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Owing to its low-fat content, it helps to reduce the hazards of heart diseases and regulate blood glucose levels in diabetic patients. It is also used to combat health issues like anaemia, obesity, gallstones, breast cancer, tuberculosis, chronic inflammation, asthenia and pregnancy problems. On account of the aforementioned properties and benefits of wheat flour, it is extensively used in the preparation of a number of fast foods and bakery & confectionery products. According to a new report by Expert Market Research, the global wheat flour market reached a volume of 407 Million Tons in 2019 and is further expected to 442 Million Tons by 2025.
The market growth is catalysed by the rising demand for fast foods and bakery products. The manufacturers are focusing on quality, hygiene, health and convenience along with aggressive advertising campaigns, so as to maximise their profit margins. Some of the other factors such as growing population, increasing disposable incomes and changing lifestyles are also bolstering the growth of the global market for wheat flour.
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Key findings from the report:
Expert Market Research has analysed the global wheat flour market according to type, end-use, major regions and top players:
Market breakup by Type
Market breakup by End-Use
Market breakup by Region
Top players
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"Wheat Flour Market: By Region: North America, Europe, Asia Pacific, Others; By Type: Whole Wheat Flour, Semolina Flour, High-Gluten Flour, Others; By End-Use: Noodles and Pasta, Bakery and Confectionery, Feed Industry, Others; Historical Production and Consumption (2015-2019); Production and Consumption Forecast (2020-2025); SWOT Analysis; Value Chain Analysis; Competitive Landscape; Setting Up a Wheat Flour Manufacturing Plant; Capital Investments; Operating Expenditures; Project Economics"
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