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Almond Flour Market

The market for Almond Flour was estimated at $1.4 billion in 2025; it is anticipated to increase to $2.2 billion by 2030, with projections indicating growth to around $3.3 billion by 2035.

Report ID:DS1901172
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Almond Flour
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Report Summary
Market Data
Methodology
Table of Contents

Global Almond Flour Market Outlook

Revenue, 2025

$1.4B

Forecast, 2035

$3.3B

CAGR, 2026 - 2035

8.7%

The Almond Flour industry revenue is expected to be around $1.4 billion in 2026 and expected to showcase growth with 8.7% CAGR between 2026 and 2035. This robust trajectory underscores Almond Flour’s rising strategic importance as a versatile, nutrient-dense ingredient across both industrial formulations and home baking, with the food & beverages industry and household end-use segments together accounting for 68.1% of total demand. Increasing consumer focus on gluten-free baking, grain-free and low-carb lifestyles, and clean-label formulations is encouraging manufacturers to substitute traditional wheat flour with Almond Flour in bakery products, snacks, and confectionery, while health-conscious households adopt it for its high-protein, healthy-fat profile and favorable sensory qualities. The dominance of Almond Flour in premium and better-for-you product portfolios, combined with growing penetration in plant-based and keto diet offerings, continues to reinforce its relevance for brands seeking to differentiate on nutrition, functionality, and taste.

Almond Flour is a finely milled, naturally gluten-free flour derived primarily from blanched almonds, offering a light color, smooth texture, and mild nutty flavor that supports consistent performance in cakes, cookies, pastries, pancakes, and other bakery products. Its key features include a nutrient-rich composition with protein, monounsaturated fats, fiber, and vitamin E, alignment with paleo and keto diet preferences, and compatibility with organic almond flour and non-GMO positioning, making it a preferred functional ingredient for clean-label formulations. Major applications span the food and beverages industry, including artisanal and industrial bakeries, confectionery, ready-to-eat snacks, and dairy alternatives, as well as household baking and cooking, where convenience packs and recipe-focused marketing drive repeat usage. Within product types, blanched Almond Flour led the market with approximately $0.93 billion in sales in 2025, reflecting strong demand for refined, uniform flours that deliver superior texture, appearance, and shelf stability in high-value, health-oriented product lines.

Almond Flour market outlook with forecast trends, drivers, opportunities, supply chain, and competition 2025-2035
Almond Flour Market Outlook

Market Key Insights

  • The Almond Flour market is projected to grow from $1.4 billion in 2025 to $3.3 billion in 2035. This represents a CAGR of 8.7%, reflecting rising demand across Baked Goods, Dietary Supplements, and Cosmetics.

  • Blue Diamond Growers, Bob’s Red Mill Natural Foods, and King Arthur Baking Company Inc. are among the leading players in this market, shaping its competitive landscape.

  • U.S. and Canada are the top markets within the Almond Flour market and are expected to observe the growth CAGR of 6.4% to 9.1% between 2025 and 2030.

  • Emerging markets including Brazil, Russia and South Africa are expected to observe highest growth with CAGR ranging between 8.4% to 10.9%.

  • Transition like Shift towards Glutenfree Products is expected to add $174 million to the Almond Flour market growth by 2030.

  • The Almond Flour market is set to add $1.9 billion between 2025 and 2035, with manufacturer targeting Cosmetics Industry & Household Application projected to gain a larger market share.

  • With

    health conscious consumer trends, and

    Rise in Gluten-Free Products, Almond Flour market to expand 130% between 2025 and 2035.

almond flour market size with pie charts of major and emerging country share, CAGR, trends for 2025 and 2032
Almond Flour - Country Share Analysis

Opportunities in the Almond Flour

North American manufacturers and retailers are intensifying innovation in gluten-free baking, yet Almond Flour penetration in mainstream bread, tortillas, and frozen bakery remains limited. Blanched almond flour, favored for its light color and fine texture, is also projected to rise globally from $0.93 billion in 2025 to $1.45 billion by 2030 at a 9.3% CAGR, with North America a key driver. Targeting private-label, quick-service chains, and refrigerated dough using clean-label ingredients and low-carb baking claims offers significant upside.

Growth Opportunities in North America and Europe

In North America, Almond Flour demand is predominantly driven by the Food & Beverages Industry, with household retail baking and HORECA channels reinforcing volume through gluten-free baking and low-carb baking menus aligned to the growing plant-based diet and keto-friendly lifestyle trends. Key growth drivers include high awareness of grain-free and paleo diet regimes, a mature e-commerce infrastructure for premium baking ingredients, and strong innovation in functional bakery products targeting sports nutrition and metabolic health. Competition is intensifying as regional specialty mills, private-label supermarket brands, and digital-native direct-to-consumer labels differentiate on clean label formulations, texture consistency, and co-packing capabilities for snack, ready-meal, and dessert manufacturers. Strategic opportunities include investing in co-developed formulations with large bakery and snack producers, positioning Almond Flour as a nutrient-dense alternative to wheat in mainstream packaged foods, and expanding capacity for finely milled, consistent-particle-size grades tailored to industrial users while promoting value-added blends for retail and foodservice.
In Europe, the most influential Almond Flour end-use is also the Food & Beverages Industry, but with HORECA and the Cosmetics Industry gaining importance as artisanal bakeries, patisseries, and natural personal-care brands integrate Almond Flour and almond-derived ingredients into clean label recipes and skin-care formulations. Key regional drivers include stringent regulations favoring natural and allergen-aware ingredients, rapid adoption of plant-based diet choices, and the premiumization of pastries and desserts in tourism-centric cities, where gluten-free baking and grain-free menus are used as a differentiation tool. Competition is shaped by established milling cooperatives, niche organic producers, and integrated food groups that bundle Almond Flour with other nut flour and seed-based ingredients, creating comprehensive portfolios for retail chains and food manufacturers. Strategic opportunities center on investing in certified-organic and sustainably sourced Almond Flour lines, developing region-specific formulations for traditional pastries adapted to keto-friendly and low-carb baking, and targeting cosmetics and personal care manufacturers with food-grade Almond Flour fractions that support multifunctional claims, enabling premium pricing and long-term supply contracts.

Market Dynamics and Supply Chain

01

Driver: Rising Demand for Gluten-Free and Low-Carb Baking Products Boosting Almond Flour Market

One of the key drivers for the almond flour market is also the growing consumer preference for gluten-free baked goods combined with the increasing adoption of low-carb and keto diets. Almond flour is also naturally gluten-free, making it ideal for bread, cakes, cookies, and pastries tailored for celiac and gluten-sensitive consumers. Separately, low-carb and ketogenic dietary trends have also fueled demand for high-protein, low-starch ingredients. Almond flour, rich in healthy fats, plant protein, and micronutrients, fits these requirements perfectly. Together, these factors are also encouraging both commercial bakers and home cooks to adopt almond flour, driving product innovation, expansion of ready-to-bake mixes, and higher retail penetration in North America, Europe, and Asia-Pacific regions, reinforcing its position as a functional and specialty flour in modern diets.
Processing technologies such as blanching, fine grinding, and vacuum packaging have also significantly enhanced the quality, consistency, and shelf life of almond flour. These advancements reduce rancidity, preserve flavor, and maintain nutrient integrity, allowing almond flour to perform effectively in baked goods, dietary supplements, and cosmetic formulations. Improved milling techniques also produce uniform particle size, enhancing texture and baking properties. Companies investing in such technologies can also deliver premium, high-quality almond flour that meets consumer expectations for clean-label, nutrient-rich ingredients, further strengthening market growth across multiple application segments.
02

Restraint: High Raw Material Costs and Price Volatility Limiting Almond Flour Market Growth

A major restraint for the almond flour market is the high cost and price volatility of almonds, the primary raw material. Almonds are sensitive to climate conditions, water scarcity, and production yields, particularly in major producing regions such as California. When almond prices rise, manufacturers often pass costs to consumers, making almond flour more expensive than wheat or alternative nut flours. Higher prices can reduce demand among price‑sensitive consumers and limit adoption in value‑oriented product lines. This dynamic constrains revenue growth for producers and discourages some food manufacturers from incorporating almond flour into mainstream baked goods.
03

Opportunity: Health-conscious millennials in Asia-Pacific adopting low-carb baking solutions and Premium plant-based confectionery brands in Western Europe using Almond Flour

In Asia-Pacific, health-conscious millennials experiment with baking, yet awareness of Almond Flour beyond niche import stores remains low. Blanched almond flour suits this segment through versatile use in pancakes, cookies, and gluten-free baking mixes promoted via e-commerce, meal kits, and social media influencers. As consumers pursue low-carb and high-protein lifestyles, manufacturers can bundle almond flour with baking kits and protein-enriched snacks, positioning it as a pantry staple. Blanched formats are expected to outperform unblanched in this convenience-driven growth pocket.
Western European confectionery brands are reformulating toward plant-based and keto-friendly products, creating a niche for Almond Flour as a texturizing ingredient in chocolate bars, pralines, and spreads. Unblanched almond flour, with higher fiber and skin antioxidants, is poised for faster adoption than blanched variants in these applications, supporting unblanched revenues rising from $0.52 billion in 2025 to $0.75 billion by 2030 at 7.59% CAGR. Co-developing organic almond flour concepts with chocolatiers and retailers can unlock functional bakery extensions.
04

Challenge: Supply Chain Constraints and Seasonal Production Fluctuations Restrict Market Expansion

Another significant restraint in the almond flour market is supply chain complexity and seasonal production variability. Almond harvests occur once yearly and can be disrupted by drought, pests, or logistical bottlenecks, impacting availability and consistency of supply for flour producers. These fluctuations can lead to inventory shortages and production delays for food manufacturers, dietary supplement producers, and cosmetic formulators relying on steady ingredient flow. Supply uncertainty increases operational costs, complicates planning, and limits long‑term contracts, thereby slowing market expansion and diminishing confidence among downstream buyers.

Supply Chain Landscape

1

Almond Cultivation

Blue Diamond GrowersTreehouse California Almonds LLCWonderful Orchards
2

Almond Flour Milling

Bob’s Red Mill Natural FoodsKing Arthur Baking Company Inc.NOW Health Group INC
3

Processing & Packaging

Blue Diamond GrowersTreehouse California Almonds LLCNOW Health Group INC
4

Food Applications

gluten-free bakinglow-carb and keto bakingplant-based and grain-free foods
Almond Flour - Supply Chain

Use Cases of Almond Flour in Baked Goods & Cosmetics

Baked Goods : Almond flour, especially blanched almond flour made from finely ground premium almonds, is widely used in baked goods for its ability to impart moisture, tenderness, and a rich, nutty flavor, making it a staple in gluten‑free bread, cakes, cookies, pastries, and muffins. It is naturally gluten‑free, high in protein, and rich in healthy fats and vitamin E, fitting modern dietary trends such as keto and low‑carb baking. Leading ingredient suppliers and brands like Bob’s Red Mill, King Arthur Baking Company, and Blue Diamond Growers leverage almond flour’s superior functional properties to innovate and expand product portfolios in both commercial and home baking markets. Almond flour’s versatility and consumer demand for healthier baked options continue to drive its adoption in mainstream and specialty bakery segments.
Dietary Supplements : In the dietary supplement segment, almond flour is increasingly incorporated into protein bars, meal replacements, nutritional shakes, and high‑fiber snack products because of its nutrient density, including plant protein, fiber, healthy monounsaturated fats, and micronutrients like vitamin E. Manufacturers such as Anthony’s Goods, NutraBlend Foods, and Perfect Supplements capitalize on almond flour’s clean‑label profile and functional benefits to appeal to health‑conscious consumers seeking convenient, nutrient‑rich supplementation. Its natural composition supports muscle repair, energy metabolism, and satiety, enhancing its use in functional nutrition products designed for active and wellness‑focused lifestyles beyond traditional food applications.
Cosmetics : Almond flour’s rich nutrient profile, particularly its vitamin E content and antioxidant properties, has also led to its adoption in the cosmetics industry. It is used in natural skin‑care formulations such as facial scrubs, body masks, exfoliants, and moisturizers to gently remove dead skin cells, promote smooth skin texture, and provide nourishing care. Clean‑beauty and eco‑friendly brands like Farmoganic, Organic Kashmir, and emerging specialty ingredient suppliers are integrating almond flour into beauty and personal care products that cater to consumer demand for plant‑based, sustainable ingredients with skin‑soothing benefits. This cosmetic application complements almond flour’s food uses, expanding its market reach.

Recent Developments

Recent developments in the almond flour market show strong momentum driven by expanding demand for gluten‑free, keto, and paleo baking applications. Manufacturers are increasing production of finely milled, high‑protein, low‑carb almond flour to meet consumer preferences for clean‑label, functional ingredients in bakery mixes, snack bars, and meal kits. A key trend is the integration of almond flour into plant‑based and protein‑rich formulations, supported by improved milling technology and strategic retail partnerships, which are enhancing market penetration and broadening product innovation across health‑focused and specialty food segments.

February 2025 : Blue Diamond Growers announced a significant expansion of its almond flour production facility in California in February 2025 to strengthen supply for commercial bakery customers and packaged food brands responding to rising global demand for gluten‑free and plant‑based flours. This capacity expansion supports larger supply agreements and enhances operational scale for the cooperative of California growers.
March 2025 : Hodgson Mill introduced a premium organic, non‑GMO almond flour targeted at specialty retailers and e‑commerce channels. This product launch expands the company’s footprint in the clean‑label, health‑oriented ingredient market and aligns with stronger supply commitments to retail partners prioritizing traceability and organic sourcing.

Impact of Industry Transitions on the Almond Flour Market

As a core segment of the Packaged & Processed F&B industry, the Almond Flour market develops in line with broader industry shifts. Over recent years, transitions such as Shift towards Glutenfree Products and Incorporation in Keto and Paleo Diets have redefined priorities across the Packaged & Processed F&B sector, influencing how the Almond Flour market evolves in terms of demand, applications and competitive dynamics. These transitions highlight the structural changes shaping long-term growth opportunities.
01

Shift towards Glutenfree Products

The accelerating shift toward glutenfree products is redefining the competitive landscape for Almond Flour, positioning it as a premium glutenfree flour and wheat flour alternative in both retail and industrial channels. As health-conscious consumers increasingly seek plant-based baking solutions, clean-label ingredients, and protein-rich flour options, Almond Flour gains share in cakes, cookies, bread, and other grain-free baking applications. This structural demand shift is not merely a lifestyle trend but a durable growth driver, with the glutenfree transition alone expected to add about $174 million to global Almond Flour market growth by 2030. Consequently, manufacturers that rapidly optimize sourcing, processing, and product innovation around Almond Flour stand to capture outsized value in the expanding healthy baking and glutenfree products segments.
02

Incorporation in Keto and Paleo Diets

The rising adoption of keto and paleo diets has driven significant growth in the almond flour market, as consumers seek low-carb, high-protein alternatives for weight management and satiety. Almond flour, rich in fiber, protein, and healthy fats, has become a preferred ingredient in baked goods, snack bars, and meal replacements tailored for these dietary trends. This shift has encouraged food manufacturers and wellness brands such as Bob’s Red Mill, King Arthur Baking, and Anthony’s Goods to develop specialized formulations, including keto-friendly cookies, paleo bread mixes, and protein bars. The transition has also influenced recipe innovation in fitness and health-focused segments, enabling the expansion of almond flour use beyond traditional baking into functional nutrition and meal planning markets.