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Masa Flour Market Segmented By Product Type such as Yellow masa corn flour, White masa corn flour with Nature such as Organic masa flour, Conventional masa flour
Masa flour is a corn dough or flour made from corn using the nixtamalization process. Nixtamalization is the processing of corn in a warm bath of alkali, a calcium hydroxide molecule derived from burnt limestone or wood ash. The lime water used to treat the maize adds calcium and releases niacin from the niacytin, which greatly increases the nutritional value of the corn.
Masa flour is used for making corn tortillas, tamales, pupusas, and many other Latin American dishes. It is gluten-free and rich in nutrients such as calcium and vitamin B. The nutritional quality of grain-based foods can be significantly improved with food processing.
Similarly, the alkaline cooking method is used to make masa flour to improve the nutrition content of corn flour. Additionally, masa flour offers several health benefits – It reduces phytic acid and mycotoxin, improves protein quality and increases the availability of B vitamins. It conditions the starch granules, which makes them easier to digest, and thus, is used to make healthy breads, tortillas, cakes, etc.
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Masa flour is mostly used in Mexican dishes such as tortillas, corn chips, taco shells, tamales, as well as other traditional Mexican dishes. As compared to normal corn flour, the nutrition content of masa flour is relatively high. Studies show that gluten – which is present in whole grains such as wheat – is hard for the digestive system.
Using masa flour is helpful in reducing gluten content in diet. It is also a good source of iron and calcium, which makes masa more nutritious. Nowadays, people are more health conscious and weight management is a major challenge for a lot of people. Small changes in eating habits can make a huge difference in losing weight. This is the key reason implicit behind the increasing demand for masa flour and its products worldwide.
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Some of the prominent players identified in the global masa corn products market include Mesa Foods, LLC., Cargill, Incorporated, Gruma, S.A.B. de C.V, Archer Daniels Midland Company, Limagrain Céréales Ingrédients, Buhler AG, Bob’s Red Mill Natural Foods., Cornejo GmbH, Bunge North America, Inc.
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With growing awareness regarding the benefits of healthy and nutritious foods, consumer preferences are changing these days. This is one of the key reasons behind the increasing demand for masa flour. Attributing to its ease in use and high nutritional value, masa flour has emerged as a good alternative to wheat flour.
Obesity is a major problem faced by many people, mostly in North America and the APAC region. Thus, there is an opportunity for masa flour manufacturers to extend their market in these regions. Products made from masa flour have been registering high demand in the market. In a number of diet plans, which are strictly gluten-free, masa flour can be used as a staple food for wheat flour. Thus, there is scope for masa flour manufacturers to cater to the growing demand through the development of innovative and tasty products.
Our analysis will follow a modeling-based approach and triangulation methodology to estimate data covered in this report. A detailed market understanding and assessment of the applications, types, forms, and end uses of the product segments covered in the study is followed by carrying out a demand-side approach to estimate the sales of target product segments, which is then cross-referenced with a supply-side assessment of value generated over a pre-defined period. The statistics and data are collected at a regional level, consolidated and synthesized at a global level to estimate the overall market sizes.
