The global market for sorghum flour is expected to grow significantly over the next decade, from an estimated USD 12,800.0 million in 2025 to USD 21,500.0 million by 2035, with a CAGR of 5.6%. This momentum stems from surging consumer demand for ancient grains and naturally gluten-free alternatives.
| Attributes | Description |
|---|---|
| Estimated Value (2025E) | USD 12,800.0 million |
| Projected Value (2035F) | USD 21,500.0 million |
| Value-based CAGR (2025 to 2035) | 5.6% |
As awareness increases around functional nutrition and allergen-free food options, sorghum flour has established a foothold in both conventional and specialty food product categories. Its usage has been observed expanding into baked goods, ready-to-cook meals, and health-based snacks, supported by its fiber-rich composition and neutral taste that blends well in multiple formulations.
The market is witnessing heightened activity around clean-label reformulations and low glycemic index product innovation, further cementing sorghum flour’s relevance in health-centric formulations. While steady growth is being supported by retail bakery brands and health food startups, challenges such as consumer taste preferences and limited familiarity in some Western markets are restraining rapid mass adoption.
However, diversification across multiple product formats such as ready mixes, frozen baked items, and gluten-free flour blends is being explored aggressively. Additionally, manufacturers are observed enhancing shelf life, improving milling efficiencies, and investing in product traceability. The market is also seeing traction in online retailing and specialty health food stores that cater to dietary-specific needs including celiac, diabetic, and high-protein diets.
By 2025, whole grain sorghum flour will maintain dominance due to its broader nutritional retention and acceptance among clean-label bakers. Between 2025 and 2035, demand is expected to intensify in bakery applications, particularly for cookies, crackers, and flatbreads, where product developers prioritize health claims without sacrificing texture.
The Asia-Pacific and North America regions are poised to lead growth, supported by rising gluten-intolerant populations and functional flour innovations. Strategic product positioning in diabetic-friendly and heart-healthy food lines is projected to steer future volume expansions. Technological advances in sorghum processing and increased agricultural output are anticipated to support demand scalability across diverse food and beverage applications.
The below table presents a comparative assessment of the variation in CAGR over six months for the base year (2024) and the current year (2025) for the global Sorghum Flour market. This analysis reveals crucial shifts in market performance and indicates revenue realization patterns, thus providing stakeholders with a better vision of the market growth trajectory over the year.
| Particular | Value CAGR |
|---|---|
| H1 (2024 to 2034) | 5.4% |
| H2 (2024 to 2034) | 5.6% |
| H1 (2025 to 2035) | 5.7% |
| H2 (2025 to 2035) | 5.9% |
The above table presents the expected CAGR for the global Sorghum Flour demand space over the semi-annual period spanning from 2025 to 2035. In the first half (H1) of the year 2024, the business is predicted to surge at a CAGR of 5.4%, followed by a slightly higher growth rate of 5.6% in the second half (H2) of the same year. Moving into 2025, the CAGR is projected to increase slightly to 5.7% in the first half and remain relatively moderate at 5.9% in the second half.
In the first half (H1 2025), the market witnessed an increase of 30 BPS, while in the second half (H2 2025), the market witnessed an increase of 40 BPS, indicating a steady upward trend in market expansion.
Blended sorghum flours are expected to account for approximately 19.7% of the market in 2025. This segment is gaining traction for its ability to balance nutrition, cost, and functionality by combining sorghum with legumes, seeds, or ancient grains. Blended formats are often used in bakery premixes, extruded snacks, and meal kits where glycemic balance and protein enrichment are essential.
The nutritional advantage of blended sorghum flours lies in improving lysine content and enhancing digestibility, areas where sorghum traditionally underperforms. Formulations incorporating sorghum with pulses such as chickpea or lentil are increasingly favored by wellness-focused brands in the EU and Australia. According to EFSA’s guidance on novel foods, blends that optimize fiber or protein while ensuring allergen control fall under favorable scrutiny for health claims approval.
Market leaders like Euroduna Food Ingredients and Chimab Group are seen offering functional blends tailored for sports nutrition and diabetic-friendly applications. These developments position blended sorghum flour as a strategic fit for manufacturers aiming to differentiate through functionality and tailored nutrition. Growth is likely to accelerate in Western Europe and East Asia where health-based formulation criteria are influencing flour substitution in both industrial and artisanal channels.
Institutional and public procurement channels are projected to contribute approximately 8.9% of sorghum flour market value by 2025. While traditionally overlooked, this segment is becoming increasingly strategic amid policy-driven initiatives that emphasize sustainable grain usage in school meals and welfare programs.
In the United States, USDA’s Food and Nutrition Service (FNS) now recognizes sorghum as a creditable whole grain under the National School Lunch Program (NSLP), encouraging its adoption. Similarly, countries in East Africa and Southeast Asia are incorporating sorghum in public distribution systems to combat malnutrition and reduce import reliance on wheat. These channels prefer sorghum for its affordability, climate resilience, and satiety-promoting properties.
Suppliers like Nu Life Market and Texas-based Milo’s Whole World Gourmet have begun targeting institutional catering businesses with bulk-packed, ready-to-use sorghum flour. Volume growth in this segment is tied to favorable procurement policies, strategic vendor contracts, and rising inclusion in health-forward institutional menus. With nutritional profiling and allergen transparency gaining regulatory focus, institutional usage is set to expand across nutritionally vulnerable and school-age populations.
Rising Prevalence of Gluten Intolerance and Celiac Disease
The increase in people experiencing gluten intolerance and celiac disease has significantly changed the demand for sorghum flour. When consumers experience the adverse health impacts of gluten, they embark on a quest to discover safe and healthy alternatives, like sorghum flour, which has gained popularity as a preferred choice.
Due to its naturally gluten-free nature, sorghum flour can be part of any diet plan someone wants to follow without concerns about sacrificing flavor and texture. Additionally, the increased awareness of gluten-related disorders among the general public, including those without health problems, contributes to a larger market for gluten-free products. Additionally, health-aware people appear to opt for gluten-free diets, viewing it as advantageous for their digestion and overall well-being.
In reply, food manufacturers have expanded their selection of gluten-free items and incorporated sorghum flour into the creation of cookies, snacks, and ready-to-eat meals. This phenomenon is most noted in North America and Europe, where the intake of gluten-free products has achieved remarkably high levels.
The shift towards gluten-free diets, whether for health purposes or personal preference, contributes to the growth of the sorghum flour industry, which has become a common component in the health and wellness sector.
Growing Popularity of Nutrient-Dense and Functional Foods
consumers are emphasizing nutrient-rich foods that have health benefits in addition to their basic nutrition, which has caused functional foods to be in high demand. The sorghum flour, which is rich in fiber, antioxidants, protein, and the essential vitamins it contains, has been discovered and is often cited as a real superfood.
The antioxidant effects of sorghum are also used to deal with oxidative stress while the fiber content in the product also helps with digestion and reduces the risk of heart disease. Additionally, the protein found in sorghum flour makes it a fantastic choice for people who want to maintain a balanced diet that incorporates a plant-based approach.
The health-conscious trend along with the preference for the natural form of food which is less processed is the reason for the increase in the consumption of sorghum. This trend is being exploited by food and beverage companies adding sorghum flour to their product innovations such as fortified cereals, protein bars, and meal replacements that target health-conscious consumers.
The global movement towards being well or wellness and the shift towards more preventive health care are the main reasons for the rise of the demand for healthy food ingredients such as sorghum flour, thereby making the market for sorghum-based functional foods grow.
Expanding Applications in Bakery and Snack Industries
Sorghum flour has become a constant presence in the bakeries and sausage factories widely thanks to its adaptable nature, which keeps driving the trend of its increasing market adoption. The fact that it is a mild taste, it has a smooth texture, and it bakes excellently are the reasons that it is considered an optimal substitute for wheat flour in making various kinds of bread, cakes, muffins, and cookies.
Furthermore, the change in consumer preferences to gluten-free and whole-grain bakery products has compelled manufacturers to reformulate recipes with the use of sorghum flour.
Moreover, the snack industry has also turned to sorghum flour and has used it in chips, crackers, extruded snacks, and energy bars to address the customer's demand for healthier, gluten-free alternatives. "Better-for-you" snacks, which have been of interest recently, are being made available in the market in higher numbers, as customers want to have their preferred options without giving up the taste or feel.
Mainstream retail outlets and specialty health food stores' stocking of a wider range of sorghum flour-based baked goods and snacks has had a motivating influence on the market's growth. Because food product manufacturers are still actively engaged in the development of new product combinations, and with the advancements in the public's knowledge of the pros of sorghum flour, its use in the bakery and snack industries is likely to experience constant advancement during the next few years.
Tier 1 companies are those generating annual revenues of more than USD 20 million and commanding a market share of about 40% - 50%. These organizations possess enormous production capabilities, carry a wide range of products, and have strong distribution networks across the world. They are specialized in the production and packaging of goods which make it possible for them to meet the different consumer's requirements such as gluten-free, organic, и non-GMO product offerings.
These firms, in turn, are the largest scale producers, some of the most popular companies, and the ones actively involved in various R&D programs, when it comes to the production of cutting-edge products. Companies like Archer Daniels Midland Company, Cargill Inc., Bob's Red Mill Natural Foods, and Grain Millers Inc. are the most respected in this category. The industry titans use their leverage in the market to boost the consumption of sorghum flour globally through alliances, aggressive selling strategies, and additions to their product line.
Tier 2 companies in the sorghum flour market are mid-sized enterprises with annual revenues ranging from USD 5 million to USD 20 million, holding an estimated 25% to 35% of the market share. These firms focus primarily on regional markets, capitalizing on strong consumer insights and localized distribution networks. While they may not have the global presence of Tier 1 players, they maintain a competitive edge by offering high-quality, organic, or specialty sorghum flour tailored to specific dietary needs.
Many Tier 2 companies specialize in non-GMO, sustainably sourced, or fortified sorghum flour products, appealing to health-conscious consumers. Notable companies in this segment include Wondergrain, Nu Life Market, and Sooji Mills, which have built strong regional footprints through direct-to-consumer sales, e-commerce platforms, and partnerships with local retailers. These firms emphasize product innovation and quality but may face challenges scaling operations to match the global reach of Tier 1 leaders.
The third-tier companies primarily include small enterprises with yearly earnings under USD 5 million, operating at local or artisanal levels. They are starting to cater to the niche market, therefore some of them are emphasizing organic, locally-sourced, or traditional sorghum flour types. Several of these businesses have a focus on specific ethnic or dietary consumer segments, offer handmade or minimally processed products, and only distribute them in their own regions. Preferable channels for these companies are to sell directly in farmers' markets, small grocery shops, and on the internet.
The operational scale of these companies being small, it is not uncommon for them to have insufficient budgets for marketing, formal supply chains, or large-scale production. Among the key Tier 3 players are local grain mills, small organic farms, and specialty health food brands that focus more on authenticity and quality than they do on mass production. Besides the fact that they add diversity to the market, they face the problem of growth potential being constrained due to insufficient funds, intricate regulations, and the presence of bigger, well-established competitors.
| Country | Market Value (2035) |
|---|---|
| United States | USD 5,102.4 million |
| Germany | USD 2,843.7 million |
| China | USD 3,678.5 million |
| India | USD 1,972.1 million |
| Japan | USD 754.6 million |
The soaring demand associated with gluten-free and functional food products, the USA remains one of the primary markets for sorghum flour. The rising incidence of celiac disease as well as gluten sensitivity has led many people to go outside the mainstream grains, with this particular type of flour being highly favored by those who care about their health.
Moreover, the favorable placement of the trend for plant-based and clean-label diets has expanded the market even more. Instead, the businesses in the USA are following this trend by using sorghum flour in toast, snacks, and ready-to-eat food. The integration of major companies in the market, a well-developed retail network, and the tendency of consumers in the USA to spend more on premium food products are reasons for this country's attractiveness in the market.
Furthermore, the government schemes pushing for the practice of green agriculture and the introduction of sorghum, which is a drought-resistant crop, have really boosted domestic production. With the continuous increase in product development and marketing investments, it is expected that the sorghum flour market in the USA will remain on the same upward trend for the next ten years.
Owing to the immense health consciousness and the high growth rate of the food processing segment of the economy, China has turned into a notable market for sorghum flour. Chinese individuals are increasingly realizing the importance of having a nutritious diet, resulting in the shift towards the consumption of high-fiber, whole-grain, and gluten-free items. Alongside with alcoholic drinks, sorghum flour is largely employed in the manufacture of traditional food products such as porridge, noodles and baked goods, and it is also used in the brewing of baijiu.
The Chinese authorities have also thrown their weight behind the cultivation of sorghum as a way of ensuring food security and stabilizing the economy by decreasing dependence on imported grains. The burgeoning of e-commerce platforms is a significant breakthrough in providing specialty grains, thus, for urban customers, sorghum flour becomes more accessible.
The food and beverage sector, which is constantly revolutionizing with the introduction of healthier product ranges, has consequently also boosted the sale of sorghum flour in China making it one of the applicable suppliers in the global market.
India is experiencing an escalation in the requirement of sorghum flour, predominantly attributed to the surge in millet consumption and traditional grain-based diets. With the state backing millets through schemes like the "International Year of Millets 2023," the knowledge regarding the wellness benefits of sorghum has appreciably gone up.
People in India, concentrically in nondowntown areas are familiar with sorghum-based foods rotation including rotis, porridges, and snacks. The urban dwellers are now adapting sorghum flour as a natural alternative for wheat; this shift has been caused mainly by the increased risk perception of diabetes, obesity, and other lifestyle diseases.
The organic and natural food sector is also a contributor to the market growth, because the health-conscious find habits without chemicals and whole grain prefer alternatives. The leap of the startups and food brands that are all about making goodies with millet is good as it was the one showing the path of new product segment that kept the market heated. With the strong performance in agriculture and the rise of the popularity of the good product, India should be one of the major competitors in the global sorghum flour market.
The global sorghum flour market is highly competitive, with key players focusing on product innovation, strategic partnerships, and geographic expansion to strengthen their market presence. Leading companies such as Archer Daniels Midland Company, Cargill Inc., Bob’s Red Mill Natural Foods, and Grain Millers Inc. dominate the market with extensive distribution networks and strong brand recognition.
Mid-sized and regional players are expanding their portfolios to include organic, gluten-free, and specialty sorghum flour varieties to cater to evolving consumer preferences. The rise of e-commerce has further intensified competition, allowing smaller brands to reach global consumers. Continuous investment in R&D and sustainable sourcing remains a key strategy for market differentiation.
For instance:
This segment is further categorized into Conventional, Organic.
This segment is further categorized into Industrial, Household.
This segment is further categorized into Bakery, Hotels, and Restaurants.
This segment is further categorized into Store-Based Retail, Specialty Stores, Online Retail, Supermarkets, and Hypermarkets.
Industry analysis has been carried out in key countries of North America, Latin America, Eastern Europe, Western Europe, East Asia, South Asia & Pacific, Central Asia, Balkan and Baltic Countries, Russia & Belarus and the Middle East & Africa.
The global Sorghum Flour industry is estimated at a value of USD 12,800.0 million in 2025.
Sales of Sorghum Flour increased at a CAGR of 5.6% between 2020 and 2024.
According to forecasts, the market is expected to be worth USD 21,500.0 million by 2035, growing at an estimated CAGR of 5.6% during the forecast period (2025 to 2035).
The Hain Celestial Group, Jamestown Mills (Firebird Artisan Mills), Agspring, Ardent Mills, and Grain Millers Inc. are some of the leading players in this industry.
The South Asia domain is projected to hold a revenue share of 30% over the forecast period.
North America holds a 34% share of the global demand space for Sorghum Flour.
Explore Similar Insights
Sorghum Flour Market
Thank you!
You will receive an email from our Business Development Manager. Please be sure to check your SPAM/JUNK folder too.
