The current notion about functional foods has resulted of gradualunderstanding that healthy diets come from intake of nutritious foods and fromthe recognition of the mechanisms by which foods regulate metabolism andhealth. Global functional flour market isexpected to observe a surge in its demand owing to the increase in theconsumption of packaged and processed food products in both the developed anddeveloping regions.
Archer-Daniels-Midland Company, Associated British Foods Plc, The HainCelestial Group, Inc., The Caremoli Group,ConAgra Foods, Inc., and CargillIncorporated are some of the noteworthy names that operate in the globalfunctional flour market.
According to a new study by Transparency Market Research (TMR), it ispredicted that the global functional flour market will grow at a robust 6.6%CAGR between 2017 and 2025. Expanding at such a rapid pace, global functionalflour market is poised to acquire prominence reaching US$126.8bn by the end ofthe forecast period.
Regional Governments to Push for Consumption ofFunctional Flours
In addition to the benefits of functional flours, increased initiativesby governments and associations to promote the usage of functional flours arefuelling the global functional flour market too. Growing instances ofnutritional deficiency in larger demographics are compelling governments andassociation to push for measures such as promotion of the usage of nutrientsenriched flours. Such measures by various governments are directly boosting theglobal functional flour market.
Gujarat government’s substitution of fortified wheat flour for wheatgrain has dramatically increased the intake of micronutrients among thebeneficiaries of social safety net programs (SSNP). The incremental cost ofintroduction of fortification in each of the programs is quite low. Accordingto the criteria of World Health Organization criteria, each program is “highlycost effective.” In another instance in Latin America, Argentina has gone sofar as to mandate the usage of enriched/fortified flour in all of the productsdestined for domestic production, both locally-manufactured and imported.
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A national food fortification program was launched by launched by theMinistry of Public Health and Social Project in Dominican Republic, which aimedat dramatically reducing the rates of vitamin A and iron deficiency in thewomen and children of that country. A large number of babies were also bornwith serious physical defects. The project enabled all wheat flourproduced for domestic consumption to be fortified with folic acid, iron, andother B complex vitamins. Six flour mills and seven sugar mills participated inthe project and the government introduced new national laws to makefortification of wheat flour and sugar mandatory.
As noted by TMR analysts, the demand for functional flour is expected togrow at an impressive rate in Asia Pacific on account of growing healthawareness and higher consumer spending. Consumption of packaged and processedfood products are gaining popularity in this part of the world too, whichshoots up the demand for functional flour in this region.
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Innovation in Packaged and Processed Food ProductsShoots Up Demand
Hectic lifestyle has forced people to opt for food products that areeither easy to make or readily available. Thus, packed and processed foodproducts gained popularity, particularly in the urban areas. However, easyavailability is not all that people wants, they want nutrients rich foodproducts too.
Healthy dietary habits comprise inclination towards grains, lentils, andcereals as they serve as rich sources of nutrients. The demand for gluten-freeproducts has 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.
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The benefits of functional flour derived from healthy sources have had amajor say on the global functional flour market. In 2018, a team of Australianscientists has discovered numerous health benefits of lentil flour, when itisused in combination with wheat flour. The researchers stated that lentilflour could be excellent sources of protein, fiber, and antioxidants, fiberandit is low in saturated fats and glycemic index. Encouraged by such healthbenefits of lentils, many companies have included lentil flour in their productportfolio.
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