Functional flour is hydro-thermally treated specialty flour. It is used for a variety of applications in the food and beverage industry. It is made from genetically modified or other grains which are different from conventional grains. Functional flour produced from maize, rice, wheat, etc. Functional flour used to make bakery products like bread-making, cakes, snacks, culinary products, and nutrition. Functional flours offer wide-range of application depends on its source and functionality. It is more nutritious than conventional flour. Functional flour is used for texture enhancement of certain food products. It also has binding properties such as hot or cold binding. Depending on the raw material used, functional flour categorized into different types. Forgetting enhanced nutrient qualities functional flour treated with special hydro-thermal post-treatments including extrusion, thin layer drying or roller drying. This modification in functional flour depends on some parameters like viscosity. Food manufactures seeking for natural food additives which gives final texture to the processed food. Most of the consumers preferred additive-free food. Forgiving textures to the processed food functional flour is used.
Increasing Demand for Gluten-Free Products Leads to Increase the Market for Functional Flour
Awareness about healthy food is increasing day by day. Staying fit and having tasty food is the main preference for most of the people, there are a lot of new diet plans trending in the market and suggested by a dietitian, and most of them contain gluten-free diet. This is the main reason for the increasing demand for gluten-free products. Demand for bakery products is increasing. Most of the bakery products like bread are a staple food in developed countries such as North America and Europe. Health conscious people preferred bakery products which are made whole wheat and multigrain. This leads to driving the market for functional flour. Most of the people are allergic to gluten as functional flour are gluten-free demand for it increases. People with digestive issues preferred a gluten-free diet, so functional flour is a great substitute for it. Functional flour also used for the industrial purpose as it is having some unique properties like a binding agent, viscosity, and freeze-thaw stability, etc.
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Global Functional Flour Market: Segmentation
On The Basis of Raw Material Global Functional Flour Market Has Been Segmented as –
On The Basis of Application Global Functional Flour Market Has Been Segmented as-
- Non-food Applications
- Bakery Products
- Noodles and Pasta
On The Basis of Type Global Functional Flour Market Has Been Segmented as-
- Specialty Flour
- Fortified Flour
- Pre-cooked Flour
On The Basis of Product Global Functional Flour Market Has Been Segmented as-
- Additive-based Flour
- Genetically Modified Flour
- Conventional Flour
On The Basis of the Distribution Channel, Functional Flour Market Has Been Segmented as-
- Business to Business
- Business to Consumers
- Food & Drinks Specialty Stores
- Convenience Stores
- Online Retail
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Global Functional Flour market: Key Players
Some of the key players identified across the value chain of the global Functional Flour market include- Cargill Incorporated, SunOpta Limited, Archer Daniels Midland Company, Bunge Limited, The Scoular Company, Unicorn Grain Specialties, Parrish and Heimbecker Ltd, ITC Limited, Associated British Foods plc, ConAgra Foods, Inc, The Caremoli Group, General Mills Inc., Ingredion Inc., The Hain Celestial Group among others.
Opportunities for Participants in the Functional Flour Market:
Functional Flour is used as the stabilizing agent in many food and beverage industries which provide stabilization and binding to food products. As the competition is increasing in the market, manufacturers creating innovations in food products using Functional Flour, such as bakery products, confectioneries, jams and jellies, monosodium glutamate, caramel, and others. So the demand for functional flour increases. Functional flour is mostly used in ready-to-eat foods. In developed countries like North America and Europe demand for functional flour is increasing. People who are allergic to gluten preferred to have functional flour as their staple food. Starch made from corn or rice used as texturizers in the food and beverage industry leads to drive the market for functional flour.