The global Sorghum Flour market is estimated to be worth USD 12,800.0 million in 2025 and is projected to reach a value of USD 21,500.0 million by 2035, expanding at a CAGR of 5.6% over the assessment period of 2025 to 2035.
The world sorghum flour market has been on an upward trend over the years as others have been pushed by the high consumer awareness of health benefits, dietary preferences, and environmental sustainability. Sorghum is a very old variety of grain grown mainly in Africa, India, and the United States, and it has become a popular gluten-free option to traditional wheat flour.
Due to the increasing number of gluten intolerant, celiac disease cases, and the overall trend towards healthier food options, sorghum flour has made its way into new products like pastries, snack foods, and breakfast cereals, etc. Besides, Even in high nutritional, the ecological layout, essentials vitamins, and minerals, antioxidants, and fiber emphasized it as a superfood, thus making its consumption further trend.
Consequently, the market growth has also been boosted through the increased expenditure on R&D for the advancements of processing equipment and on the flour’s qualities, like texture, shelf stability, and usability in various recipes.
| Attributes | Description |
|---|---|
| Estimated Global Sorghum Flour Business Size (2025E) | USD 12,800.0 million |
| Projected Global Sorghum Flour Business Value (2035F) | USD 21,500.0 million |
| Value-based CAGR (2025 to 2035) | 5.6% |
The escalated appeal of plant-based, and non-GMO food products has been the reason driving the market development further, especially in Western countries like North America and Europe, where people pay more consideration to clean-label and minimally processed foods. The food and beverage sector has countered this by producing sorghum flour foods like gluten-free and functional products, thus obtaining advantages for both the mainstream and niche sectors.
Besides, the very drought-hardy nature of this grain crop and its little-water requirement have made it the most sustainable crop which is in accordance with global efforts for more eco-friendly agricultural practices.
Explore FMI!
Book a free demo
The below table presents a comparative assessment of the variation in CAGR over six months for the base year (2024) and the current year (2025) for the global Sorghum Flour market. This analysis reveals crucial shifts in market performance and indicates revenue realization patterns, thus providing stakeholders with a better vision of the market growth trajectory over the year.
| Particular | Value CAGR |
|---|---|
| H1 (2024 to 2034) | 5.4% |
| H2 (2024 to 2034) | 5.6% |
| H1 (2025 to 2035) | 5.7% |
| H2 (2025 to 2035) | 5.9% |
The above table presents the expected CAGR for the global Sorghum Flour demand space over the semi-annual period spanning from 2025 to 2035. In the first half (H1) of the year 2024, the business is predicted to surge at a CAGR of 5.4%, followed by a slightly higher growth rate of 5.6% in the second half (H2) of the same year. Moving into 2025, the CAGR is projected to increase slightly to 5.7% in the first half and remain relatively moderate at 5.9% in the second half.
In the first half (H1 2025), the market witnessed an increase of 30 BPS, while in the second half (H2 2025), the market witnessed an increase of 40 BPS, indicating a steady upward trend in market expansion.
Rising Prevalence of Gluten Intolerance and Celiac Disease
The increase in people experiencing gluten intolerance and celiac disease has significantly changed the demand for sorghum flour. When consumers experience the adverse health impacts of gluten, they embark on a quest to discover safe and healthy alternatives, like sorghum flour, which has gained popularity as a preferred choice.
Due to its naturally gluten-free nature, sorghum flour can be part of any diet plan someone wants to follow without concerns about sacrificing flavor and texture. Additionally, the increased awareness of gluten-related disorders among the general public, including those without health problems, contributes to a larger market for gluten-free products. Additionally, health-aware people appear to opt for gluten-free diets, viewing it as advantageous for their digestion and overall well-being.
In reply, food manufacturers have expanded their selection of gluten-free items and incorporated sorghum flour into the creation of cookies, snacks, and ready-to-eat meals. This phenomenon is most noted in North America and Europe, where the intake of gluten-free products has achieved remarkably high levels.
The shift towards gluten-free diets, whether for health purposes or personal preference, contributes to the growth of the sorghum flour industry, which has become a common component in the health and wellness sector.
Growing Popularity of Nutrient-Dense and Functional Foods
consumers are emphasizing nutrient-rich foods that have health benefits in addition to their basic nutrition, which has caused functional foods to be in high demand. The sorghum flour, which is rich in fiber, antioxidants, protein, and the essential vitamins it contains, has been discovered and is often cited as a real superfood.
The antioxidant effects of sorghum are also used to deal with oxidative stress while the fiber content in the product also helps with digestion and reduces the risk of heart disease. Additionally, the protein found in sorghum flour makes it a fantastic choice for people who want to maintain a balanced diet that incorporates a plant-based approach.
The health-conscious trend along with the preference for the natural form of food which is less processed is the reason for the increase in the consumption of sorghum. This trend is being exploited by food and beverage companies adding sorghum flour to their product innovations such as fortified cereals, protein bars, and meal replacements that target health-conscious consumers.
The global movement towards being well or wellness and the shift towards more preventive health care are the main reasons for the rise of the demand for healthy food ingredients such as sorghum flour, thereby making the market for sorghum-based functional foods grow.
Expanding Applications in Bakery and Snack Industries
Sorghum flour has become a constant presence in the bakeries and sausage factories widely thanks to its adaptable nature, which keeps driving the trend of its increasing market adoption. The fact that it is a mild taste, it has a smooth texture, and it bakes excellently are the reasons that it is considered an optimal substitute for wheat flour in making various kinds of bread, cakes, muffins, and cookies.
Furthermore, the change in consumer preferences to gluten-free and whole-grain bakery products has compelled manufacturers to reformulate recipes with the use of sorghum flour.
Moreover, the snack industry has also turned to sorghum flour and has used it in chips, crackers, extruded snacks, and energy bars to address the customer's demand for healthier, gluten-free alternatives. "Better-for-you" snacks, which have been of interest recently, are being made available in the market in higher numbers, as customers want to have their preferred options without giving up the taste or feel.
Mainstream retail outlets and specialty health food stores' stocking of a wider range of sorghum flour-based baked goods and snacks has had a motivating influence on the market's growth. Because food product manufacturers are still actively engaged in the development of new product combinations, and with the advancements in the public's knowledge of the pros of sorghum flour, its use in the bakery and snack industries is likely to experience constant advancement during the next few years.
Global Sorghum Flour sales increased at a CAGR of 5.6% from 2020 to 2024. For the next ten years (2025 to 2035), projections indicate that expenditure on Sorghum Flour will rise at a CAGR of 5.9%.
Between 2020 and 2024, the global sorghum flour market experienced steady growth, primarily driven by increasing consumer demand for gluten-free and nutrient-rich food products. The rise in health consciousness, coupled with the growing prevalence of celiac disease and gluten intolerance, contributed significantly to market expansion.
The food and beverage industry responded to these evolving consumer preferences by incorporating sorghum flour into various gluten-free bakery products, snacks, and cereals. Additionally, the pandemic-induced shift towards home baking and healthier eating habits further boosted sales during this period. North America and Europe emerged as key markets, while developing regions in Asia-Pacific and Latin America gradually adopted sorghum flour as an alternative grain due to its nutritional benefits and sustainability.
Looking ahead, from 2025 to 2035, the sorghum flour market is projected to witness accelerated growth, supported by rising consumer awareness and increasing adoption of plant-based and functional foods. Advances in food processing and product innovation are expected to enhance sorghum flour's versatility, expanding its applications in both traditional and modern food formulations.
Additionally, government initiatives promoting sustainable agriculture and drought-resistant crops will further drive production. As food companies continue to invest in research and development, the global sorghum flour market is set for a robust and sustained expansion.
Tier 1 companies are those generating annual revenues of more than USD 20 million and commanding a market share of about 40% - 50%. These organizations possess enormous production capabilities, carry a wide range of products, and have strong distribution networks across the world. They are specialized in the production and packaging of goods which make it possible for them to meet the different consumer's requirements such as gluten-free, organic, и non-GMO product offerings.
These firms, in turn, are the largest scale producers, some of the most popular companies, and the ones actively involved in various R&D programs, when it comes to the production of cutting-edge products. Companies like Archer Daniels Midland Company, Cargill Inc., Bob's Red Mill Natural Foods, and Grain Millers Inc. are the most respected in this category. The industry titans use their leverage in the market to boost the consumption of sorghum flour globally through alliances, aggressive selling strategies, and additions to their product line.
Tier 2 companies in the sorghum flour market are mid-sized enterprises with annual revenues ranging from USD 5 million to USD 20 million, holding an estimated 25% to 35% of the market share. These firms focus primarily on regional markets, capitalizing on strong consumer insights and localized distribution networks. While they may not have the global presence of Tier 1 players, they maintain a competitive edge by offering high-quality, organic, or specialty sorghum flour tailored to specific dietary needs.
Many Tier 2 companies specialize in non-GMO, sustainably sourced, or fortified sorghum flour products, appealing to health-conscious consumers. Notable companies in this segment include Wondergrain, Nu Life Market, and Sooji Mills, which have built strong regional footprints through direct-to-consumer sales, e-commerce platforms, and partnerships with local retailers. These firms emphasize product innovation and quality but may face challenges scaling operations to match the global reach of Tier 1 leaders.
The third-tier companies primarily include small enterprises with yearly earnings under USD 5 million, operating at local or artisanal levels. They are starting to cater to the niche market, therefore some of them are emphasizing organic, locally-sourced, or traditional sorghum flour types. Several of these businesses have a focus on specific ethnic or dietary consumer segments, offer handmade or minimally processed products, and only distribute them in their own regions. Preferable channels for these companies are to sell directly in farmers' markets, small grocery shops, and on the internet.
The operational scale of these companies being small, it is not uncommon for them to have insufficient budgets for marketing, formal supply chains, or large-scale production. Among the key Tier 3 players are local grain mills, small organic farms, and specialty health food brands that focus more on authenticity and quality than they do on mass production. Besides the fact that they add diversity to the market, they face the problem of growth potential being constrained due to insufficient funds, intricate regulations, and the presence of bigger, well-established competitors.
| Country | Market Value (2035) |
|---|---|
| United States | USD 5,102.4 million |
| Germany | USD 2,843.7 million |
| China | USD 3,678.5 million |
| India | USD 1,972.1 million |
| Japan | USD 754.6 million |
The soaring demand associated with gluten-free and functional food products, the USA remains one of the primary markets for sorghum flour. The rising incidence of celiac disease as well as gluten sensitivity has led many people to go outside the mainstream grains, with this particular type of flour being highly favored by those who care about their health.
Moreover, the favorable placement of the trend for plant-based and clean-label diets has expanded the market even more. Instead, the businesses in the USA are following this trend by using sorghum flour in toast, snacks, and ready-to-eat food. The integration of major companies in the market, a well-developed retail network, and the tendency of consumers in the USA to spend more on premium food products are reasons for this country's attractiveness in the market.
Furthermore, the government schemes pushing for the practice of green agriculture and the introduction of sorghum, which is a drought-resistant crop, have really boosted domestic production. With the continuous increase in product development and marketing investments, it is expected that the sorghum flour market in the USA will remain on the same upward trend for the next ten years.
Owing to the immense health consciousness and the high growth rate of the food processing segment of the economy, China has turned into a notable market for sorghum flour. Chinese individuals are increasingly realizing the importance of having a nutritious diet, resulting in the shift towards the consumption of high-fiber, whole-grain, and gluten-free items. Alongside with alcoholic drinks, sorghum flour is largely employed in the manufacture of traditional food products such as porridge, noodles and baked goods, and it is also used in the brewing of baijiu.
The Chinese authorities have also thrown their weight behind the cultivation of sorghum as a way of ensuring food security and stabilizing the economy by decreasing dependence on imported grains. The burgeoning of e-commerce platforms is a significant breakthrough in providing specialty grains, thus, for urban customers, sorghum flour becomes more accessible.
The food and beverage sector, which is constantly revolutionizing with the introduction of healthier product ranges, has consequently also boosted the sale of sorghum flour in China making it one of the applicable suppliers in the global market.
India is experiencing an escalation in the requirement of sorghum flour, predominantly attributed to the surge in millet consumption and traditional grain-based diets. With the state backing millets through schemes like the "International Year of Millets 2023," the knowledge regarding the wellness benefits of sorghum has appreciably gone up. People in India, concentrically in nondowntown areas are familiar with sorghum-based foods rotation including rotis, porridges, and snacks. The urban dwellers are now adapting sorghum flour as a natural alternative for wheat; this shift has been caused mainly by the increased risk perception of diabetes, obesity, and other lifestyle diseases.
The organic and natural food sector is also a contributor to the market growth, because the health-conscious find habits without chemicals and whole grain prefer alternatives. The leap of the startups and food brands that are all about making goodies with millet is good as it was the one showing the path of new product segment that kept the market heated. With the strong performance in agriculture and the rise of the popularity of the good product, India should be one of the major competitors in the global sorghum flour market.
| Segment | Value Share (2025) |
|---|---|
| Bakery (Application) | 48.5% |
The highest market share in the global sorghum flour industry is held by the bakery segment with gluten-free and whole-grain baked goods being the main driver of the segment increase. The more health-oriented the customers become the more alternatives they are looking for to refined wheat flour which in its turn causes a rapid increase in the use of sorghum flour in bakery applications.
The slightly sweet signature of sorghum flour, its fine mill, and its high fiber content shaft it a possibility for gluten-free products such as bread, muffins, cookies, and cakes without the cost of any taste or texture the manufacturers of those who seek gluten-free items.
The tor key food manufacturer as well as the local bakery are using "sorghum flour" in their products as a response to the needs of the customers with celiac disease, intolerant to gluten and those on a plant-based or clean-label diet. The additional ancient grain mania has brought to the fore the profile of sorghum among high-end and special category baked goods.
With North America and Europe leading the segment, the region is likely to grow stronger due to well-established retail distribution networks and high levels of consumer awareness. Food production in Asian and Latin American countries is also filled out with these goods as more and more people find out about gluten-free diets.
| Segment | Retail Stores ( Distribution channel) |
|---|---|
| Value Share (2025) | 48.3% |
Supermarkets, hypermarkets, and other retail stores, along with specialty health food stores, dominate the market as far as the primary distribution channel for sorghum flour. Sorghum flour is available widely in physical retail outlets so that consumers can access it easily and compare different brands and product variations.
Supermarkets and hypermarkets serve this purpose by housing quite a number of sorghum flour products, both conventional and organic, and includes gluten-free variants to cater to the many diets. Other sales outlets that play a significant role in the demand aspect are health food specialty stores, both for health-concerned customers seeking foods that have non-GMO, whole grain, or clean label benefits.
For most developing regions, local grocery stores and typical markets remain important distribution points for sorghum flour. In those areas where sorghum is a staple grain, this condition is very important. Rapidly growing although online sales are, retail stores remain the most trusted and widely used channel because of convenience, instant availability, and consumer preference for inspecting products before purchasing.
The global sorghum flour market is highly competitive, with key players focusing on product innovation, strategic partnerships, and geographic expansion to strengthen their market presence. Leading companies such as Archer Daniels Midland Company, Cargill Inc., Bob’s Red Mill Natural Foods, and Grain Millers Inc. dominate the market with extensive distribution networks and strong brand recognition.
Mid-sized and regional players are expanding their portfolios to include organic, gluten-free, and specialty sorghum flour varieties to cater to evolving consumer preferences. The rise of e-commerce has further intensified competition, allowing smaller brands to reach global consumers. Continuous investment in R&D and sustainable sourcing remains a key strategy for market differentiation.
For instance:
The global Sorghum Flour industry is estimated at a value of USD 12,800.0 million in 2025.
Sales of Sorghum Flour increased at a CAGR of 5.6% between 2020 and 2024.
According to forecasts, the market is expected to be worth USD 21,500.0 million by 2035, growing at an estimated CAGR of 5.6% during the forecast period (2025 to 2035).
The Hain Celestial Group, Jamestown Mills (Firebird Artisan Mills), Agspring, Ardent Mills, and Grain Millers Inc. are some of the leading players in this industry.
The South Asia domain is projected to hold a revenue share of 30% over the forecast period.
North America holds a 34% share of the global demand space for Sorghum Flour.
This segment is further categorized into Conventional, Organic.
This segment is further categorized into Industrial, Household.
This segment is further categorized into Bakery, Hotels, and Restaurants.
This segment is further categorized into Store-Based Retail, Specialty Stores, Online Retail, Supermarkets, and Hypermarkets.
Industry analysis has been carried out in key countries of North America, Latin America, Eastern Europe, Western Europe, East Asia, South Asia & Pacific, Central Asia, Balkan and Baltic Countries, Russia & Belarus and the Middle East & Africa.
Natural Dog Treat Market Product Type, Age, Distribution Channel, Application and Protein Type Through 2035
Buttermilk Powder Market Analysis by Product Type, Sale Channel, and Region Through 2035
Oat-based Beverage Market Analysis by Source, Product Type, Speciality and Distribution channel Through 2035
Multivitamin Melt Market Analysis by Ingredient Type, Claim, Sales Channel and Flavours Through 2035
Mineral Yeast Market Analysis by Calcium Yeast, Selenium Yeast, Zinc Yeast, and Other Fortified Yeast Types Through 2035
Korea Fusion Beverage Market Analysis by Beverage Type, Ingredient Profile, Distribution Channels, and Country Through 2035
Sorghum Flour Market
Thank you!
You will receive an email from our Business Development Manager. Please be sure to check your SPAM/JUNK folder too.
