Miller Magazine Issue: 142 October 2021

65 COVER STORY MILLER / OCTOber 2021 to develop, where to manufacture them, and whether to create new capacity or convert ex- isting capacity are difficult decisions that must be made. Now more than ever, consumers can choose foods that align with their individual values, whether that’s personal health, plane- tary health, supporting farmers, or digging into food for pure joy. These are all part of drivers of innovation and they influence the demand for ingredients like specialty flours, and many of the ingredients. Specialty flours are extreme- ly versatile, add unique taste and texture in a seemingly endless number of applications, and hit on multiple consumer trends and demands mentioned above. All of these in combination are what’s driving demand for specialty flours in the future. The change in consumer taste and preferences and rising dietary concerns have increased the demand for gluten-free products. This demand coupled with changing trends in milling technology and Consumer awareness of the potential health benefits offered by functional flours has increased the demand of these products in recent years. In addition to enhanced nutri- tive value, these flours offer improved moisture retention, versa- tility, flavor, texture, and mouthfeel, which are usually associated with premium products. The increased demand for such pro- ducts has been identified by manufacturers and has intensified the trade of functional flours across the globe. Additionally, governments and associations in a few areas around the world are promoting the usage of nutrient-enriched ingredients to tackle with nutritional deficiency. This segment may face challenges, while the increased demand for grain mil- ling products has seen a rise in competitiveness in the milling sector. But due to a lack of industrial efficiency and declining profitability, operators in the milling sector are seeking options to reduce their operating expenses and improve margins. Busi- ness consolidation and increasing the scale of production have been identified as solutions and are being employed by gra- in millers across the globe to gain a comfortable position over the competition. For instance, the number of flour mills in the European Union has steadily come down from 3,000 to around 2,000 over the past ten years. (4) REFERENCES 1. J. Stock, W.D. Teague, Flour for Man’s Bread, University of Minnesota Press, Minneapolis, USA, 1952, p. 163 2. world grain .com 3. www.alliedmarketresearch.com 4. www.businesswire.com