Rice flour market Outlook

Rice flour market is projected to reach USD 1090.7 Million by 2030 at a 7.5% CAGR over the forecast period.

Rice flour is prepared by grinding rice kernels into coarse or fine powder. Rice flour is used commonly as substitute to wheat flour, as wheat flour contains gluten. At the same time, rice flour is used in soups, sauces and gravies as a thickening agent. Rice flour contains choline, it is required to maintain vital components of the membranes. Rice flour is used in the preparation of bakery products, rice noodles and deserts. All these factors are expected to drive the Rice Flour Market in near future.

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The growth of the market is driven by a number of factors, including:

• Increasing demand for gluten-free products: Rice flour is a gluten-free flour, which is making it a popular choice for people with gluten intolerance or celiac disease.
• Growing popularity of Asian cuisine: Rice flour is a common ingredient in Asian cuisine, and the increasing popularity of this cuisine is driving the demand for rice flour.
• Rising health consciousness: People are becoming more health conscious and are looking for healthier alternatives to wheat flour. Rice flour is a good source of fiber and nutrients, making it a healthier option for some people.
• Expansion of the retail sector: The expansion of the retail sector is providing new opportunities for the growth of the rice flour market.

The global rice flour market is segmented by type, application, and region.

By type, the market is divided into white rice flour, brown rice flour, and glutinous rice flour. White rice flour is the most popular type, accounting for the majority of the market share.

By application, the market is divided into bakery products, snacks, noodles, and others. Bakery products are the largest application segment, accounting for the majority of the market share.

By region, the market is divided into Asia Pacific, Europe, North America, Latin America, and Middle East & Africa. Asia Pacific is the largest market for rice flour, followed by North America and Europe.

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