According to research by Future Market Insights, The Sorghum Flour market is anticipated to expand at a CAGR of 5.40% during the forecasted period. According to Forecasts, the market would be worth US$ 19,920.0 Million by 2033, up from US$ 11,772.90 Million in 2023.
| Attributes | Details |
|---|---|
| Market size value in 2023 | US$ 11,772.90 Million |
| Market forecast value in 2033 | US$ 19,920.0 Million |
| Forecast period | 2023 to 2033 |
| Global growth rate (CAGR) | 5.40% |
| Share of Germany in The Sorghum Flour Market | 26.10% |
Sorghum is originally produced in India and Africa, but it is now being farmed in the United States and is gaining popularity among people all over the world. Sorghum flour, made from sorghum grains, is advantageous to one's health and is gaining popularity in the global market. Sorghum is commonly used as animal feed across the world, but it has gradually gained acceptance as a human food replacement as well.
Because sorghum flour is gluten-free, it has gained popularity in the health food industry in recent years. As it is considered that gluten elevates blood sugar levels, an increasing number of diabetics worldwide are moving to gluten-free diets. Sorghum flour is used as a wheat alternative in the home and in bakeries to prepare gluten-free baking items.
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According to Future Market Insights, the Sorghum Flour market was growing at a CAGR of 3.0% to reach USD 11,430.0 million in 2022 from USD 10,155.4 million in 2018.
The rising prevalence of gluten sensitivity among individuals worldwide is fueling the expansion of the sorghum flour market throughout the forecast period. The sorghum flour industry is expanding in several developed nations such as Europe, Canada, and the United States, owing to factors such as rising health consciousness, gluten sensitivity, and rising diabetes.
Sorghum flour is becoming increasingly popular due to its impressive health benefits and unique flavor. The market for sorghum flour is growing, but why is North America the leader in this field?
North America has invested heavily in infrastructure and technology that allow it to produce a wide variety of different types of sorghum flour. This includes everything from white or brown refined flours, through to organic and gluten-free flours. As a result, consumers have access to an extensive range of products which are all produced within the region. Furthermore, North American producers are also able to benefit from lower production costs when compared with other countries.
Europe is becoming an increasingly attractive market for The Sorghum Flour, a health-conscious food product made from whole grain sorghum. With its commitment to sustainability, high nutritional value and delicious taste, the flour has seen tremendous growth in Europe over the past decade.
One key factor driving this success is the continent’s focus on healthy living. Europeans are increasingly seeking out healthier food options due to rising awareness of diet-related illnesses such as obesity and diabetes. By offering a nutritious alternative to traditional grains like wheat and barley, The Sorghum Flour helps fill this demand while also providing an affordable option for those on a budget. Additionally, its versatility makes it perfect for baking or cooking with in all types of cuisine – from Italian pasta dishes to French desserts – so that it can fit into any meal plan.
The Asia Pacific region has long been a hub of economic activity, and now it is emerging as an important market for sorghum flour. As people around the world are increasingly turning to healthier food alternatives, sorghum flour presents an attractive option due to its high protein content, gluten-free profile and low glycemic index. This has led to increased demand for this product in the Asia Pacific region, giving rise to new opportunities for producers and suppliers alike.
Sorghum flour is already being used widely in India and other countries in South East Asia as an alternative cooking ingredient and also an additive in various dishes. It is not only popular among health-conscious consumers but also those looking for delicious food options with fewer carbohydrates than wheat flour.
Principal Consultant
The food and beverage industry is taking a leading role in the expansion of the sorghum flour market. The grain-based flour is considered a healthier alternative to traditional wheat flour, making it increasingly sought out by consumers for its nutritional benefits. As such, the food and beverage industry has become an instrumental force in introducing this new ingredient into their products.
Manufacturers are investing time and money into researching ways to incorporate sorghum flour into their recipes. This includes experimenting with different measurements, textures, and flavor profiles that can be achieved with the grain-based option. Companies like Bob’s Red Mill have released specially formulated baking mixes that utilize sorghum flour as a main ingredient, while other major brands are also beginning to introduce products containing the healthy alternative on store shelves.
Sorghum flour has become increasingly popular over the years, as it is a gluten-free alternative to wheat. It offers many different nutritional benefits, such as being high in fiber and protein content. With its versatile applications, there are many different uses for sorghum flour.
In recent years, baking has been one of the most popular uses for sorghum flour. Its light texture and neutral taste make it perfect for baking cakes and other desserts. Additionally, because of its gluten free properties it can be used in healthy recipes as a substitute for regular wheat flour. This use is becoming more prevalent among those looking to cut back on gluten or who suffer from celiac disease.
The competitive landscape of the sorghum flour market is an ever-evolving one as new players enter the market. Sorghum flour is produced from the grain of Sorghum, and it has been used in various industries such as food, feed, and fuel. As a result of its versatile applications, many companies are entering this sector to capitalize on its potential.
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| Attribute | Details |
|---|---|
| Forecast period | 2023 to 2033 |
| Historical data available for | 2018 to 2022 |
| Market analysis | USD million in value |
| Key regions covered | North America; Eastern Europe; Western Europe; Japan; South America; Asian pacific; Middle east and Africa |
| Key countries covered | USA, Germany, France, Italy, Canada, UK, Spain, China, India, Australia |
| Key segments covered | Product, End-Use, Application, Distribution channel, Region |
| Key companies profiled | The Hain Celestial Group; Jamestown Mills; LLC (Firebird Artisan Mills); Agspring; Ardent Mills; Nu Life Market; Shipton Mill Ltd.; Bob's Red Mill Natural Foods |
| Report coverage | Market Forecast, Company Share Analysis, DROT Analysis, Market Dynamics, Competitive Landscape, Challenges, Strategic Growth Initiatives |
| Customization and Pricing | Available upon request |
The Sorghum Flour market size is assessed to US$ 11,772.90 Million in 2023.
The Sorghum Flour market is expected to rise at a CAGR of 5.40%.
US, China, Canada, Germany, China, India, United Kingdom, Australia are the major countries driving demand for Sorghum Flour market.
China Sorghum Flour market is projected to grow at a CAGR of around 5.40% over the next ten years.
Market share of Germany in Sorghum Flour market is about 26.10% of the global market.
The Hain Celestial Group, Jamestown Mills, LLC (Firebird Artisan Mills), Agspring, Ardent Mills this are expected to be the top players driving the market growth.
The global Sorghum Flour market is forecasted to surpass US$ 19,920.0 Million by the end of 2033.
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