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市场调查报告书
商品编码
1564078

全球功能性麵粉市场

Functional Flour
出版日期: | 出版商: Global Industry Analysts, Inc. | 英文 323 Pages | 商品交期: 最快1-2个工作天内

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简介目录

2030年全球功能性麵粉市场规模将达1,675亿美元

预计 2023 年全球功能性麵粉市场规模为 1,065 亿美元，预计到 2030 年将达到 1,675 亿美元，2023-2030 年分析期间复合年增长率为 6.7%。浓缩麵粉是本报告分析的细分市场之一，预计复合年增长率为 6.9%，到分析期结束时将达到 775 亿美元。分析期内，已烹调麵粉细分市场的复合年增长率预计为 5.9%。

美国市场预估292亿美元，中国预期复合年增长率6.2%

预计2023年美国功能性麵粉市场规模将达292亿美元。中国作为全球第二大经济体，预计2030年市场规模将达259亿美元，2023-2030年分析期间复合年增长率为6.2%。其他值得注意的区域市场包括日本和加拿大，在分析期间预计复合年增长率分别为 6.4% 和 5.3%。在欧洲，德国预计复合年增长率为 5.4%。

全球功能性麵粉市场—主要趋势与驱动因素总结

功能性麵粉如何改变食品和烘焙产业？

功能性麵粉正在改变食品和烘焙行业，提供超越基本营养的特殊成分，并提供特定的健康益处、改进的功能和增强的产品性能。与传统麵粉不同，功能性麵粉经过改质和强化，以满足特定的饮食需求，例如无麸质、高蛋白和高纤维，同时改善产品的质地、味道和保质期。功能性麵粉越来越多地用于烘焙点心、零嘴零食、已调理食品，甚至在食品和饮料中，使其成为现代食品製造中的多功能且必不可少的成分。由各种谷物、种子、豆类和替代成分製成的功能性麵粉使製造商能够满足消费者对更健康、更营养和更少过敏食品日益增长的需求。

功能性麵粉最重要的影响之一是它们能够在不牺牲品质或口味的情况下提供无麸质替代品。随着麸质不耐症和乳糜泻的增加，以及无麸质饮食的流行，由大米、鹰嘴豆、杏仁和藜麦等成分製成的功能性麵粉在烘焙和烹饪中被用来代替小麦粉。这些麵粉不仅复製了传统麵粉的质地和结构，还提供额外的营养益处，例如增加蛋白质和纤维含量。此外，功能性麵粉可提高产品的储存稳定性、吸水性和麵团弹性，使其成为商务用麵包製作的理想选择。随着消费者偏好转向清洁标籤和健康食品，功能性麵粉在食品产业的发展中发挥重要作用。

哪些技术进步正在改善功能性麵粉的生产和使用？

技术进步显着提高了功能性麵粉的生产率、品质和功能，使其用途更加广泛且有益于广泛的应用。功能性麵粉生产的关键创新之一是用于增强麵粉功能特性的酵素技术。酵素可以改善麵粉中的淀粉和蛋白质，改善烘焙点心中的麵团性能、弹性和体积。该技术使功能性麵粉能够模仿无麸质产品中含麸质麵粉的性能，同时改善质地、味道和保质期。酵素改质麵粉在麵包、蛋糕和糕点的生产中特别有价值，因为保持结构和柔软度非常重要。

另一个重要进展是热处理预糊化功能性麵粉的开发。这些麵粉用于酱汁、汤和即食食品，其中快速增稠和光滑的质地是必不可少的。现在可以生产具有特定性能的功能性麵粉，例如改进的黏度、加热稳定性和抗冻融性，为加工食品和方便食品的使用开闢了新的可能性。此外，这种加工技术使功能性麵粉能够保持其营养成分，确保必需的维生素、矿物质和纤维在製造过程中不会流失。

研磨和研磨技术的进步也提高了功能性麵粉的品质和稳定性。最新的研磨技术可以生产出粒径均匀的超细粉末，有助于改善最终产品的质地和口感。对于无麸质和高蛋白功能性麵粉，研磨技术的这些进步使麵粉能够顺利地融入麵团和奶油中，而不会影响最终产品的味道或质地。此外，发芽谷物加工等新技术被用来增加功能性麵粉中营养物质的利用率，并提高其维生素、矿物质和抗氧化剂的含量，以增强其健康益处。这些创新使功能性麵粉更加有效和多功能，满足食品製造中对高性能、营养丰富的成分不断增长的需求。

功能性麵粉如何支持健康和保健趋势？

功能性麵粉透过提供传统麵粉的营养替代品、满足各种饮食偏好和营养需求，在支持健康和保健趋势方面发挥重要作用。随着越来越多的消费者寻求支持特定健康目标的食品，例如无麸质、高蛋白和低碳水化合物饮食，功能性麵粉提供了一种提高日常食品营养成分的解决方案。例如，鹰嘴豆粉、杏仁粉和藜麦粉富含蛋白质和纤维，非常适合想要增加蛋白质摄取量或控制血糖值的消费者。这些麵粉也天然不含麸质，使其成为患有乳糜泻或麸质过敏的人的安全食品。

植物性饮食的兴起也是推动功能性麵粉需求的重要趋势。随着越来越多的人出于健康、道德或环境原因转向植物性饮食，由豆类、种子和坚果製成的功能性麵粉为传统麵粉提供了一种营养丰富且用途广泛的替代品。这些麵粉富含Omega-3脂肪酸、维生素和矿物质等必需营养素，是寻求植物蛋白来源的消费者的理想选择。透过在纯素烘焙点心、零嘴零食和肉类替代品等植物来源产品中使用功能性麵粉，我们正在满足人们对更健康、更永续的食品选择不断增长的需求。

功能性麵粉也用于解决特定的健康问题，例如消化器官系统健康和体重管理。富含菊糖和抗解淀粉等益生元纤维的麵粉可以透过支持消化道中有益细菌的生长来帮助促进肠道健康。将这些富含益生元的麵粉加入麵包、谷物和零嘴零食中可以提高纤维摄取量并支持整体消化器官系统健康。此外，具有低血糖指数（GI）特性的功能性麵粉，例如椰子粉和扁豆粉，用于为糖尿病患者和想要控制血糖值的消费者设计的产品中。随着对个人化营养和机能性食品的关注不断增长，功能性麵粉正在成为提供有针对性的健康益处的产品的重要成分。

功能性麵粉市场成长的驱动力是什么？

功能性麵粉市场的成长有多种因素，包括对无麸质和洁净标示产品的需求不断增加、植物性饮食日益普及以及食品加工技术的进步。主要驱动因素之一是麸质不耐症和乳糜泻的日益流行，导致食品业对无麸质食品的需求增加。来自大米、高粱、小米等谷物和鹰嘴豆、扁豆等豆类的功能性麵粉作为烘焙和烹饪中的无麸质替代品越来越受欢迎。这些麵包粉可以模仿传统麵粉的质地和性能，使其成为生产无麸质麵包、蛋糕和糕点的重要成分，从而推动市场成长。

促进功能性麵粉市场成长的另一个关键因素是消费者对洁净标示产品和食品采购透明度的兴趣日益浓厚。随着消费者健康意识的增强，他们越来越多地寻求采用简单、天然成分製成的产品，不含人工添加剂、防腐剂或基因改造作物(GMO)。功能性麵粉通常由全谷物、种子和豆类製成，被认为是精製麵粉的清洁、最低限度加工的替代品。这种趋势在麵包店和零食产业尤其强烈，消费者正在寻找既具有高营养价值又具有清洁成分的产品。

对植物来源食品的需求不断增长也在推动功能性麵粉市场方面发挥重要作用。随着越来越多的消费者出于健康、道德或环境原因而采用植物来源饮食，对豌豆、大豆和杏仁粉等植物来源成分的需求正在迅速增加。这些麵粉富含蛋白质和纤维，非常适合用于各种植物性产品，从纯素蛋白棒和肉类替代品到无麸质烘焙点心。功能性麵粉在主流和特殊饮食中的日益普及正在扩大其在食品行业的应用，并推动市场快速成长。随着消费者不断寻求更健康、更永续的食品选择，对功能性麵粉的需求预计将增加，进一步推动市场扩张。

未来功能性麵粉的发展将有哪些趋势？

一些新趋势正在塑造功能性麵粉的未来发展。这包括替代蛋白质来源的进步、对肠道健康和消化器官系统健康的更多关注以及促进更永续的食品生产。最重要的趋势之一是功能性麵粉中越来越多地使用替代蛋白质来源。随着对高蛋白植物来源食品的需求持续增长，製造商正在探索蚕豆、鹰嘴豆和藜麦等新成分，以生产富含蛋白质的麵粉，以满足寻求营养植物来源食品的消费者的需求。这些富含蛋白质的功能性麵粉越来越多地用于运动营养产品、蛋白棒和植物来源零嘴零食，反映出人们对支持肌肉恢復和整体健康的食品越来越感兴趣。

影响功能性麵粉发展的另一个主要趋势是对消化器官系统健康的关注。随着消费者越来越意识到肠道健康与整体健康之间的联繫，对含有有益生元、膳食纤维和其他肠道友善成分的功能性麵粉的需求正在增加。富含益生元纤维（例如菊糖）的麵粉用于旨在促进健康消化和支持肠道微生物群的产品中。此外，由高粱、小米和荞麦等古老谷物製成的功能性麵粉天然富含纤维且不含麸质，使消费者消化器官系统健康，同时避免麸质等常见过敏原。 ，因为它旨在改善麸质。

永续性在未来功能性麵粉的开发中也扮演着越来越重要的角色。随着食品业面临减少环境足迹的压力，人们正在寻求更永续的原料和生产方法。由永续来源的谷物、豆类和种子製成的功能性麵粉越来越受到希望最大限度减少食品生产对环境影响的製造商和消费者的欢迎。再生农业和生态友善农业实践的兴起预计将影响功能性麵粉的采购，使这些产品与更广泛的永续性目标保持一致。此外，使用回收再利用的原料（通常会被丢弃的食品加工产品）提供了一种创新的解决方案，可以减少食品废弃物，同时生产高营养的功能性麵粉。

随着这些趋势的不断发展，功能性麵粉的未来将由营养、永续性和个人化健康益处的创新来定义。功能性麵粉支持特定的饮食需求，改善肠道健康，并且在生产过程中对环境的影响最小，已成为食品行业的前沿，提供营养、永续且将为消费者提供高度通用的食品成分选择。

受访企业范例（46家知名企业）

  • Archer Daniels Midland Company
  • Associated British Foods PLC
  • Blue Diamond Almonds Global Ingredients Division
  • CerealVeneta Srl
  • GEMEF Industries
  • GoodMills Innovation GmbH
  • Ingredion, Inc.
  • SIEMER SPECIALTY INGREDIENTS
  • The BakeRite Company（The TradeLink International Group）
  • Unionplus Srl

目录

第一章调查方法

第 2 章执行摘要

  • 市场概况
  • 主要企业
  • 市场趋势和驱动因素
  • 全球市场展望

第三章市场分析

  • 美国
  • 加拿大
  • 日本
  • 中国
  • 欧洲
  • 法国
  • 德国
  • 义大利
  • 英国
  • 其他欧洲国家
  • 亚太地区
  • 其他领域

第四章 比赛

简介目录
Product Code: MCP12101

Global Functional Flour Market to Reach US$167.5 Billion by 2030

The global market for Functional Flour estimated at US$106.5 Billion in the year 2023, is expected to reach US$167.5 Billion by 2030, growing at a CAGR of 6.7% over the analysis period 2023-2030. Fortified Flour, one of the segments analyzed in the report, is expected to record a 6.9% CAGR and reach US$77.5 Billion by the end of the analysis period. Growth in the Pre-Cooked Flour segment is estimated at 5.9% CAGR over the analysis period.

The U.S. Market is Estimated at US$29.2 Billion While China is Forecast to Grow at 6.2% CAGR

The Functional Flour market in the U.S. is estimated at US$29.2 Billion in the year 2023. China, the world's second largest economy, is forecast to reach a projected market size of US$25.9 Billion by the year 2030 trailing a CAGR of 6.2% over the analysis period 2023-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 6.4% and 5.3% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 5.4% CAGR.

Global Functional Flour Market - Key Trends and Drivers Summarized

How Is Functional Flour Transforming the Food and Baking Industry?

Functional flour is transforming the food and baking industry by offering specialized ingredients that go beyond basic nutrition to provide specific health benefits, improved functionality, and enhanced product performance. Unlike traditional flour, functional flour is modified or enriched to meet specific dietary needs, such as gluten-free, high-protein, or high-fiber requirements, while also improving the texture, taste, and shelf life of products. Functional flours are increasingly being used in baked goods, snacks, ready-to-eat meals, and even beverages, making them a versatile and essential ingredient in modern food production. Derived from a variety of grains, seeds, legumes, and alternative sources, functional flours allow manufacturers to cater to consumers' growing demand for healthier, nutrient-dense, and allergen-friendly foods.

One of the most notable impacts of functional flour is its ability to offer gluten-free alternatives without sacrificing quality or taste. With the rise in gluten intolerance, celiac disease, and the popularity of gluten-free diets, functional flours derived from rice, chickpeas, almonds, or quinoa are being used to replace wheat-based flour in baking and cooking. These flours not only replicate the texture and structure of traditional flour but also add extra nutritional benefits, such as increased protein or fiber content. Additionally, functional flour improves product shelf stability, water absorption, and dough elasticity, making it ideal for commercial baking. As consumer preferences shift towards cleaner labels and health-conscious foods, functional flour is playing a key role in the evolution of the food industry.

What Technological Advancements Are Improving the Production and Use of Functional Flour?

Technological advancements are significantly improving the production, quality, and functionality of functional flour, making it more versatile and beneficial for a wide range of applications. One of the key innovations in functional flour production is enzyme technology, which is used to enhance the functional properties of flours. Enzymes can modify starches and proteins within the flour, improving dough performance, elasticity, and volume in baked goods. This technology allows functional flours to mimic the performance of gluten-containing flours in gluten-free products while improving texture, taste, and shelf life. Enzyme-modified flours are especially valuable in the production of bread, cakes, and pastries, where maintaining structure and softness is critical.

Another important advancement is the development of heat-treated and pre-gelatinized functional flours, which are processed to enhance their water absorption and binding capabilities. These flours are used in sauces, soups, and instant foods, where rapid thickening and smooth texture are essential. The ability to produce functional flours with specific properties like enhanced viscosity, stability under heat, or improved freeze-thaw resistance has opened new possibilities for their use in processed foods and convenience meals. Additionally, this processing technique allows functional flours to maintain their nutritional profile, ensuring that essential vitamins, minerals, and fibers are not lost during production.

Advances in milling and grinding technologies are also improving the quality and consistency of functional flours. Modern milling techniques allow for the production of ultra-fine flours with uniform particle size, which helps improve the texture and mouthfeel of finished products. For gluten-free and high-protein functional flours, these milling advancements ensure that the flours integrate smoothly into doughs and batters without compromising the final product's taste or structure. Additionally, emerging technologies like sprouted grain processing are being used to increase the nutrient availability of functional flours, enhancing their health benefits by boosting vitamin, mineral, and antioxidant levels. These innovations are making functional flours more effective and versatile, meeting the growing demand for high-performance, nutrient-rich ingredients in food production.

How Are Functional Flours Supporting Health and Wellness Trends?

Functional flours are playing a vital role in supporting health and wellness trends by offering nutrient-dense alternatives to traditional flour that cater to a variety of dietary preferences and nutritional needs. With an increasing number of consumers looking for foods that support specific health goals, such as gluten-free, high-protein, or low-carbohydrate diets, functional flours provide a solution that enhances the nutritional profile of everyday foods. For example, chickpea flour, almond flour, and quinoa flour are rich in protein and fiber, making them ideal for consumers looking to boost their protein intake or manage their blood sugar levels. These flours are also naturally gluten-free, providing a safe alternative for individuals with celiac disease or gluten sensitivity.

The rise of plant-based diets is another significant trend driving the demand for functional flours. As more people shift toward plant-based eating for health, ethical, or environmental reasons, functional flours made from legumes, seeds, and nuts offer a nutritious and versatile alternative to traditional wheat flour. These flours are packed with essential nutrients, such as omega-3 fatty acids, vitamins, and minerals, making them ideal for consumers seeking plant-based protein sources. The use of functional flours in plant-based products, such as vegan baked goods, snacks, and meat alternatives, is helping to meet the growing demand for healthier, sustainable food options.

Functional flours are also being used to address specific health concerns, such as digestive health and weight management. Flours enriched with prebiotic fibers, such as inulin or resistant starch, help promote gut health by supporting the growth of beneficial bacteria in the digestive system. These prebiotic-rich flours are incorporated into breads, cereals, and snacks to improve fiber intake and support overall digestive wellness. Additionally, functional flours with low glycemic index (GI) properties, like coconut flour and lentil flour, are being used in products designed for diabetic consumers or those looking to manage their blood sugar levels. As the focus on personalized nutrition and functional foods continues to grow, functional flours are becoming a key ingredient in products that offer targeted health benefits.

What’s Driving the Growth of the Functional Flour Market?

Several factors are driving the growth of the functional flour market, including the increasing demand for gluten-free and clean-label products, the rising popularity of plant-based diets, and advancements in food processing technologies. One of the primary drivers is the growing prevalence of gluten intolerance and celiac disease, which has led to an increased demand for gluten-free alternatives in the food industry. Functional flours derived from grains like rice, sorghum, and millet, as well as legume-based flours like chickpea and lentil, are gaining popularity as gluten-free substitutes in baking and cooking. The ability of these flours to mimic the texture and performance of traditional wheat flour has made them a key ingredient in the production of gluten-free breads, cakes, and pastries, helping to fuel market growth.

Another important factor contributing to the growth of the functional flour market is the rising consumer interest in clean-label products and transparency in food sourcing. As consumers become more health-conscious, they are increasingly seeking products made with simple, natural ingredients, free from artificial additives, preservatives, and genetically modified organisms (GMOs). Functional flours, often produced from whole grains, seeds, and legumes, are viewed as clean, minimally processed alternatives to refined wheat flour. This trend is particularly strong in the bakery and snack sectors, where consumers are looking for products that offer both nutritional value and a clean ingredient list.

The increasing demand for plant-based foods is also playing a major role in driving the functional flour market. As more consumers adopt plant-based diets for health, ethical, or environmental reasons, the need for plant-based ingredients like pea, soy, and almond flour has surged. These flours are rich in protein and fiber, making them ideal for use in a wide range of plant-based products, from vegan protein bars and meat alternatives to gluten-free baked goods. The growing popularity of functional flours in both mainstream and specialty diets is expanding their application across the food industry, driving the market’s rapid growth. As consumers continue to seek healthier, more sustainable food options, the demand for functional flour is expected to rise, further boosting market expansion.

What Future Trends Are Shaping the Development of Functional Flours?

Several emerging trends are shaping the future development of functional flours, including advancements in alternative protein sources, the increasing focus on gut health and digestive wellness, and the push for more sustainable food production. One of the most significant trends is the growing use of alternative protein sources in functional flours. As the demand for plant-based and high-protein foods continues to rise, manufacturers are exploring new ingredients like fava beans, chickpeas, and quinoa to create protein-enriched flours that cater to consumers looking for nutritious, plant-based alternatives. These protein-rich functional flours are increasingly being used in sports nutrition products, protein bars, and plant-based snacks, reflecting the growing interest in foods that support muscle recovery and overall health.

Another key trend shaping the development of functional flours is the focus on digestive health. With consumers becoming more aware of the link between gut health and overall wellness, there is a rising demand for functional flours that contain prebiotics, fiber, and other gut-friendly ingredients. Flours enriched with prebiotic fibers, such as inulin, are being used in products designed to promote healthy digestion and support the gut microbiome. Additionally, functional flours made from ancient grains like sorghum, millet, and buckwheat, which are naturally high in fiber and gluten-free, are gaining traction as consumers seek to improve their digestive health while avoiding common allergens like gluten.

Sustainability is also playing an increasingly important role in the future of functional flour development. As the food industry faces growing pressure to reduce its environmental footprint, there is a push for more sustainable ingredients and production methods. Functional flours made from sustainably sourced grains, legumes, and seeds are gaining popularity as manufacturers and consumers alike seek to minimize the environmental impact of food production. The rise of regenerative agriculture and eco-friendly farming practices is expected to influence the sourcing of raw materials for functional flour, ensuring that these products align with broader sustainability goals. Additionally, the use of upcycled ingredients—byproducts of food processing that would otherwise go to waste—offers an innovative solution for reducing food waste while creating high-nutrient functional flours.

As these trends continue to evolve, the future of functional flour will be defined by innovation in nutrition, sustainability, and personalized health benefits. Functional flours that support specific dietary needs, improve gut health, and are produced with minimal environmental impact will be at the forefront of the food industry, offering consumers more options for nutritious, sustainable, and versatile food ingredients.

Select Competitors (Total 46 Featured) -

  • Archer Daniels Midland Company
  • Associated British Foods PLC
  • Blue Diamond Almonds Global Ingredients Division
  • CerealVeneta Srl
  • GEMEF Industries
  • GoodMills Innovation GmbH
  • Ingredion, Inc.
  • SIEMER SPECIALTY INGREDIENTS
  • The BakeRite Company (The TradeLink International Group)
  • Unionplus S.r.l.

TABLE OF CONTENTS

I. METHODOLOGY

II. EXECUTIVE SUMMARY

  • 1. MARKET OVERVIEW
    • Influencer Market Insights
    • Global Economic Update
    • Functional Flour - Global Key Competitors Percentage Market Share in 2024 (E)
    • Competitive Market Presence - Strong/Active/Niche/Trivial for Players Worldwide in 2024 (E)
  • 2. FOCUS ON SELECT PLAYERS
  • 3. MARKET TRENDS & DRIVERS
    • Rising Consumer Demand for Healthier Flour Alternatives Propels Market Growth
    • Gluten-Free and Allergen-Free Trends Drive Innovations in Functional Flour
    • Impact of Plant-Based Diets on the Development of Legume and Nut-based Flours
    • Expansion of the Baking Industry and Its Influence on Functional Flour Use
    • Market Dynamics Influenced by Dietary Trends Toward Low-Carb and Keto Diets
    • Role of E-commerce in Expanding Access to Specialty Flours
    • Sustainability Practices in the Cultivation and Processing of Functional Flours
    • Technological Integration in Quality Control and Traceability Systems
    • Future Trends in Flour Enhancement with Probiotics and Enzymes
  • 4. GLOBAL MARKET PERSPECTIVE
    • TABLE 1: World Functional Flour Market Analysis of Annual Sales in US$ Million for Years 2014 through 2030
    • TABLE 2: World Recent Past, Current & Future Analysis for Functional Flour by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 3: World Historic Review for Functional Flour by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 4: World 16-Year Perspective for Functional Flour by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets for Years 2014, 2024 & 2030
    • TABLE 5: World Recent Past, Current & Future Analysis for Fortified by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 6: World Historic Review for Fortified by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 7: World 16-Year Perspective for Fortified by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 8: World Recent Past, Current & Future Analysis for Pre-Cooked by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 9: World Historic Review for Pre-Cooked by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 10: World 16-Year Perspective for Pre-Cooked by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 11: World Recent Past, Current & Future Analysis for Specialty by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 12: World Historic Review for Specialty by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 13: World 16-Year Perspective for Specialty by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 14: World Recent Past, Current & Future Analysis for RTE Products by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 15: World Historic Review for RTE Products by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 16: World 16-Year Perspective for RTE Products by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 17: World Recent Past, Current & Future Analysis for Bakery by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 18: World Historic Review for Bakery by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 19: World 16-Year Perspective for Bakery by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030
    • TABLE 20: World Recent Past, Current & Future Analysis for Soups & Sauces by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 21: World Historic Review for Soups & Sauces by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 22: World 16-Year Perspective for Soups & Sauces by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific and Rest of World for Years 2014, 2024 & 2030

III. MARKET ANALYSIS

  • UNITED STATES
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in the United States for 2024 (E)
    • TABLE 23: USA Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 24: USA Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 25: USA 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 26: USA Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 27: USA Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 28: USA 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • CANADA
    • TABLE 29: Canada Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 30: Canada Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 31: Canada 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 32: Canada Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 33: Canada Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 34: Canada 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • JAPAN
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Japan for 2024 (E)
    • TABLE 35: Japan Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 36: Japan Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 37: Japan 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 38: Japan Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 39: Japan Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 40: Japan 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • CHINA
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in China for 2024 (E)
    • TABLE 41: China Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 42: China Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 43: China 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 44: China Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 45: China Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 46: China 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • EUROPE
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Europe for 2024 (E)
    • TABLE 47: Europe Recent Past, Current & Future Analysis for Functional Flour by Geographic Region - France, Germany, Italy, UK and Rest of Europe Markets - Independent Analysis of Annual Sales in US$ Million for Years 2023 through 2030 and % CAGR
    • TABLE 48: Europe Historic Review for Functional Flour by Geographic Region - France, Germany, Italy, UK and Rest of Europe Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 49: Europe 16-Year Perspective for Functional Flour by Geographic Region - Percentage Breakdown of Value Sales for France, Germany, Italy, UK and Rest of Europe Markets for Years 2014, 2024 & 2030
    • TABLE 50: Europe Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 51: Europe Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 52: Europe 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 53: Europe Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 54: Europe Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 55: Europe 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • FRANCE
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in France for 2024 (E)
    • TABLE 56: France Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 57: France Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 58: France 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 59: France Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 60: France Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 61: France 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • GERMANY
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Germany for 2024 (E)
    • TABLE 62: Germany Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 63: Germany Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 64: Germany 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 65: Germany Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 66: Germany Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 67: Germany 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • ITALY
    • TABLE 68: Italy Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 69: Italy Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 70: Italy 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 71: Italy Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 72: Italy Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 73: Italy 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • UNITED KINGDOM
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in the United Kingdom for 2024 (E)
    • TABLE 74: UK Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 75: UK Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 76: UK 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 77: UK Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 78: UK Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 79: UK 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • REST OF EUROPE
    • TABLE 80: Rest of Europe Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 81: Rest of Europe Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 82: Rest of Europe 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 83: Rest of Europe Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 84: Rest of Europe Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 85: Rest of Europe 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • ASIA-PACIFIC
    • Functional Flour Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Asia-Pacific for 2024 (E)
    • TABLE 86: Asia-Pacific Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 87: Asia-Pacific Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 88: Asia-Pacific 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 89: Asia-Pacific Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 90: Asia-Pacific Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 91: Asia-Pacific 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030
  • REST OF WORLD
    • TABLE 92: Rest of World Recent Past, Current & Future Analysis for Functional Flour by Type - Fortified, Pre-Cooked and Specialty - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 93: Rest of World Historic Review for Functional Flour by Type - Fortified, Pre-Cooked and Specialty Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 94: Rest of World 16-Year Perspective for Functional Flour by Type - Percentage Breakdown of Value Sales for Fortified, Pre-Cooked and Specialty for the Years 2014, 2024 & 2030
    • TABLE 95: Rest of World Recent Past, Current & Future Analysis for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces - Independent Analysis of Annual Sales in US$ Million for the Years 2023 through 2030 and % CAGR
    • TABLE 96: Rest of World Historic Review for Functional Flour by End-Use - RTE Products, Bakery and Soups & Sauces Markets - Independent Analysis of Annual Sales in US$ Million for Years 2014 through 2022 and % CAGR
    • TABLE 97: Rest of World 16-Year Perspective for Functional Flour by End-Use - Percentage Breakdown of Value Sales for RTE Products, Bakery and Soups & Sauces for the Years 2014, 2024 & 2030

IV. COMPETITION