Almond Flour Market is Set to Exhibit Robust Revenue Growth During the Forecast Period (2021-2025) The global gluten-free market surpassed US$ 5 Bn in 2020, indicating a wealth of opportunities for those market places that leverage the trend. One such is the almond flour market, mainly driven by ready availability of almonds, and growing retail presence of the flour within the speciality flours category. Although a premium product, almond flour has been witnessing ascending consumption over the recent past even across developing regions. A highly preferred plant-based nutrition source, almond flour has been gaining ground on the back of its excellent versatility, and flexibility of use.
While popularisation of the gluten-free trend is projected to predominantly drive almond flour consumption, the expanding vegan market is also complementing sales of this plantbased alternate flour. It is increasingly capturing space as a star ingredient of several vegan, and gluten-free product lines, which points to notable growth prospects of the almond flour market over the forecast period.
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Blanched Variant Contributes More than Half Market Revenue In addition to foodservice industry, and domestic segment, almond flour is likely to discover new windows of opportunity in the industrial sector as well. While bakery continues to top the charts in terms of consumption, segments like spreads, and sauces are projected to bring in a host of lucrative opportunities to the global almond flour market. Bakery, however, retains its share of over 50% in the industrial pie. This dominance is particularly attributed to the exploding popularity of convenience products, especially those like bakery premixes in the gluten-free category.
In 2019, the blanched almond flour variety accounted for more than 50% of the total market value. While the fact that its lighter, finer, fluffier, and smoother texture makes it preferable over the natural counterpart, the health benefits also tend to differ slightly. Adoption is expected to be more prominent within the bakery, especially for pastry making. A swelling health-conscious consumer clustre even demands fine, and extra-fine blanched almond flour.
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Brands Rely on Innovative Launches to Step up their Gluten-free Game The nutritional bakery segment continues to thrive with an ever-expanding consumer base, witnessing an influx of innovative product developments. A number of newly emerging, as well as established F&B brands have been stepping up their gluten-free game with inclusion of innovative offerings having almond flour as one of the key ingredients. This is particularly expected to push the demand for alternate flours like almond flour. With a greater number of consumers switching to gluten-free flours as a part of their weight management, or diabetes management regime, almond flour will most likely gain prominence, after coconut flour. In addition, the flourishing home baking trend is supplementing sales recently. The rising popularity of home bakers, and artisanal bakers will play out as another significant booster to market performance. Besides, the market will also benefit from other popular F&B trends like organic, GMO-free, natural, healthy snacking, allergen-free, and clean label.
Fairfield Market Research, in its upcoming study of the almond flour market, offers insightful strategic information about some of the prominent players in the global landscape. Some of them include Blue Diamond Growers, King Arthur Flour Company, Inc., Bob’s Red Mill Olam International, Texas Star Nut & Food Company (Natre’s Eats), Natural Foods, Hodgson Mill, Oleander Bio, SA, Treehouse Almonds, Rapunzel Naturkost, and Barney Butter.
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