United States (USA) Flour Market Overview, 2029

The story of flour in the US is interwoven with the nation's agricultural development. From early colonial times, wheat has been a staple crop, and flour milling became a crucial industry. Traditionally, stone mills were used, but by the 19th century, roller mills revolutionized production, leading to finer and more consistent flours. Culturally, flour has been a cornerstone of American cuisine. Bread, pancakes, pastries, and countless other dishes rely on this versatile ingredient. Regional variations have emerged, with sourdough popular in San Francisco and cornbread a Southern staple. However, the rise of fast food and convenience meals in the latter half of the 20th century saw a decline in home baking, impacting flour consumption. According to the research report "United States Flour Market Overview, 2029," published by Bonafide Research, the United States Flour market was valued more than USD 35 Billion in 2023. Today, the US flour market is navigating a complex landscape. On one hand, there's a growing interest in health and wellness, driving demand for specialty flours like organic, gluten-free, and ancient grains. Consumers are increasingly interested in the source of their food, leading to a rise in popularity of locally-milled flours. However, the industry faces challenges as well. Flat bread consumption and competition from alternative carbohydrates like rice and pasta are putting pressure on traditional wheat flour sales. Additionally, the recent trend towards ultra-processed foods often bypasses flour altogether. Fluctuations in wheat prices and extreme weather events can also disrupt supply chains and impact market stability.

The market is primarily segmented by type, where wheat emerges as the dominant segment, owing to its widespread use in bread, pasta, and bakery products. Within wheat, further subdivisions include refined flour (such as all-purpose and bread flour) favored for its ease of use, and whole wheat flour, which is gaining traction among health-conscious consumers seeking higher fiber content. Maize (corn) finds its niche in cornbread, tortillas, and snack applications, while rice is popular in gluten-free baking and Asian cuisine. Oats are primarily utilized in oat-based breakfast foods and baking, while other alternatives like chickpea, lentil, coconut, and almond flours cater to niche dietary needs like gluten-free, paleo, and vegan diets, constituting a fast-growing segment. Moving to the segmentation by nature, conventional flour holds the majority share due to its lower price points, although organic flour is steadily growing in demand as consumers increasingly seek natural and minimally processed foods. Application-wise, bread and bakery products dominate the market, fueled by high bread consumption and a diverse range of bakery items. Pasta and noodles follow suit, driven by the rising popularity of convenient and ethnic cuisine options, while snacks represent a growing application area due to the demand for healthy and convenient snacking options. The focus on organic and fortified flours for infant and toddler nutrition positions baby food as another significant application segment, alongside the utilization of flour in pet food formulations under the animal food category. Additionally, flour finds industrial uses in applications like batters, coatings, and brewing. Lastly, sales channels further segment the market into direct and indirect channels, with direct sales involving bulk transactions with food manufacturers, bakeries, and restaurants (HoReCa segment), while indirect channels encompass various intermediaries such as supermarkets and hypermarkets, convenience stores offering smaller pack sizes for on-the-go purchases, and the growing influence of online retailers, which provide wider product variety and convenience to consumers. The U.S. flour market operates under a light regulatory touch, prioritizing safety and consumer information over strict limitations. The Food and Drug Administration (FDA) takes center stage in ensuring flour safety. It enforces regulations concerning contaminants like mycotoxins (fungal toxins) and pathogenic bacteria. Millers must adhere to Good Manufacturing Practices (GMPs) to minimize contamination risks. Additionally, the FDA sets standards for additives that may be used in enriched flours, such as folic acid and iron. The Food Labeling and Nutrition Act (FLNA) dictates flour labeling requirements. Labels must clearly state the type of flour (wheat, all-purpose, etc.), net weight, ingredients (including any additives), and nutritional information. Specific allergen labeling regulations exist for major allergens like wheat, which must be prominently displayed. While not mandatory, flour grading offered by the U.S. Department of Agriculture (USDA) provides a standardized system for flour quality. Millers can choose to have their flour graded based on factors like ash content, protein content, and granularity. This grade information helps bakers select flour suitable for their specific needs. The FDA and the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (APHIS) oversee flour imports. They ensure imported flour meets safety standards and is free of pests or contaminants. Exporting flour may require additional certifications depending on the destination country's regulations. Overall, the US flour market is at a crossroads. While facing competition and changing consumer habits, it also has opportunities to capitalize on the health and wellness trend and the growing appreciation for artisanal products. By innovating and catering to evolving preferences, flour millers can ensure this historic industry continues to thrive.

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Prashant Tiwari

Research Analyst

Considered in this report • Historic year: 2018 • Base year: 2023 • Estimated year: 2024 • Forecast year: 2029 Aspects covered in this report • Flour market Outlook with its value and forecast along with its segments • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation By Type • Wheat • Maize • Rice • Oats • Others (Chickpea flour, Lentil flour, Coconut flour, Almond flour)

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By Nature • Conventional • Organic By Application • Bread and Bakery Products • Pasta and Noodles • Snacks • Baby Food • Animal Food • Others By Sales Channel • Direct • Indirect The approach of the report: This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations, and organizations related to the Flour industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.