Fermented Wheat Flour Market Analysis North America, Europe, APAC, South America, Middle East and Africa - US, Germany, UK, Italy, China - Size and Forecast 2024-2028

Fermented Wheat Flour Market Size 2024-2028

The Fermented Wheat Flour Market size is projected to increase by USD 890 million and the market size is estimated to grow at a CAGR of 5.36% between 2023 and 2028. The market is experiencing significant growth, driven by several key trends and factors. One of the primary growth drivers is the increased awareness and adoption of fermented foods for their health benefits. These foods, including fermented wheat flour, are rich in probiotics and other nutrients that support digestive health and boost immunity. Additionally, the growing vegan population is fueling demand for plant-based alternatives and condiments to traditional animal-derived products, including fermented wheat flour. However, the market faces challenges related to the high manufacturing and production costs associated with the fermentation process. These costs are due to the need for specialized equipment and the time-intensive nature of the fermentation process. Despite these challenges, the market is expected to continue growing as consumers seek out healthier, plant-based options and become more educated about the benefits of fermented foods.

Market Overview

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Market Segmentation

By Distribution Channel

The traditional brick-and-mortar stores and shops that sell the products in person or offline are included in this offline segment. Despite the rise in popularity of online sales platforms in recent years, the offline sector of the market remains important and continues to attract a large number of customers. One benefit of the disconnected fragment is the capacity for clients to see and contact the items before they buy them. Customers may want to evaluate the flour's texture, smell, and other characteristics, as well as learn more about its nutritional benefits, directly from the shopkeeper or salesperson. This can be especially important when it comes to these products.

Additionally, purchasing these products offline may provide a sense of familiarity and trust, particularly for customers who prefer to support local businesses. In many regions worldwide, the offline segment in the market has a strong presence. Thus, the above-mentioned factors are expected to fuel the growth of the offline segment in the global fermented wheat. Hence, such factors are fuelling the growth of this segment during the forecast period.

By Type

The conventional segment of the market involves the use of traditional fermentation techniques, such as wild yeast or bacillus subtilis, which have been employed for centuries in bread-making. This method offers a familiar taste and texture that resonates with consumers. The market share growth by the conventional segment will be significant during the forecast period.

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The conventional segment was valued at USD 1.85 billion in 2018 and continued to grow until 2022. This market's manufacturers use a variety of methods to improve the quality of their products. Wheat flour is finely ground using specialized equipment like roller flour mills, which improves the texture of the finished product. Amylases, proteases, lipoxygenase, polyphenol oxidase, and peroxidase are just a few of the ingredients and enzymes that can be added to improve the fermentation process and produce distinct flavor profiles. Lesaffre Yeast Corporation, which is known for its SAF-Instant Red and Gold instant yeast that is suitable for a variety of applications, and Blattmann Schweiz AG, which specializes in artisanal bread-making products that make use of traditional methods like wild yeast fermentation, are two notable businesses that fall under the conventional category. During the forecast period, it is anticipated that these factors will propel the expansion of the conventional segment of the global market during the forecast period.

Key Regions

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Europe is estimated to contribute 34% to the growth of the global market during the forecast period. Technavio's analysts have elaborately explained the regional trends and drivers that shape the market during the forecast period.

Another region offering significant growth opportunities to companies is North America. The US holds the dominant position in the North American market, exhibiting the largest market share in the region. The growing consumer preference for natural and organic products is a significant driver behind the increased demand in the US food industry. Furthermore, the rising awareness of the health benefits associated with fermented foods and the growing popularity of ethnic cuisines are contributing factors to the market's growth in North America during the forecast period.

Market Dynamics and Customer Landscape

Fermented wheat flour is a type of wheat flour that undergoes a fermentation process using microorganisms. This process enhances the flavor profile and texture of the final product. The use of fermented wheat flour is prevalent in various cuisines, including sourdough bread and pasta dishes. Sourdough bread, in particular, is known for its unique taste and improved digestibility compared to regular bread. Fermented wheat flour serves as an alternative to traditional wheat flour for those with gluten sensitivity or Celiac patients. The gluten content in fermented wheat flour is reduced due to the fermentation process. Modern generation consumers are increasingly focusing on the health benefits of fermented foods, which is propelling the demand for fermented wheat flour in baked products, condiments and sauces, and beverages. The texture and taste of baked goods made using fermented wheat flour are appealing to the modern consumer. The fermentation process also enhances the nutritional value of the flour by increasing the production of certain vitamins and minerals. In conclusion, the market is expected to grow significantly due to its unique flavor profile, health benefits, and increasing demand from various industries.

Key Market Driver

Increased awareness of health benefits of fermented foods is notably driving market growth. The global market for fermented wheat flour has experienced notable expansion due to the growing consumer awareness towards health benefits associated with fermented foods.

Moreover, fermentation is a natural process that utilizes microorganisms like bacteria, yeast, and molds to transform organic substances into valuable products. In the food industry, fermented wheat flour is employed to boost the texture, flavor profile, and nutritional value of various food items. Fermented wheat flour is a rich source of essential nutrients, including vitamins, minerals, and dietary fiber. For instance, it contains substantial amounts of B-complex vitamins such as thiamin, riboflavin, and niacin. Thus, such factors are driving the growth of the market during the forecast period.

Significant Market Trends 

The growing vegan population is the key trend in the market. The growing demand from vegans has prompted a significant shift in the global market. Customers are looking for vegan-friendly options that do not contain animal-based ingredients as a result of the growing emphasis on health and plant-based diets. Because it is a good source of protein, vitamins, and minerals, it has become increasingly popular.

Moreover, the fermentation process enhances its nutritional value by breaking down gluten and complex carbohydrates, improving digestion and absorption. Sourdough bread, made through the fermentation of wheat flour with wild yeasts and bacteria, has become particularly popular. Additionally, the demand for plant-based milk alternatives like kefir has grown, and it is utilized to produce grain-based kefir starter cultures. The market also witnesses increasing demand in products such as crackers, flatbreads, and pasta, serving as healthy snack options rich in fiber and protein. These factors are expected to drive the growth of the global market in the forecast period, meeting the needs of the growing vegan population. Thus, such trends will shape the growth of the market during the forecast period.

Major Market Challenge 

High manufacturing and production costs associated with the fermentation process are challenging market growth. The use in baked goods is popular, but the high costs associated with its production pose challenges for businesses. The fermentation process adds flavor and nutrition but also increases expenses. The main cost arises from the time required for fermentation, which can take hours to days and necessitates specific monitoring and conditions. Specialized equipment and personnel are needed, contributing to manufacturing costs. Storage also adds to expenses, as fermented flour requires specific temperature and moisture levels.

Moreover, its shorter shelf life requires more frequent purchases, particularly challenging for small bakeries or limited storage spaces. Sourdough bread and Chinese steamed buns exemplify the high production costs due to the careful cultivation of starters, specialized equipment, and longer production time. These factors are anticipated to impede the growth of the global market in the forecast period.

Customer Landscape

The market research report includes the adoption lifecycle of the market, covering from the innovator's stage to the laggard's stage. It focuses on adoption rates in different regions based on penetration. Furthermore, the report also includes key purchase criteria and drivers of price sensitivity to help companies evaluate and develop their growth strategies.

Global Market Customer Landscape

Companies Overview

Companies are implementing various strategies, such as strategic alliances, partnerships, mergers and acquisitions, geographical expansion, and product/service launches, to enhance their presence in the market.

• Key Offering - Associated British Foods Plc: The company offers fermented wheat flour through its subsidiary AB Mauri.
• Key Offering - Bay State Milling Co: The company offers fermented wheat flour under its brand Heritage.
• Key Offering - Cargill Inc: The company offers fermented wheat flour through its subsidiary Ardent Mills.

The market report also includes detailed analyses of the competitive landscape of the market and information about 15 market companies, including:

• Adecoagro
• Archer Daniels Midland Co.
• Givaudan SA
• Groupe Limagrain Holding
• Imperial Malts Ltd.
• ITC Ltd.
• King Arthur Baking Co. Inc.
• Manildra Flour Mills Pty. Ltd.
• Mennel Milling
• Muntons Plc
• North Dakota Mill
• Prathista Industries Ltd.

Qualitative and quantitative analysis of companies has been conducted to help clients understand the wider business environment as well as the strengths and weaknesses of key market players. Data is qualitatively analyzed to categorize companies as pure play, category-focused, industry-focused, and diversified; it is quantitatively analyzed to categorize companies as dominant, leading, strong, tentative, and weak.

Segment Overview

The market research report provides comprehensive data (region wise segment analysis), with forecasts and estimates in "USD Million" for the period 2024 to 2028, as well as historical data from 2018 to 2022 for the following segments.

• Type Outlook 
  • Conventional
  • Organic

• Distribution Channel Outlook 
  • Offline
  • Online

• Region Outlook 
  • North America
    • The U.S.
    • Canada
  • Europe
    • U.K.
    • Germany
    • France
    • Rest of Europe
  • APAC
    • China
    • India
  • South America
    • Chile
    • Argentina
    • Brazil
  • Middle East & Africa
    • Saudi Arabia
    • South Africa
    • Rest of the Middle East & Africa

Market Analyst Overview

Fermented wheat flour, also known as sourdough or naturally leavened flour, is a type of wheat flour that undergoes a natural fermentation process using microorganisms. This process enhances the flavor profile and texture of various cuisines, including sourdough bread, pasta dishes, cakes, pastries, condiments and sauces, and beverages. The health benefits of fermented wheat flour are significant, as it offers improved digestibility, longer shelf life, and increased nutritional value compared to regular wheat flour. Cuisines from different parts of the world have embraced the use of fermented wheat flour, with sourdough bread being a popular choice in Europe and pasta dishes in Italy. As health-conscious consumers become more aware of the benefits of natural fermentation, there has been a growing demand for alternative gluten-free and organic fermented wheat flour options. The production costs of fermented wheat flour may be higher than regular wheat flour due to the longer production time and the need for raw materials such as water and flour.

However, the clean label, natural ingredients, sustainability, and local sourcing of fermented wheat flour make it an attractive choice for modern generation baked goods and baked products. Fermented wheat flour is also beneficial for individuals with gluten sensitivity or celiac disease, as the natural fermentation process breaks down the gluten content, making it easier to digest. Companies like Cereclean have focused on producing gluten-free fermented wheat flour, catering to the needs of the health-conscious and gluten-intolerant population. Overall, the market for fermented wheat flour is expected to grow as consumers continue to prioritize natural and healthier food options. The bread industry and pasta industry are increasingly focusing on natural food products and organic foods to meet rising health consciousness and global appreciation for clean label products. With the gluten-susceptible population growing, there is a significant demand for gluten-free foods and low gluten level options. Companies like Nutrex, Holgran, Pagen, and Limagrain Cereales Ingredients are leading the way in product innovation and product diversification, including functional foods and specialty foods. Bioavailability and nutritional content are crucial, with organic acids and naturally fermented ingredients like lactic acid bacteria improving shelf-life and minimal processing. Additionally, the use of natural preservatives and addressing antinutrients in processed food reflects a shift toward artisanal goods and fitness-conscious consumers. IndustryARC and Mezzoni Foods are also contributing to these trends, driven by both social factors and the need for product diversification.

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What are the Key Data Covered in this Market Research Report?

• CAGR of the market during the forecast period
• Detailed information on factors that will drive the market growth and forecasting of the market between 2023 and 2028.
• Precise estimation of the size of the market size and its contribution to the parent market
• Accurate predictions about upcoming market trends and analysis and changes in consumer behavior
• Growth of the market industry across Europe, North America, APAC, South America, and Middle East and Africa
• Thorough market growth analysis of the market's competitive landscape and detailed information about companies
• Comprehensive market analysis and report on the factors that will challenge the market research and growth of market companies

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