Market Overview:
The global heat-treated wheat flour market is expected to grow at a CAGR of 5.5% during the forecast period from 2018 to 2030. The growth in the market can be attributed to the increasing demand for bakery products, especially in developing countries. In addition, the growing demand for feed and brewing applications is also contributing to the growth of this market. On the basis of type, dry heat-treated wheat flour accounted for a larger share of the global market in 2017. This can be attributed to its advantages such as low moisture content and longer shelf life as compared to wet heat-treated wheat flour. On the basis of application, bread was found to be one of the most popular applications for heat-treated wheat flour globally in 2017; it accounted for over 30% share of this market segment.
Product Definition:
Heat-treated Wheat Flour is a type of flour that has been heated in order to kill any bacteria or pests that may be present. It is important to use heat-treated wheat flour when baking, as it can help to prevent the spread of foodborne illness.
Dry:
Dry is a type of wheat flour that has had almost all the water removed through a process called “kneading”. The end product has less moisture content and more protein, gluten and starch. It also helps in providing better texture and longer shelf life compared to its counterpart which is highly hydrated.
Wet:
Wet is a method of preserving wheat flour by adding water at the processing stage. It helps in extending the shelf life of flour and also increases its volume. The process also helps in reducing wastage during storage and transportation, which is an added advantage for producers as well as consumers.
Application Insights:
Bread emerged as the largest application segment and accounted for a revenue share of over 40.0% in 2017. The product is used to make bread, which is widely consumed across various regions due to its nutritional properties and low cost. In addition, it offers improved texture and taste when compared with traditional whole grain wheat flour products.
Heat-treated wheat flour based bread was found to be more effective in reducing blood pressure levels compared with the standard white bread made from normal baker¢â‚¬â„¢s yeast or refined sugar beet molasses (saccharose) based doughs containing salt, oil and water emulsifiers among other ingredients such as colorings & flavorings during a study conducted by researchers at China Medical University in 2012. This factor along with growing awareness regarding gluten intake before undertaking any physical activity would aid market growth over the forecast period for heat-treated wheat flour basedbread applications globally.
Regional Analysis:
North America was the largest market for heat-treated wheat flour in 2017 owing to growing demand from various end-use industries, such as food and beverage, pharmaceuticals, animal feed and pet food. The region is expected to witness significant growth over the forecast period due to increasing awareness about gluten-free products among consumers.
Asia Pacific is projected to be one of the fastest growing markets for heat-treated wheat flour with a CAGR of XX% during the forecast period on account of rapid urbanization coupled with rising disposable income levels in emerging economies including China and India will drive product demand over this period. Furthermore, supportive government policies aimed at promoting investments in manufacturing sector are anticipated to boost industry expansion over this period.
Growth Factors:
- Increasing demand for bakery products: The global bakery products market is projected to grow at a CAGR of 5.4% from 2017 to 2022. This growth can be attributed to the increasing urbanization and changing lifestyle trends, which has led to an increase in the demand for convenience foods. Heat-treated wheat flour is used in the preparation of various types of bakery products such as breads, pastries, cakes, and cookies. Thus, the growing demand for bakery products is expected to drive the growth of the heat-treated wheat flour market during the forecast period.
- Rising awareness about health benefits of baked goods: There has been a rising awareness among consumers about the health benefits associated with consuming baked goods made using heat-treated wheat flour as compared to those made using traditional flours such as maida and atta. Baked goods prepared using heat-treated wheat flour are low in fat and calories and are also rich in dietary fiber, vitamins, minerals, and antioxidants which make them healthier than their counterparts prepared using traditional flours. This is likely to boost demand for heat-treated wheat flour duringthe forecast period .
Scope Of The Report
Report Attributes
Report Details
Report Title
Heat-treated Wheat Flour Market Research Report
By Type
Dry, Wet
By Application
Bread, Cake, Cookie, Feed, Brewing, Sauce, Soup, Others
By Companies
WRIGHT’S, FWP Matthews Ltd, Flinn NV, Nisshin Flour Milling Inc, CJ cheiljedang, DAESUN Flour Mills, PAGE HOUSE FOODS, Tekirdağ Flour Industry, Siemer Milling Company (USA), NIPPON FLOUR MILLS Co., Ltd (Japan), Sajo DongAwon (South Korea)
Regions Covered
North America, Europe, APAC, Latin America, MEA
Base Year
2021
Historical Year
2019 to 2020 (Data from 2010 can be provided as per availability)
Forecast Year
2030
Number of Pages
199
Number of Tables & Figures
140
Customization Available
Yes, the report can be customized as per your need.
Global Heat-treated Wheat Flour Market Report Segments:
The global Heat-treated Wheat Flour market is segmented on the basis of:
Types
Dry, Wet
The product segment provides information about the market share of each product and the respective CAGR during the forecast period. It lays out information about the product pricing parameters, trends, and profits that provides in-depth insights of the market. Furthermore, it discusses latest product developments & innovation in the market.
Applications
Bread, Cake, Cookie, Feed, Brewing, Sauce, Soup, Others
The application segment fragments various applications of the product and provides information on the market share and growth rate of each application segment. It discusses the potential future applications of the products and driving and restraining factors of each application segment.
Some of the companies that are profiled in this report are:
- WRIGHT’S
- FWP Matthews Ltd
- Flinn NV
- Nisshin Flour Milling Inc
- CJ cheiljedang
- DAESUN Flour Mills
- PAGE HOUSE FOODS
- Tekirdağ Flour Industry
- Siemer Milling Company (USA)
- NIPPON FLOUR MILLS Co., Ltd (Japan)
- Sajo DongAwon (South Korea)
Highlights of The Heat-treated Wheat Flour Market Report:
- The market structure and projections for the coming years.
- Drivers, restraints, opportunities, and current trends of market.
- Historical data and forecast.
- Estimations for the forecast period 2030.
- Developments and trends in the market.
- By Type:
- Dry
- Wet
- By Application:
- Bread
- Cake
- Cookie
- Feed
- Brewing
- Sauce
- Soup
- Others
- Market scenario by region, sub-region, and country.
- Market share of the market players, company profiles, product specifications, SWOT analysis, and competitive landscape.
- Analysis regarding upstream raw materials, downstream demand, and current market dynamics.
- Government Policies, Macro & Micro economic factors are also included in the report.
We have studied the Heat-treated Wheat Flour Market in 360 degrees via. both primary & secondary research methodologies. This helped us in building an understanding of the current market dynamics, supply-demand gap, pricing trends, product preferences, consumer patterns & so on. The findings were further validated through primary research with industry experts & opinion leaders across countries. The data is further compiled & validated through various market estimation & data validation methodologies. Further, we also have our in-house data forecasting model to predict market growth up to 2030.
Regional Analysis
- North America
- Europe
- Asia Pacific
- Middle East & Africa
- Latin America
Note: A country of choice can be added in the report at no extra cost. If more than one country needs to be added, the research quote will vary accordingly.
The geographical analysis part of the report provides information about the product sales in terms of volume and revenue in regions. It lays out potential opportunities for the new entrants, emerging players, and major players in the region. The regional analysis is done after considering the socio-economic factors and government regulations of the countries in the regions.
How you may use our products:
- Correctly Positioning New Products
- Market Entry Strategies
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- Consumer Insights
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8 Reasons to Buy This Report
- Includes a Chapter on the Impact of COVID-19 Pandemic On the Market
- Report Prepared After Conducting Interviews with Industry Experts & Top Designates of the Companies in the Market
- Implemented Robust Methodology to Prepare the Report
- Includes Graphs, Statistics, Flowcharts, and Infographics to Save Time
- Industry Growth Insights Provides 24/5 Assistance Regarding the Doubts in the Report
- Provides Information About the Top-winning Strategies Implemented by Industry Players.
- In-depth Insights On the Market Drivers, Restraints, Opportunities, and Threats
- Customization of the Report Available
Frequently Asked Questions?
Heat-treated wheat flour is a type of flour that has been treated with heat to improve its baking properties. The treatment causes the gluten in the wheat to become more elastic, which makes the dough more tender and allows it to rise better.
Some of the key players operating in the heat-treated wheat flour market are WRIGHT’S, FWP Matthews Ltd, Flinn NV, Nisshin Flour Milling Inc, CJ cheiljedang, DAESUN Flour Mills, PAGE HOUSE FOODS, Tekirdağ Flour Industry, Siemer Milling Company (USA), NIPPON FLOUR MILLS Co., Ltd (Japan), Sajo DongAwon (South Korea).
The heat-treated wheat flour market is expected to grow at a compound annual growth rate of 5.5%.
Chapter 1 Executive Summary
Chapter 2 Assumptions and Acronyms Used
Chapter 3 Research Methodology
Chapter 4 Heat-treated Wheat Flour Market Overview
4.1 Introduction
4.1.1 Market Taxonomy
4.1.2 Market Definition
4.1.3 Macro-Economic Factors Impacting the Market Growth
4.2 Heat-treated Wheat Flour Market Dynamics
4.2.1 Market Drivers
4.2.2 Market Restraints
4.2.3 Market Opportunity
4.3 Heat-treated Wheat Flour Market - Supply Chain Analysis
4.3.1 List of Key Suppliers
4.3.2 List of Key Distributors
4.3.3 List of Key Consumers
4.4 Key Forces Shaping the Heat-treated Wheat Flour Market
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of Substitution
4.4.4 Threat of New Entrants
4.4.5 Competitive Rivalry
4.5 Global Heat-treated Wheat Flour Market Size & Forecast, 2018-2028
4.5.1 Heat-treated Wheat Flour Market Size and Y-o-Y Growth
4.5.2 Heat-treated Wheat Flour Market Absolute $ Opportunity
Chapter 5 Global Heat-treated Wheat Flour Market Analysis and Forecast by Type
5.1 Introduction
5.1.1 Key Market Trends & Growth Opportunities by Type
5.1.2 Basis Point Share (BPS) Analysis by Type
5.1.3 Absolute $ Opportunity Assessment by Type
5.2 Heat-treated Wheat Flour Market Size Forecast by Type
5.2.1 Dry
5.2.2 Wet
5.3 Market Attractiveness Analysis by Type
Chapter 6 Global Heat-treated Wheat Flour Market Analysis and Forecast by Applications
6.1 Introduction
6.1.1 Key Market Trends & Growth Opportunities by Applications
6.1.2 Basis Point Share (BPS) Analysis by Applications
6.1.3 Absolute $ Opportunity Assessment by Applications
6.2 Heat-treated Wheat Flour Market Size Forecast by Applications
6.2.1 Bread
6.2.2 Cake
6.2.3 Cookie
6.2.4 Feed
6.2.5 Brewing
6.2.6 Sauce
6.2.7 Soup
6.2.8 Others
6.3 Market Attractiveness Analysis by Applications
Chapter 7 Global Heat-treated Wheat Flour Market Analysis and Forecast by Region
7.1 Introduction
7.1.1 Key Market Trends & Growth Opportunities by Region
7.1.2 Basis Point Share (BPS) Analysis by Region
7.1.3 Absolute $ Opportunity Assessment by Region
7.2 Heat-treated Wheat Flour Market Size Forecast by Region
7.2.1 North America
7.2.2 Europe
7.2.3 Asia Pacific
7.2.4 Latin America
7.2.5 Middle East & Africa (MEA)
7.3 Market Attractiveness Analysis by Region
Chapter 8 Coronavirus Disease (COVID-19) Impact
8.1 Introduction
8.2 Current & Future Impact Analysis
8.3 Economic Impact Analysis
8.4 Government Policies
8.5 Investment Scenario
Chapter 9 North America Heat-treated Wheat Flour Analysis and Forecast
9.1 Introduction
9.2 North America Heat-treated Wheat Flour Market Size Forecast by Country
9.2.1 U.S.
9.2.2 Canada
9.3 Basis Point Share (BPS) Analysis by Country
9.4 Absolute $ Opportunity Assessment by Country
9.5 Market Attractiveness Analysis by Country
9.6 North America Heat-treated Wheat Flour Market Size Forecast by Type
9.6.1 Dry
9.6.2 Wet
9.7 Basis Point Share (BPS) Analysis by Type
9.8 Absolute $ Opportunity Assessment by Type
9.9 Market Attractiveness Analysis by Type
9.10 North America Heat-treated Wheat Flour Market Size Forecast by Applications
9.10.1 Bread
9.10.2 Cake
9.10.3 Cookie
9.10.4 Feed
9.10.5 Brewing
9.10.6 Sauce
9.10.7 Soup
9.10.8 Others
9.11 Basis Point Share (BPS) Analysis by Applications
9.12 Absolute $ Opportunity Assessment by Applications
9.13 Market Attractiveness Analysis by Applications
Chapter 10 Europe Heat-treated Wheat Flour Analysis and Forecast
10.1 Introduction
10.2 Europe Heat-treated Wheat Flour Market Size Forecast by Country
10.2.1 Germany
10.2.2 France
10.2.3 Italy
10.2.4 U.K.
10.2.5 Spain
10.2.6 Russia
10.2.7 Rest of Europe
10.3 Basis Point Share (BPS) Analysis by Country
10.4 Absolute $ Opportunity Assessment by Country
10.5 Market Attractiveness Analysis by Country
10.6 Europe Heat-treated Wheat Flour Market Size Forecast by Type
10.6.1 Dry
10.6.2 Wet
10.7 Basis Point Share (BPS) Analysis by Type
10.8 Absolute $ Opportunity Assessment by Type
10.9 Market Attractiveness Analysis by Type
10.10 Europe Heat-treated Wheat Flour Market Size Forecast by Applications
10.10.1 Bread
10.10.2 Cake
10.10.3 Cookie
10.10.4 Feed
10.10.5 Brewing
10.10.6 Sauce
10.10.7 Soup
10.10.8 Others
10.11 Basis Point Share (BPS) Analysis by Applications
10.12 Absolute $ Opportunity Assessment by Applications
10.13 Market Attractiveness Analysis by Applications
Chapter 11 Asia Pacific Heat-treated Wheat Flour Analysis and Forecast
11.1 Introduction
11.2 Asia Pacific Heat-treated Wheat Flour Market Size Forecast by Country
11.2.1 China
11.2.2 Japan
11.2.3 South Korea
11.2.4 India
11.2.5 Australia
11.2.6 South East Asia (SEA)
11.2.7 Rest of Asia Pacific (APAC)
11.3 Basis Point Share (BPS) Analysis by Country
11.4 Absolute $ Opportunity Assessment by Country
11.5 Market Attractiveness Analysis by Country
11.6 Asia Pacific Heat-treated Wheat Flour Market Size Forecast by Type
11.6.1 Dry
11.6.2 Wet
11.7 Basis Point Share (BPS) Analysis by Type
11.8 Absolute $ Opportunity Assessment by Type
11.9 Market Attractiveness Analysis by Type
11.10 Asia Pacific Heat-treated Wheat Flour Market Size Forecast by Applications
11.10.1 Bread
11.10.2 Cake
11.10.3 Cookie
11.10.4 Feed
11.10.5 Brewing
11.10.6 Sauce
11.10.7 Soup
11.10.8 Others
11.11 Basis Point Share (BPS) Analysis by Applications
11.12 Absolute $ Opportunity Assessment by Applications
11.13 Market Attractiveness Analysis by Applications
Chapter 12 Latin America Heat-treated Wheat Flour Analysis and Forecast
12.1 Introduction
12.2 Latin America Heat-treated Wheat Flour Market Size Forecast by Country
12.2.1 Brazil
12.2.2 Mexico
12.2.3 Rest of Latin America (LATAM)
12.3 Basis Point Share (BPS) Analysis by Country
12.4 Absolute $ Opportunity Assessment by Country
12.5 Market Attractiveness Analysis by Country
12.6 Latin America Heat-treated Wheat Flour Market Size Forecast by Type
12.6.1 Dry
12.6.2 Wet
12.7 Basis Point Share (BPS) Analysis by Type
12.8 Absolute $ Opportunity Assessment by Type
12.9 Market Attractiveness Analysis by Type
12.10 Latin America Heat-treated Wheat Flour Market Size Forecast by Applications
12.10.1 Bread
12.10.2 Cake
12.10.3 Cookie
12.10.4 Feed
12.10.5 Brewing
12.10.6 Sauce
12.10.7 Soup
12.10.8 Others
12.11 Basis Point Share (BPS) Analysis by Applications
12.12 Absolute $ Opportunity Assessment by Applications
12.13 Market Attractiveness Analysis by Applications
Chapter 13 Middle East & Africa (MEA) Heat-treated Wheat Flour Analysis and Forecast
13.1 Introduction
13.2 Middle East & Africa (MEA) Heat-treated Wheat Flour Market Size Forecast by Country
13.2.1 Saudi Arabia
13.2.2 South Africa
13.2.3 UAE
13.2.4 Rest of Middle East & Africa (MEA)
13.3 Basis Point Share (BPS) Analysis by Country
13.4 Absolute $ Opportunity Assessment by Country
13.5 Market Attractiveness Analysis by Country
13.6 Middle East & Africa (MEA) Heat-treated Wheat Flour Market Size Forecast by Type
13.6.1 Dry
13.6.2 Wet
13.7 Basis Point Share (BPS) Analysis by Type
13.8 Absolute $ Opportunity Assessment by Type
13.9 Market Attractiveness Analysis by Type
13.10 Middle East & Africa (MEA) Heat-treated Wheat Flour Market Size Forecast by Applications
13.10.1 Bread
13.10.2 Cake
13.10.3 Cookie
13.10.4 Feed
13.10.5 Brewing
13.10.6 Sauce
13.10.7 Soup
13.10.8 Others
13.11 Basis Point Share (BPS) Analysis by Applications
13.12 Absolute $ Opportunity Assessment by Applications
13.13 Market Attractiveness Analysis by Applications
Chapter 14 Competition Landscape
14.1 Heat-treated Wheat Flour Market: Competitive Dashboard
14.2 Global Heat-treated Wheat Flour Market: Market Share Analysis, 2019
14.3 Company Profiles (Details – Overview, Financials, Developments, Strategy)
14.3.1 WRIGHT’S
14.3.2 FWP Matthews Ltd
14.3.3 Flinn NV
14.3.4 Nisshin Flour Milling Inc
14.3.5 CJ cheiljedang
14.3.6 DAESUN Flour Mills
14.3.7 PAGE HOUSE FOODS
14.3.8 Tekirdağ Flour Industry
14.3.9 Siemer Milling Company (USA)
14.3.10 NIPPON FLOUR MILLS Co., Ltd (Japan)
14.3.11 Sajo DongAwon (South Korea)
