The global Sorghum Flour market is poised for significant expansion over the coming decade. Valued at USD 12,800.0 million in 2025, the market is projected to reach USD 21,500.0 million by 2035, progressing at a CAGR of 5.6% during the forecast period from 2025 to 2035. This growth is primarily driven by the rising adoption of gluten-free diets, increased health awareness, and the versatility of sorghum flour in a wide range of culinary applications.
Sorghum flour, a naturally gluten-free product made from the nutrient-rich sorghum grain, is gaining popularity among consumers seeking healthy and allergen-friendly food options. It offers an excellent source of dietary fiber, protein, iron, and antioxidants. The growing preference for plant-based and whole grain ingredients in both developed and developing markets is further driving demand for sorghum flour in food processing, baking, and specialty health products.
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Key Sorghum Flour Market Trends Highlighted:
- Gluten-Free Product Innovation: Rising cases of celiac disease and gluten intolerance have triggered a surge in gluten-free baking, with sorghum flour serving as a key ingredient in gluten-free bread, muffins, pancakes, and cookies.
- Clean Label Movement: Consumers are increasingly favoring products with transparent labeling and recognizable ingredients. Sorghum flour’s natural, non-GMO profile aligns well with this trend.
- Rising Vegan and Plant-Based Diets: Sorghum flour is gaining traction as a plant-based alternative in various meat-free formulations, appealing to the expanding vegan consumer base.
- Sustainable Grain Preference: Sorghum is a drought-resistant crop, making it an environmentally sustainable choice amid concerns over climate change and water scarcity.
Sorghum Flour Industry Developments:
- In 2024, several companies launched sorghum-based snacks and baked goods in response to the growing demand for healthy snacks in North America and Europe.
- ADM and Archer Daniels Midland Company have invested in sorghum flour production facilities to strengthen their presence in the alternative flours market.
- In India, domestic producers are exploring organic sorghum flour as an export product to cater to demand in North America and Europe.
- Startups are entering the market with innovative sorghum-based product lines, such as ready-to-cook batters, energy bars, and breakfast cereals.
Key Takeaways of the Report:
- The global sorghum flour market is set to expand at a CAGR of 5.6% from 2025 to 2035.
- The market will add USD 8.7 billion in absolute value by 2035.
- Increased demand for gluten-free and whole grain products is a core market driver.
- Sorghum flour’s high protein and fiber content appeals to health-conscious consumers.
- Innovation in product formats and regional expansion are accelerating market penetration.
Sorghum Flour Market Drivers:
- Health Awareness: Consumers are becoming more health-conscious, seeking ingredients with functional benefits such as digestive health, energy boosting, and weight management.
- Dietary Restrictions: The rise in gluten intolerance, celiac disease, and wheat allergies has created a strong demand for alternative flours like sorghum.
- Culinary Versatility: Sorghum flour’s mild flavor and versatility in baking and cooking make it a popular choice among food manufacturers and home bakers alike.
- Rising Demand in Emerging Economies: Growing urbanization, rising income levels, and an increasing shift toward Western-style diets in countries like China and India are boosting demand for specialty flours.
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Sorghum Flour Market Regional Insights:
- United States:
The U.S. is projected to lead the global market, reaching a value of USD 5,102.4 million by 2035. The country’s large gluten-free consumer base and high awareness of healthy diets contribute to its market dominance. - Germany:
Germany is expected to generate USD 2,843.7 million in revenue by 2035. The country’s emphasis on organic and clean-label food products supports the adoption of sorghum flour across retail and foodservice channels. - China:
China is projected to reach USD 3,678.5 million by 2035. Increased health consciousness and a booming functional food industry are accelerating demand for sorghum-based products. - India:
India’s sorghum flour market is set to hit USD 1,972.1 million by 2035. As a traditional grain in Indian diets, sorghum is seeing a resurgence in urban markets due to its nutritional benefits and alignment with wellness trends. - Japan:
Japan is expected to reach USD 754.6 million by 2035. The country’s aging population and focus on digestive health have encouraged the use of high-fiber flours such as sorghum
Competition Outlook:
The global sorghum flour market is moderately consolidated, with a mix of established players and emerging brands. Key players are actively engaging in product innovation, mergers & acquisitions, and regional expansion to strengthen their market share.
Major players include:
- Archer Daniels Midland Company (ADM)
- Cargill, Incorporated
- Bob’s Red Mill Natural Foods
- Sooji Agro Mills
- Grain Millers Inc.
- Nu Life Market
- Enjoy Life Foods
These companies are focusing on launching new product lines and expanding their organic and non-GMO offerings to meet the evolving preferences of health-focused consumers.
Explore Convenience Food Industry Analysis: https://www.futuremarketinsights.com/industry-analysis/convinience-food
Key Segments
By Nature:
This segment is further categorized into Conventional, Organic.
By End-Use:
This segment is further categorized into Industrial, Household.
By Application:
This segment is further categorized into Bakery, Hotels, and Restaurants.
By Distribution Channel:
This segment is further categorized into Store-Based Retail, Specialty Stores, Online Retail, Supermarkets, and Hypermarkets.
By Region:
Industry analysis has been carried out in key countries of North America, Latin America, Eastern Europe, Western Europe, East Asia, South Asia & Pacific, Central Asia, Balkan and Baltic Countries, Russia & Belarus and the Middle East & Africa.
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