商業麵粉市場機會、成長動力、產業趨勢分析及 2025-2034 年預測

2024 年全球商業麵粉市場價值為 529 億美元，預計 2025 年至 2034 年的複合年成長率為 3.9%。市場擴張主要受烘焙食品需求成長、都市化加速、消費者飲食習慣改變、包裝食品消費激增的所推動。消費者正在轉向被認為更健康的精製麵粉替代品，例如全麥麵粉和強化麵粉。此外，隨著新興市場的餐廳、旅館和食品製造商的持續成長，食品服務業對加工麵粉的需求做出了巨大貢獻。銑削製程的技術進步正在提高效率並降低成本，從而進一步增強了市場成長。新的研磨技術提高了麵粉的品質並最佳化了生產，而健康意識的趨勢推動了對無麩質和有機食品的需求。

市場按麵粉類型分類，其中小麥粉占主導地位，到 2024 年佔據 51.1% 的市場佔有率。小麥粉仍然是麵包、蛋糕和糕點等烘焙產品的關鍵成分，使其成為市場成長的重要貢獻者。其他類型的麵粉也在支持擴張，例如在無麩質和亞洲美食中流行的米粉，以及廣泛用於零食生產和玉米餅的玉米粉。黑麥粉在特色麵包市場佔有一席之地，而大麥和燕麥粉則在早餐麥片等以健康為重點的產品中受到關注。鷹嘴豆粉和杏仁粉等特殊麵粉在植物性和無麩質領域的需求不斷成長。其他小眾麵粉類型，如蕎麥、藜麥、高粱和斯佩耳特小麥，迎合了尋求營養替代品的消費者的需求。

市場分為有機和傳統類別，其中傳統麵粉佔 2024 年總銷售額的 74.1%。由於需求增加和供應鏈完善，預計該細分市場將以 6.1% 的複合年成長率成長。小麥、米、玉米、黑麥和大麥等傳統麵粉由於其多功能性和廣泛用途而繼續佔據主導地位。然而，供應鏈挑戰和價格波動影響了某些領域，尤其是米粉。玉米粉的需求正在成長，尤其是在拉丁美洲，但對基改玉米的擔憂帶來了限制。黑麥和大麥粉保持穩定但緩慢的成長，因為它們服務於專注於手工烘焙和健康食品的利基市場。

商業麵粉主要用於烘焙產品，2024 年佔 38.9% 的市場。隨著消費者擴大選擇方便和包裝的烘焙食品，這個細分市場受益於對麵包、蛋糕、餅乾和糕點的強勁需求。市場也看到了全穀物和無麩質替代品的創新。麵條和義大利面對市場成長貢獻巨大，特別是在亞太、歐洲和北美地區，這些地區對速食的需求持續成長。隨著注重健康的消費者尋求替代原料，鷹嘴豆粉和藜麥粉等特殊麵粉正在使義大利麵市場多樣化。

按配銷通路分類，超市和大賣場在 2024 年佔據最大的市場佔有率，為 49.3%，預計複合年成長率為 4.4%。這些零售店提供各種各樣的麵粉，包括無麩質和有機品種等特殊選擇，以滿足注重健康的消費者的需求。競爭性定價和促銷策略影響購買趨勢，自有品牌提供經濟實惠的替代方案。特種麵粉雖然價格較高，但仍能吸引小眾消費族群。

2024 年，歐洲將引領商業麵粉市場，貢獻總收入的 35.8%。烘焙食品消費量的增加、健康意識的增強以及監管變化正在塑造區域市場。政府支持當地糧食生產的政策和透明的標籤標準推動了產業的創新和穩定。人們對簡便食品的偏好日益成長以及可支配收入水準的提高進一步推動了麵粉消費的成長。

目錄

第1章：方法論與範圍

• 市場範圍和定義
• 基礎估算與計算
• 預測計算
• 資料來源
  • 基本的
  • 次要
    • 付費來源
    • 公共資源
• 初步研究和驗證
  • 主要來源
  • 資料探勘來源

第2章：執行摘要

第3章：行業洞察

• 產業生態系統分析
  • 影響價值鏈的因素
  • 利潤率分析
  • 中斷
  • 未來展望
  • 製造商
  • 經銷商
• 供應商格局
• 利潤率分析
• 重要新聞和舉措
• 監管格局
• 衝擊力
  • 成長動力
    • 健康意識不斷增強，對特種麵粉的需求不斷增加
    • 銑削和生產流程的技術進步
    • 烘焙和加工食品產業的需求不斷成長
    • 擴大電子商務和直接面對消費者的管道
  • 產業陷阱與挑戰
    • 原物料價格波動
    • 供應鏈中斷
• 成長潛力分析
• 波特的分析
• PESTEL分析

第4章：競爭格局

• 介紹
• 公司市佔率分析
• 競爭定位矩陣
• 戰略展望矩陣

第5章：市場估計與預測：依產品類型，2021 年至 2034 年

• 主要趨勢
• 麵粉
• 米粉
• 玉米粉
• 黑麥粉
• 大麥粉
• 燕麥粉
• 鷹嘴豆粉
• 杏仁粉
• 其他

第6章：市場估計與預測：依來源，2021 年至 2034 年

• 主要趨勢
• 傳統的
• 有機的

第7章：市場估計與預測：按應用，2021 年至 2034 年

• 主要趨勢
• 烘焙產品
• 麵條和義大利麵
• 動物飼料
• 糖果
• 簡便食品
• 其他

第8章：市場估計與預測：按配銷通路，2021 年至 2034 年

• 主要趨勢
• 超市和大賣場
• 便利商店
• 網路零售
• 直接銷售

第9章：市場估計與預測：按地區，2021 年至 2034 年

• 主要趨勢
• 北美洲
  • 美國
  • 加拿大
• 歐洲
  • 德國
  • 英國
  • 法國
  • 西班牙
  • 義大利
  • 俄羅斯
• 亞太地區
  • 中國
  • 印度
  • 日本
  • 澳洲
  • 韓國
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
• 中東和非洲
  • 沙烏地阿拉伯
  • 南非
  • 阿拉伯聯合大公國

第10章：公司簡介

• Ardent Mills
• ADM
• Cargill
• Conagra Brands
• General Mills
• Grain Craft
• Hodgson Mill
• Ingredion
• King Arthur Baking Company
• North Dakota Mill

The Global Commercial Flour Market was valued at USD 52.9 billion in 2024 and is expected to grow at a CAGR of 3.9% from 2025 to 2034. The market expansion is primarily driven by rising demand for baked goods, increasing urbanization, evolving consumer eating habits, and a surge in packaged food consumption. Consumers are shifting toward refined flour alternatives that are perceived as healthier, such as whole grain and fortified flour. Additionally, the food service industry is contributing significantly to the demand for processed flour, as restaurants, hotels, and food manufacturers continue to grow in emerging markets. Technological advancements in milling processes are improving efficiency and reducing costs, which further strengthens market growth. New milling technologies enhance the quality of flour and optimize production, while health-conscious trends drive demand for gluten-free and organic options.

The market is categorized by flour type, with wheat flour dominating, accounting for 51.1% of the market share in 2024. Wheat flour remains a key ingredient in bakery products, including bread, cakes, and pastries, making it a significant contributor to market growth. Other flour types are also supporting expansion, such as rice flour, which is popular in gluten-free and Asian cuisines, and corn flour, which is widely used in snack production and tortillas. Rye flour finds its place in specialty bread markets, while barley and oat flour gain traction in health-focused products like breakfast cereals. Specialty flours, including chickpea and almond flour, are witnessing increased demand from plant-based and gluten-free sectors. Other niche flour types, such as buckwheat, quinoa, sorghum, and spelt, cater to consumers seeking nutritious alternatives.

The market is divided into organic and conventional categories, with conventional flour accounting for 74.1% of total sales in 2024. This segment is projected to grow at a 6.1% CAGR due to increasing demand and established supply chains. Conventional flours such as wheat, rice, corn, rye, and barley continue to dominate due to their versatility and widespread use. However, supply chain challenges and price volatility affect certain segments, particularly rice flour. Corn flour is experiencing demand growth, especially in Latin America, but concerns over genetically modified corn present limitations. Rye and barley flours maintain steady but slow expansion as they serve niche markets focused on artisanal baking and health foods.

Commercial flour is primarily used in bakery products, which accounted for 38.9% of the market share in 2024. This segment benefits from strong demand for bread, cakes, cookies, and pastries, as consumers increasingly opt for convenient and packaged baked goods. The market is also seeing innovation in whole grain and gluten-free alternatives. Noodles and pasta contribute significantly to market growth, particularly in the Asia-Pacific, European, and North American regions, where demand for quick-to-prepare meals continues to rise. Specialty flours like chickpea and quinoa flour are diversifying the pasta segment as health-conscious consumers seek alternative ingredients.

By distribution channel, supermarkets and hypermarkets held the largest market share at 49.3% in 2024 and are expected to expand at a 4.4% CAGR. These retail outlets provide a broad selection of flours, including specialty options like gluten-free and organic varieties, catering to health-conscious consumers. Competitive pricing and promotional strategies influence purchasing trends, with private-label brands offering budget-friendly alternatives. Specialty flours, while more expensive, continue to attract niche consumer groups.

Europe led the commercial flour market in 2024, contributing 35.8% of total revenue. Rising consumption of bakery goods, increased health awareness, and regulatory changes are shaping the regional market. Government policies supporting local grain production and transparent labeling standards drive innovation and stability within the industry. Flour consumption is further propelled by the growing preference for convenience foods and rising disposable income levels.

Table of Contents

Chapter 1 Methodology & Scope

• 1.1 Market scope & definition
• 1.2 Base estimates & calculations
• 1.3 Forecast calculation
• 1.4 Data sources
  • 1.4.1 Primary
  • 1.4.2 Secondary
    • 1.4.2.1 Paid sources
    • 1.4.2.2 Public sources
• 1.5 Primary research and validation
  • 1.5.1 Primary sources
  • 1.5.2 Data mining sources

Chapter 2 Executive Summary

• 2.1 Industry synopsis, 2021-2034

Chapter 3 Industry Insights

• 3.1 Industry ecosystem analysis
  • 3.1.1 Factor affecting the value chain
  • 3.1.2 Profit margin analysis
  • 3.1.3 Disruptions
  • 3.1.4 Future outlook
  • 3.1.5 Manufacturers
  • 3.1.6 Distributors
• 3.2 Supplier landscape
• 3.3 Profit margin analysis
• 3.4 Key news & initiatives
• 3.5 Regulatory landscape
• 3.6 Impact forces
  • 3.6.1 Growth drivers
    • 3.6.1.1 Rising health consciousness and demand for specialty flours
    • 3.6.1.2 Technological advancements in milling and production processes
    • 3.6.1.3 Growing demand from the bakery and processed food sectors
    • 3.6.1.4 Expansion of e-commerce and direct-to-consumer channels
  • 3.6.2 Industry pitfalls & challenges
    • 3.6.2.1 Fluctuating raw material prices
    • 3.6.2.2 Supply chain disruptions
• 3.7 Growth potential analysis
• 3.8 Porter's analysis
• 3.9 PESTEL analysis

Chapter 4 Competitive Landscape, 2024

• 4.1 Introduction
• 4.2 Company market share analysis
• 4.3 Competitive positioning matrix
• 4.4 Strategic outlook matrix

Chapter 5 Market Estimates and Forecast, By Product Type, 2021 – 2034 (USD Billion) (Kilo Tons)

• 5.1 Key trends
• 5.2 Wheat flour
• 5.3 Rice flour
• 5.4 Corn flour
• 5.5 Rye flour
• 5.6 Barley flour
• 5.7 Oat flour
• 5.8 Chickpea flour
• 5.9 Almond flour
• 5.10 Others

Chapter 6 Market Estimates and Forecast, By Source, 2021 – 2034 (USD Billion) (Kilo Tons)

• 6.1 Key trends
• 6.2 Conventional
• 6.3 Organic

Chapter 7 Market Estimates and Forecast, By Application, 2021 – 2034 (USD Billion) (Kilo Tons)

• 7.1 Key trends
• 7.2 Bakery products
• 7.3 Noodles & pasta
• 7.4 Animal feed
• 7.5 Confectionery
• 7.6 Convenience food
• 7.7 Others

Chapter 8 Market Estimates and Forecast, By Distribution Channel, 2021 – 2034 (USD Billion) (Kilo Tons)

• 8.1 Key trends
• 8.2 Supermarkets & hypermarkets
• 8.3 Convenience stores
• 8.4 Online retail
• 8.5 Direct sales

Chapter 9 Market Estimates and Forecast, By Region, 2021 – 2034 (USD Billion) (Kilo Tons)

• 9.1 Key trends
• 9.2 North America
  • 9.2.1 U.S.
  • 9.2.2 Canada
• 9.3 Europe
  • 9.3.1 Germany
  • 9.3.2 UK
  • 9.3.3 France
  • 9.3.4 Spain
  • 9.3.5 Italy
  • 9.3.6 Russia
• 9.4 Asia Pacific
  • 9.4.1 China
  • 9.4.2 India
  • 9.4.3 Japan
  • 9.4.4 Australia
  • 9.4.5 South Korea
• 9.5 Latin America
  • 9.5.1 Brazil
  • 9.5.2 Mexico
  • 9.5.3 Argentina
• 9.6 Middle East and Africa
  • 9.6.1 Saudi Arabia
  • 9.6.2 South Africa
  • 9.6.3 UAE

Chapter 10 Company Profiles

• 10.1 Ardent Mills
• 10.2 ADM
• 10.3 Cargill
• 10.4 Conagra Brands
• 10.5 General Mills
• 10.6 Grain Craft
• 10.7 Hodgson Mill
• 10.8 Ingredion
• 10.9 King Arthur Baking Company
• 10.10 North Dakota Mill