This research report titled ‘Global Whole Grain Foods Market 2017-2021’ provides an in-depth analysis of the market in terms of revenue and emerging market trends. This market research report also includes up to date analysis and forecasts for various market segments and all geographical regions.
Whole grain foods comprise of grains in their complete form, containing all three essential parts (bran, endosperm, and germ). High-fiber or multigrain foods are often mistaken for whole grain foods. Whole grain foods have high fiber content, which helps in digestion. However, nowadays, the diet of individuals is low on fiber. Therefore, several councils on food and nutrition are recommending the incorporation of whole grains in the diet. The recommendations regarding the amount of whole grains in the diet differ from region to region.
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Technavio’s food and beverage research analysts categorize the global whole grain foods market into the following segments by product. They are:
- Bakery products
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The top three revenue-generating product segments of the global whole grain foods market are discussed below:
The cereals segment is the largest segment in the market owing to the increase in awareness among consumers about the need to follow a healthy lifestyle. Consumption of cereals has been prevalent for a long time, especially in the west. To enhance the nutritional value, regular cereals are now being substituted with whole grain cereals.
According to Manjunath Reddy, a lead food research analyst from Technavio, “Vendors are coming up with several innovations and additions in this segment. Earlier, there was a trend of consuming cornflakes or wheat flakes for breakfast. However, now, many varieties of grains are used in cereals like barley, corn, millets, oats, and others. Their combination as muesli is also available in the market. Earlier, regular flakes, chips, or featherings of grains were used in a large variety of cereal products; these can now be substituted with whole grains.”
The bakery products segment accounted for a share of almost 28% in the global whole grain foods market in 2016. The segment comprises of bread, cookies, biscuits, cakes, pastries, and other bakery items made with whole grains. Vendors of bakery products are substituting regular ingredients with whole grain ingredients to increase the nutritional value. Whole grain bread is highly popular among health-conscious consumers.
“Vendors are innovating and experimenting to increase the nutritional content of products and offer variety in taste and appearance. The trend of adding a variety of whole grains to products to increase the nutritional value has been noticed. A large variety of biscuits and cookies are available in the market that contains whole grains like oats, millets, or combination of different whole grains,” adds Manjunath.
Whole grain flour has several applications in different food preparations. Whole grain flour is a good source of vitamins and minerals like calcium, selenium, iron, and others. Whole grain flour is a healthy substitute for refined flour. Whole wheat flour is highly popular as it has more nutrients than any other refined flour. In whole wheat flour, the whole wheatberry (whole grain of wheat) is crushed to a powder.
Whole grain flour can be used for baking, for making pancakes and snacks, and several other purposes. The specifications for whole grain flour vary from country to country. In the US, all three parts of the grain as they occur in the natural form must be present in whole wheat flour, whereas in other countries some percentage of rebate is allowed.
The top vendors highlighted by Technavio’s research analysts in this report are:
- Cereal Ingredients (CII)
- Flowers Foods
- Hodgson Mill
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