Ancient and Specialty grain flour is a gluten-free flour that is derived from non-wheat grains like teff, arrowroot, buckwheat, millet, amaranth, quinoa, Kamut, spelled, etc. Ancient and specialty grain flour is used in the preparation of bakery goods, confectionery products, and a variety of breakfast solutions. They are obtained from sources such as cereals and legumes. Ancient and specialty grain flour is used as an alternative to wheat flour to add richness, flavor, and texture to the food preparations such as pancakes, cookies, pie crusts, bread, etc.
An increase in the Prevalence of Celiac Disease is anticipated to Boosts the Ancient and Specialty Grain Flour Market
As the health-awareness is increasing, consumers prefer the use of healthy products that are gluten-free, organic, and contain non-GMO ingredients. Thus, the demand for gluten-free and organic products is anticipated to have a positive impact on ancient and specialty grain flour. The consumption of ancient and specialty grain flour offers various advantages as it is easy to digest, contains less fat and sugar, and is easy to digest. There are some ancient and specialty grain flour such as cassava flour that has a mild to neutral taste, and thus, can be used in the preparation of a variety of food items without any compromise on flavor. Thus, the manufacturers in the food industry can use ancient and specialty grain flour to prepare healthy and gluten-free products, which is anticipated to attract health-conscious consumers. Therefore, the various advantages offered by ancient and specialty grain flour are expected to increase its sales during the forecast period.
According to the Celiac Disease Foundation, one in a hundred people globally is affected by celiac disease. Celiac disease is an autoimmune disorder that causes damage to the small intestine on the ingestion of gluten. The increase in the occurrence of celiac disease is expected to boosts the sales of gluten-free ancient and specialty grain flour as they offer similar properties to that of wheat and provide additional health benefits without any change in taste and texture of the finished product. Thus, the increase in the prevalence of celiac disease is estimated to drive the sales of ancient and specialty grain flour.
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