Global Flour Market to Exhibit 3.8% CAGR 2014-2020 owing to Shifting Consumption Patterns of Global Population

A new featured market research report published by Transparency Market Research explores the global flour market. The report is titled “Flour Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2014 - 2020.” The report states that the global flour market will exhibit moderate, yet positive, growth and expand at a decent 3.8% CAGR over the period between 2014 and 2020. At this rate, the market is expected to rise to a valuation of US$245.8 bn by 2020, rising from US$182.7 bn in 2013.

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Flour refers to the fine and coarse powders made by grinding and processing cereals, roots, seeds, and grains. Flours are one of the principal ingredients in a variety of bakery products and breads. Moreover, food products such as biscuits, noodles, pasta, and wafers, and animal feed are also prepared using a variety of flours as principal ingredients.

The report credits factors such as the rapidly expanding global population, rising consumption of dough on a global front, rising per capita incomes, and shifting consumption patterns of the global population for the positive growth prospects of the market. The flourishing fast food industry and the increased demand for high-protein flour are also expected to propel the market over the report’s forecast period. The high demand for high-protein flour has also led to a new growth opportunity in the form of gluten-free substitutes to traditional flours. Gluten-free substitutes currently in the market include corn flour, rice flour, soya flour, and maize flour.

The report segments the global flour market on the basis of four criteria: raw material, application, technology, and geography.

On the basis of raw material, the market has been segmented into wheat, maize, rice, and others including rye and oat. Based on grinding and processing technology, the market has been segmented into dry and wet technologies. On the basis of application, the market has been segmented into pasta and noodles, biscuits, wafers, crackers, bakery and bread products, non-food applications such as glue, biomaterials, bio plastics, etc., and animal feed.

Geographically, the market has been segmented into Asia Pacific, Europe, North America, and Rest of the World (RoW).

Of the key regional segments studied in the report, Europe held the largest share in the global flour market in terms of revenue in 2013, principally owing to the augmented average selling price and high per capita consumption of flour in the region. On the other hand, Asia Pacific held the dominant position in the market in terms of volume in 2013. This was essentially owing to the increased population density and reduction in the average selling price of flour products in the region.

The report also gives a comprehensive account of the competitive landscape of the market, wherein, with crucial market details, recent developments, the report presents details regarding the financial status, SWOT analysis, and business strategies of some of the major companies in the market.

Major companies in the global flour market profiled in the report include Ardent Mills Canada, ConAgra Foods, Inc., Archer Daniels Midland Company, Hindustan Unilever Limited, General Mills Inc., Associated British Foods plc., Hodgson Mill, King Arthur Flour Company, Inc., White Wings, ITC Limited, and Wilmar International Limited.

The flour market has been segmented as follows:

Flour market, by raw material:

Maize (Including corn flour)
Rice
Wheat (Including durum flour)
Others (Including oat flour, rye flour, etc.)

Flour market, by Application:
Noodles and pasta
Bread and bakery products
Wafers, crackers and biscuits
Animal feed (Including pet food)
Non-food application (Including bioplastics, biomaterials, glue, etc.)
Others (Including roux, baby food, etc.)

Flour market, by Technology:
Dry technology
Wet technology

Flour market, by geography:
North America
Europe
Asia Pacific
Rest of the World (Latin America, Middle East and Africa)

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This release was published on openPR.