South Korea Flour Market Overview, 2029

Flour consumption in South Korea has a long and fascinating history. Traditionally, Koreans relied heavily on rice as their main staple grain. However, wheat flour was introduced centuries ago, likely through trade with China. Its use initially remained limited to specific dishes like noodles and royal court delicacies. The 20th century saw a significant shift. With increasing urbanization and Western influences, bread and other wheat-based products gained popularity. Government policies promoting wheat consumption further fueled this transition. Today, South Korea boasts a thriving flour market catering to diverse consumer needs. Korean food culture plays a crucial role in the flour market. Koreans enjoy a variety of baked goods like pastries, cakes, and breads. Traditional rice cakes and noodle dishes also utilize flour. A growing health consciousness has led to a rise in demand for specialty flours like whole wheat, organic, and gluten-free options. Convenience is another key trend, with consumers favoring pre-mixes and self-rising flours for effortless baking at home. According to the research report "South Korea Flour Market Overview, 2029," published by Bonafide Research, the South Korea Flour market is expected to grow with more than 7% CAGR from 2024 to 2029. Several factors drive the South Korean flour market. Rising disposable incomes allow consumers to indulge in a wider variety of bakery products. The growing popularity of Western-style cafes and bakeries further stimulates demand for high-quality flour. Additionally, the increasing number of working women has fueled the demand for convenient baking solutions. Moreover, a growing focus on health and wellness presents opportunities for specialty flours that cater to specific dietary needs. Despite its positive outlook, the South Korean flour market faces some challenges. South Korea relies heavily on wheat imports, making it susceptible to fluctuations in global wheat prices. Additionally, competition from international flour brands can put pressure on domestic producers. Furthermore, a potential slowdown in economic growth could dampen consumer spending on non-essential items like bakery products. Finally, educating consumers on the benefits of specialty flours remains crucial for sustained growth in this segment.

Firstly, by type, wheat flour dominates due to its widespread use in Korean cuisine, especially for noodles, dumplings, and certain breads, followed by maize, rice, oats, and other specialty flours like chickpea, lentil, coconut, and almond, catering to niche dietary needs and health-conscious consumers. Secondly, in terms of nature, conventional flour holds a larger market share, driven by affordability and established supply chains, while organic flour is gaining traction, particularly among younger and health-conscious demographics, reflecting a growing demand for organic products. Thirdly, by application, bread and bakery products represent the primary use, with wheat flour being predominant, alongside increasing demand for specialty flours for artisanal breads and pastries, followed by pasta and noodles, snacks, baby food, animal feed, and other culinary uses like batters for tempura or panko. Fourthly, sales channels vary between direct and indirect, with direct sales catering mainly to larger commercial users and indirect sales dominating through supermarkets, grocery stores, online retailers, and convenience stores for household consumption. Additionally, factors such as local versus imported flour and private label versus branded flour play significant roles, with South Korea's domestic flour milling industry well-established but still showing demand for imported specialty and organic flours, and private label flours from supermarkets being popular for their affordability while established brands maintain market share based on reputation and perceived quality.

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Prashant Tiwari

Research Analyst

South Korea prioritizes food safety. The Ministry of Food and Drug Safety (MFDS) enforces strict regulations on flour imports and domestic production. All flour, domestic or imported, must comply with the Food Codex standards set by the Codex Alimentarius Commission. This ensures consistent food safety measures across international trade. Additionally, detailed labeling requirements exist, mandating information like ingredients, origin, processing details, and allergen warnings. South Korea implements a positive list system for food imports. This means only flours that meet specific safety and quality standards and are pre-approved by the MFDS can be imported. This system ensures control over potential contaminants or harmful additives. Importers need to acquire phytosanitary certificates from the exporting country and certificates of analysis from accredited laboratories to verify the flour's composition and safety. Similar to imports, domestically produced flour must adhere to the MFDS regulations. These encompass guidelines for milling processes, permitted additives, and hygiene standards within production facilities. Regular inspections by the MFDS ensure compliance. While not mandatory, some certifications can enhance a flour brand's reputation and marketability. Certifications like Hazard Analysis and Critical Control Points (HACCP) demonstrate a company's commitment to food safety. Additionally, certifications for organic or specialty flours can cater to specific consumer segments. South Korea's flour market is influenced by government policies aimed at self-sufficiency in wheat production. This can affect import quotas and pricing for specific flour types. Additionally, government initiatives promoting healthy eating habits might influence future regulations regarding additives or fortification of flour. 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.