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Cassava Flour Market

The market for Cassava Flour was estimated at $4.3 billion in 2025; it is anticipated to increase to $6.0 billion by 2030, with projections indicating growth to around $8.2 billion by 2035.

Report ID:DS1901053
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Cassava Flour
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Market Data
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Table of Contents

Global Cassava Flour Market Outlook

Revenue, 2025

$4.3B

Forecast, 2035

$8.2B

CAGR, 2026 - 2035

6.7%

The Cassava Flour industry revenue is expected to be around $4.3 billion in 2026 and expected to showcase growth with 6.7% CAGR between 2026 and 2035. This anticipated expansion is underpinned by Cassava Flour's strengthening position in global supply chains, where its competitive pricing, climate-resilient cultivation, and alignment with gluten-free flour demand are driving deeper penetration across both mature and emerging markets. The ingredient's role in enhancing food security, enabling local value addition, and supporting plant-based foods is reinforcing its strategic importance for policymakers, processors, and multinational brands. Within the competitive landscape, sweet cassava flour type remains the primary revenue generator, accounting for $3.29 billion in sales in 2025 and underscoring sustained preference for its sensory and functional performance. Together, Food & Beverage industry uses and animal feed formulations represent 83.5% of application demand, signaling a durable consumption base that underlies long-term investment and capacity expansion decisions.

Cassava Flour is a fine, neutral-flavored, gluten-free baking and thickening ingredient derived from the whole cassava root, valued for its high carbohydrate content, versatile functionality, and ability to emulate wheat flour in a wide range of formulations. Its key features include strong water-binding capacity, stable viscosity, and compatibility with alternative flours, making it suitable for allergen-conscious, non-GMO, and clean-label product development. Major applications span bakery goods, snacks, noodles, and sauces in the Food & Beverage sector, alongside high-energy components in animal feed where consistent quality and digestibility are critical. Recent trends driving demand include growing consumer interest in grain-free flour options, reformulation efforts to reduce reliance on traditional cereals and synthetic additives, and increased investment in processing technologies that enhance yield, quality standardization, and traceability across the cassava value chain.

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

Market Key Insights

  • The Cassava Flour market is projected to grow from $4.3 billion in 2025 to $8.2 billion in 2035. This represents a CAGR of 6.7%, reflecting rising demand across Food & Beverage, Animal Feed, and Pharmaceutical.

  • Psaltry International, Green Hills Natural Foods, and PT Agromoda Solution Indonesia are among the leading players in this market, shaping its competitive landscape.

  • U.S. and China are the top markets within the Cassava Flour market and are expected to observe the growth CAGR of 4.4% to 6.4% between 2025 and 2030.

  • Emerging markets including Vietnam, Kenya and Philippines are expected to observe highest growth with CAGR ranging between 7.7% to 9.2%.

  • Transition like Shift to Gluten-Free Diets has greater influence in United States and China market's value chain; and is expected to add $173 million of additional value to Cassava Flour industry revenue by 2030.

  • The Cassava Flour market is set to add $3.9 billion between 2025 and 2035, with manufacturer targeting Animal Feed & Pharmaceutical Application projected to gain a larger market share.

  • With

    growing demand for gluten-free foods, and

    Emergence of Paleo and Vegan Diets, Cassava Flour market to expand 91% between 2025 and 2035.

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

Opportunities in the Cassava Flour

In Europe, manufacturers of plant-based snacks and extruded cereals are increasingly reformulating to reduce wheat and corn while preserving crunch and shelf life. Cassava Flour offers neutral taste, whiteness, and superior expansion, enabling reduced-oil, clean-label products. The fastest growth is also expected in Sweet Cassava Flour applications for baked chips and coated nuts, while Sour Cassava Flour, rising globally from $1.02 billion in 2025 to $1.37 billion by 2030 at 6.05% CAGR, can differentiate savory seasonings and fermented snack lines.

Growth Opportunities in Asia-Pacific and Europe

In Asia-Pacific, Cassava Flour growth is anchored in Food & Beverage applications, where it is positioned as a versatile gluten-free flour and clean label, plant-based ingredient for snacks, bakery, noodles, and instant mixes; top opportunities lie in upgrading traditional cassava-based foods into branded, packaged products and in supplying high-quality flour and native starch grades to regional food manufacturers seeking consistent functionality for gluten-free baking and texture optimization. Competitive dynamics feature a mix of consolidated processors, smaller village-level mills, and importers, with differentiation increasingly based on quality assurance, moisture and particle-size control, and the ability to supply tailored specifications for functional food ingredients. Key regional drivers include urbanization, rising middle-class demand for convenient foods, government support for cassava value-chain industrialization, and interest in sustainable sourcing that leverages local raw materials to reduce dependence on wheat and other imported grains.
In Europe, Cassava Flour expansion is led by Pharmaceutical applications, where high-purity grades are used as excipients and fillers, alongside niche Food & Beverage uses in gluten-free flour blends and grain-free baking; top opportunities center on supplying pharmaceutical-grade and specialty resistant starch fractions, as well as non-GMO, allergen-free ingredients that meet stringent regulatory and documentation requirements. Competition comes from established starch and excipient suppliers that bundle cassava-based products with broader portfolios, while specialized importers and private-label brands focus on premium, certified clean label offerings for both pharmaceutical and retail channels. Key regional drivers include tightening regulations on additives, fast-growing demand for allergen-free and non-GMO formulations, the shift toward clean label and functional food ingredients, and manufacturers’ efforts to diversify away from single-source starches by integrating Cassava Flour into advanced formulations.

Market Dynamics and Supply Chain

01

Driver: Rising Consumer Health Trends and Increasing Demand for Gluten-Free and Plant-Based Foods

One of the foremost drivers of the cassava flour market is also the convergence of rising global demand for gluten-free foods with the surge in plant-based and clean-label dietary trends. As awareness of celiac disease, gluten sensitivity, and other dietary concerns grows, consumers are also actively seeking alternatives to traditional wheat and grain flours, positioning cassava flour naturally gluten-free and versatile as a preferred ingredient in bakery goods, snacks, and specialty foods. This health-oriented shift is also further supported by a broader movement toward plant-based diets and clean-label products free from additives and artificial ingredients, which resonates strongly with millennial and Gen Z consumers focused on holistic wellness and sustainability. Such trends are also prompting food manufacturers to reformulate existing products and launch new gluten-free or plant-based lines, thus significantly lifting cassava flour adoption in mainstream food production and specialty food sectors.
The rapid growth of the food processing industry, particularly in emerging markets as well as developed regions with strong health-centric consumer bases, constitutes a key driver for cassava flour demand. With urbanization and rising disposable incomes, food manufacturers are also increasingly incorporating cassava flour into products tailored to health-conscious and convenience-seeking consumers, including gluten-free breads, snacks, pasta, and ready-to-eat meals. This dynamic is also amplified by expanding specialty and functional food segments, which prioritize natural, high-quality ingredients that align with evolving taste preferences and nutritional expectations. The growth of these food processing and specialty markets, supported by targeted product innovation and distribution through supermarkets and e-commerce channels, continues to bolster cassava flour’s market penetration and commercial appeal.
02

Restraint: Seasonal Supply Fluctuations and Raw Material Scarcity Limiting Consistent Production

Cassava flour’s growth is significantly restrained by seasonal supply fluctuations and raw material scarcity, which disrupt consistent production and price stability. Cassava cultivation heavily depends on favorable weather patterns in tropical regions, making yields vulnerable to droughts, floods, pests, and climate change. These seasonal variances lead to inconsistent availability of cassava roots, causing supply gaps and price volatility that deter long-term contracts with buyers and reduce overall market revenue. Many producers, especially in Africa and Southeast Asia, struggle to maintain steady output, leading to production bottlenecks and constrained capacity expansion, which ultimately curbs demand growth and weakens market confidence among investors and manufacturers.
03

Opportunity: African food processors expanding fortified cassava flour blends and Gluten-free bakery growth with North American health-conscious segments

Across Africa, millers and staple food processors are scaling fortified blends that mix Cassava Flour with maize, sorghum, or wheat to improve affordability and resilience against grain price shocks. Demand is rising from school-feeding programs and urban low-income consumers seeking stable, versatile flours for porridge, bread, and traditional dishes. Sweet Cassava Flour will grow the most in this segment, driven by investments in high-efficiency drying, pregelatinized flour technologies, and cross-border partnerships that secure consistent root supply and standardized micronutrient fortification.
In North America, Cassava Flour is emerging as a gluten-free baking substitute for breads and pastries. Sweet Cassava Flour, already projected to rise globally from $3.29 billion in 2025 to $4.59 billion by 2030 at 6.9% CAGR, will benefit most as brands target health-conscious and grain-free consumers. Untapped opportunities include co-developing bakery mixes with retailers, using resistant starch claims, and marketing clean label formulations that reduce allergen risk while maintaining texture comparable to wheat flour, supporting pricing power in bakery channels.
04

Challenge: Limited Processing Infrastructure and Quality Control Challenges Restrict Market Expansion

A critical restraint is the lack of advanced processing infrastructure and quality control systems, which hampers the transformation of fresh cassava into high-quality flour. In many cassava-producing regions, especially rural areas, inadequate milling, drying, storage, and logistics infrastructure result in high post-harvest losses, inconsistent product quality and elevated operational costs. These inefficiencies limit producers’ ability to meet stringent export standards and reduce competitiveness against alternative flours, ultimately slowing revenue growth, restricting access to lucrative markets, and diminishing consumer confidence in cassava flour’s reliability and safety.

Supply Chain Landscape

1

Cassava Cultivation

Psaltry InternationalPT Agromoda Solution Indonesia
2

Cassava Flour Processing

MHOGO FoodsMocaf Factory
3

Packaging Distribution

Green Hills Natural FoodsMHOGO Foods
4

End-Use Applications

BakeryGluten-free foodsSnack
Cassava Flour - Supply Chain

Use Cases of Cassava Flour in Food & Beverage & Animal Feed

Food & Beverage : Cassava flour is predominantly used in the food and beverage sector as a gluten-free and plant-based alternative to traditional wheat flour, especially in bakery goods, snacks, pasta, tortillas, and ready-to-eat products. Its neutral flavor, excellent texture, and moisture-retention make it valuable for gluten-free breads, cakes, and extruded snacks catering to health-conscious consumers and those with gluten intolerance. The growing trend toward clean-label and allergen-free foods drives robust demand. Major players like Otto’s Naturals, Cargill, Ingredion, and Ciranda leverage quality, supply chain reach, and product innovation to serve food manufacturers and functional food brands, reinforcing cassava’s role in clean-label product portfolios.
Animal Feed : In animal feed applications, cassava flour serves as an affordable, high-carbohydrate energy source for livestock diets, particularly in regions where traditional feed grains like maize are costly or scarce. It is commonly incorporated into formulations for poultry, swine, and ruminants to improve digestibility and support growth performance while helping reduce overall feed costs. Its use is expanding with research demonstrating enhanced feed efficiency and nutrient contributions when integrated into balanced rations. Leading agricultural feed companies and local cooperatives in cassava-producing regions develop tailored cassava-based feed mixes, strengthening their market presence through cost-effective, sustainable feed solutions for farmers worldwide.
Pharmaceutical : Within the pharmaceutical industry, cassava flour more specifically, its starch fraction is utilized as a functional excipient in tablets and capsule formulations, acting as a binder, filler, and disintegrant to ensure appropriate drug release and tablet integrity. Its non-toxic, hypoallergenic, and biodegradable properties make it attractive for both conventional and modified pharmaceutical formulations. Research supports cassava starch’s efficacy as a natural alternative to maize starch in disintegration and binding roles. Pharmaceutical ingredient suppliers and specialty starch producers are increasingly positioning cassava-derived excipients as sustainable, cost-competitive options that align with expanding drug production and green formulation trends.

Recent Developments

Recent developments in the cassava flour market reflect strategic shifts toward value-added ingredients, sustainable sourcing, and bioethanol feedstock opportunities. Demand for gluten-free flour and clean-label starch alternatives continues to drive product innovation, while investments in processing infrastructure aim to improve quality and reduce post-harvest losses. A key market trend is integration of cassava starch into industrial uses, especially renewable bio-fuel production, reshaping supply chains and enhancing revenue diversification across food, feed, and energy sectors.

March 2025 : ADM entered a collaboration with Thai Flour Industry to secure multi-year supply agreements and jointly expand cassava-based ingredient offerings for global markets, reinforcing its presence in cassava and starch value chains.
July 2024 : Thai Wah inaugurated a new facility with 200,000 ton annual capacity using sustainable technology to boost cassava flour and starch output for domestic and export markets, enhancing supply reliability.

Impact of Industry Transitions on the Cassava Flour Market

As a core segment of the Packaged & Processed F&B industry, the Cassava Flour market develops in line with broader industry shifts. Over recent years, transitions such as Shift to Gluten-Free Diets and Growing Demand for Bio-Fuel have redefined priorities across the Packaged & Processed F&B sector, influencing how the Cassava Flour market evolves in terms of demand, applications and competitive dynamics. These transitions highlight the structural changes shaping long-term growth opportunities.
01

Shift to Gluten-Free Diets

Rising adoption of gluten-free diets, driven by intensifying health and wellness priorities, is transforming Cassava Flour from a niche substitute into a core, value-adding ingredient across global food and beverage supply chains. This shift is especially pronounced in the United States and China, where demand for gluten-free baking solutions and clean-label ingredients is reshaping procurement, product development, and retail assortments. As manufacturers increasingly replace wheat-based inputs with Cassava Flour to capture premium, allergen-free positioning, this transition is projected to generate an additional USD 173 million in industry revenue by 2030. The acceleration of cassava-based formulations in bakery, snacks, and processed foods underscores a structural market realignment, strengthening margins, diversifying sourcing, and reinforcing Cassava Flour’s role as a high-growth, gluten-free staple in modern diets.
02

Growing Demand for Bio-Fuel

The growing demand for bio-fuels is driving a structural transition in the cassava flour market, expanding its relevance beyond traditional food and feed applications into the renewable energy value chain. As governments and energy producers pursue low-carbon fuel alternatives, cassava-based feedstocks are increasingly used in bioethanol production due to their high starch content and favorable fermentation efficiency. This shift is influencing demand allocation, with portions of cassava output being redirected from food processing to industrial energy use, particularly in Southeast Asia and parts of Africa. The transition is also stimulating upstream investments in high-yield cassava varieties and downstream investments in starch conversion and fermentation technologies. As a result, cassava flour producers are diversifying revenue streams, while agricultural supply chains experience tighter raw material availability, affecting pricing dynamics across food, feed, and industrial end-use sectors.