In 2023, the global konjac flour market reached USD 1298.7 million. In 2025 market demand for konjac flour would be USD 1347.1 million. The overall sales in the global konjac flour market is anticipated to reach a valuation of USD 1705.8 Million by the end of 2035, and the market is projected to grow at a rate of 2.4% CAGR during the forecast period (2025 to 2035).
The konjac flour market is primarily driven by steadily increasing demand for natural and plant-based food ingredients. It is commonly used as a thickener, gelling, and stabilizing agent in food products made from the konjac plant, and is found in various gluten-free and low carb based products.
As the consumer awareness about health benefits is increasing, the producers are considering konjac flour in preparing functional foods, dietary supplements, and vegan products.
Konjac flour is being used in the food & beverage sector for applications ranging from noodles to bakery products to meat alternatives. Its ability to retain water and promote digestive health are also contributing to expanding uses in pharmaceutical and cosmetic formulations. Key players like Hubei Yizhi Konjac Biotechnology, NOW Foods, and FMC Corporation are investing in production and research to develop quality konjac-based ingredients.
| Attributes | Description |
|---|---|
| Estimated Global Konjac Flour Industry Size (2025E) | USD 1347.1 million |
| Projected Global Konjac Flour Industry Value (2035F) | USD 1705.8 million |
| Value-based CAGR (2025 to 2035) | 2.4 % |
While demand for clean-label plant-based and low-calorie ingredients is also acquiring traction and driving the market. The natural consistency nature of konjac flour, along with the rich in fiber properties, makes konjac flour a compelling alternative for all consumers looking for effective tools to manage body weight, promote digestion, and reduce carbohydrate intake. Furthermore, increasing regulatory endorsements for the incorporation of konjac into food formulations are anticipated to bolster the growth of the market.
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Table below provides a Comparative assessment of variation in CAGR over six months for base year (2024) & current year (2025) for global konjac flour industry. That is, this analysis explains essential changes in market performance and revenue beyond, providing more information to stakeholders about trends of growth.
| Particular | Value CAGR |
|---|---|
| H1 | 2.2 % (2024 to 2034) |
| H2 | 2.3 % (2024 to 2034) |
| H1 | 2.3 % (2025 to 2035) |
| H2 | 2.4 % (2025 to 2035) |
The market is expected to grow at a compound annual growth rate (CAGR) of 2.3% during H1 (2025 to 2030) of the decade and at a rate of 2.4% during H2 (2031 to 2035). In the period H1 2025 to H2 2035, the CAGR is anticipated to grow steadily over the years. The market is expected to grow, bolstered by increasing awareness among consumers of konjac’s health benefits, growing demand for functional food ingredients and continued product innovations in the food and pharmaceutical industries.
Tier 1 encompasses the most significant players in the konjac flour market, characterized by large-scale production, international reach, and robust R&D activities. Accu-Bits and other companies concentrate on enhancing the functional properties of konjac flour for use in foods, pharmaceuticals, and dietary supplements.
One of the leading companies in this area, Hubei Yizhi Konjac Biotechnology Co., Ltd., offers a range of konjac flours with different viscosity grades for thickening, gelling, and stabilising purposes. FMC CorporationThe FMC corporation Hyaluronic™ food solutions include konjac-derived hydrocolloids for formulation of food requiring high texture or water-retaining properties.
Another key player is Nissan Chemical Corporation, which primarily specializes in the manufacture of refined konjac products for food and industrial use. These companies enjoy cutting-edge processing technology, formal regulatory compliance, and established partnerships with global food manufacturers.
Tier 2: Established brands with a solid foothold in the market, often utilizing organic sourcing, specialized formulations, and niche applications. NOW Foods is one brand that sells konjac flour as a diet supplement, appealing to people who are conscious of what they eat.
Shimizu Chemical Corporation develops konjac based food stabilizers and gelling agents for plant-based & gluten-free products. Konjac Foods: Konjac Foods is the UK supplier of konjac-based low-carb/keto pasta and baking ingredients. These companies stand out by prioritizing clean-label, non-GMO, and organic certifications to attract consumers in search of natural substitutes.
Tier 3 consists of emerging and smaller brands that are increasingly becoming known via D2C, specialty health marketplaces, and differentiated product offerings. Many of these companies have an artisanal, minimally processed approach to konjac flour, which they promote for home cooking, keto-friendly recipes, and plant-based diets. One of the niche brands selling pure konjac fiber for weight loss and digestive health is Glucomannan World.
Other smaller brands use e-commerce, health food stores and social media marketing to take advantage of consumer interest in konjac’s natural thickening and fiber-rich qualities. Rising consumer demand for gluten-free, low-carb, and plant-based food substitutes are driving the growth of the konjac flour market. As awareness builds regarding the health benefits of konjac, companies at all levels are focusing on product innovation along with sustainability and improved processing techniques to capitalize on the growing demand.
Rising Demand for Low-Calorie and Dietary Fiber-Rich Ingredients
Shift: Demand for konjac flour is increasing rapidly as consumers prefer low-calorie, high-fiber food ingredient alternatives. The glucomannan it contains is credited with absorbing water and helping to support digestion, helping to make it popular for low-carb, keto and weight control diets.
Strategic Response: To fill the gap created by this change, Shirataki noodle brands such as Miracle Noodle and Skinny Noodles have rolled out konjac-based pasta and rice replacements, aimed at calorie-counting customers.
Having become an ingredient of choice, leading suppliers such as NutraKon and NOW Foods have productized pure konjac flour powders for home cooking and dietary supplements. And Nestlé and Unilever are adding konjac to low-calorie soups and sauces, catering to guilt-free indulgence seekers.
Growth in Plant-Based & Vegan Food Products
Shift: With the rising popularity of plant-based diets, konjac flour is emerging to become a crucial ingredient for vegan meat substitutes and dairy alternatives since konjac flour has the ability to form gels and enhance texture.
Strategic Response: Capitalizing off this trend, Beyond Meat and Impossible Foods have both experimented with konjac flour as a binder for their plant-based meats, enhancing texture and moisture retention.
Dairy-free brands including Miyoko’s Creamery and Oatly are using konjac flour in vegan cheese and yogurt to creamier effect. Meanwhile, private-label food manufacturers are experimenting with konjac to create plant-based substitutes for eggs to cater for the growing number of flexitarian consumers.
Gluten-Free and Functional Food Applications Growth
Shift: As gluten-free eating becomes more popular and functional food ingredients in demand, konjac flour is being utilized as a gluten substitute in baked goods and an additive in gut-health-promoting products.
Strategic Response: To that end, King Arthur Baking Company and Bob’s Red Mill recently launched polydextrose-based gluten-free baking mixes, creating options for consumers with celiac disease or with sartorial sensitivities. Functional-food brands such as Garden of Life and Ancient Nutrition have begun adding konjac into prebiotic supplements and gut-health formulations. Food-tech startups are also using konjac wells to show off keto and paleo-friendly bread alternatives, which increases the application of konjac in health-oriented market.
Rising Use in Food Thickening and Stabilization
Shift: In the food processing industry, konjac flour is gaining popularity as it is a natural thickener, gelling agent, and stabilizer, thus, becoming a natural alternative to synthetic stabilizer such as xanthan and guar gum.
Strategic Response: Meeting this demand, global ingredient suppliers including Cargill and Tate & Lyle have broadened their respective product lines of konjac-based hydrocolloids to beverage, dairy, and processed food manufacturers.
Multinational foodmakers such as Danone and Kraft Heinz have restyled low-fat dairy products and sauces with konjac flour to increase consistency without synthetic additives. Asian food manufacturers, too, have increased the use of konjac in traditional products such as mochi and dumplings, playing up their textural qualities.
Considerations for Regulation and Safety in Global Markets
Shift: Concerns about the high water absorption abilities of konjac and the choking hazards they pose in especially certain foods (ex: jelly candies) have made regions like Europe and North America more stringent in their regulatory scrutiny of konjac.
Strategic Response: To satisfy regulations, confections makers have designed konjac-based jellies with adjusted textures, diminishing the risk of potential choking hazards. Regulatory agencies such as the FDA and the EFSA have mandated labeling requirements and safety guidelines to ensure that consumers are aware of konjac's characteristics. Food makers, on the other hand, are working on these controlled release konjac formulations that expand in the gut and not the throat so that its functional benefits are retained while preventing over-expansion.
From the Supply Chain: Sustainability & Ethical Sourcing
Shift: Growing concerns over sustainability have led manufacturers to look for ethically sourced and environmentally friendly food ingredients and konjac flour has gained popularity with its relatively low environmental footprint, as well as lower processing requirements.
Strategic Response: In line with the trends for sustainable products, major suppliers such as Alesco and KIMICA Corporation have also advocated for organic and non-GMO konjac cultivation in areas such as China, Japan and Southeast Asia. Eco-conscious brands like Thrive Market and Whole Foods are launching fair-trade konjac products, which provide transparency in sourcing. Apart from that, players are investing in sustainable konjac packaging and biodegradable product formats, targeting environmentally-conscious consumers.
Market Accessibility and Competitive Pricing
Shift: Even with its advantages, konjac flour is still a niche ingredient, one that costs more than typical thickeners like cornstarch and gelatin, the limitations that hinder its mass-market adoption.
Strategic Response: To make it more affordable, bulk ingredient suppliers are enhancing konjac production procedure, which in turn drives down the raw materials cost. Retailers like Walmart and Costco have rolled out private-label konjac products, putting them more within reach of budget-conscious shoppers. On the other hand, in Asia, which konjac has been popular as a material for many years, we are continuing to see low-cost innovations, so konjac is becoming more widespread around the world.
Growth of E-Commerce and Direct-to-Consumer (DTC) Brands
Shift: With consumers buying specialty health foods more and more, sales of konjac flour and similar products via electronic commerce are increasing.
Strategic Response: To some extent, brands are also benefiting from increased access, with Amazon, iHerb and specialty wellness retailers expanding their konjac product offerings to becoming available to global customers. Direct-to-consumer brands, such as Thrive Market and The Konjac Sponge Company, have introduced subscription and bundled konjac goods for convenience and cost savings. In addition, the marketing efforts driven by social media are informing the consumers about the flexibility and advantages of konjac flour, thus promoting online sales and engagement.
Regional Market Trends and Customization
Shift: Konjac flour is a specific product, and it can vary from region to region; suitable adaptations are necessary.
Strategic Response: As the main producer of konjac-based food to accommodate regional demand, Asian markets are on the rise, and firms such as Haidilao and Nissin Foods are broadening their range of konjac-infused instant noodles.
In North America and Europe, where demand for functional foods is increasing, brands such as Primal Kitchen and Kettle & Fire are using konjac in low-carb meal solutions. At the same time, brands from Latin America and the Middle East are experimenting with konjac products for traditional dishes, making the ingredient more culturally accepted in those regions.
The following table shows the estimated growth rates of the top five territories. These markets are set to experience high consumption through 2035.
| Country | CAGR, 2025 to 2035 |
|---|---|
| USA | 2.1% |
| Germany | 2.5% |
| China | 2.6% |
| Japan | 2.3% |
| India | 2.7% |
There is an increasing interest in low calorie and functional food ingredients among consumers in the United States, which in turn is fuelling the growth of the USA konjac flour market. Konjac flour is rich in fiber and absorbs water, making it a common ingredient in weight management and digestive health products.
Its inclusion in baked goods, pasta, and dietary supplements has also been further skyrocketed by the increasing demand for gluten-free and plant-based alternatives. Moreover, increasing awareness regarding gut health and clean-label food trends are fostering market growth.
Konjac flour demand in various food applications is driven by Germany's strong emphasis on healthy and clean-label foods. The increasing popularity of plant-based diets and alternative flours has leveraged food manufacturers to use konjac flour in gluten-free products, vegan meat alternatives, and functional beverages. Also, Germany has an advanced food processing industry and regulatory concentration on dietary fiber intake which strengthens the market confidence of konjac-based ingredients.
Konjac flour has its deep-rooted history in China where it is traditionally used in food and medicine. The rising preference towards adoption of functional foods and dietary supplements has driven the konjac flour consumption in health and wellness products.
Moreover, the increasing popularity of plant-based diets and natural food additives has resulted in the application of konjac flour in noodle production as well as snack foods and pharmaceutical products. Local konjac farming and processing is also supported by the government, further driving market expansion.
In Japan there is a strong market for konjac-based products, and since konjac flour if very common in traditional foods such as konnyaku and shirataki noodles, the product has a wealthy history. In recent years, the growing focus on low-calorie, high-fiber diets has also spurred interest in konjac-based foods among health-conscious individuals.
Moreover, stringent food safety regulations in Japan and high consumer trust towards natural food ingredients to drive steady growth of the market in the country. The market overall are being driven by the growing demand for premium functional food and beverage products that incorporate konjac flour.
The demand for konjac flour has been further propelled by India's growing utilization of plant-based nutrition and functional food ingredients. High prevalence of celiac disease and rising intake of gluten-free diet along with demand for gluten-free flours from traditional Indian foods are some of the drivers aiding the market expansion.
Moreover, the burgeoning weight management industry and consumer inclination towards high fiber and digestion-friendly foodstuffs is pushing utilization of konjac flour in supplements, meal replacements, and low-carb diets. Support from the government for agricultural diversification and sustainable farming practices is also aiding local production and market expansion.
| Segment | Food & Beverages (By Applications) |
|---|---|
| Value Share (2025) | 48.2% |
Demand for konjac flour is on the rise in the food and beverage industry owing to its high dietary fiber content, gluten-free nature, and low-calorie properties. It is commonly utilized in healthy oriented edible items, especially in weight administration and diabetic patient-audit items since of its property to advance fullness and control blood sugar level amounts.
One of the most popular uses of konjac flour in food and beverage is as a low-carbohydrate, gluten-free, or keto-friendly wheat flour substitue. Its bland flavour and ability to lend a chewy texture make it a common ingredient in shirataki noodles, gluten-free baked goods, sauces and plant-based proteins.
Positive trends towards plant-based meals have also increased the demand for konjac-containing substitutes for meat and dairy products, especially for vegan-based cheese, yogurt, and gel-based desserts. As consumers increasingly prefer clean-label and natural ingredients, food manufacturers are adding konjac flour to soups, gravies, and salad dressings as a natural thickener.
With a high fiber content that supports digestive health, the burgeoning beverage trends industry is increasingly relying on konjac flour in functional drinks and meal replacement shakes. The growing inclination toward natural (plant-based) ingredients in a processed food will drive continued expansion of konjac flour in the food & beverage segment.
| Segment | Gelling Agent (By Application) |
|---|---|
| Value Share (2025) | 37.6% |
Konjac flour is most widely known for its gelling ability one of its key functions used in food as well as in pharmaceuticals and industrial applications. Konjac flour is a common gelling agent for use in food processing, such as jelly, candies, and plant-based desserts because it produces a solid, but stretchy gel when combined with water.
Because of its gelling properties, konjac flour has also played an important role in the formulation of vegan and vegetarian foods where it can act as an agent in replacing gelatin in confects and desserts. Its hydrocolloid properties allow it to form heat-stable gels, making it the go-to ingredient in processed meat, imitation seafood, and dairy alternatives.
Konjac flour is also used in medical and pharmaceutical fields to gellate capsule coatings, dressings and controlled drug delivery systems. It does form water-retaining gels, so it’s additionally playing a part in weight control supplements, gelling in tummy and reducing cravings and calories.
With an increasing emphasis on natural, plant-based and functional ingredients, the role of konjac flour as a gelling agent will expand further, particularly in vegan foods, low-calorie desserts and pharmaceutical products.
Key players in the konjac flour market such as Hubei Yizhi Konjac Biotechnology Co., Ltd., Zeroodle and Miracle Noodle leverage their brand presence, product development, and novel applications to strengthen their presence in the konjac flour market in the food and health sector.
By providing comprehensive konjac flour solutions that meet various needs such as gluten-free foods, low-carb diets, and plant-based substitutes, these companies have driven the growth in consumer demand.
They excel at developing new formulations, a factor lending them a competitive edge in this dynamic market. Moreover, ongoing advancements in packaging and processing technology have increased product convenience and shelf life.
The konjac flour industry has also benefited from collaborations and strategic partners. By partnering with food manufacturers and health-centric brands, they have expanded their footprint to increase access and market penetration.
For instance:
Furthermore, key market players such as NAH Foods, Henan Xin Industry Co., Ltd., and Baoji Konjac Chemical Co., Ltd. are investing in research, innovative product offerings, and sustainable sourcing practices to strengthen their positions in the market and expand their distribution networks. As the demand for natural and functional food ingredients grows, these companies are leading innovation initiatives around konjac flour.
The global konjac flour market is projected to reach a value of USD 1347.1 million in 2025.
Sales increased at a CAGR of 1.8% between 2020 and 2024.
Key players in the industry include Hubei Yizhi Konjac Biotechnology Co., Ltd, Zeroodle, Miracle Noodle, NAH Foods, Shanghai Brilliant Gum Co. Ltd, Henan Xin Industry Co. Ltd., Baoji Konjac ChemicalCo., Ltd., NOW Foods.
East Asia is anticipated to dominate the market driven by strong demand for konjac-based food and pharmaceutical applications.
The market is expected to expand at a CAGR of 2.4% from 2025 to 2035, fueled by rising consumer demand for natural thickeners, dietary supplements, and plant-based alternatives.
The market serves various industries, including food & beverages, agriculture, and the medical & pharmaceutical industry, where it is utilized for its functional and structural properties.
It plays multiple roles as a gelling agent, thickener, film former, emulsifier, and stabilizer, enhancing the texture, consistency, and stability of different products.
The market is segmented as North America, Latin America, Western Europe, Eastern Europe, East Asia, South Asia & Pacific, Central Asia, Russia and Belarus, Balkan & Baltic Countries, Middle East and Africa.
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Konjac Flour Market
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