The gluten-free market has seen a significant surge in demand, especially within the precooked corn flour sector. This trend is pushing manufacturers to innovate and improve the quality of gluten-free bread and cake products. By 2027, bakery products are expected to dominate the precooked corn flour market with an estimated production of approximately 418,700 metric tons. To meet this demand, manufacturers are turning to natural hydrocolloids, which enhance the texture and properties of gluten-free baked goods.
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The rise in autoimmune digestive diseases, such as celiac disease, has spurred the demand for gluten-free products. To remain competitive, companies in the precooked corn flour market are incorporating gums as substitutes for gluten, aiming to replicate its viscoelastic properties. These gums, including xanthan and carboxymethyl cellulose, are used to enhance dough performance and improve cake characteristics. In addition to corn, companies are expanding their gluten-free bread offerings to include rice and buckwheat, catering to a broader range of dietary needs.
Convenience Food and Organic Food Grains Transform the Precooked Corn Flour Market
Convenience is a critical factor for consumers, particularly among millennials, driving the demand for ready-to-eat (RTE) products. The introduction of food extrusion technology has further fueled this trend, facilitating the production of instant soup mixes and other convenient food options. Although conventional precooked corn flour currently holds the highest market value and volume, the demand for organic food grains is on the rise.
Manufacturers are innovating with gluten-free pasta made from white corn and sorghum, and they are seeking approvals and certifications to ensure the quality of their products. For instance, Nutracentis, an agricultural startup in Bergamo, Italy, supplies 100% organic certified pasta made from ancient Italian cereals.
Nixtamalization Boosts Export and Fuels Demand for Mexican Food in Europe
As consumers become more health-conscious, there is a growing preference for products made using food extrusion technology, which is known to increase dietary fiber in both glutenous and gluten-free RTE snacks. The process of nixtamalization, which enhances the bioavailability of vitamins and improves flavor, is increasingly adopted in the precooked corn flour market. This technique is particularly beneficial for boosting exports and meeting the demand for Mexican food in European countries, where corn is a staple ingredient.
Market leaders are sourcing ancestral varieties of white, blue, and red corn from farmers, reflecting the shift towards natural and organic food grains. This trend supports Mexican farmers who have struggled post-NAFTA, allowing them to sustain their livelihoods by growing these traditional varieties.
Food Extrusion Technology: Developing Healthy Food Products
Food extrusion technology is becoming a staple in the production of high-quality food products. This technology allows manufacturers to produce goods in a single operation, reducing operational costs and enhancing efficiency. By 2027, the application of extruded products is projected to reach around 407,000 metric tons.
Despite the increasing popularity of gluten-free products, high consumption can lead to nutritional deficiencies. Manufacturers are addressing this issue by fortifying corn-based formulations with protein and fiber. The demand for RTE products is creating significant opportunities for manufacturers, prompting them to expand their production capabilities for breakfast cereals and other convenience foods.
Market Dynamics: Competition, Consumption, and Expansion
The global precooked corn flour market is projected to reach approximately US$ 2 billion by 2029, expanding at a CAGR of 4.5%. Traditional food products, particularly in Latin and South America, drive a substantial portion of this demand. Latin America, being the largest consumer of precooked corn flour, presents significant growth opportunities as market players expand their distribution channels in the region.
The steady availability of corn, coupled with its high consumption by humans, has increased the number of manufacturers in the market. Dry-milled corn products, which have a longer shelf life compared to wet-milled products, are particularly advantageous. Despite potential fluctuations in corn supply due to adverse climatic conditions, the widespread production of corn ensures minimal impact on the precooked corn flour market.
The Rising Popularity of Mexican Cuisine
The influence of Mexican cuisine in North America is evident, with tortillas and other traditional dishes becoming mainstream. In 2017, nearly 110.72 million North Americans consumed tortillas, highlighting the growing popularity of Mexican food. The convenience of precooked corn flour, which requires no further processing, makes it an essential ingredient in Mexican dishes.
Key Players and Market Developments
The precooked corn flour market is dominated by a few key players, including Archer Daniels Midland Company, Cargill Inc., Gruma SAB de CV, and Bunge Ltd. These companies have a significant global presence and a wide range of offerings. Mid-level players like Empresas Polar, The Quaker Oats Company, Bob’s Red Mill Natural Foods, Inc., and Goya Foods, Inc. are also expanding their global footprint.
Notable developments in the market include P.A.N.'s launch of its first food truck tour in North America and Bunge Ltd.'s introduction of non-GMO certified corn-based products. These initiatives reflect the ongoing efforts to meet consumer demand and drive market growth.
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