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Sorghum Flour Market

The market for Sorghum Flour was estimated at $963 million in 2025; it is anticipated to increase to $1.39 billion by 2030, with projections indicating growth to around $2.00 billion by 2035.

Report ID:DS1901221
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Sorghum Flour
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Report Summary
Market Data
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Table of Contents

Global Sorghum Flour Market Outlook

Revenue, 2025

$963M

Forecast, 2035

$2.00B

CAGR, 2026 - 2035

7.6%

The Sorghum Flour industry revenue is expected to be around $962.6 million in 2026 and expected to showcase growth with 7.6% CAGR between 2026 and 2035. This trajectory underscores the rising strategic importance of Sorghum Flour in global grain and gluten-free flour markets, with the Food & Beverages and Residential end-use segments together accounting for 79.6% of demand and anchoring its role in everyday consumption patterns. Whole Flour Product Type led the industry with $597.78 million in sales in 2025, highlighting strong preference for minimally processed whole grain flour that preserves natural nutrients and fiber. Growth is being propelled by increasing health consciousness, higher diagnosis of gluten intolerance, and demand for ancient grains that offer better sustainability and climate resilience compared with conventional cereals. At the same time, producers are scaling investments in product development to enhance baking performance and texture, enabling Sorghum Flour to be integrated into mainstream bakery, snack, and ready-to-eat formulations aligned with clean-label products and premium nutrition.

Sorghum Flour is a naturally gluten-free, whole grain flour milled from sorghum kernels, characterized by a favorable nutritional profile that includes high dietary fiber, plant-based protein, and essential micronutrients, along with bioactive antioxidants that support metabolic and cardiovascular health. Its neutral to mildly sweet flavor and versatile functional properties make it suitable for a wide range of applications, including gluten-free baking, ready-to-eat cereals, extruded snack foods, batters, and beverage bases, as well as extensive use in household kitchens within the Residential segment. In the Food & Beverages sector, Sorghum Flour is increasingly used either as a primary base or as part of multigrain blends to improve texture, extend shelf life, and enhance the nutritional density of breads, tortillas, crackers, and confectionery coatings. Recent demand is further driven by the rapid adoption of plant-based diets, the rise of fortified and convenience-oriented functional foods, and heightened consumer preference for sustainably sourced, minimally processed ingredients that deliver both wellness and performance in everyday diets.

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

Market Key Insights

  • The Sorghum Flour market is projected to grow from $962.6 million in 2025 to $2.00 billion in 2035. This represents a CAGR of 7.6%, reflecting rising demand across Gluten-Free Baking, Animal Feed, and Biofuel Production.

  • Bob’s Red Mill, Nu Life Market, and Bunge are among the leading players in this market, shaping its competitive landscape.

  • U.S. and India are the top markets within the Sorghum Flour market and are expected to observe the growth CAGR of 4.9% to 7.3% between 2025 and 2030.

  • Emerging markets including Thailand, Philippines and Ethiopia are expected to observe highest growth with CAGR ranging between 8.7% to 10.5%.

  • Transition like The Gluten-Free Boom is expected to add $114 million to the Sorghum Flour market growth by 2030.

  • The Sorghum Flour market is set to add $1.0 billion between 2025 and 2035, with manufacturer targeting HoReCa & Residential Application projected to gain a larger market share.

  • With

    increased demand for gluten-free products, and

    Rising use in animal feed, Sorghum Flour market to expand 108% between 2025 and 2035.

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

Opportunities in the Sorghum Flour

Rising demand for gluten-free and high-fiber bakery products across North America is also creating strong headroom for Sorghum Flour as a cost-effective wheat alternative in bread, muffins, and ready mixes. Food manufacturers are reformulating with refined sorghum flour to improve texture and shelf life while meeting clean-label expectations and tapping ancient grains positioning. Globally, refined sorghum flour revenues are forecast to increase from $364.83 million in 2025 to $569.38 million by 2030, a 9.31% CAGR, underscoring this fastest-growing application segment for refined sorghum flour.

Growth Opportunities in North America and Asia-Pacific

In North America, Sorghum Flour benefits from strong uptake in the Residential end-use segment, where health-conscious consumers are driving consistent adoption for gluten-free baking and everyday cooking, supported by rising awareness of ancient grains and the advantages of whole grain sorghum over refined alternatives. Food & Beverages manufacturers increasingly integrate Sorghum Flour into clean label and fiber-rich product lines, using it as a versatile gluten-free flour in bakery applications, snack bars, and ready-to-eat cereals to differentiate portfolios and capture premium shelf space. The HoReCa channel is gradually scaling as restaurant and café operators respond to dietary restrictions with dedicated gluten-free menus and specialty flours, creating scope for tailored B2B formats such as pre-blended mixes and consistent, fine-milled specifications. Competitive intensity is high, with established grain processors and regional mills expanding into non-GMO and sustainably sourced Sorghum Flour, so strategic positioning around traceability, regenerative farming, and functional flours that improve texture and taste in gluten-free baking is becoming a key driver of brand preference. Market participants can strengthen their presence by investing in consumer education, co-developing recipes with influential bakers, and offering co-manufacturing solutions that help private labels and mid-sized brands rapidly launch differentiated sorghum-based products across Residential and Food & Beverages channels.
In Asia-Pacific, Sorghum Flour growth is anchored by the Food & Beverages segment, where manufacturers leverage sorghum’s adaptability to create regionally tailored products such as blended staple flours, instant mixes, nutritionally enhanced snacks, and beverages that appeal to rising middle-class demand for healthier, fiber-rich and lower-GI options. HoReCa adoption is accelerating in urban centers, as hotels, quick-service restaurants, and modern cafés experiment with Sorghum Flour in noodles, flatbreads, baked goods, and fusion dishes to capture the expanding market for gluten-aware and clean label dining, even as wheat and rice remain dominant. Residential use is more gradual but supported by traditional familiarity with sorghum in certain countries and by expanded retail access to packaged Sorghum Flour and specialty flours in modern trade and e-commerce channels, which is reinforced by growing interest in home-based gluten-free baking. Competition is fragmented, with a mix of local mills, diversified agribusinesses, and importers; this creates opportunities for players that can secure reliable sorghum sourcing, invest in localized product development, and supply functional flours tailored to specific applications such as soft-texture bakery, infant nutrition, or fortified staples. Strategic focus on cost-effective blends, scalable B2B partnerships with regional Food & Beverages and HoReCa operators, and marketing that highlights sustainability and non-GMO credentials can help Sorghum Flour suppliers capture share in this rapidly formalizing, high-growth market.

Market Dynamics and Supply Chain

01

Driver: Gluten-Free Food Expansion and Advanced Grain Processing Technologies Driving Adoption

Growing demand for sorghum flour is also strongly influenced by the expansion of gluten-free food markets and also advances in grain processing technologies. Gluten-free consumption is also rising beyond medical needs, driven by lifestyle diets and clean-label preferences, encouraging bakeries and packaged food brands to adopt sorghum flour for breads, snacks, and mixes. At the same time, modern milling technologies such as fine-grind roller milling, air classification, and improved dehulling methods have also enhanced flour consistency, color, and functional performance. These improvements reduce grittiness, improve water absorption, and enable better blending with starches and hydrocolloids. Together, these trends allow sorghum flour to move from niche health stores into mainstream formulations, supporting higher volumes, broader applications, and premium positioning in specialized food categories. This dual momentum benefits regional millers, ingredient suppliers, and private-label manufacturers seeking resilient crops, predictable input costs, and differentiated formulations aligned with sustainability, traceability, and long-term product innovation strategies globally today increasingly.
Another important driver is also the growing adoption of sorghum flour in sustainable animal feed production. Feed manufacturers increasingly incorporate sorghum flour as an alternative to corn due to its drought tolerance, stable yields, and lower water requirements. This trend is also supported by precision feed formulation technologies that optimize nutrient profiles and improve digestibility for poultry, cattle, and swine. Enhanced grinding and thermal processing methods also reduce antinutritional factors, increasing feed efficiency. As climate variability pressures traditional feed grains, sorghum flour offers supply security and cost predictability. These advantages align with livestock producers’ sustainability goals, particularly in arid regions, strengthening long-term demand from integrated feed mills and commercial farming operations. Policy support for climate-resilient crops and digital traceability tools further encourage large-scale feed buyers to standardize sorghum-based formulations across global markets.
02

Restraint: Limited Consumer Awareness and Preference for Traditional Wheat-Based Products

Despite nutritional benefits, sorghum flour faces restrained adoption due to limited consumer awareness and ongoing preference for traditional wheat-based products. Many consumers still associate wheat with superior taste, texture, and consistent baking performance, leading to weak penetration in mainstream retail and foodservice channels. This restraint directly depresses revenues, as sorghum-based products remain niche and often priced higher than conventional alternatives. For example, bakery chains may avoid sorghum formulations due to perceived quality risks, limiting demand growth. Consequently, manufacturers invest less in sorghum-specific marketing and product innovation, slowing category expansion while reinforcing entrenched wheat dominance in key global markets.
03

Opportunity: Clean-label plant-based beverages market targeting European flexitarians and Traditional snack foods industry across Sub-Saharan Africa

European flexitarians are accelerating demand for clean-label, plant-based beverages, opening a niche for Sorghum Flour in lactose-free smoothies, fermented drinks, and fortified cereal beverages. Beverage innovators are using refined sorghum flour to enhance viscosity, protein delivery, and slow-release energy while maintaining neutral flavor profiles. Building on its superior global CAGR of 9.31%, refined sorghum flour is expected to grow fastest in Western Europe through co-development partnerships between grain processors, dairy alternatives brands, and contract manufacturers focused on scalable, stable beverage formulations.
Urbanization and rising incomes in Sub-Saharan Africa are driving stronger demand for affordable, nutrient-dense traditional snacks where Sorghum Flour already fits local taste preferences and agronomic conditions. Whole sorghum flour can upgrade puffed, extruded, and fried snacks into higher-fiber functional foods without sacrificing sensory appeal. Globally, whole sorghum flour is projected to grow from $597.78 million in 2025 to $819.01 million by 2030 at a 6.5% CAGR, with African snack manufacturers positioned to capture outsized volume and margin gains from expanding regional distribution partnerships.
04

Challenge: Inconsistent Supply Chain and Quality Standardization Challenges Across Regions

Inconsistent supply chains and lack of standardized quality metrics significantly constrain the sorghum flour market’s scalability. Variability in grain quality, milling outputs, and regional agronomic practices disrupts predictable production volumes, deterring large-scale food processors and exporters. For instance, fluctuating protein or starch profiles lead to reformulation costs when blending sorghum flour into established recipes, reducing profitability. Fragmented logistics in key producing regions elevate transportation costs and lead times, weakening supplier reliability. These challenges limit long-term contracts with major grocery chains, suppress revenue growth, and prompt some buyers to prefer established grain suppliers with uniform quality assurances.

Supply Chain Landscape

1

Sorghum Farming

Cargill Inc.Archer Daniels Midland
2

Sorghum Flour Milling

Bob’s Red MillNu Life Market
3

Sorghum Flour Distribution

Bunge LimitedCargill Inc
4

End Applications

Gluten-free bakingWhole grain snack manufacturersHealth-focused food brands
Sorghum Flour - Supply Chain

Use Cases of Sorghum Flour in Gluten-Free Baking & Biofuel Production

Gluten-Free Baking : Gluten-free baking is one of the most prominent applications of sorghum flour, driven by rising awareness of celiac disease and gluten intolerance. In this segment, finely milled white or light-colored sorghum flour is most commonly used due to its mild flavor and smooth texture, which closely mimics wheat flour. It is widely adopted by home bakers, artisanal bakeries, and commercial food manufacturers for products such as bread, cookies, cakes, and snack foods. Sorghum flour offers functional benefits like good water absorption and improved crumb structure when blended with starches or binding agents, while also contributing fiber, antioxidants, and essential minerals.
Animal Feed : In animal feed applications, whole-grain sorghum flour and coarser sorghum meal varieties are primarily used, especially for poultry, cattle, and swine nutrition. Feed manufacturers favor sorghum flour as an alternative to corn due to its comparable energy content, drought resistance, and cost stability. The flour is typically incorporated into compound feed formulations where it provides carbohydrates, moderate protein levels, and essential amino acids. Its low mycotoxin risk compared to other grains enhances feed safety. Additionally, sorghum flour supports sustainable livestock production, as sorghum crops require less water and perform well in arid and semi-arid regions.
Biofuel Production : Biofuel production represents an emerging industrial application for sorghum flour, particularly in ethanol manufacturing. In this segment, whole-grain sorghum flour with high starch content is most commonly utilized by bio-refineries. The flour is processed through enzymatic hydrolysis to convert starches into fermentable sugars, which are then transformed into ethanol. Sorghum flour is valued for its high fermentable carbohydrate yield and adaptability to marginal lands, reducing competition with food crops. Its consistent starch profile supports efficient conversion rates, making sorghum flour a viable and sustainable feedstock for renewable energy production.

Recent Developments

Recent developments in sorghum flour highlight expanding gluten-free food ingredient adoption and enhanced functional properties through improved milling and processing. Demand for nutrient-rich, ancient grain flour is rising in bakery and snack segments, while manufacturers address supply chain standardization to meet quality expectations. A key market trend is blending sorghum with other gluten-free starches to improve texture and shelf life. This shift supports broader market growth and diversifies applications beyond traditional uses in emerging markets.

August 2025 : Nu Life Market entered a collaboration with The Soloviev Group and Weskan Grain to optimize sorghum production, transportation, and marketing, strengthening the supply chain for sorghum grain and flour and supporting rural farmers. This partnership aims to increase accessibility of high-quality sorghum products and promote sustainable farming practices, boosting downstream demand for sorghum flour in food applications.
October 2024 : Nu Life Market was awarded the Kansas Agribusiness of the Year and Governor’s Award of Excellence, acknowledging its leadership in sorghum ingredient production and its role in scaling food-grade sorghum flour output. The award highlights the company’s expanded milling capacity and influence in the gluten-free and sustainable grain markets.

Impact of Industry Transitions on the Sorghum Flour Market

As a core segment of the Packaged & Processed F&B industry, the Sorghum Flour market develops in line with broader industry shifts. Over recent years, transitions such as The Gluten-Free Boom and The Sustainable Agriculture Movement have redefined priorities across the Packaged & Processed F&B sector, influencing how the Sorghum Flour market evolves in terms of demand, applications and competitive dynamics. These transitions highlight the structural changes shaping long-term growth opportunities.
01

The Gluten-Free Boom

The accelerating shift toward gluten-free products is structurally reshaping the Sorghum Flour market, with the Gluten-Free Boom alone projected to add approximately $114 million to market growth by 2030. As rising diagnoses of celiac disease and gluten sensitivity drive consumers away from wheat and toward alternative flours, Sorghum Flour is gaining share as a nutrient-dense, whole grain flour that delivers protein, fiber, and essential minerals without gluten. This positions Sorghum Flour as a preferred base for allergen-free and plant-based baking applications, encouraging food manufacturers to reformulate and expand their gluten-free portfolios. The resulting portfolio diversification, combined with sorghum’s profile as a sustainable ancient grain and functional nutrition ingredient, is expected to accelerate volume adoption, strengthen pricing power, and solidify Sorghum Flour as a core asset in the global gluten-free value chain.
02

The Sustainable Agriculture Movement

With increasing concerns over climate change and environmental degradation, there is a global shift toward sustainable agricultural practices that minimize resource use and environmental impact. This transition has created a favorable scenario for Sorghum Flour, as sorghum is a highly drought-tolerant crop that requires minimal water compared to other cereals. Its resilience to harsh climatic conditions encourages farmers to adopt it in their crop rotation strategies. Furthermore, sorghum cultivation supports soil health, reduces dependency on irrigation, and aligns with eco-friendly farming initiatives, making it an increasingly preferred choice for sustainable agriculture worldwide.