Sorghum Flour Market Set for Rising Growth, Projected to Reach USD 21.5 Billion by 2035

The global sorghum flour market is on a robust upward trajectory, driven by an escalating worldwide demand for gluten-free, nutrient-rich, and sustainable food alternatives. According to a new industry outlook, the market is estimated to grow from USD 12.8 billion in 2025 to a significant USD 21.5 billion by 2035, exhibiting a Compound Annual Growth Rate (CAGR) of 5.6%. This compelling growth underscores sorghum flour's pivotal role in shaping the future of healthy and climate-resilient food systems.

Sorghum, a naturally drought-resistant and whole-grain cereal, is rapidly gaining traction across diverse food innovations, including baking, snack production, and plant-based nutrition. Its inherent appeal to health-aware and eco-conscious consumers is a primary catalyst for this expansion.

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Key Market Highlights and Growth Drivers:

Dominance of Bakery Applications: The bakery segment continues to lead the market, projected to hold a substantial 48.5% market share in 2025. This dominance is fueled by the surging popularity of allergy-friendly baked goods, where sorghum flour offers functional advantages such as moisture retention, improved texture, and extended shelf life. Major national bakery chains are increasingly incorporating sorghum flour into their gluten-free product lines.

Retail Stores as Key Distribution Channels: Retail stores are expected to maintain their strong hold on distribution, capturing 48.3% of the market share by 2025. The growing consumer demand for affordable gluten-free options has led to increased shelf presence of sorghum flour in supermarkets, hypermarkets, and health-focused outlets, supported by packaging innovations and transparent sourcing.

Conventional Sorghum Flour's Strong Foothold: Conventional sorghum flour is set to dominate the market with an 82.7% share by 2025. Its wide availability, cost-efficiency, and established usage in large-scale food production across foodservice, retail, and industrial sectors contribute to its leading position.

Rising Industrial Adoption: The industrial applications segment is projected to capture 64.5% of the market by 2025. This is driven by increased adoption among food processors, bakeries, and private-label brands for its compatibility with gluten-free and allergen-free formulations, neutral color, mild flavor, and consistent texture in dry mixes, baked goods, frozen items, and coatings.

Gluten-Free and Nutrient-Dense Appeal: The rising prevalence of gluten intolerance and celiac disease, coupled with a broader consumer shift towards nutrient-dense and functional foods, is a significant growth driver. Sorghum flour, rich in fiber, antioxidants, and protein, is being recognized as a "superfood," appealing to those seeking digestive health, blood sugar control, and overall well-being. This trend is particularly pronounced in North America and Europe.

Geographic Leadership: By 2035, the United States is projected to be the largest market by value, reaching USD 5,102.4 million. China (USD 3,678.5 million) and Germany (USD 2,843.7 million) are also anticipated to be major contributors, with India and Japan emerging as high-potential markets. These regional growths are supported by rising health awareness, expanding food processing industries, and a growing embrace of traditional grain-based diets.

Competitive Landscape and Strategic Developments:

The sorghum flour market is characterized by strategic moves from key players. Industry leaders such as Ardent Mills and Hain Celestial are actively scaling up product lines and processing capacities. ADM's acquisition of a regional sorghum processing unit in September 2023 further solidified its gluten-free portfolio, while Bunge's early 2023 investment in a specialty milling operation targets the ancient grains segment. Firebird Artisan Mills continues its focus on allergen-free offerings, and Nu Life Market emphasizes vertical integration for quality assurance.

Smaller players like Shipton Mill Ltd. and Bob's Red Mill are carving out niches with organic and heritage grain varieties. The market, while moderately consolidated, provides opportunities for value-driven brands due to the shift towards health-conscious and sustainable diets.

A Commitment to Sustainability and Food Security:

The dual benefits of health and sustainability were underscored in July 2025 by Nate Blum, CEO of Sorghum United Foundation. He highlighted the organization's global "Field to Market" trials, which support both food security and climate adaptation. "Sorghum and millet are more than crops; they are lifelines for millions in regions hit hardest by food insecurity and climate change," Blum stated, emphasizing the foundation's commitment to empowering communities through food resilience and economic growth. Furthermore, a joint biotech initiative between DuPont and Advanta is developing high-yield, drought-tolerant sorghum seeds, reinforcing supply-side stability for the market.

Looking Ahead:

The upward trend in the global sorghum flour market is expected to continue, with the CAGR projected to increase to 5.7% in the first half of 2025 and 5.9% in the second half. This steady market expansion, driven by evolving consumer preferences and strategic industry advancements, solidifies sorghum flour's position as a vital and growing ingredient in the global food landscape.

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Key Segments

By Nature:
This segment is further categorized into Conventional, Organic.

By End-Use:
This segment is further categorized into Industrial, Household.

By Application:
This segment is further categorized into Bakery, Hotels, and Restaurants.

By Distribution Channel:
This segment is further categorized into Store-Based Retail, Specialty Stores, Online Retail, Supermarkets, and Hypermarkets.

By Region:
Industry analysis has been carried out in key countries of North America, Latin America, Eastern Europe, Western Europe, East Asia, South Asia & Pacific, Central Asia, Balkan and Baltic Countries, Russia & Belarus and the Middle East & Africa.

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