Vegan Flour Market By Product (Soy, Oat, Quinoa and Others), By Type (Organic, Conventional), By Distribution Channel (Online, Offline), By Region, By Competition Forecast & Opportunities, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 1.35 Billion
CAGR (2026-2031)	4.02%
Fastest Growing Segment	Online
Largest Market	North America
Market Size (2031)	USD 1.71 Billion

Market Overview

The Global Vegan Flour Market will grow from USD 1.35 Billion in 2025 to USD 1.71 Billion by 2031 at a 4.02% CAGR. The Global Vegan Flour Market consists of plant-derived milling products obtained from legumes, nuts, seeds, and roots that serve as substitutes for traditional grains in animal-free diets. The primary drivers supporting this market include the increasing prevalence of allergen sensitivities and a fundamental consumer shift toward sustainable and ethical nutrition. These factors create established long-term demand for ingredients such as almond and chickpea flour, distinguishing this structural growth from temporary culinary trends.

One significant challenge impeding broader market expansion is the high cost of raw materials relative to conventional wheat which forces manufacturers to set premium price points. Despite this economic barrier, the demand for finished products utilizing these ingredients continues to rise steadily. According to the Plant Based Foods Association, in 2024, retail sales of plant-based baked goods in the United States increased by 13 percent to 111 million dollars. This data confirms the essential role of vegan flour in the expanding bakery sector.

Key Market Drivers

Rapid proliferation of plant-based and vegan lifestyles is the primary engine propelling the Global Vegan Flour Market, driven by a profound shift in consumer values toward ethical consumption and environmental stewardship. As individuals increasingly associate animal-derived ingredients with high carbon footprints, they are aggressively seeking bakery and staple food alternatives that align with their sustainability goals. This transition is no longer limited to niche demographics but has permeated the mainstream retail sector, forcing manufacturers to reformulate classic recipes with plant-derived substitutes. According to Puratos, in February 2024, 56 percent of consumers globally actively seek vegan options when purchasing bakery products, underscoring the commercial necessity for brands to adapt. This wide-scale adoption creates a stable foundation for the market, moving beyond temporary dietary fads into a permanent structural change in food purchasing behaviors.

Rising consumer demand for high-protein and functional food ingredients further accelerates market growth, as shoppers prioritize nutrient density over simple caloric intake. Health-conscious buyers are moving away from empty-calorie starches, favoring novel flour sources like chickpea, lentil, and quinoa that offer superior nutritional profiles and clean-label benefits. This trend is particularly evident in the "better-for-you" segment, where ingredients must deliver tangible health advantages such as higher protein content or fiber. According to Ardent Mills, in October 2024, 65 percent of United States consumers agreed that chickpeas should play a bigger role in their daily diet, reflecting this surge in interest for functional legumes. Validating the broader impact of these shifts, the Good Food Institute reported that in 2024, global retail sales of plant-based categories reached 28.6 billion dollars, signaling a robust economic environment for the continued expansion of vegan flour applications.

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Key Market Challenges

The high cost of raw materials serves as a primary restraint on the scalability of the Global Vegan Flour Market. Sourcing ingredients such as almonds, legumes, and ancient grains requires complex agricultural processes and lacks the extensive subsidies and supply chain efficiencies associated with conventional wheat production. These factors drive up the base price of manufacturing, forcing companies to pass these expenses onto consumers. Consequently, vegan flour products remain positioned at a premium price point, which deters price-sensitive buyers and limits the category’s ability to compete with traditional grain staples in the mass market.

This pricing imbalance significantly impedes widespread market entry and volume expansion. According to the Good Food Institute, in 2024, plant-based foods were typically twice as expensive as their conventional counterparts. This data highlights the severe competitive disadvantage faced by finished products utilizing expensive vegan flour ingredients. The steep price premium restricts the addressable market primarily to affluent demographics and prevents these sustainable ingredients from becoming a standard component in everyday bakery items, thereby directly hampering overall industrial growth.

Key Market Trends

Manufacturers are increasingly capitalizing on the emergence of upcycled food ingredients by repurposing high-value byproducts, such as brewer's spent grains and soy pulp, into nutrient-dense vegan flours. This circular economy model addresses critical food waste challenges while securing sustainable raw material streams that are less susceptible to traditional agricultural volatility. The industrial scalability of this trend is evident in the rapid certification and commercialization of these ingredients within the broader food system. According to Where Food Comes From, Inc., in January 2025, the Upcycled Certified program reported that certified companies diverted approximately 1.2 million tons of food waste in 2024 alone, a substantial volume that directly strengthens the supply chain for sustainable flour alternatives in the bakery and snack sectors.

Simultaneously, the market is witnessing profound innovation in legume-based flours specifically engineered for meat analogues, where suppliers are developing specialized texturized flours to replicate the fibrous structure of animal muscle. Unlike standard milling, this advanced processing creates high-functionality ingredients that serve as the structural backbone for plant-based meats, offering superior mouthfeel and binding capabilities. This technical evolution is exemplified by major ingredient launches targeting the "hearty" meal segment. According to Roquette, in June 2025, the company expanded its plant protein portfolio with a new texturized pea protein designed for meat alternatives, featuring a 70 percent protein content to ensure optimal nutritional density and texture retention in finished products.

Segmental Insights

The online sales channel is currently the fastest-growing segment in the global vegan flour market, driven by the superior accessibility of niche plant-based ingredients. E-commerce platforms provide consumers with an extensive variety of specialty flours, such as almond, coconut, and quinoa, which are frequently limited or unavailable in traditional brick-and-mortar supermarkets. Furthermore, digital marketplaces offer detailed product specifications and ingredient transparency, allowing buyers to verify dietary certifications essential for health-conscious purchasing. Consequently, the convenience of home delivery combined with wider product availability continues to accelerate the expansion of this distribution channel.

Regional Insights

North America maintains a dominant position in the global vegan flour market, driven by rising consumer demand for plant-based and gluten-free products. This growth is supported by a strong food processing infrastructure and the widespread availability of raw materials such as pulses and grains. Additionally, strict food safety standards and clear labeling guidelines enforced by the U.S. Food and Drug Administration (FDA) enhance consumer confidence in vegan alternatives. These factors, combined with established retail channels, ensure the steady expansion of the vegan flour sector across the region.

Recent Developments

• In July 2024, GoodMills Innovation inaugurated a new production tower, known as "Tower III," at its site in Hamburg, Germany, following a multi-million euro investment. This state-of-the-art facility was designed to significantly expand the company's capacity for texturizing plant-based proteins, utilizing raw materials such as wheat, fava beans, and peas. The fully automated production process, which includes extrusion and hydrothermal refinement, aimed to strengthen the company’s position in the market for vegetarian and vegan product ingredients. The Head of Marketing Communications at GoodMills Innovation stated that the expansion would help manufacturers create high-quality meat and fish alternatives on an industrial scale.
• In July 2024, Ulrick & Short launched a new clean-label functional flour known as `virtura™ Au`, which was designed as a natural alternative to psyllium husk for the bakery sector. The product, a blend of golden linseed flour and tapioca starch, was developed to improve the texture and structure of gluten-free and vegan baked goods. An Ingredients Specialist at Ulrick & Short noted that the ingredient provided excellent water-binding properties and mimicked the functionality of a glutenous structure, addressing the growing consumer demand for transparent and natural ingredient declarations.
• In June 2024, ADM announced a collaboration with Ooni Pizza Ovens to launch an exclusive line of flour produced using regenerative agriculture practices. This partnership aimed to provide home bakers in the United States and the United Kingdom with a sustainable flour option specifically formulated for pizza making. The flour was sourced from farmers participating in ADM's regenerative agriculture program, which focuses on improving soil health and biodiversity. The Commercial Director for ADM Milling expressed enthusiasm for the partnership, highlighting that it linked the company's sustainable supply chain efforts directly to the consumer market.
• In June 2024, the Danish potato-based ingredient supplier KMC officially inaugurated a new Innovation Center in Brande, Denmark, representing an investment of DKK 100 million. The 5,000-square-meter facility was established to double the cooperative's capacity for research and development, with a specific focus on plant-based food solutions. The CEO of KMC emphasized that the center would play a crucial role in developing sustainable alternatives to animal-based ingredients, such as plant-based cheeses and dressings, by leveraging the functional properties of potato starch and proteins.

Key Market Players

• Cargill, Incorporated
• Conagra Brands, Inc.
• Ardent Millls LLC
• Archer Daniels Midland Company
• Flour Farm’s
• Spectrum Essentials
• Bob’s Red Mill
• Let’s Do Organic
• Arrowhead Mills
• King Arthur Flour Company

By Product	By Type	By Distribution Channel	By Region
Soy Oat Quinoa and Others	Organic Conventional	Online Offline	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Vegan Flour Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Vegan Flour Market, By Product:

• Soy
• Oat
• Quinoa and Others

• Vegan Flour Market, By Type:

• Organic
• Conventional

• Vegan Flour Market, By Distribution Channel:

• Online
• Offline

• Vegan Flour Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE