The Global Modified Flour sales are valued at USD 102.1 billion by 2024 and is projected to reach a value of USD 152.8 Billion by 2034, with the global market reflecting a CAGR of 4.3% over the assessment period 2024 to 2034
The modified flour market is driven by rising consumer demand for healthier, functional, and diverse food products. Modified flour, derived from sources like rice, corn, cassava, sorghum, and legumes, is gaining popularity due to its enhanced functional properties. Flours undergo physical, chemical, or enzymatic modifications to improve their performance in food processing, offering advantages such as improved texture, shelf-life, and nutritional content.
In Bakery products, modified flours are getting used to increase fiber content, protein, and bioactive compounds while impacting volume and texture of the loaf. Flours are often used to enhance gluten-free or low-glycemic bread formulations, catering to the growing demand of such baked food products. Modified rice and cassava flours are popular for producing gluten-free bread with healthier texture and more nutritional benefits.
Survey conducted by shows that 56%consumers In America says they check claims on products before buying wherein percentage goes up 61% in European countries Bakery products such as biscuits, modified flours are sued because they are providing benefits like improved crispiness, better oil absorption, and longer shelf life. Flours from sources like banana, taro, and legumes enhance both taste and texture while adding functional health benefits, such as higher fiber content and antioxidant properties.
The demand for alternative flours such as rice, corn, potato, tapioca, cassava, soy, oat, chickpea, and wheat flour is driven due to diverse functional properties. Each type of flour has own unique characteristics for the formulations of food products, such as binding, thickening, and moisture control. For instance, rice flour is mostly used for its light texture and gluten-free properties, making it perfect for a variety of baked goods and snacks.
Similar manner Corn flour adds sweetness and a smooth texture, while chickpea flour is high in protein and fiber, enhancing the nutritional profile of dishes. The versatility of these flours is allowing food manufacturers to create innovative, healthier products that cater to specific dietary preferences, such as gluten-free and high-protein options, and resulting driving market growth across various segments. Manufacturer’s survey shows that 41% of small to medium scale food and beverages processing manufactures are procuring gluten-free and high-protein such like claims clean ingredients
Overall, the modified flour sales are expanding as manufactures a seek functional ingredients which are improving both the nutritional profile and sensory appeal of food items, making it a key segment in the global food industry.
| Attributes | Description |
|---|---|
| Estimated Global Modified Flour Size (2024E) | USD 102.1 Billion |
| Projected Global Modified Flour Value (2034F) | USD 152.8 Billion |
| Value-based CAGR (2024 to 2034) | 5.7% |
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| Particular | Value CAGR |
|---|---|
| H1 | 5.3% (2023 to 2033) |
| H2 | 5.5% (2023 to 2033) |
| H1 | 5.5% (2024 to 2034) |
| H2 | 5.4% (2024 to 2034) |
The table above shows the expected growth rate for global sales over historic timeframes from 2024 to 2034. The industry is forecasted to grow at a steady annual rate (CAGR) of 5.3% from the first half of 2023 to 2033. In the second half of the same period, the growth is expected to rise slightly to 5.5%.
In the first half of 2024 to the second half of 2034, the growth rate is anticipated to stay fairly consistent. It’s expected to be 5.5% in the first half and slightly lower at 5.4% in the second half. Overall, the industry shows stable and gradual growth over the decade.
Growing Demand for Healthier Noodles
The increasing sales for healthier instant and dry noodles and pasta is a key driver for the modified flour market. Consumers are seeking alternatives that have improved nutritional profiles, including high fiber, low glycemic index, and gluten-free options. Modified flours such as black glutinous rice, taro, and cassava are being used into food product such noodles and pastas in order to enhance absorption of water, improve texture.
These flours are supporting the rising consumer preference for low-calorie, nutrient-dense noodles which is aligning with the global shift for functional foods. A consumer insight study reveals that 54% of respondents prefer products made with clean label ingredients, highlighting a growing trend toward transparency in food labelling. This trend is particularly strong in regions where noodles are a staple food, creating robust growth opportunities for modified flour in noodle and pasta applications.
Clean Label and Free-From Claims on the flour ingredients
Consumers are demanding the clean label products which is propelling the use of modified flour with claims such as E-number free, allergen-free, and GMO-free. These claims are related for the health-conscious buyers who are seeking minimally processed, natural ingredients in their food. Modified flours made from non-GMO sources like rice, cassava, and sorghum, free from common allergens such as gluten, are increasingly favored by both manufacturers and consumers.
Research by FMI shows that 48% of consumers are willing to pay a premium for gluten-free products, reflecting the importance of dietary preferences. The growing awareness about food additives and allergens is driving companies to use modified flours which are supporting to clean label positioning, enhancing product appeal in categories like bread, biscuits, and ready to eat food.
Advancements in the Processing Technologies for modified flour
Innovations in flour modification technology are significantly driving market growth. Techniques such as germination, fermentation, heat-moisture treatment (HMT), and autoclaving are being employed to enhance the functional properties of flour, such as water absorption, emulsification, and nutrient retention.
These advances allow modified flours to perform better in a variety of end-use applications, including gluten-free bread, nutrient-rich biscuits, and enhanced noodles. Improved processing methods are not only boosting the texture and taste of food products but also align with the industry's focus on clean labels and health benefits, making modified flour a preferred choice in modern food manufacturing.
Principal Consultant
From 2019 to 2023, global modified flour sales are experiencing steady growth, driven largely by the increasing awareness of plant-based ingredients and the rise in demand for gluten-free and specialty flours. As consumers becoming more health-conscious, modified flour made from alternative sources like legumes, Chickpea, rice, and sorghum gained traction for their ability to enhance nutritional profiles.
The growing popularity of clean eating trends and plant-based food products are pushing manufacturers to use modified flours that offering higher fiber, protein, and micronutrients, leading to greater demand in sectors such as bakery, snacks, and gluten-free products.
In 2024 to 2034, the demand for modified flour is expected to accelerate, supported by global shifts toward sustainable and functional foods. A survey found that 51% of parents are actively looking for allergen-free options for their children, driving demand for modified flours. Innovations in food processing and flour modification techniques, such as enzyme treatments and fermentation, are anticipated to further enhance the functional properties of these flours, making them more versatile in various applications.
Additionally, the rising focus on reducing food waste is encouraging the use of flours derived from by-products and non-traditional sources, such as banana peels or vegetable pulps. These trends are expected to expand the modified flour market, catering to a broader range of health-conscious and eco-conscious consumers.
The modified flour market is characterized by increasing market concentration, where a small number of large companies hold significant market shares. These key players dominate due to their advanced processing technologies, extensive distribution networks, and ability to meet the growing demand for functional, allergen-free, and clean label ingredients.
The concentration is further driven by the ability of these major firms to innovate and introduce specialized flours tailored to diverse end-use applications like gluten-free baking, fortified noodles, and high-fiber biscuits.
Companies like Cargill, Archer Daniels Midland (ADM), and Ingredion are examples of major players that command substantial shares in the market. These players offer a wide range of modified flours, such as pre-gelatinized corn flour, enzyme-treated wheat flour, and heat-moisture-treated rice flour. These products cater to various industries, including bakery, snacks, and ready-to-eat meals.
For example, gluten-free bread made with modified rice or sorghum flour has become a staple product in many markets, while cassava-based modified flours are increasingly popular in biscuit and snack formulations. Industry analysis suggests that 37% of manufacturers are investing in R&D to create products with alternative flours like cassava, oat, and chickpea.
The market's concentration also allows these companies to invest in research and development, expanding the functionality and appeal of modified flours. However, smaller players are still entering the market, focusing on niche products and sustainable or regionally sourced flours, making competition dynamic despite the presence of dominant global leaders.
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The table below shows sales from sales in key countries, along with estimated growth rates of the Modified Flour sector.
| Countries | CAGR (2034) |
|---|---|
| USA | 3.1% |
| India | 6.3% |
| China | 5.9% |
| Germany | 3.9% |
| Japan | 5.5% |
The USA market for modified flour is expected to grow at a CAGR of 3.1% between 2024 and 2034, driven by the increasing demand for gluten-free, clean label, and plant-based products. Data from a FMI survey reflects that 53% of consumers are concerned about artificial additives and are seeking modified flours that meet clean label criteria.
Consumers in the USA are becoming more health-conscious, and many are adopting gluten-free diets due to celiac disease or gluten sensitivities. This has increased the use of modified flours like rice, sorghum, Chickpea, Oat and cassava, which provide gluten-free alternatives in products such as bread, pasta, and snacks.
The trend toward clean label products, those free from artificial additives, preservatives, and GMOs is pushing manufacturers to use modified flours that align with these preferences, further supporting growth in this segment.
India's modified flour market is projected to grow at a robust CAGR of 6.3% from 2024 to 2034, fueled by increasing demand for nutrient-rich and fortified food products. With growing health awareness and government initiatives to combat malnutrition, modified flours enriched with vitamins, minerals, and proteins are gaining traction.
Flours derived from millet, sorghum, and legumes are being used in traditional staples like rotis, bread, and snack foods to enhance nutritional content. A study found that 49% of consumers express a preference for locally sourced ingredients, influencing their choice of modified flour brands India.
India's rapidly expanding middle class is driving the demand for convenient, ready-to-eat products such as noodles and biscuits, where modified flour is often used to improve texture and boost fiber content, further accelerating market growth.
China’s modified flour market is expected to grow at a CAGR of 5.9% between 2024 and 2034, driven by technological advancements and a rising interest in functional foods. Modified flours are increasingly being used in the production of noodles, pastries, and other baked goods due to their enhanced texture, shelf life, and nutritional properties.
Chinese consumers are also showing a growing preference for functional foods-those with added health benefits such as improved digestion, immunity, and overall wellness. Modified flours made from rice, corn, and sorghum, often fortified with vitamins or probiotics, are being integrated into everyday products like noodles and snacks, aligning with the population’s shift toward healthier eating habit
| Segment | Product Type- Wheat |
|---|---|
| Value Share (2024) | 21.1% |
In 2024, wheat-based modified flour is expected to hold a significant 21.1% value share in the market, driven by its versatility and functional properties in various food applications. Wheat flour is widely used due to its excellent binding, thickening, and texture modification capabilities.
Its gluten content allows for structure formation, making it ideal for baked goods, pasta, and sauces. Industry data reveals that 55% of food manufacturers are reformulating products to include modified flours to meet evolving consumer preference wheat-based modified flours offer moisture control and shelf-life extension, which are critical in processed foods, ensuring longer freshness and better product stability. These functional benefits make wheat-based modified flour a cornerstone in food manufacturing, especially in applications where consistency and texture are key to consumer satisfaction.
| Segment | End Use- Bakery and Confectionery |
|---|---|
| Value Share (2024) | 32.5% |
The bakery and confectionery segment is projected to account for 32.5% of the modified flour market's value share in 2024, largely due to the increasing need for texture modification, moisture control, and shelf-life extension. Modified flour plays a crucial role in enhancing the softness and volume of bread, cakes, and pastries while also stabilizing and binding ingredients in confectionery products like chocolates and candies.
Additionally, gel formation properties are often utilized in fillings and creams, providing the desired consistency. The ability of modified flour to retain moisture and extend shelf life is critical in maintaining product freshness, especially in packaged baked goods and confectionery items, driving its demand in this segment.
The modified flour market is becoming increasingly competitive, with several key players and emerging brands competing for market share. Major companies like Cargill, Archer Daniels Midland (ADM), and Ingredion leverage their extensive resources and advanced technologies to innovate and expand their product offerings.
Smaller, niche brands are also entering the market, focusing on specialty modified flours that cater to specific dietary needs, such as gluten-free and allergen-free options. As consumer preferences shift toward healthier and cleaner ingredients, competition is expected to intensify, driving continuous product development and differentiation strategies among both established and emerging players in the modified flour industry.
As per Product type, the industry has been categorized into Wheat flour, Rice flour, Corn flour, Potato flour, Tapioca flour/starch, Cassava flour, Soy flour, Oat flour Chickpea flour and others
As per the End Use, the industry is sub-segmented into Bakery and Confectionery, Chocolates & Candies, Biscuits, Cakes, Bread and bread products , Dairy products , Infant formula/ Baby Food, Desserts & Smoothies , Instant food products, Beverages Processing
Thickening, Stabilizing, Binding, Texture modification, Moisture control, Gel formation, Gluten modification Shelf-life extension are key Functionalities covered in report
Direct Sales, Supermarket/Hypermarket, Convenience store , Discount/Dollar Stores, Grocery Stores, Wholesale Stores, Online Retailing are key Functionalities covered in report
Industry analysis has been carried out in key countries of the regions such as North America, Latin America, Europe, East Asia, South Asia, Oceania, and the Middle East & Africa.
The global Modified Flour sales are estimated at a value of USD 102.1 Billion in 2024.
Sales of Modified Flour increased at 3.7% CAGR between 2019 and 2023.
Cargill, Ingredion, Kerry Group, Tate & Lyle, Roquette, DuPont, Bunge, Grain Millers, MGP Ingredients, Corbion, AAK, The Scoular Company, SunOpta, AVEBE, RCL Foods, Tereos, Glico Nutrition and Manildra Group are some of the leading players in this sector.
The North America sales is projected to hold a revenue share of 28.9% over the forecast period.
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Modified Flour Market
