The Korea whole-wheat flour market is poised to exhibit USD 1.5 billion in 2025. The industry is slated to depict 3.5% CAGR from 2025 to 2035, witnessing USD 2.1 billion by 2035.
The growth of the industry has been influenced by a number of factors, the major driving forces being changing consumer attitudes and greater emphasis on well-being and health. In the last few years, there has been increasing knowledge of the positive effects on health of whole-wheat flour compared to refined flour.
The product keeps all the components of the wheat kernel-bran, germ, and endosperm-and thus is healthier. This flour is fiber, vitamin, and mineral-rich, promoting digestive health, weight control, and lowering the risk of chronic diseases like diabetes and heart disease. With more health-conscious consumers in Korea, whole-wheat foods are becoming the choice in daily diets, including bread, noodles, and pastries.
The second major growth driver for the industry is the rising trend towards clean-labeling. Consumers increasingly buy products that do not contain artificial additives and preservatives. Whole-wheat flour, being a cleaner and less processed product, fits well into this demand for clean and straightforward labels.
This trend is most evident among Korea's younger population, who are more likely to seek clean eating and organic food. Moreover, greater awareness regarding sustainability is changing consumer buying decisions. The product is generally related to sustainable farming in the environment, as its production is usually resource-light as compared to refined flour. This is in line with the overall trend towards sustainability, which is picking up in Korea, particularly among environmentally concerned consumers.
The expansion of the foodservice and baking industries in Korea also contributes significantly. With the rising popularity of the product, bakeries, restaurants, and food companies are increasingly adding it to their products. This increased demand from consumers and companies, along with growing health consciousness, continues to fuel the growth of the flour industry in Korea.
| Metrics | Values |
|---|---|
| Industry Size (2025E) | USD 1.5 billion |
| Industry Value (2035F) | USD 2.1 billion |
| CAGR (2025 to 2035) | 3.5% |
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Whole-wheat flour trends and purchase criteria differ fundamentally in the end-use segments within the industry. In bakeries, increasing consumers' awareness about health stimulates the demand for the product. Cereals such as bread, cakes, and pastries are increasingly being produced with the product instead of refined flour because it contains more fiber and has nutritional advantages.
Consumers who value health are looking for products that not only are palatable but also have functional health benefits like better digestion and weight control. In this segment, the purchasing criteria are related to the texture and quality of the flour.
Consumers and bakers alike favor the product that is easily incorporated into recipes and still offers a desirable flavor and texture. Flour that provides a light, soft texture is very much in demand, since it allows bakers to make whole-wheat products healthy and still appealing.
The confectionery and snack food categories have also experienced increased use of the product. Snacks such as crackers, cookies, and bars are increasingly being made with the product, catering to an industry of health-conscious individuals looking for alternatives to traditional snacks. In this category, taste, health benefits, and convenience are the primary purchasing factors.
Consumers often seek snacks that not only satisfy their cravings but also offer functional benefits, such as better digestion and energy. Manufacturers are concentrating on developing whole-wheat products that are convenient to eat on-the-go with still an attractive taste and texture.
Throughout these various segments, buying behavior is strongly guided by the interaction of product quality, health advantages, taste, texture, cost, and environmental sustainability. The more educated the consumer becomes on the nutritional value of the product, the more imperative it is for manufacturers and distributors to deliver according to these parameters in order to remain competitive and address the expanding demand for healthy food options within the Korean industry.
Between 2020 and 2024, the industry underwent considerable change through shifts in consumers' behavior and tastes. Health and wellness moved rapidly as more consumers grew concerned with being health-conscious and healthier through dietary lifestyle changes during the COVID-19 pandemic.
This created a sudden demand for healthier food choices, such as whole-wheat flour, which is seen as healthier than refined flour because it has more fiber and a better nutritional value. The product, traditionally linked with improved digestive health, weight control, and disease avoidance, started gaining traction not just in conventional bakery items but also in non-conventional niches including noodles and snacks.
During the forecast period, Korea's industry will undergo sustained growth but adapting to changing trends responding to consumer needs and technological developments. The top trend among the key trends is the diversification of end-products further. The product will not just be used to make traditional baked goods but more and more find application in food products in a diverse array of forms ranging from plant-based meat substitutes to functional foods to nutraceuticals.
Comparative Industry Shift Analysis (2020 to 2024 vs. 2025 to 2035)
| 2020 to 2024 (Past Trends) | 2025 to 2035 (Future Trends) |
|---|---|
| Consumer awareness of health was greatly accelerated by the COVID-19 pandemic, leading to increased demand for healthy alternatives such as whole-wheat flour. Consumers looked for healthier alternatives based on concerns about immunity and long-term health. | Demand for the product in plant-based and functional food will be even greater. Consumers will increasingly add the product to plant-based meat alternatives and nutraceuticals as a source of fiber and added nutrition. |
| Consumers grew increasingly concerned with clean, transparent labeling, and demand for the product as a natural, minimally processed ingredient grew. | Increased popularity of personalized health and diet trends will drive demand for the product versions specific to individual needs, e.g., gluten-free or low-glycemic, with greater focus on consumer-specific health benefits. |
| The pandemic shift to online shopping made whole-wheat flour and other products more widely available, propelling growth in the space of online retail. | With more usage of smart kitchen appliances and home baking equipment, the industry for whole-wheat flour used in home baking will grow as consumers bake more at home in order to have greater control over ingredients. |
| Customers started looking for sustainable, organic, and non-GMO food products. This led to greater demand for the product among environmentally sensitive consumers. | Future technology breakthroughs in milling and processing will render the product lighter and more convenient, with enhanced texture and functionality for use across a broader portfolio of products, especially in baked foods and snacks. |
One of the most important risks is the possibility of supply chain interruption, which may be triggered by events such as extreme weather conditions, geopolitical unrest, and unexpected global events such as pandemic. For example, the COVID-19 pandemic brought to the forefront how susceptible the supply chain is, and it resulted in shortages, late deliveries, and higher costs.
As the production of the product depends on wheat as a key raw material, supply chain disruptions in the global wheat supply can lead to delays or shortages in the product availability. This may lead to price instability and affect both consumers and producers adversely.
To minimize this risk, firms can diversify sources of supply and develop contingency plans to minimize the effects of unplanned disruptions. Having solid relationships with several suppliers and using sophisticated demand forecasting technology can also stabilize the supply chain.
Another threat to the industry is the volatility of wheat and other raw materials used in the production of the product. Wheat prices are volatile based on weather, global demand, and speculation. Any significant increase in wheat prices will directly drive up the costs of production for the product, thus potentially increasing retail prices for consumers.
This would render the product less affordable for price-conscious consumers and lower its overall industry demand. Companies can offset this by entering long-term agreements with suppliers, diversifying sources, or investing in technologies enabling more efficient use of raw materials.
In Korea, bread flour is the dominant form of the product consumed, largely because of the nation's long-standing culture of bread consumption and a growing interest in healthier options. Bread has emerged as an important component of the Korean diet, with a rising demand for artisanal and whole-grain breads over white bread, as consumers become increasingly health-conscious. Whole-wheat bread flour, with its increased fiber content and nutritional value, fits into these shifting consumer trends.
The whole-wheat bread flour demand is fueled by a number of factors. To begin with, there is a growing trend towards healthier living, with consumers looking for foods that are more nutritious, such as whole-grain foods. Whole-wheat bread flour, with its greater fiber, vitamin, and mineral content, offers a healthier option compared to white refined flour.
This has led bakeries, big and small, to incorporate the product in bread making, such as sourdough, multigrain, and other specialty bread types. The use of bread flour in commercial bakeries and home baking has become more prevalent as part of the overall health-conscious trend in Korea.
The rising popularity of organic product in Korea can be explained by the confluence of various emerging trends, most notably the greater consumer interest in healthier, more environmentally friendly, and sustainable food options. As consumers become increasingly conscious of the role that the foods they choose to eat play in their own well-being as well as the environment at large, organic product is becoming a preferred choice based on perceived advantages.
Among the main causes for the growth of organic product sales is the health-oriented change of Korean consumers. In the last ten years, there has been a significant surge in demand for food that enables improved overall well-being, like whole-grain and organic food. Organic product is considered a healthier option compared to traditionally grown flour since it contains no synthetic pesticides, fertilizers, and genetic makeup organisms (GMOs).
It is considered a natural and nutrient-packed option, providing greater amounts of fiber, antioxidants, and vital vitamins that cater to the increasing emphasis on enhancing gut health, weight control, and the avoidance of chronic diseases.
The Korean industry is dominated by a competitive environment that combines multinational companies with specialized, niche players. On the one hand, multinational giants provide tremendous clout, extensive distribution networks, and sophisticated research capabilities.
These companies focus on innovation, high-quality, and eco-friendly practices to reach a wide consumer base. Conversely, small niche businesses concentrate on serving a specific segment of the industry with organic, non-GMO, and specialty items that appeal to health-conscious or diet-restricted consumers. The interaction between big players and niche businesses serves to develop a varied and competitive marketplace.
Industry Share Analysis by Company
| Company Name | Estimated Industry Share (%) |
|---|---|
| Daehan Flour Mills Co., Ltd. | 8-12% |
| Hodgson Mills | 5-7% |
| General Mills | 10-15% |
| Ardent Mills | 6-9% |
| Wiking Rogers Mills | 4-6% |
| Conagra Mills | 7-10% |
| Sunrise Flour Mill | 3-5% |
| Kishan Exports | 2-4% |
| Natural Way Mills | 3-5% |
| Belize Inc | 2-3% |
| Company Name | Key Offerings/Activities |
|---|---|
| Daehan Flour Mills Co., Ltd. | Develops high-quality, domestic product for industrial and consumer applications. It provides superior organic products and targets health-conscious consumers. |
| Hodgson Mills | Develops extensive lines of organic and whole-grain flours, with a concentration on product, emphasizing natural, non-GMO products. They emphasize sustainability and transparency in sourcing. |
| General Mills | A global flour industry leader, General Mills produces products focusing on nutritional value and consistency to supply both commercial and retail channels. |
| Ardent Mills | With a history of innovation within the flour sector, Ardent Mills provides product that is based on quality and functionality for commercial baker and food manufacturing customers. |
| Wiking Rogers Mills | Manufactures high-quality products for niche markets as well as larger commercial bakeries with an emphasis on flavor and texture. |
| Conagra Mills | Supplies a range of flour products, including whole-wheat flour, with a focus on food safety, quality, and sustainability. They aim to supply high-performance ingredients for foodservice uses. |
| Sunrise Flour Mill | Famous for its high-quality products, Sunrise Flour Mill specializes in organic, stone-ground, and minimally processed products to meet the increasing demand for artisanal and health-focused baking. |
| Kishan Exports | Sells organic and conventional products in bulk to meet the demand of both domestic and international markets with an emphasis on sustainable farming practices. |
| Natural Way Mills | Emphasizes offering organic, whole-wheat flour products with a focus on ethical sources, non-GMOs, and environmental sustainability. |
| Belize Inc | Delivers premium quality products made using sustainable farming practices, appealing to health-conscious shoppers and food makers. |
The Korean industry is experiencing drastic changes based on changing consumer habits and shifting dietary trends. Consumers are demanding healthier, organic, and sustainably produced foods, making organic products especially in demand. The industry is controlled by giants like General Mills and Conagra Mills owing to their large research capacity, strong distribution networks, and capacity to provide quality products. They are constantly innovating to meet the increasing demand for organic and nutritionally dense ingredients.
Meanwhile, specialized players such as Sunrise Flour Mill and Kishan Exports are building up pace with niche, organic, and lightly processed products. Such companies benefit from the rising tendency among consumers for being health-focused and environment-sensitive through supplying top-class, traceable, and environmentally friendly products.
The industry is expected to reach USD 1.5 billion in 2025.
The industry is projected to witness USD 2.1 billion by 2035.
The industry is likely to record a CAGR of 3.5% during the forecast period.
Bread flour is widely sold.
Leading companies include Daehan Flour Mills Co., Ltd, Hodgson Mills, General Mills, Ardent Mills, Wiking Rogers Mills, Conagra Mills, Sunrise Flour Mill, Kishan Exports, Natural Way Mills, and Belize Inc.
In terms of product type, the market is divided into pancake flour, bread flour, pizza flour, and cracker flour.
With respect to nature, the industry is bifurcated into organic and conventional.
Based on application, the market is classified into bakery products, bread, biscuits, buns, rolls, cookies, sweet goods, desserts, and tortillas.
In terms of packaging, the market is divided into bags, super sacks, and bulk tankers.
Based on sales channel, the industry is classified into direct sales/B2B, indirect sales/B2C, supermarkets/hypermarkets, retail stores, specialty stores, general grocery stores, and online stores.
Regionally, the industry is divided into South Gyeongsang, North Jeolla, South Jeolla, Jeju, and the rest of Korea.
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Korea Whole-wheat Flour Market
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