Market Highlights

At what CAGR is the gluten-free flours market projected to grow during the forecast period?

The gluten-free flours market is expected to grow USD 4111.07 million at a swift speed, with a 8.04% CAGR by 2030.

Gluten is a protein found naturally in rye, wheat, and barley. It acts as a binder in processed foods and provides a supple quality. But the increasing cases of celiac diseases made prominent by its confirmation among the affluent and the masses has led to the production of gluten-free products. Gluten-free flours may not contain the same nutrient profile as its counterpart, gluten-max flours, but are used in most baked goods such as bagels and breads. The global gluten-free flours market report

Market Scope

The global gluten-free flours market is driven by the need for gluten-free foods and food mixes for people with wheat allergies or celiac diseases. According to the International Symposium on Wheat Related Disorder, celiac disease has a global prevalence of 1% in 2019. This can be lucrative for the market. Players are investing in research and developments for creating formulations similar to the nutrient profile for gluten allergic patients.

Major drivers of the gluten-free flours market include its benefit in weight management and the large prevalence of obesity and diabetes. Awareness of its properties in managing cholesterol level and digestive health can spur the production in the market. Clean label policies adopted by players combined with development of products with less saturated fat can bolster the global market demand in the coming years.

Competitive Outlook

Cargill, Incorporated, General Mills Inc., Archer Daniels Midland Company, Groupe Limagrain Holding SA, Sunopta Inc., Associated British Foods plc, Enjoy Life Foods LLC, Parrish and Heimbecker, Limited, The Hain Celestial Group, and The Scoular Company are some of the notable players profiled in the global gluten-free flours market.

Segmentation

The global gluten-free flours industry has been segmented based on type, category, and distribution channel.

By type, the global gluten-free flours market analysis has been bifurcated as sorghum, amaranth, rice, oats, millet, and others. The rice segment can produce huge revenues for the market owing to being rich in fiber and lowering cholesterol levels. It is being used in pastas, noodles, and breads.

Based on category, the global gluten-free flours market share has been segregated into organic and conventional. The former segment can capture a large market share due to the inclination towards organic foods, while the latter segment will dominate the market due to huge availability of these products at convenience stores and supermarkets.

On the basis of distribution channel, the global gluten-free flours market size has been divided into store-based and non-store-based. Store-based is further divided into hypermarket & supermarket, convenience store, and others. Non-store-based is also further segmented into e-commerce. The store-based segment can generate huge dividends for the market, while the non-store based segment can capture a huge chunk of the market owing to the growing phenomenon of online shopping.

Regional Analysis

The global gluten-free flours market has been studied with regard to four key regions—North America, Europe, Asia Pacific (APAC), and Rest-of-the-World (RoW).

North America can dominate the market owing to awareness of celiac disease and presence of prominent gluten-free producers in the region. Awareness of the products in the market can bode well for the global market revenues in the coming years. The protein in gluten-free flour contains one or more functional flours in its mix for providing it with structure and stability. High preference for rice gluten-free flours can positively impact the regional market growth.

Europe is projected to gain a major market share due to its utilization in ready-to-eat and processed foods such as breads, noodles, pastas, and sweet & savory snacks.

Lastly, the APAC can register a phenomenal growth rate during the forecast period due to the inclination of customers towards gluten-free flours and products with gluten-free ingredients.

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