Wheat Flour Market is Set to Grow According to Latest Research Forecasts To 2027

The wheat flour market was valued at US$ 181,377.66 million in 2019 and is projected to reach US$ 219,995.42 million by 2027; it is expected to grow at a CAGR of 2.8% from 2020 to 2027.


Swapnaja P

6 months ago | 2 min read

The global wheatflour market was valued at US$ 181,337.66 million in 2019 and is projectedto reach US$ 219,995.42 million by 2027; it is expected to grow at a CAGR of2.8% during 2020–2027. The scope of this study involves understanding thefactors contributing to the growth of the market; it also includes estimatingand forecasting the revenues, conducting the market share analysis, andspotting significant market players along with their key developments.

The wheat flour market has experienced tremendous growth inthe past on the back of the development in food processing technologies and anincrease in the demand for fast & convenience foods. The upsurge in demandfor bakery products, snacks, noodles, and pasta, among others, has alsobolstered the wheat flour market growth. Gluten is a naturally occurringprotein in wheat, and it is responsible for the shape of the baked goods as ithelps make the dough more elastic when kneaded. The amount of gluten may varyaccording to different varieties of wheat flour available. Low-gluten wheatvariety is termed as "soft" or "weak," and the high-glutenwheat variety is referred to as "hard" or "strong."Different types of wheat flour are available in the market, which are used inspecific applications to obtain the best possible finished product.

RISING DEMAND FORCONVENIENCE FOODS INFLUENCE THE DEMAND OF WHEAT FLOUR GLOBALLYWheat flour is a powder prepared from grinding wheat. Thistype of flour is used as an essential ingredient in cookies, bread, cakes, andother baked goods. Gluten is wheat's natural protein. Gluten gives baked goodstheir structure and texture. When the dough prepared from wheat flour iskneaded, the glutens develop and become elastic. Flour made from a hard,high-protein variety of wheat is called strong flours. They have a highergluten content. Flours made from softer, low-protein wheat are called weakflours and are lower in gluten. The wheat flour market has witnessed asignificant growth owing to factors such as increasing demand from bakery andfood service industries coupled with rising demand for convenience foodproducts such as bread, bakery products, snacks, noodles, and pasta.

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Based on end user, the wheat flour market is segmented intoresidential and households. In 2019, the residential segment dominated thewheat flour market. The growth of the segment is primarily attributed to thewide-scale application of wheat flour in the preparation of chapatti, nan, andpuri (types of Indian bread), and tortillas. Moreover, the wheat flour isincreasingly being used in the preparation of snacks and other bakery as wellas confectionery items. It is a rich source of carbohydrates, proteins, andfibers. Other than this, this flour also comprises several minerals such asSelenium, Manganese, Folate, Copper and Phosphorus. In India, wheat flour is acommon food ingredient found in every household.

The COVID-19 outbreak was first registered in Wuhan (China)in December 2019, and since then, it has spread at a fast pace around theglobe. Extended lockdowns and travel bans owing to the rise in the number ofCOVID-19 cases have resulted in the limitation on the supplies of food and beverages.This represents a significant loss for wheat flour manufacturers as well.

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