Wheat flour today represents an essential component of the food industry and is preferred all around the world for its cohesive and elastic properties. It consists of a protein called gluten (glutenin), which is responsible for its elasticity. Wheat flour is considered highly beneficial due to its rich content of mineral salts, calcium, magnesium, potassium, zinc, iodide, manganese, copper, Vitamin B, and Vitamin E.
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 395.5 MMT in 2020 and is further expected to 423.8 MMT by 2026.
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.
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 Application
Market breakup by Region
*At Expert Market Research, we strive to always give you current and accurate information. The numbers depicted in the description are indicative and may differ from the actual numbers in the final EMR report.
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