Ancient and Specialty grain flour is a gluten-free flour that is derived from non-wheat grains like teff, arrowroot, buckwheat, millet, amaranth, quinoa, kamut, spelt, etc. Ancient and specialty grain flour is used in the preparation of bakery goods, confectionery products and a variety of breakfast solutions.
They are obtained from sources such as cereals and legumes. Ancient and specialty grain flour is used as an alternative to wheat flour to add richness, flavour, and texture to the food preparations such as pancakes, cookies, pie crusts, bread, etc.
As the health-awareness is increasing, the consumers prefer the use of healthy products that are gluten-free, organic, and contain non-GMO ingredients. Thus, the demand for gluten-free and organic products is anticipated to have a positive impact on ancient and specialty grain flour.
The consumption of ancient and specialty grain flour offers various advantages as it is easy to digest, contains less fat and sugar, and is easy to digest. There are some ancient and specialty grain flour such as cassava flour that has a mild to neutral taste, and thus, can be used in the preparation of a variety of food items without any compromise on flavour.
Thus, the manufacturers in the food industry can use ancient and specialty grain flour to prepare healthy and gluten-free products, which is anticipated to attract health-conscious consumers. Therefore, the various advantages offered by ancient and specialty grain flour is expected to increase its sales during the forecast period.
According to the Celiac Disease Foundation, one in a hundred people globally is affected by celiac disease. Celiac disease is an autoimmune disorder that causes damage of small intestine on the ingestion of gluten.
The increase in the occurrence of celiac disease is expected to boosts the sales of gluten-free ancient and specialty grain flour as they offer similar properties to that of wheat and provide additional health benefits without any change in taste and texture of the finished product. Thus, the increase in the prevalence of the celiac disease is estimated to drive the sales of ancient and specialty grain flour.
The increase in demand for healthy bakery and confectionery products is estimated to boosts the sales of ancient and specialty grain flour in the Asia Pacific region.
The huge youth population, changing lifestyle, preference for convenience, influence of western culture and increasing demand for healthy snacks are some of the major drivers for the increase in demand of bakery and confectionery products.
As the demand for healthy bakery and confectionery products increases, the manufacturers in the Asia Pacific region have the opportunity to develop healthy bakery and confectionery products to increase the consumer base.
Some of the key market players in the ancient and specialty grain flour market are:
The research report presents a comprehensive assessment of the ancient and specialty grain flour market and contains thoughtful insights, facts, historical data, and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to ancient and specialty grain flour market segments such as source, product type, nature, end-use, and sales channel.
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain. The report provides an in-depth analysis of parent market trends, macro-economic indicators, and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on ancient and specialty grain flour market segments and geographies.
The ancient and specialty grain flour market can be segmented on the basis of source, product type, nature, end-use, and sales channel:
On the basis of source, the ancient and specialty grain flour market can be segmented as:
On the basis of product type, the ancient and specialty grain flour market can be segmented as:
On the basis of nature, the ancient and specialty grain flour market can be segmented as:
On the basis of end-use, the ancient and specialty grain flour market can be segmented as:
On the basis of the sales channel, the ancient and specialty grain flour market can be segmented as:
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Ancient and Specialty Grain Flour Market
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