The North America Gluten Free Flour Market would witness market growth of 4.1% CAGR during the forecast period (2023-2030). In the year 2019, the North America market's volume surged to 212.3 Kilo tonnes, showcasing a growth of 4.4% (2019-2022).
Incorporating ancient grains like quinoa, amaranth, teff, and pseudo-cereals like buckwheat has brought a new dimension to gluten-free flour. These grains enhance the nutritional profile and contribute unique flavors and textures. Manufacturers are increasingly experimenting with blends of gluten-free flours to achieve optimal textures and flavors in baked goods. Blended flour mixes offer a well-balanced combination of different flours, addressing the challenges posed by the absence of gluten. The emergence of functional flours, fortified with additional nutrients like fiber, protein, and vitamins, reflects the industry's commitment to meeting diverse consumer needs. These flours go beyond traditional baking, finding applications in health-focused products such as protein bars and snacks.
However, baking challenges significantly restrain the market demand. The absence of gluten, a key structural element in traditional baking, presents difficulties in achieving the desired texture and elasticity in gluten-free baked goods. This inherent challenge can deter home bakers and commercial producers, limiting the widespread adoption of gluten-free flour in various recipes. Consumers may be dissuaded from embracing gluten-free alternatives if the baking process proves intricate or if the end products lack the familiar qualities of gluten-containing counterparts.
The understanding and diagnosis of celiac illness and gluten sensitivity have increased in North America. As more individuals are diagnosed with these conditions, there is a rising demand for gluten-free products, including gluten-free flours, to accommodate dietary restrictions. As per the US Department of Agriculture, Mexico’s food processing industry is the third largest in the Americas. Mexico’s gross domestic product (GDP) grew by 3.1 percent in 2022. Bakery and tortilla production accounted for 25 percent of total food processing 2021. The expansion of the market has led to a diverse range of options, including flours made from alternative grains, nuts, seeds, and legumes. Bakery and tortilla producers in Mexico can choose from various gluten-free flours to create products that cater to different dietary preferences and allergen considerations. Thus, the above aspects will expand the market growth across the region in the upcoming years.
The Brazil market dominated the LAMEA Gluten Free Flour Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $180.7 Million by 2030. The Argentina market is experiencing a CAGR of 7.7% during (2023 - 2030). Additionally, The UAE market would exhibit a CAGR of 6.7% during (2023 - 2030).
Free Valuable Insights: The Gluten free flour Market is Predict to reach USD 8.8 Billion by 2030, at a CAGR of 4.5%
Based on Application, the market is segmented into Bread & Bakery Products, Soups & Sauces, and Ready to Eat Products. Based on Source, the market is segmented into Legumes, and Cereals. Based on Product, the market is segmented into Almond Flour, Amaranth Flour, Oat Flour, Corn Flour, and Others. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
By Application (Volume, Kilo Tonnes, USD Billion, 2019-2030)
By Source (Volume, Kilo Tonnes, USD Billion, 2019-2030)
By Product (Volume, Kilo Tonnes, USD Billion, 2019-2030)
By Country (Volume, Kilo Tonnes, USD Billion, 2019-2030)
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