Global Malted Wheat Flour Market – Size, Forecast & Trends 2025–2033

According to Renub Research Latest Report Malted Wheat Flour Market is projected to reach USD 69.17 billion by 2033, growing from USD 41.22 billion in 2024, at a CAGR of 5.92% during 2025–2033. The market’s growth is primarily driven by rising demand for natural, clean-label ingredients, increasing health consciousness, the growth of convenience foods, and the rising popularity of artisanal baking worldwide.

Market Overview

Malted wheat flour is produced by germinating wheat grains, drying them, and then grinding them into flour. This process releases natural enzymes, especially amylase, which convert starches into simpler sugars during baking. These enzymes:

Enhance dough fermentation

Improve texture and flavor of baked goods

Increase volume and consistency

Malted wheat flour is widely used in bread, pastries, and other bakery products and is highly valued in clean-label and artisanal baking due to its natural ability to improve fermentation without artificial additives. Additionally, it offers nutritional benefits, including improved digestibility, higher fiber content, and essential nutrients.

The growing consumer preference for minimally processed, nutrient-rich ingredients, combined with the expansion of convenience foods, is driving global demand. Malted wheat flour enhances flavor, texture, and shelf life, making it an essential ingredient in modern baking and food processing.

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Key Growth Drivers

1. Rising Demand for Clean-Label and Natural Baking Ingredients

Consumers increasingly prefer ingredient transparency and foods free of chemicals, additives, and preservatives.

Malted wheat flour, produced through natural germination and drying, aligns with these demands.

Its enzymatic properties improve dough flavor, texture, and fermentation without chemical enhancers.

Bakeries and food manufacturers adopt malted flour to meet consumer demand for healthier, minimally processed products, driving innovation in the baking sector.

2. Increasing Consumption of Bakery Products

The global rise in bread, cakes, pastries, and cookies consumption supports the malted wheat flour market.

Malted flour improves dough fermentation, volume, and texture, enhancing the quality of bakery products.

The expansion of commercial and artisanal bakeries globally fuels demand for high-quality flour ingredients.

As consumer tastes evolve, manufacturers increasingly rely on malted wheat flour to deliver superior products.

3. Growth of Convenience and Ready-to-Eat Food Segments

The demand for quick, high-quality meals is rising due to busier lifestyles.

Malted wheat flour enhances baked goods and snacks used in convenience foods by improving moisture retention, flavor, and shelf life.

Its enzymatic activity ensures softer, more appealing products, driving innovation in ready-to-eat bakery and snack products.

The trend toward high-quality, convenient foods is supporting market expansion across the food processing and bakery sectors.

Challenges in the Malted Wheat Flour Market

1. Shelf Life and Storage

Malted wheat flour is sensitive to light, humidity, and temperature, which can reduce enzyme activity over time.

Improper storage impacts dough fermentation, flavor, and texture, lowering baking quality.

Specialized packaging and controlled storage environments are required, increasing costs.

The shorter shelf life limits distribution reach and inventory management, constraining market expansion.

2. High Production Costs

Malted wheat flour production is costlier than regular flour due to soaking, germination, drying, and specialized equipment requirements.

Skilled labor and quality control further increase operational costs.

Higher prices may limit adoption among price-sensitive bakeries and food producers.

Managing production costs while maintaining enzyme activity and product quality is a key market challenge.

Regional Market Insights

United States

The U.S. market is gradually expanding due to demand from food processing and bakery sectors.

Malted wheat flour enhances dough fermentation, texture, and flavor in breads, pastries, and other bakery products.

Rising consumer preference for clean-label, nutritious ingredients drives industry growth.

The convenience food segment also supports demand, as malted flour improves product quality and shelf life.

United Kingdom

The U.K. market is steadily growing, fueled by consumer preference for clean-label and premium baking ingredients.

Malted wheat flour’s enzymatic properties enhance dough fermentation, texture, and flavor.

Companies like Simpsons Malt Limited and Viking Malt are focusing on sustainable supply chains and environmental efficiency, promoting market growth.

India

India’s market is expanding due to rising demand for nutrient-dense, health-conscious foods.

Malted wheat flour improves nutritional profile, flavor, and texture, making it popular among health-conscious consumers.

Growth is also fueled by the popularity of functional foods and clean-label products.

Producers focus on sustainability and innovation to meet evolving consumer preferences.

Saudi Arabia

The Saudi Arabian market is shaped by consumer demand for functional, health-focused ingredients.

Vision 2030 initiatives, including investments in local production and milling privatization, aim to enhance food security and reduce reliance on imports.

Malted wheat flour is increasingly adopted in baked goods for enhanced nutrition, flavor, and texture, aligning with consumer preferences for minimally processed foods.

Recent Developments

Heineken & Soufflet Malt (March 2025): EUR 100 million (USD 108.51 million) investment in a malting facility in South Africa to supply Heineken with malt.

Simpsons Malt Limited (November 2024): Recognized by the Farm Sustainability Assessment (FSA) for supply chain sustainability initiatives.

Viking Malt (January 2025): Joined the EU Sustain-a-bite project to improve environmental sustainability and resource efficiency in food production.

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Market Segmentation

By Application

Bakery & Confectionery

Food & Beverages

Others

By Product Type

Diastatic Malted Wheat Flour (contains active enzymes for fermentation)

Non-Diastatic Malted Wheat Flour (adds flavor and color without enzymatic activity)

By Geography

Region Key Countries

North America United States, Canada

Europe France, Germany, Italy, Spain, UK, Belgium, Netherlands, Turkey

Asia Pacific China, Japan, India, Australia, South Korea, Thailand, Malaysia, Indonesia, New Zealand

Latin America Brazil, Mexico, Argentina

Middle East & Africa Saudi Arabia, UAE, South Africa

Key Players

Cargill, Incorporated

ADM

Malteurop Group

Crisp Malt

Bairds Malt Ltd.

Imperial Malts Ltd.

King Arthur Baking Company, Inc.

IREKS GmbH

GrainCorp

PMV Maltings Pvt. Ltd.

Key strategies include:

Expansion of regional and global malting facilities

Adoption of sustainable and responsible sourcing practices

Collaboration with global beverage and food manufacturers

Focus on premium, clean-label, and functional baking ingredients

Market Outlook

The malted wheat flour market is expected to maintain robust growth from 2025 to 2033, driven by:

Rising demand for clean-label and natural ingredients

Increasing bakery and convenience food consumption

Growth of functional and artisanal baking trends

Investments in sustainable production, modern malting facilities, and R&D

Challenges such as high production costs, limited shelf life, and storage sensitivity must be addressed through technology adoption, advanced packaging, and efficient supply chain management.

Overall, malted wheat flour is transitioning from a niche baking ingredient to a mainstream, health-oriented, and functional food ingredient, reflecting global trends in consumer health awareness, sustainability, and premium baking preferences.

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