France's Chestnut Flour Market to Grow at 8.6% CAGR Through 2035, Driven by Culinary Heritage and Gluten-Free Demand

The global chestnut flour market is poised for robust expansion over the next decade, with new analysis showing demand more than doubling from 2025 levels. According to market research, the global chestnut flour market is projected to grow from USD 135.0 million in 2025 to approximately USD 286.1 million by 2035, representing an absolute increase of about USD 150.0 million and total growth of 111.1% at a CAGR of 7.8% between 2025 and 2035.

France is set to lead the European chestnut flour market, with revenue projected to expand at a CAGR of 8.6% between 2025 and 2035. Growth is fueled by the country's rich culinary traditions, particularly in regions like Ardèche known for AOP-certified chestnuts, rising consumer interest in gluten-free alternatives, and strong government support for traditional agriculture. These factors are expanding chestnut flour's applications across artisanal bakeries and modern pastry innovations.

Market drivers

The chestnut flour market's expansion is driven by several converging consumer and industry trends. First, the rise of gluten-free and grain-alternative diets has created sustained demand for naturally gluten-free flours that perform well in baking and cooking. Chestnut flour's nutty flavor, fine texture and functional properties make it an attractive substitute in breads, pastries, pancakes and specialty confections.

Second, increasing consumer preference for clean-label and minimally processed ingredients is favoring ancient and traditional flours. Chestnut flour, often marketed as a single-ingredient, minimally processed product, appeals to health-conscious shoppers seeking simpler ingredient lists and heritage cereals.

Third, product innovation in plant-based and premium bakery segments is widening chestnut flour's application scope. Manufacturers are blending chestnut flour with other flours to improve nutrition profiles - adding fiber, micronutrients and distinctive taste profiles that help premium brands differentiate.

Fourth, regional gastronomic interest - particularly in Europe and parts of East Asia - continues to support artisanal and specialty uses of chestnut flour in traditional recipes and modern reinterpretations. This cultural tailwind helps both small artisanal mills and larger food ingredient companies find niche and mainstream buyers.

Competitive landscape and recent developments

The chestnut flour market features a mix of small, specialized mills and larger ingredient suppliers that have diversified into specialty flours. Key players shaping competition include:

Molino Casillo
Farina di Castagne
Naturel Ingredients
Chestnut Hill Foods
Alpine Mills
Mediterranean Flour Co.
Traditional Mills Ltd.
Artisan Flours Inc.
European Grains
Premium Chestnut Products

Competition centers on supply security, product quality (particle size and moisture content), certification (organic, non-GMO, fair trade) and innovation in packaging and value-added blends. Recent developments across the sector illustrate strategic moves by both incumbents and newer entrants:

Supply chain integration: Several leading mills have invested in sourcing partnerships with regional growers to secure seasonal chestnut supply and stabilize prices. These partnerships also enable traceability and origin claims that are increasingly important to buyers.

Product diversification: Companies are launching pre-blended baking mixes, gluten-free pancake mixes and ready-to-use batter formulations that combine chestnut flour with functional ingredients like pea protein, psyllium husk and prebiotic fiber, expanding chestnut flour's usage outside traditional recipes.

Certifications and sustainability: A number of producers have pursued organic and sustainable forestry certifications for chestnut orchards, addressing consumer concerns over environmental impact and promoting premium pricing.
Regional expansion: Ingredient suppliers from Europe are entering North American and East Asian foodservice channels through distribution deals, while some North American players are increasing exports to Europe where artisanal bakery demand remains high.

Investment in milling technology: To improve yield and consistency, firms have modernized milling and drying equipment - an important differentiator in a market where texture and shelf life influence buyer decisions.
These developments suggest an industry shifting from niche artisan supply to a more structured, innovation-led marketplace capable of meeting mainstream retail and foodservice demand.

Opportunities and challenges

Opportunities lie in expanding chestnut flour's presence within mainstream gluten-free ranges, launching functional food applications (protein bars, snack items), and leveraging culinary heritage stories to support premium positioning. Partnerships between chestnut growers and larger ingredient players can unlock year-round supply and lower volatility, making chestnut flour more attractive to large food manufacturers.

However, challenges remain. Chestnut crops are seasonal and sensitive to climate variability, creating supply fluctuations that affect pricing stability. Processing costs are higher compared with commodity wheat, and consumer awareness beyond niche markets is still limited. Overcoming these hurdles requires investment in supply resilience, education campaigns that demonstrate culinary versatility, and product development that showcases chestnut flour's sensory and nutritional benefits.

Outlook

With global revenue expected to more than double by 2035 - growing at a 7.8% CAGR - chestnut flour is transitioning from a regional specialty to a significant player in the broader alternative-flour landscape. Market participants that secure reliable raw material sources, invest in product innovation and effectively communicate health and culinary benefits are best positioned to capture the upside.

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