Global Functional Flours Probe Market is valued USD 48.22 billion in 2016 is anticipated to grow USD 91.22 billion with the compounded annual growth of 7.34% over the forecast period 2018-2025.
New York 6 Aug 2018, As per the new research study conducted by Bizwit Research & Consulting, Global Functional Flours Probe market industry is poised to raise USD 91.22 billion by 2025. The major factors expected to augment the market are increasing trade of the functional flour and escalating consumer spending along with the beneficial government ordinances imposed in order to encourage the consumption of healthy products. Functional Flours are defined as those special type of products which are hydro-thermally treated for a diversity of applications in the food & beverages industry. The functional flours are treated and manufactured to have improved nutrient qualities with health-related benefits.
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Global Functional Flours Probe Market Size Study By Raw Material (Soy, Wheat, Rice, Maize, Beans, Others), By Type (Specialty Flour, Pre-Cooked Flour), By Product (Additive Based Flour Conventional Flour, Genetically Modified Flour), By Application (Bakery Products, Soups & Sauces, Noodles & Pasta, Ready-To-Eat Products), and By Regional Forecasts, 2018-2025
The industry is seeming to be fairly competitive. Some of the leading market players include ITC Ltd., Cargill Inc., ConAgra Foods, Inc., Archer Daniels Midland Company, Parrish and Heimbecker Ltd., The Scoular Company, The Caremoli Group, Associated British Foods plc, Ingredion Inc., General Mills, Inc., and so on. The fierce competitiveness has made these players spend in product developments to improve the customer’s requirements.
Key findings of the study:
- Europe and North American region accounted for a significant market share, more than XX % of the total market in 2016.
- The Asia Pacific region will be the highest growing segment with respect to geographical segmentation, the region is likely to grow by XX% CAGR over the forecast period 2018-2025
Bizwit Research & Consulting LLP has considered following segments for the study:
By Raw Material:
- Specialty Flour
- Pre-cooked Flour
- Additive Based Flour
- Conventional Flour
- Genetically Modified Flour
- Bakery Products
- Soups & Sauces
- Noodles & Pasta
- Ready-To-Eat Products
- North America
- Asia Pacific
- Latin America
- Rest of the World