flour remains a key ingredient in bakery products, including bread, cakes, and pastries, making it a significant contributor to market growth. Other flour types are also supporting expansion, such as rice flour, which is popular in gluten-free and Asian cuisines, and corn flour, which is widely used in snack production and tortillas. Rye flour finds its place in specialty bread markets, while barley and oat flour gain traction in health-focused products like breakfast cereals. Specialty flours, including chickpea and almond flour, are witnessing increased demand from plant-based and gluten-free sectors. Other niche flour types, such as buckwheat, quinoa, sorghum, and spelt, cater to consumers seeking nutritious alternatives.

The market is divided into organic and conventional categories, with conventional flour accounting for 74.1% of total sales in 2024. This segment is projected to grow at a 6.1% CAGR due to increasing demand and established supply chains. Conventional flours such as wheat, rice, corn, rye, and barley continue to dominate due to their versatility and widespread use. However, supply chain challenges and price volatility affect certain segments, particularly rice flour. Corn flour is experiencing demand growth, especially in Latin America, but concerns over genetically modified corn present limitations. Rye and barley flours maintain steady but slow expansion as they serve niche markets focused on artisanal baking and health foods.

Commercial flour is primarily used in bakery products, which accounted for 38.9% of the market share in 2024. This segment benefits from strong demand for bread, cakes, cookies, and pastries, as consumers increasingly opt for convenient and packaged baked goods. The market is also seeing innovation in whole grain and gluten-free alternatives. Noodles and pasta contribute significantly to market growth, particularly in the Asia-Pacific, European, and North American regions, where demand for quick-to-prepare meals continues to rise. Specialty flours like chickpea and quinoa flour are diversifying the pasta segment as health-conscious consumers seek alternative ingredients.

By distribution channel, supermarkets and hypermarkets held the largest market share at 49.3% in 2024 and are expected to expand at a 4.4% CAGR. These retail outlets provide a broad selection of flours, including specialty options like gluten-free and organic varieties, catering to health-conscious consumers. Competitive pricing and promotional strategies influence purchasing trends, with private-label brands offering budget-friendly alternatives. Specialty flours, while more expensive, continue to attract niche consumer groups.

Europe led the commercial flour market in 2024, contributing 35.8% of total revenue. Rising consumption of bakery goods, increased health awareness, and regulatory changes are shaping the regional market. Government policies supporting local grain production and transparent labeling standards drive innovation and stability within the industry. Flour consumption is further propelled by the growing preference for convenience foods and rising disposable income levels.

Table of Contents

Chapter 1 Methodology & Scope

• 1.1 Market scope & definition
• 1.2 Base estimates & calculations
• 1.3 Forecast calculation
• 1.4 Data sources
  • 1.4.1 Primary
  • 1.4.2 Secondary
    • 1.4.2.1 Paid sources
    • 1.4.2.2 Public sources
• 1.5 Primary research and validation
  • 1.5.1 Primary sources
  • 1.5.2 Data mining sources

Chapter 2 Executive Summary

• 2.1 Industry synopsis, 2021-2034

Chapter 3 Industry Insights

• 3.1 Industry ecosystem analysis
  • 3.1.1 Factor affecting the value chain
  • 3.1.2 Profit margin analysis
  • 3.1.3 Disruptions
  • 3.1.4 Future outlook
  • 3.1.5 Manufacturers
  • 3.1.6 Distributors
• 3.2 Supplier landscape
• 3.3 Profit margin analysis
• 3.4 Key news & initiatives
• 3.5 Regulatory landscape
• 3.6 Impact forces
  • 3.6.1 Growth drivers
    • 3.6.1.1 Rising health consciousness and demand for specialty flours
    • 3.6.1.2 Technological advancements in milling and production processes
    • 3.6.1.3 Growing demand from the bakery and processed food sectors
    • 3.6.1.4 Expansion of e-commerce and direct-to-consumer channels
  • 3.6.2 Industry pitfalls & challenges
    • 3.6.2.1 Fluctuating raw material prices
    • 3.6.2.2 Supply chain disruptions
• 3.7 Growth potential analysis
• 3.8 Porter's analysis
• 3.9 PESTEL analysis

Chapter 4 Competitive Landscape, 2024

• 4.1 Introduction
• 4.2 Company market share analysis
• 4.3 Competitive positioning matrix
• 4.4 Strategic outlook matrix

Chapter 5 Market Estimates and Forecast, By Product Type, 2021 – 2034 (USD Billion) (Kilo Tons)

• 5.1 Key trends
• 5.2 Wheat flour
• 5.3 Rice flour
• 5.4 Corn flour
• 5.5 Rye flour
• 5.6 Barley flour
• 5.7 Oat flour
• 5.8 Chickpea flour
• 5.9 Almond flour
• 5.10 Others

Chapter 6 Market Estimates and Forecast, By Source, 2021 – 2034 (USD Billion) (Kilo Tons)

• 6.1 Key trends
• 6.2 Conventional
• 6.3 Organic

Chapter 7 Market Estimates and Forecast, By Application, 2021 – 2034 (USD Billion) (Kilo Tons)

• 7.1 Key trends
• 7.2 Bakery products
• 7.3 Noodles & pasta
• 7.4 Animal feed
• 7.5 Confectionery
• 7.6 Convenience food
• 7.7 Others

Chapter 8 Market Estimates and Forecast, By Distribution Channel, 2021 – 2034 (USD Billion) (Kilo Tons)

• 8.1 Key trends
• 8.2 Supermarkets & hypermarkets
• 8.3 Convenience stores
• 8.4 Online retail
• 8.5 Direct sales

Chapter 9 Market Estimates and Forecast, By Region, 2021 – 2034 (USD Billion) (Kilo Tons)

• 9.1 Key trends
• 9.2 North America
  • 9.2.1 U.S.
  • 9.2.2 Canada
• 9.3 Europe
  • 9.3.1 Germany
  • 9.3.2 UK
  • 9.3.3 France
  • 9.3.4 Spain
  • 9.3.5 Italy
  • 9.3.6 Russia
• 9.4 Asia Pacific
  • 9.4.1 China
  • 9.4.2 India
  • 9.4.3 Japan
  • 9.4.4 Australia
  • 9.4.5 South Korea
• 9.5 Latin America
  • 9.5.1 Brazil
  • 9.5.2 Mexico
  • 9.5.3 Argentina
• 9.6 Middle East and Africa
  • 9.6.1 Saudi Arabia
  • 9.6.2 South Africa
  • 9.6.3 UAE

Chapter 10 Company Profiles

• 10.1 Ardent Mills
• 10.2 ADM
• 10.3 Cargill
• 10.4 Conagra Brands
• 10.5 General Mills
• 10.6 Grain Craft
• 10.7 Hodgson Mill
• 10.8 Ingredion
• 10.9 King Arthur Baking Company
• 10.10 North Dakota Mill