The US Functional Flour market is projected to reach USD 30 Bn. by 2028

The United States Functional Flour market which currently has a market size of USD 20 Bn. is anticipated to grow at a CAGR of ~7% in between 2022-2028 as per the findings of Ken Research.

STORY OUTLINE

Food allergies are on rise in the United States which often results into dietary restrictions. Other alternative for high nutritious diets usually use functional flours. Thus, allergies are linked to causing demand for functional flours.
Increasing customers' demands for Gluten Free (GF) products due to the prevalence of Celiac Disease, Gluten Intolerance, Wheat Allergy, Thyroid problems and various other autoimmune conditions. GF products are known to be a huge user of functional flours.
Rapid urbanization makes people aware about the benefits of using functional flours. Moreover, it is much easier to access functional flours in urban areas than rural areas. Thus, urbanization also contribute to the US Functional Flour market.
Various technological advancements such as Extrusion Cooking, Micronization, Enzyme Treatment, Cryogenic Milling, and Fractionation make the process of manufacturing functional flours efficient and quick which ultimately helps in accelerating the US Functional Flour market.

A fast growing industry, rising cases of food allergies, rapid urbanization and technological advancements along with the rising demands for gluten free products are the various reasons responsible for the growth of US Functional Flour market. As per Ken Research, this market is anticipated to grow at a CAGR of ~7% between 2022-2028.

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Rising flood allergies in the US: increasing the demand for Functional Flour

Functional Flours can be best described as alternative flour options that are different from traditional flours. These flours are associated with having more health benefits as compared to traditional flours. The growing allergies in the United States is the primary factor that increases the demand for functional flours in the US.

In the United States, over 30 million people suffer from food allergies. Out of the 30 million people, almost 5.5 million happen to be children aged under 18; which means that almost 1 in every 13 children have some sort of food allergy.

Milk, Peanut, Eggs, Nuts, and Wheat are the top five allergy causing foods in the US. Over 6 million people are allergic to milk and over 6 million people are allergic to tree nuts in the United States.

Celiac Disease and Gluten Intolerance is also on rise in the United States. These conditions increase the demand for functional flours as most of the traditional flours have gluten in it. Almost 1 in every 100 people in the US have celiac disease. Moreover, almost 6% of the total US population has the prevalence of Gluten Intolerance.

Furthermore, at least 23% of the US population prefer buying Gluten Free products. Here it should be noted that this number comprises of people who are gluten intolerant as well as those who buy Gluten Free products due to their personal choices.

All of these high prevalence of allergies increase the demand for functional flours as most of the traditional flours have gluten along with the traces of milk, soy and nuts. The increase in the demand for functional flours ultimately contribute to the growth of US Functional Flour market.

Rapid Urbanization: making people health conscious which makes them explore functional flours:

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Urbanization also impacts the demand for functional flours and contribute to the growth and expansion of US functional flours market. The rise in awareness about functional flours regarding its health benefits is a major factor that increases the demand for functional flours.

These days, people without any dietary restrictions are also shifting towards alternative or functional flours because of their proven health benefits. Some of the benefits of functional flours include low carbohydrates and high protein as well as fiber.

Generally, people get to know these flours and their health benefits better in urban areas as compared to rural areas primarily due to E-commerce growth, Internet, Educational Institutions and workplaces. Moreover, the availability of functional flours is also easier in urban areas than rural areas. Thus, urbanization has a lot to do in contributing to the growth of US functional flours market.

In 2000s, 79% of the total US population was living in urban areas. In 2010s, 81% of the total population was engaged in urban areas. This number rose to 83% in 2020s.

Furthermore, at least 85% of the total population is projected to live in urban areas in 2030s, 87% population in 2024s and 89% population in 2050s.

Thus, the latest trends show that urbanization is rapidly increasing in the United States and it will continue to increase the demand for functional flours thereby accelerating the US Functional flours market.

Rise in the sales of Gluten Free products: a field which makes effective use of functional flour

Nowadays, people are shifting their focus towards gluten free (GF) products from traditional gluten containing products. The demands for GF products is constantly rising due to the high prevalence of celiac disease, gluten intolerance, thyroid problems and various other autoimmune diseases. Many people believe that they have benefitted from GF products.

GF products make use of functional flours greatly as these flours typically tend to be gluten free. Not only people with health conditions are preferring GF products but normal people are also going ahead with gluten free living due to many benefits.

And this trend can be understood by taking a look at the retail sales of gluten free products in the US. In 2016, almost 1.6 Bn. GF products were sold. In 2017, almost 1.7 Bn. GF were products. This number rose to 1.8 Bn. GF products sales in 2018. In 2019, almost 1.9 Bn. GF products were sold. This number rose to almost 2 Bn. GF products in 2020. Furthermore, this number is only projected to increase in the upcoming years.

Since, Functional flours are primarily used in making GF products; thus, as the demand for gluten free products rise, the demand for functional flours also rise thereby contributing to the growth of US Functional Flour market.

Technological advancements in manufacturing functional flours:

There are various technologies used in the US Functional Flour market which makes the task of creating functional or specialized flours easier and quicker. Some of the most common technologies that are used include Extrusion Cooking, Micronization, Enzyme Treatment, Cryogenic Milling, and Fractionation.

Extrusion Cooking can be best described as a high pressure and temperature process that works by putting a dough through a small opening. This process then transforms the starch structures present in the flour to make their gelling and water absorption better.

Micronization is another technological advancement that works by decreasing the size of particles of the flour to a very fine level with the help of advanced equipment. This process results into an increased surface area which ultimately results into better absorption, dispersion and solubility.

Enzyme Treatment is another advancement which works by making use of enzymes to help in the breakdown of numerous compounds primarily protein, and starch. The successful treatment of flour often results in better nutrient component, and gelling ability.

Cryogenic Milling is a very useful technology that aims to preserve the nutrient properties of the flour. It works by following the process of grinding the flour but at very low temperatures. Through this process, the size of flour's particles is decreased but the nutrient properties are sustained.

Fractionation is a very useful technology of making functional or specialized flours which works by dividing the flour into fractions in different segments such as proteins, starch, various nutrients etc. These fractions can later be combined together to form functional and specialized flours.

To make functional flours we have various technological advancements taking place. These technologies make process of making functional flours not only easier but also very quicker. The quicker the functional flours products are made, the quicker is the growth of the US Functional Flour market.

CONCLUSION

The United States Functional Flour market is primarily concerned with the manufacturing and use of alternative flours which are different from our traditional flours within the US.

There are various reasons behind the growth of this market. Some of the major reasons include rising food allergies, rapid urbanization and rising demands for gluten free products along with the technological advancements in the field of flour manufacturing.

As per Ken Research, this market is anticipated to become USD 30 Bn. market by growing at a CAGR of ~7% in between 2022-2028.

Ken Research

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This release was published on openPR.