Global Rice Flour Market Outlook 2025–2035:

The Rice Flour Market

is set to witness steady growth over the coming decade, supported by evolving consumer dietary preferences and expanding applications across the food industry. The market was valued at USD 1.03 Million in 2024 and is projected to increase from USD 1.11 Million in 2025 to USD 2.21 Million by 2035, reflecting a compound annual growth rate (CAGR) of 7.17% during the forecast period.

Market Trends and Drivers:

Rising awareness of gluten intolerance, growing adoption of clean-label ingredients, and increasing preference for plant-based diets are key factors accelerating market growth. Rice flour is gaining traction as a functional ingredient due to its neutral taste, easy digestibility, and suitability for a wide range of formulations. Demand from bakery, snacks, baby food, and ready-to-eat product segments continues to expand.

Segmentation Analysis:

By source, the market is segmented into white rice flour and brown rice flour, with white rice flour accounting for a larger share owing to its widespread use in bakery and confectionery products. Based on category, conventional rice flour remains dominant, while organic rice flour is witnessing faster growth. Application-wise, bakery and confectionery lead the market, followed by baby food, breakfast foods, and snack products.

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Regional Insights:

North America represents a significant share of the global rice flour market due to strong demand for gluten-free products. Asia-Pacific is expected to register notable growth, supported by abundant raw material availability, expanding food processing industries, and rising urban consumption. Europe shows stable growth, driven by premium and specialty food demand.

Competitive Landscape and Forecast:

Market participants are focusing on product innovation, improved milling technologies, and expanded distribution networks. Looking ahead, continued innovation and rising health-focused consumption are expected to sustain market growth through 2035.

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