Bakers, brand owners, and ingredient suppliers are watching one nut-based staple gain ground fast. According to the Almond Flour Market report, global revenue stood at US$ 877.95 Million in 2018 and is on track to reach US$ 1,624.12 Million by 2027, expanding at a CAGR of 8.3%. That trajectory reflects a broader pivot in how households and food manufacturers think about flour altogether, moving away from wheat-based staples toward nutrient-dense, allergen-friendly alternatives.
What Is Almond Flour?
Almond flour is produced by grinding blanched or natural almonds into a fine, sievable powder. It carries a naturally sweet, nutty flavour and is prized for its low-carbohydrate, gluten-free profile, which makes it a favoured base for pastries, cookies, macaroons, and other premium baked goods.
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Market Drivers
Consumer health priorities sit at the centre of almond flour’s rise. Shoppers managing gluten intolerance, celiac disease, or low-carbohydrate diets increasingly reach for almond flour as a direct wheat substitute, and its nutrient profile gives them good reason to do so. Rich in manganese, vitamin E, mono-unsaturated fats, and prebiotic dietary fibre, the ingredient supports blood sugar control, heart health, and digestive function, benefits that resonate strongly with today’s wellness-driven shopper.
Convenience food consumption is doing equally heavy lifting. As dual-income households and time-pressed professionals lean on ready-to-eat bakery items, snacks, and packaged meals, manufacturers are reformulating recipes around almond flour to meet demand for cleaner labels without sacrificing shelf life or texture. What makes this particularly significant is how the ingredient bridges two consumer priorities at once: indulgence and nutrition.
Rising rates of gluten intolerance and food allergies are reinforcing this shift further. Bakeries and packaged food producers are widening their almond flour-based product lines, from breads and muffins to breakfast cereals, to capture shoppers who once had limited options on the free-from aisle. Beyond the plate, almond flour’s moisture-retaining, calorie-dense qualities also make it attractive for cosmetic formulations and dietary supplements, opening revenue streams outside traditional food and beverage channels.
Supply-side developments matter too. Established players are investing in quality enhancement and process innovation to keep pace with surging retail and online demand, a dynamic that is expected to sustain double-digit growth in several regional pockets through 2027.
Segmentation Overview
By Form: Blanched and Natural. Blanched almond flour, made from skinless almonds, held the larger share at 55.4% in 2019, favoured for its fine, fluffy texture and lighter appearance in finished baked goods.
By Nature: Organic and Conventional. Conventional almond flour led on volume in 2018, largely due to lower production costs, though the organic segment is set to outpace it, registering the fastest CAGR of 9.2% as clean-label preferences intensify.
By End User: Foodservice, Food & Beverages, Cosmetic Industry, Dietary Supplements, and Others. Food & Beverages dominated with a 54.4% share in 2019, driven by widespread use in cookies, cakes, breads, pastries, and breakfast cereals.
Key Market Players
- King Arthur Flour Company Inc.
- Alldrin Brothers
- Anthony’s Goods
- Hodgson Mill Inc.
- Organic Bio, SA
- Rolling Hills Nut Company Inc.
- Shiloh Farms
- Treehouse California Almonds, LLC
- Blue Diamond Growers
- Bob’s Red Mill Natural Foods
These companies are competing on quality enhancement, product diversification, and expanded retail distribution. Several are also pursuing mergers and partnerships to broaden their customer base and strengthen brand recognition across both developed and emerging markets.
Sustainability and Innovation Trends
Ingredient transparency is reshaping how almond flour reaches consumers. Brands are highlighting sourcing practices, minimal processing, and allergen-free certifications on packaging, responding to a shopper base that reads labels closely before buying. Innovation is also visible in blended formulations, where almond flour is combined with other alternative flours to balance cost, texture, and nutritional claims. On the sustainability front, almond growers and processors face growing scrutiny over water usage, prompting investment in efficient irrigation and responsible sourcing practices that align production with long-term environmental goals.
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Regional Outlook
North America commanded the largest regional share, at 40.1% in 2019, and is forecast to grow at the fastest CAGR of 8.7% through 2027, with the United States alone expected to expand at 8.8%. This strength stems from high convenience food consumption, a well-established gluten-free product ecosystem, and a strong presence of established players such as King Arthur Baking Company, Anthony’s Goods, and Hodgson Mill Inc. actively improving product quality. Europe follows with steady uptake tied to its mature bakery culture and growing interest in allergen-free diets. Asia-Pacific, while a smaller contributor today, is positioned for accelerated growth as urbanisation, rising disposable incomes, and Western dietary influences expand the addressable market for premium baking ingredients.
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