Malted Wheat Flour Market Share and Demand Analysis

Malted Wheat Flour Market Overview and Strategic Insights

The global malted wheat flour market size was calculated at USD 46.68 billion in 2024 and is expected to rise from USD 49.39 billion in 2025 to nearly reaching USD 82.03 billion by 2034, growing at a CAGR of 5.8% from 2025 to 2034. The demand for malted wheat flour is due to its rich in vitamins, minerals, and enzymes that make it a common ingredient in health-focused food products due to health awareness among consumers of naturally processed foods. 

Key Highlights

• By region, Europe dominated the malted wheat flour market with highest market share of 35% in 2024. The rising demand for the bakery products accelerates the growth of the market. 
• By region, Asia Pacific expects significant growth in the market during the forecast period as this increase is attributed to a variety of factors, including changing food habits, rising disposable incomes, and expanding populations.
• By application, the bakery and confectionary segment captured the maximum market share of 67% in 2024 as Malt extract works as a natural taste enhancer, combining sweet and slightly roasted flavors in baked goods.
• By application, the food and beverage segment expected to grow at the fastest rate during the forecast period. Aside from baking, malted wheat flour is used in breakfast cereals, health bars, and snack foods to add nutritional value, moderate sweetness, and texture.
• By product, the diastatic segment held the dominating share of the malted wheat flour market in 2024 by using diastatic malted wheat flour in yeast-baked items can greatly improve the rise, color, and texture.
• By product, the non-diastatic segment is expected to grow at the fastest rate during the forecast period as it is simply known as malt flour, and it is not enzymatically active.

Industry Coverage

Industry Snapshot

Malted wheat flour is a kind of flour made from the inner endosperm of barley kernels, and on the other hand, malted flour also contains the outer bran and germ. It is low in gluten as compared to regular flour, while malted flour has a higher gluten content and a stronger color than regular flour. The growth factor of malted wheat flour concerns nutritional and enzymatic compounds, which are either produced or enhanced during the malting process (which is the sprouting or dying of wheat process). Consumers also choose recognizable, minimal ingredients, so malted wheat flour fits well as it improves flavor, taste, texture, and fermentation, especially in artisanal breads available in the market. 

Malted Wheat Flour Market Trends

• In June 2024, the government set limits on the amount of wheat that traders can stockpile, which can reduce the import tax on wheat to keep prices low. India is the second largest wheat producer, so prices are growing due to supply concerns. 
• Malted wheat flour contains several growth factors that are developed or enhanced during the malting process, which involves soaking, germinating, and drying wheat grains. One of the primary changes during malting is the activation of enzymes such as amylases and proteases. 
• In November 2024, the Government’s “Bharta Brand,” which is low-cost flour, made a comeback in the market. Its goal is to serve the public at accessible and budget-friendly prices, which is delivered under the Government’s co-operative society. 
• The increasing demand for baked goods such as bread, cakes, and pastries, as well as the rising popularity of convenience food like noodles and pasta.
• In March 2025, Soufflet Malt and Heineken Beverages entered commercially into a partnership with South Africa to supply malt used in Heineken’s South African countries.
• Demand for Plant-Based Diets: The demand for naturally processed and functional ingredients has increased due to growing health-conscious consumers and growing awareness about the nutritional advantages of plant-based diets, driving demand for malted wheat flours. 
• Clean Label & Natural Ingredients: The growing attraction toward malted wheat flour with clean label and natural ingredients, particularly among young consumers, is driving significant innovations in the market. 
• Technological Advancements: Technological advancements such as automated milling and malting systems are enabling smart productions of malted wheat flours with high efficiency and product customization.

Market Opportunity

Unlocking the Market Potential of Malted Wheat Flour in Modern Baking

Malted wheat flour represents a strong market potential, fueled by changing consumer preferences and growing food and beverage industry trends. As people become more health conscious and interested in clean-label products, malted wheat flour stands out due to its natural enzymatic activity, increased flavor profile, and functional benefits. It is especially useful in artisan baking, where it improves dough fermentation, texture, and shelf life, making it more appealing to both amateur bakers and professional bakeries looking to differentiate their offerings. 

Market Challenge

Managing Enzyme Activity a Main Limitation in Malted Wheat Flour Usage

One of the most pressing challenges is the regulation of enzyme activity, notably amylase. While enzyme activity is desirable in tiny levels, it can result in extremely sticky dough, poor gluten structures, and gummy breadcrumbs, lowering product quality. This makes it critical to control the amount utilized or to pick between diastatic (active enzymes) and non-diastatic (inactive enzymes) versions based on the intended outcome.

Regional Insights

Europe Dominated the Malted Wheat Flour Market in 2024. 

One of the key factors behind Europe’s dominance is the popularity of traditional breads such as German rye loaves, French pain de campagne, and Italian ciabatta all of which often benefit from the flavor, color, and texture enhancements provided by malted wheat flour. European bakers are known for their precise formulations and attention to ingredient quality, making malted wheat flour a staple in both artisanal and commercial applications.

The widespread use of malted wheat flour in German baking, particularly in sourdough and wholegrain breads, where the non-diastatic version is used to deepen flavor and create a rich, caramelized crust without affecting the dough’s enzymatic balance.

German Market Trends

Germany is the major player in the regional market, contributing to growth due to the country's well-established historical consumption culture of malted wheat flour. The expanding bakery and processed food sector and industries with high demand for malt ingredients in the country are driving the adoption and consumption of malted wheat flour. The growing trend of artisanal and whole-grain baked goods is further contributing to this growth. Additionally, the growing trend of organic, healthier, and gluten-free food options is fostering market growth.

Strong Consumer Demands: to Lead China’s Market

China is the major player in the regional market, growth driven by the country's large population and domestic malt production capabilities. The demand for processed food is high in China. The growing awareness about healthier food consumption, particularly due to COVID-19, has increased the consumption of bakery products and convenience foods in China. The expanding brewing industry and supportive government initiatives in local manufacturing giants are fueling market dominance in the country. Additionally, increased consumer demand for safe ingredients and high-quality malted wheat flours is driving the market. 

Asia Pacific Expects Significant Growth in the Malted Wheat Flour Market During the Forecast Period. 

This growth is due to several reasons, such as changing dietary preferences, growing disposable incomes, and expanding populations. Wheat flour is hugely consumed in nations like China and India, where it is a compulsory ingredient in many regional cuisines like bread and noodles. Additionally, the rising popularity of baked goods and confectioneries in the region, alongside the functional benefits of malted wheat flour, such as improved dough handling and flavor enhancement.

• For Instance, In March 2023, Japan had planted more wheat as compared to rice according to officials of Global Agricultural Information Network from the Foreign Agriculture Service as wheat harvested area has grown to 3.5% and production is rising to 10 % to 1.17 million tons in the future while rice production will decrease to 1.1%. 

North America Expects the Significant Growth in the Malted Wheat Flour Market During the Forecast Period. 

It is used to produce whole-grain bread, cereals, and other baked goods, which are marketed as healthier alternatives. The rising awareness of the nutritional advantages of whole grains drives the demand for malted wheat flour as a compulsory ingredient in health-focused food products. The secondary reason is the rising demand for malt extract and food preparations of flour, meal, and starches in the United States, the market is projected to continue an upward consumption trend over the next decade.

The U.S. is a key player in the regional market due to the country's large agriculture sector and strong consumer demand for brewing and baking industries. The existing craft breweries with a focus on premium ingredients in commercial bakeries are driving the adoption of malted wheat flours. The growing demand for baked goods in the U.S. is driving the market growth. Additionally, the strong malt demand in the alcoholic beverage industry, especially for beers, is leading the segment into the market. 

Segmental Insights

Application Insights 

The Bakery and Confectionary Segment Held the Dominating Share of the Malted Wheat Flour Market in 2024. 

Malt extract acts as a natural enhancer of flavors by consolidating sweet and toasted flavor in baked products. This is specifically valuable in whole-grain or rye bread in which the grains can impart a more bitter or earthy flavor. Due to this, malt extract makes goods more flavourful and enhances their perceived quality. It is occasionally used in rustic and artisanal bread in which consumers want rich and complex flavor. 

The Food and Beverage Segment are Expected to Grow at the Fastest Rate During the Forecast Period. 

Beyond baking, malted wheat flour is used in breakfast cereals, health bars, and snack food to give nutritional value, moderate sweetness, and enhanced texture. Its high vitamin, mineral, and amino acid content makes it ideal for use in health-related products. Malted wheat flour is used in the beverage industry, particularly in brewing, to provide fermentable sugars and enzymes, which are important for taste development and fermentation efficiency. It is also becoming more popular in non-alcoholic malt beverages, where it improves taste while providing a natural, wholesome profile.

Product Insights

The Diastatic Segment Held the Dominating Share of the Malted Wheat Flour Market in 2024. 

Utilizing diastatic malted wheat flour in yeasted baked goods can make a huge difference in the rise, color, and texture. The enzymatically active ingredient is extremely crucial for those who work with fermented sourdough-based dough and organic, home-millet and whole wheat flours. It is made from specifically barley, sprouted grain, and diastatic malt powder leans towards flavor, color, and texture in terms of yeasted doughs. 

The Non-Diastatic Segment Expects the Significant Growth in the Malted Wheat Flour Market During the Forecast Period. 

The non-diastatic malted wheat flour plays a specialized role in baking, particularly where flavor and appearance are key, rather than fermentation support. During the malting process, wheat grains are sprouted to activate natural enzymes, but in the case of non-diastatic flour, these enzymes are deliberately neutralized through controlled drying or roasting. This results in a product rich in complex sugars and aromatic compounds, but without enzymatic power. Its flavor profile is more developed than that of regular wheat flour, often described as nutty, toasty, or slightly caramel-like, making it a valuable ingredient in premium and craft baking.

Recent Developments in the Malted Wheat Flour Market 

Nestle

• Launch- In June 2024, Nestle introduced edible fork for Maggi cup noodles made by the plant source in India by collaborating with two startup companies to develop a piece of edible fork made from wheat flour and salt. 

Woolworths

• Launch- In February 2025, Woolworths has collaborated with flour and bakery business Allied Pinnacle to officially launch a high-fiber wheat ingredient, Wise Wheat. 

Malted Wheat Flour Market Leading Companies

• Malteurop Group
• Crisp Malt
• Bairds Malt Ltd.
• Imperial Malts Ltd.
• Cargill, Incorporated.
• ADM
• King Arthur Baking Company, Inc.
• IREKS GmbH
• GrainCorp.
• PMV Maltings Pvt. Ltd.

Segments Covered in the Report

By Application

• Food & Beverage 
• Bakery & Confectionary 
• Others 

By Product

• Diastatic 
• Non-diastatic 

By Region

• North America
• Europe
• Asia Pacific
• Middle East & Africa
• Latin America