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Global Flour Substitutes Market Research Report 2025
Synopsis
Flour substitutes generally refer to ground flour used to replace wheat flour as a raw material for baking, noodles and other foods. The most common are corn flour, rice flour, and some other legume flours
The global Flour Substitutes market was valued at US$ 13650 million in 2023 and is anticipated to reach US$ 21180 million by 2030, witnessing a CAGR of 6.3% during the forecast period 2024-2030.
The Flour Substitutes market involves the production and distribution of alternative ingredients used in place of traditional wheat flour in various food products. These substitutes cater to dietary preferences and restrictions, such as gluten-free, low-carb, and paleo diets. Ingredients like almond flour, coconut flour, chickpea flour, and tapioca starch are gaining popularity for their nutritional profiles and unique flavors. Flour substitutes are used in baking, cooking, and food manufacturing to create products that cater to specific dietary needs and preferences. The market's growth is driven by the increasing awareness of food sensitivities, health-conscious consumer choices, and culinary innovation. As people seek more diverse and healthier options, the Flour Substitutes market provides a range of alternatives to traditional flour, catering to a wide array of dietary and lifestyle requirements.
This report aims to provide a comprehensive presentation of the global market for Flour Substitutes, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Flour Substitutes.
Report Scope
The Flour Substitutes market size, estimations, and forecasts are provided in terms of output/shipments (Kiloton) and revenue ($ millions), considering 2023 as the base year, with history and forecast data for the period from 2019 to 2030. This report segments the global Flour Substitutes market comprehensively. Regional market sizes, concerning products by Type, by Application, and by players, are also provided.
For a more in-depth understanding of the market, the report provides profiles of the competitive landscape, key competitors, and their respective market ranks. The report also discusses technological trends and new product developments.
The report will help the Flour Substitutes manufacturers, new entrants, and industry chain related companies in this market with information on the revenues, production, and average price for the overall market and the sub-segments across the different segments, by company, by Type, by Application, and by regions.
Market Segmentation
By Company
ADM
Bunge
Cargill
Louis Dreyfus
Live Glean
COFCO Group
Wilmar International
Jinshahe Group
GoodMills Group
Milne MicroDried
Carolina Innovative Food Ingredients Inc.
Liuxu Food
NorQuin
Andean Valley Corporation
Beichun
Segment by Type
Corn Flour
Rice Flour
Sweet Potato Flour
Quinoa Flour
Almond Flour
Segment by Application
Baked Goods
Noodles
Pastry
Fried Food
Production by Region
North America
Europe
China
Japan
Consumption by Region
North America
United States
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
China Taiwan
Southeast Asia
India
Latin America, Middle East & Africa
Mexico
Brazil
Turkey
GCC Countries
Chapter Outline
Chapter 1: Introduces the report scope of the report, executive summary of different market segments (by region, by Type, by Application, etc), including the market size of each market segment, future development potential, and so on. It offers a high-level view of the current state of the market and its likely evolution in the short to mid-term, and long term.
Chapter 2: Detailed analysis of Flour Substitutes manufacturers competitive landscape, price, production and value market share, latest development plan, merger, and acquisition information, etc.
Chapter 3: Production/output, value of Flour Substitutes by region/country. It provides a quantitative analysis of the market size and development potential of each region in the next six years.
Chapter 4: Consumption of Flour Substitutes in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space, and production of each country in the world.
Chapter 5: Provides the analysis of various market segments by Type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 6: Provides the analysis of various market segments by Application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 7: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product production/output, value, price, gross margin, product introduction, recent development, etc.
Chapter 8: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 9: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 10: The main points and conclusions of the report.
Flour substitutes generally refer to ground flour used to replace wheat flour as a raw material for baking, noodles and other foods. The most common are corn flour, rice flour, and some other legume flours
The global Flour Substitutes market was valued at US$ 13650 million in 2023 and is anticipated to reach US$ 21180 million by 2030, witnessing a CAGR of 6.3% during the forecast period 2024-2030.
The Flour Substitutes market involves the production and distribution of alternative ingredients used in place of traditional wheat flour in various food products. These substitutes cater to dietary preferences and restrictions, such as gluten-free, low-carb, and paleo diets. Ingredients like almond flour, coconut flour, chickpea flour, and tapioca starch are gaining popularity for their nutritional profiles and unique flavors. Flour substitutes are used in baking, cooking, and food manufacturing to create products that cater to specific dietary needs and preferences. The market's growth is driven by the increasing awareness of food sensitivities, health-conscious consumer choices, and culinary innovation. As people seek more diverse and healthier options, the Flour Substitutes market provides a range of alternatives to traditional flour, catering to a wide array of dietary and lifestyle requirements.
This report aims to provide a comprehensive presentation of the global market for Flour Substitutes, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Flour Substitutes.
Report Scope
The Flour Substitutes market size, estimations, and forecasts are provided in terms of output/shipments (Kiloton) and revenue ($ millions), considering 2023 as the base year, with history and forecast data for the period from 2019 to 2030. This report segments the global Flour Substitutes market comprehensively. Regional market sizes, concerning products by Type, by Application, and by players, are also provided.
For a more in-depth understanding of the market, the report provides profiles of the competitive landscape, key competitors, and their respective market ranks. The report also discusses technological trends and new product developments.
The report will help the Flour Substitutes manufacturers, new entrants, and industry chain related companies in this market with information on the revenues, production, and average price for the overall market and the sub-segments across the different segments, by company, by Type, by Application, and by regions.
Market Segmentation
By Company
ADM
Bunge
Cargill
Louis Dreyfus
Live Glean
COFCO Group
Wilmar International
Jinshahe Group
GoodMills Group
Milne MicroDried
Carolina Innovative Food Ingredients Inc.
Liuxu Food
NorQuin
Andean Valley Corporation
Beichun
Segment by Type
Corn Flour
Rice Flour
Sweet Potato Flour
Quinoa Flour
Almond Flour
Segment by Application
Baked Goods
Noodles
Pastry
Fried Food
Production by Region
North America
Europe
China
Japan
Consumption by Region
North America
United States
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
China Taiwan
Southeast Asia
India
Latin America, Middle East & Africa
Mexico
Brazil
Turkey
GCC Countries
Chapter Outline
Chapter 1: Introduces the report scope of the report, executive summary of different market segments (by region, by Type, by Application, etc), including the market size of each market segment, future development potential, and so on. It offers a high-level view of the current state of the market and its likely evolution in the short to mid-term, and long term.
Chapter 2: Detailed analysis of Flour Substitutes manufacturers competitive landscape, price, production and value market share, latest development plan, merger, and acquisition information, etc.
Chapter 3: Production/output, value of Flour Substitutes by region/country. It provides a quantitative analysis of the market size and development potential of each region in the next six years.
Chapter 4: Consumption of Flour Substitutes in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space, and production of each country in the world.
Chapter 5: Provides the analysis of various market segments by Type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 6: Provides the analysis of various market segments by Application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 7: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product production/output, value, price, gross margin, product introduction, recent development, etc.
Chapter 8: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 9: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 10: The main points and conclusions of the report.
Index1 Flour Substitutes Market Overview
1.1 Product Definition
1.2 Flour Substitutes Segment by Type
1.2.1 Global Flour Substitutes Market Value Growth Rate Analysis by Type 2023 VS 2030
1.2.2 Corn Flour
1.2.3 Rice Flour
1.2.4 Sweet Potato Flour
1.2.5 Quinoa Flour
1.2.6 Almond Flour
1.3 Flour Substitutes Segment by Application
1.3.1 Global Flour Substitutes Market Value Growth Rate Analysis by Application: 2023 VS 2030
1.3.2 Baked Goods
1.3.3 Noodles
1.3.4 Pastry
1.3.5 Fried Food
1.4 Global Market Growth Prospects
1.4.1 Global Flour Substitutes Production Value Estimates and Forecasts (2019-2030)
1.4.2 Global Flour Substitutes Production Capacity Estimates and Forecasts (2019-2030)
1.4.3 Global Flour Substitutes Production Estimates and Forecasts (2019-2030)
1.4.4 Global Flour Substitutes Market Average Price Estimates and Forecasts (2019-2030)
1.5 Assumptions and Limitations
2 Market Competition by Manufacturers
2.1 Global Flour Substitutes Production Market Share by Manufacturers (2019-2024)
2.2 Global Flour Substitutes Production Value Market Share by Manufacturers (2019-2024)
2.3 Global Key Players of Flour Substitutes, Industry Ranking, 2022 VS 2023 VS 2024
2.4 Global Flour Substitutes Market Share by Company Type (Tier 1, Tier 2 and Tier 3)
2.5 Global Flour Substitutes Average Price by Manufacturers (2019-2024)
2.6 Global Key Manufacturers of Flour Substitutes, Manufacturing Base Distribution and Headquarters
2.7 Global Key Manufacturers of Flour Substitutes, Product Offered and Application
2.8 Global Key Manufacturers of Flour Substitutes, Date of Enter into This Industry
2.9 Flour Substitutes Market Competitive Situation and Trends
2.9.1 Flour Substitutes Market Concentration Rate
2.9.2 Global 5 and 10 Largest Flour Substitutes Players Market Share by Revenue
2.10 Mergers & Acquisitions, Expansion
3 Flour Substitutes Production by Region
3.1 Global Flour Substitutes Production Value Estimates and Forecasts by Region: 2019 VS 2023 VS 2030
3.2 Global Flour Substitutes Production Value by Region (2019-2030)
3.2.1 Global Flour Substitutes Production Value Market Share by Region (2019-2024)
3.2.2 Global Forecasted Production Value of Flour Substitutes by Region (2025-2030)
3.3 Global Flour Substitutes Production Estimates and Forecasts by Region: 2019 VS 2023 VS 2030
3.4 Global Flour Substitutes Production by Region (2019-2030)
3.4.1 Global Flour Substitutes Production Market Share by Region (2019-2024)
3.4.2 Global Forecasted Production of Flour Substitutes by Region (2025-2030)
3.5 Global Flour Substitutes Market Price Analysis by Region (2019-2024)
3.6 Global Flour Substitutes Production and Value, Year-over-Year Growth
3.6.1 North America Flour Substitutes Production Value Estimates and Forecasts (2019-2030)
3.6.2 Europe Flour Substitutes Production Value Estimates and Forecasts (2019-2030)
3.6.3 China Flour Substitutes Production Value Estimates and Forecasts (2019-2030)
3.6.4 Japan Flour Substitutes Production Value Estimates and Forecasts (2019-2030)
4 Flour Substitutes Consumption by Region
4.1 Global Flour Substitutes Consumption Estimates and Forecasts by Region: 2019 VS 2023 VS 2030
4.2 Global Flour Substitutes Consumption by Region (2019-2030)
4.2.1 Global Flour Substitutes Consumption by Region (2019-2024)
4.2.2 Global Flour Substitutes Forecasted Consumption by Region (2025-2030)
4.3 North America
4.3.1 North America Flour Substitutes Consumption Growth Rate by Country: 2019 VS 2023 VS 2030
4.3.2 North America Flour Substitutes Consumption by Country (2019-2030)
4.3.3 United States
4.3.4 Canada
4.4 Europe
4.4.1 Europe Flour Substitutes Consumption Growth Rate by Country: 2019 VS 2023 VS 2030
4.4.2 Europe Flour Substitutes Consumption by Country (2019-2030)
4.4.3 Germany
4.4.4 France
4.4.5 U.K.
4.4.6 Italy
4.4.7 Russia
4.5 Asia Pacific
4.5.1 Asia Pacific Flour Substitutes Consumption Growth Rate by Region: 2019 VS 2023 VS 2030
4.5.2 Asia Pacific Flour Substitutes Consumption by Region (2019-2030)
4.5.3 China
4.5.4 Japan
4.5.5 South Korea
4.5.6 China Taiwan
4.5.7 Southeast Asia
4.5.8 India
4.6 Latin America, Middle East & Africa
4.6.1 Latin America, Middle East & Africa Flour Substitutes Consumption Growth Rate by Country: 2019 VS 2023 VS 2030
4.6.2 Latin America, Middle East & Africa Flour Substitutes Consumption by Country (2019-2030)
4.6.3 Mexico
4.6.4 Brazil
4.6.5 Turkey
5 Segment by Type
5.1 Global Flour Substitutes Production by Type (2019-2030)
5.1.1 Global Flour Substitutes Production by Type (2019-2024)
5.1.2 Global Flour Substitutes Production by Type (2025-2030)
5.1.3 Global Flour Substitutes Production Market Share by Type (2019-2030)
5.2 Global Flour Substitutes Production Value by Type (2019-2030)
5.2.1 Global Flour Substitutes Production Value by Type (2019-2024)
5.2.2 Global Flour Substitutes Production Value by Type (2025-2030)
5.2.3 Global Flour Substitutes Production Value Market Share by Type (2019-2030)
5.3 Global Flour Substitutes Price by Type (2019-2030)
6 Segment by Application
6.1 Global Flour Substitutes Production by Application (2019-2030)
6.1.1 Global Flour Substitutes Production by Application (2019-2024)
6.1.2 Global Flour Substitutes Production by Application (2025-2030)
6.1.3 Global Flour Substitutes Production Market Share by Application (2019-2030)
6.2 Global Flour Substitutes Production Value by Application (2019-2030)
6.2.1 Global Flour Substitutes Production Value by Application (2019-2024)
6.2.2 Global Flour Substitutes Production Value by Application (2025-2030)
6.2.3 Global Flour Substitutes Production Value Market Share by Application (2019-2030)
6.3 Global Flour Substitutes Price by Application (2019-2030)
7 Key Companies Profiled
7.1 ADM
7.1.1 ADM Flour Substitutes Corporation Information
7.1.2 ADM Flour Substitutes Product Portfolio
7.1.3 ADM Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.1.4 ADM Main Business and Markets Served
7.1.5 ADM Recent Developments/Updates
7.2 Bunge
7.2.1 Bunge Flour Substitutes Corporation Information
7.2.2 Bunge Flour Substitutes Product Portfolio
7.2.3 Bunge Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.2.4 Bunge Main Business and Markets Served
7.2.5 Bunge Recent Developments/Updates
7.3 Cargill
7.3.1 Cargill Flour Substitutes Corporation Information
7.3.2 Cargill Flour Substitutes Product Portfolio
7.3.3 Cargill Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.3.4 Cargill Main Business and Markets Served
7.3.5 Cargill Recent Developments/Updates
7.4 Louis Dreyfus
7.4.1 Louis Dreyfus Flour Substitutes Corporation Information
7.4.2 Louis Dreyfus Flour Substitutes Product Portfolio
7.4.3 Louis Dreyfus Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.4.4 Louis Dreyfus Main Business and Markets Served
7.4.5 Louis Dreyfus Recent Developments/Updates
7.5 Live Glean
7.5.1 Live Glean Flour Substitutes Corporation Information
7.5.2 Live Glean Flour Substitutes Product Portfolio
7.5.3 Live Glean Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.5.4 Live Glean Main Business and Markets Served
7.5.5 Live Glean Recent Developments/Updates
7.6 COFCO Group
7.6.1 COFCO Group Flour Substitutes Corporation Information
7.6.2 COFCO Group Flour Substitutes Product Portfolio
7.6.3 COFCO Group Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.6.4 COFCO Group Main Business and Markets Served
7.6.5 COFCO Group Recent Developments/Updates
7.7 Wilmar International
7.7.1 Wilmar International Flour Substitutes Corporation Information
7.7.2 Wilmar International Flour Substitutes Product Portfolio
7.7.3 Wilmar International Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.7.4 Wilmar International Main Business and Markets Served
7.7.5 Wilmar International Recent Developments/Updates
7.8 Jinshahe Group
7.8.1 Jinshahe Group Flour Substitutes Corporation Information
7.8.2 Jinshahe Group Flour Substitutes Product Portfolio
7.8.3 Jinshahe Group Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.8.4 Jinshahe Group Main Business and Markets Served
7.7.5 Jinshahe Group Recent Developments/Updates
7.9 GoodMills Group
7.9.1 GoodMills Group Flour Substitutes Corporation Information
7.9.2 GoodMills Group Flour Substitutes Product Portfolio
7.9.3 GoodMills Group Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.9.4 GoodMills Group Main Business and Markets Served
7.9.5 GoodMills Group Recent Developments/Updates
7.10 Milne MicroDried
7.10.1 Milne MicroDried Flour Substitutes Corporation Information
7.10.2 Milne MicroDried Flour Substitutes Product Portfolio
7.10.3 Milne MicroDried Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.10.4 Milne MicroDried Main Business and Markets Served
7.10.5 Milne MicroDried Recent Developments/Updates
7.11 Carolina Innovative Food Ingredients Inc.
7.11.1 Carolina Innovative Food Ingredients Inc. Flour Substitutes Corporation Information
7.11.2 Carolina Innovative Food Ingredients Inc. Flour Substitutes Product Portfolio
7.11.3 Carolina Innovative Food Ingredients Inc. Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.11.4 Carolina Innovative Food Ingredients Inc. Main Business and Markets Served
7.11.5 Carolina Innovative Food Ingredients Inc. Recent Developments/Updates
7.12 Liuxu Food
7.12.1 Liuxu Food Flour Substitutes Corporation Information
7.12.2 Liuxu Food Flour Substitutes Product Portfolio
7.12.3 Liuxu Food Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.12.4 Liuxu Food Main Business and Markets Served
7.12.5 Liuxu Food Recent Developments/Updates
7.13 NorQuin
7.13.1 NorQuin Flour Substitutes Corporation Information
7.13.2 NorQuin Flour Substitutes Product Portfolio
7.13.3 NorQuin Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.13.4 NorQuin Main Business and Markets Served
7.13.5 NorQuin Recent Developments/Updates
7.14 Andean Valley Corporation
7.14.1 Andean Valley Corporation Flour Substitutes Corporation Information
7.14.2 Andean Valley Corporation Flour Substitutes Product Portfolio
7.14.3 Andean Valley Corporation Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.14.4 Andean Valley Corporation Main Business and Markets Served
7.14.5 Andean Valley Corporation Recent Developments/Updates
7.15 Beichun
7.15.1 Beichun Flour Substitutes Corporation Information
7.15.2 Beichun Flour Substitutes Product Portfolio
7.15.3 Beichun Flour Substitutes Production, Value, Price and Gross Margin (2019-2024)
7.15.4 Beichun Main Business and Markets Served
7.15.5 Beichun Recent Developments/Updates
8 Industry Chain and Sales Channels Analysis
8.1 Flour Substitutes Industry Chain Analysis
8.2 Flour Substitutes Key Raw Materials
8.2.1 Key Raw Materials
8.2.2 Raw Materials Key Suppliers
8.3 Flour Substitutes Production Mode & Process
8.4 Flour Substitutes Sales and Marketing
8.4.1 Flour Substitutes Sales Channels
8.4.2 Flour Substitutes Distributors
8.5 Flour Substitutes Customers
9 Flour Substitutes Market Dynamics
9.1 Flour Substitutes Industry Trends
9.2 Flour Substitutes Market Drivers
9.3 Flour Substitutes Market Challenges
9.4 Flour Substitutes Market Restraints
10 Research Finding and Conclusion
11 Methodology and Data Source
11.1 Methodology/Research Approach
11.1.1 Research Programs/Design
11.1.2 Market Size Estimation
11.1.3 Market Breakdown and Data Triangulation
11.2 Data Source
11.2.1 Secondary Sources
11.2.2 Primary Sources
11.3 Author List
11.4 Disclaimer
Published By : QY Research
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