Functional flours are made from grains and non-grains using a unique hydrothermal treatment process. The grains used in the manufacturing of functional flours include wheat, corn, rice, rye, oats, and others. The non-grains are mostly pulses. Hydrothermal treatment process controls the particle size and aids the cold or hot bonding capacity. Functional flours are gaining popularity among consumers across countries due to their functional and nutritional properties. There are various types of functional flours available in the market,

PART 01: Executive summary

PART 02: Scope of the report

PART 03: Research Methodology

PART 04: Introduction

Market outline

PART 05: Market landscape

Market overview

Market size and forecast

Five forces analysis

PART 06: Market segmentation by application

Global functional flours market for RTE products

Global functional flours market for bakery products

Global functional flours market for soups and sauces

Global functional flours for other applications

PART 07: Geographical segmentation

Functional flours market in the Americas

Functional flours market in EMEA

Functional flours market in APAC

PART 08: Key leading countries

The US

Canada

Germany

Japan

PART 09: Decision framework

PART 10: Drivers and challenges

Market drivers

Market challenges

PART 11: Market trends

New innovations in ingredients by using blends

Growing demand from emerging economies

Increase in strategic alliances

PART 12: Competitor analysis

Competitive scenario

Competitive positioning assessment

Archer Daniels Midland

Ardent Mills

Associated British Foods

Ingredion

Other prominent market players

PART 13: Appendix

List of abbreviations

PART 14: Explore Technavio