The natural flours used for specialty applications in the food industry and undergoes different treatment process to improve their properties are called functional flours.
New York, NY -- (SBWIRE) -- 02/24/2017 -- The various properties of functional flours include cold binding capacity, thermal binding capacity, machinability, dough hydration etc. The functional flours are classified as waxy, multi-benefit, instant and granulated type depending on its features. They undergo different physical and nutritional treatment to enhance its features. In dietary treatment, the flours are processed using folic acid, thiamine or calcium carbonate which are rich vitamin sources. In physical treatment, the flours are processed by heating or by adding moisture content. The specialty flours such as legumes and rice flours are used in gluten free bakery products such pizza, biscuits, bread, pastry etc. Pulse flours are also used as functional flour due to the low fat and high protein and fiber content. The most commonly used pulse functional flours are of lentils, peas, chickpeas etc.
The increase in consumption of processed and ready to eat food products is expected to be a major driver for the growth of global functional flours market. The rise in consumer awareness regarding health benefits and properties of functional flours is anticipated to drive the growth of global functional flours market. The availability of gluten-free functional flours and the rise in gluten intolerance among consumer is expected to boost the growth of the market. There is an increase in the consumption of legume-based functional flours and is available with different levels of protein and starch content. The adoption of functional flours in applications other than bakery products such as to maintain the consistency of sauces and soups and in the dairy product to improve nutritional content is expected to propel the growth of the functional flours market.
On the basis of raw material, the global functional flours market can be segmented as follows:-
On the basis of features, the global functional flours market can be segmented as follows:-
-Waxy Functional Flours
-Multi-benefit Functional Flours
-Instant Functional Flours
-Granulated Functional Flours
On the basis of application, the global functional flours market can be segmented as follows:-
-Seafood and Meat Products
-Sauces and Soups
-Processed and Ready-to-eat Food
The global functional flours market can be divided into seven regions, namely North America, Latin America, Western Europe, Eastern Europe, Asia Pacific Excluding Japan (APEJ), Japan and Middle East and Africa (MEA). APEJ accounts for major share in global functional flours market in terms consumption. This is due to the high population and increasing demand for the bakery in the region products. The rapid growth of food processing industry and the rise in the demand for ready-to-eat food is anticipated to drive the growth of functional flours market in the region. APAC is followed by Western Europe, due to the mature food processing industry in the region. The rising health awareness and government regulations to improve the quality of food products are expected to increase the growth of functional flours market in the region. North America accounts for the significant share in global functional flours market, due to increasing fast food outlets and consumption of ready-to-eat food products in the region.
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Some of the key players in the global functional flours market are as follows:
-Limagrain Cereales Ingredients
-GoodMills Innovation GmbH
-Ardent Mills Corporate
-Canadian International Grains Institute (Cigi)
-The BakeRite Company
-Archer Daniels Midland Company
-P & H Milling Group
-Grain Millers, Inc.
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