Mango Kernel Flour Market is expected to reach USD 312.6 million by 2035 | FactMR Report

The global mango kernel flour market is projected to grow from USD 125.0 million in 2025 to approximately USD 312.6 million by 2035, recording an absolute increase of USD 190.0 million over the forecast period. This translates into a total growth of 152.0%, with the market forecast to expand at a compound annual growth rate (CAGR) of 9.6% between 2025 and 2035.

This robust growth is attributed to several factors, including the global focus on reducing food waste, increasing adoption of plant-based ingredients, and the rising awareness of the nutritional benefits of mango kernel flour. Additionally, technological innovations in processing methods have enhanced the quality and functionality of the flour, making it suitable for multiple industrial applications.

Mango Kernel Flour Market Segmentation

The mango kernel flour market can be segmented across several parameters, including product type, application, distribution channel, processing method, and end-use industry.

By Product Type

Defatted Mango Kernel Flour: This type is gaining traction for its lower fat content, making it ideal for use in bakery, confectionery, and health-oriented food products.
Full-Fat Mango Kernel Flour: Rich in natural oils, it is preferred in applications requiring higher flavor and moisture retention, particularly in confectionery and cosmetic formulations.
By Application

Bakery & Confectionery: Mango kernel flour enhances texture and imparts a mild nutty flavor, serving as a partial replacement for wheat flour.
Nutritional Supplements: Due to its antioxidant and protein content, it is increasingly used in dietary supplements.
Food Processing: The flour's emulsifying properties make it suitable for sauces, dressings, and processed food products.
Others: It is also used in pet foods, infant nutrition, and experimental food formulations.
By Distribution Channel

B2B Sales: The bulk of mango kernel flour sales occur through business-to-business transactions, especially among food and cosmetic manufacturers.
Online Retail: The rise of e-commerce platforms is enabling smaller producers and niche brands to reach health-conscious consumers directly.
Specialty Stores: Organic and natural product retailers are expanding their product lines to include sustainable flour alternatives like mango kernel flour.
By Processing Method

Mechanical Extraction: Commonly used for its cost-effectiveness and simplicity, though it may result in slightly lower yield.
Solvent Extraction: Allows for high oil recovery, producing defatted flour suitable for nutritional applications.
Enzymatic Processing: The latest advancement, offering superior purity and functionality without the use of chemicals.
By End-Use Industry

Food & Beverage: The dominant segment, driven by the increasing demand for clean-label and gluten-free ingredients.
Nutraceuticals: Rising consumer interest in natural supplements is boosting demand for mango kernel-based protein and antioxidant powders.
Animal Feed: The flour's nutritional density makes it an effective supplement for livestock feed.
Cosmetics: Rich in emollient properties, mango kernel flour is increasingly used in skincare and haircare formulations.
By Region

Key markets include Asia-Pacific, North America, Europe, Latin America, and the Middle East & Africa. Asia-Pacific leads due to abundant mango production and strong domestic processing industries, while North America and Europe show growing demand for sustainable and plant-based food ingredients.

Highlighting Recent Developments and Key Player Analysis

The mango kernel flour market has witnessed significant developments in recent years. Companies are investing in processing technology advancements, strategic partnerships, and sustainability initiatives to improve product quality and expand their global footprint.

Leading players in the market include Manorama Industries Ltd., Eco Roots, Pioneer Industries, and Vinkem Agro Pvt. Ltd. These firms are focusing on expanding their production capacities, improving supply chain efficiency, and introducing innovative product formulations for diverse applications.

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For example, several manufacturers in India and Southeast Asia have begun implementing enzymatic extraction techniques to improve the nutritional profile and sensory characteristics of mango kernel flour. Meanwhile, European food ingredient companies are exploring collaborations with Asian processors to secure raw material supply and develop new gluten-free products.

The competitive landscape is also characterized by the entry of startups focusing on upcycled food ingredients, reflecting a broader industry movement toward circular economy practices. These emerging firms are leveraging digital platforms and sustainability branding to attract environmentally conscious consumers.

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