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Sprouted Flour Market Segmented By Organic and Conventional Nature in Business to Business and Business to Consumer Distribution channel
Sprouted flour is produced from sprouted grains. It is mainly made from white or red wheat, spelt, amaranth, Kamut , einkorn, rye, corn, sorghum including many others. A grain that’s naturally sprouted in a particular time is known as sprouted grain and begins to germinate and later made into a flour as the name suggests.
Along with flavor the sprouted flour has a pack full of impressive nutritional punch. The sprouting process brings the dormant vitamins and minerals in grains and are eventually activated. It is estimated that sprouting increases vitamin C and carotene content along with creation of vitamin B, bumps the amount of minerals present in it.
To keep the health and wellness consumers interested in bakery products, many bakers and bakery products manufacturing companies incorporate sprouted flour into their formulations. These flours offer very improved nutrition, shelf life and digestibility. Sprouted flour also provides unique flavor and textures, appealing to the ever increasing health conscious consumers.
Due to multiple health benefits sprouted flour is becoming very popular amongst the most health conscious consumers. Bakery and bakery products manufacturers primarily use this flour and also grow and mill sprouted grains.
Because of its longer shelf life, sweeter taste, overall better baking experience and increased nutrients bioavailability the sprouted grain flour is gaining traction with food manufacturers and consumers.
Researchers also claim that the bio-availability of nutrients such as vitamin B, vitamin C, folate , additional amino acids and fiber is also higher in the sprouted grain flour. The flour producers also claim that sprouted flour along with its byproducts will appeal to the regular consumers because its sweet taste than the normal whole wheat flour and the products made from it.
Ardent mills claim that all the wheat breads baked with the sprouted flour are bigger in size to the non-sprouted wheat breads comparatively. As there is seen an gradual rise in the dough volume naturally hence as a result the add one of the vital gluten to increase the lift can be decreased from the production. In addition to this, there is a decrease in the baking time by some level when using sprouted grains unlike up sprouted grains which most bakers do.
The benefit is due to kilning and sprouting process. Firstly, the sprouting increases and releases more enzymes as they breakdown flour components like the starch in the bread and the baking products to complex and simple sugars.
During the bread fermentation process, these sugar add on to increase the yeast value which in turn enables it to produce a lot of gas to for the dough to rise. Sprouting the grains also is reported to increase the key nutrients in the by product.
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|On the basis of end-use
|On the basis of distribution channel
The major key players in the manufacturing of sprouted flour include Cargill, Incorporated,The Hain Celestial Group, Inc , Bay State Milling Company, Ardent Mills, LLC , King Arthur Flour Company, Inc. , Durrow Mills,Lindley Mills, Inc., Essential Eating Sprouted Flour & Foods, LLC, and others.
As the demand for health beneficial food ingredients is growing around the world, the market participants of sprouted flour are expected to gain the beneficial opportunity in sprouted flour market.
Moreover, the use of sprouted flour is projected to increase in foodservice and retail industry as the demand for mixed grain flour is rising among the consumers. This is also offering the favorable market scenario to the manufacturers of the sprouted flour.
North America is leading the global sprouted flour market by witnessing the major market value share, owing to the higher number of health conscious consumer in the region.
Europe is also displaying the significant market value share in global sprouted flour market, owing to the higher number of manufacturer of sprouted flour in the region. However, South Asia and East Asia is expected to exhibit the higher growth rate as the per capita food expenditure is growing in these region.
Sprouted flour market is expected to hit by the widespread of COVID-19 disease as the food and beverage industry is also witnessing the unwanted consequences due to the global pandemic. The closing of food processing and manufacturing sector could be the major setback for the sprouted flour market.
Additionally, the restricted trade activities of agricultural products is also creating some of difficulties to the sprouted flour manufacturers to maintain the production.
Nevertheless, the after the end of this global pandemic market would catch the speedy recovery, which could take one to two years. Hence, COVID-19 disease outbreak expected to have the moderate impact on sprouted flour market.