Thecurrent notion about functional foods has resulted of gradual understandingthat healthy diets come from intake of nutritious foods and from therecognition of the mechanisms by which foods regulate metabolism and health.Global functional flourmarket isexpected to observe a surge in its demand owing to the increase in the consumptionof packaged and processed food products in both the developed and developingregions.
Archer-Daniels-MidlandCompany, Associated British Foods Plc, The Hain Celestial Group, Inc., TheCaremoli Group,ConAgra Foods, Inc., and Cargill Incorporated are some of thenoteworthy names that operate in the global functional flour market.
Accordingto a new study by Transparency Market Research (TMR), it is predicted that theglobal functional flour market will grow at a robust 6.6% CAGR between 2017 and2025. Expanding at such a rapid pace, global functional flour market is poisedto acquire prominence reaching US$126.8bn by the end of the forecastperiod.
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RegionalGovernments to Push for Consumption of Functional Flours
In additionto the benefits of functional flours, increased initiatives by governments andassociations to promote the usage of functional flours are fuelling the globalfunctional flour market too. Growing instances of nutritional deficiency inlarger demographics are compelling governments and association to push formeasures such as promotion of the usage of nutrients enriched flours. Suchmeasures by various governments are directly boosting the global functionalflour market.
Gujaratgovernment’s substitution of fortified wheat flour for wheat grain hasdramatically increased the intake of micronutrients among the beneficiaries ofsocial safety net programs (SSNP). The incremental cost of introduction offortification in each of the programs is quite low. According to the criteriaof World Health Organization criteria, each program is “highly cost effective.”In another instance in Latin America, Argentina has gone so far as to mandatethe usage of enriched/fortified flour in all of the products destined fordomestic production, both locally-manufactured and imported.
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A nationalfood fortification program was launched by launched by the Ministry of PublicHealth and Social Project in Dominican Republic, which aimed at dramaticallyreducing the rates of vitamin A and iron deficiency in the women and childrenof that country. A large number of babies were also born with serious physicaldefects. The project enabled all wheat flour produced for domesticconsumption to be fortified with folic acid, iron, and other B complexvitamins. Six flour mills and seven sugar mills participated in the project andthe government introduced new national laws to make fortification of wheatflour and sugar mandatory.
As noted byTMR analysts, the demand for functional flour is expected to grow at animpressive rate in Asia Pacific on account of growing health awareness andhigher consumer spending. Consumption of packaged and processed food productsare gaining popularity in this part of the world too, which shoots up thedemand for functional flour in this region.
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Innovationin Packaged and Processed Food Products Shoots Up Demand
Hecticlifestyle has forced people to opt for food products that are either easy tomake or readily available. Thus, packed and processed food products gainedpopularity, particularly in the urban areas. However, easy availability is notall that people wants, they want nutrients rich food products too.
Healthydietary habits comprise inclination towards grains, lentils, and cereals asthey serve as rich sources of nutrients. The demand for gluten-free productshas also encouraged companies, which has led to innovations in ways ofmanufacturing functional flour. As such, rising uptake of packed and processedfood products with health benefits is likely lead to the growth of globalfunctional flour market. For instance, pulse-based functional flour is now usedin pasta, extruded snacks, and baked products.
The benefitsof functional flour derived from healthy sources have had a major say on theglobal functional flour market. In 2018, a team of Australian scientists hasdiscovered numerous health benefits of lentil flour, when it isused incombination with wheat flour. The researchers stated that lentil flour could beexcellent sources of protein, fiber, and antioxidants, fiberand it is low insaturated fats and glycemic index. Encouraged by such health benefits oflentils, many companies have included lentil flour in their product portfolio.
Theinformation shared in this review is based on a TMR report, bearing the title,“Functional Flour MarketMarket (Raw Material - Wheat, Maize, and Rice; Type -Pre-cooked Flour, Specialty Flour, and Fortified Flour; Product - ConventionalFlour, Additive-based Flour, and Genetically Modified Flour; Application -Bakery Products, Noodles and Pastas, and Non-food Applications) - GlobalIndustry Analysis, Size, Share, Growth, Trends and Forecast, 2017– 2025.”
