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Teff Flour Market

The market for Teff Flour was estimated at $127 million in 2025; it is anticipated to increase to $182 million by 2030, with projections indicating growth to around $260 million by 2035.

Report ID:DS1901232
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Teff Flour
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Report Summary
Market Data
Methodology
Table of Contents

Global Teff Flour Market Outlook

Revenue, 2025

$127M

Forecast, 2035

$260M

CAGR, 2026 - 2035

7.4%

The Teff Flour industry revenue is expected to be around $127.5 million in 2026 and expected to showcase growth with 7.4% CAGR between 2026 and 2035. This growth trajectory highlights that Teff Flour has transitioned from a regional staple to a strategically important gluten-free flour in the global specialty flour landscape, driven by rising consumer awareness of nutrient-dense ancient grain ingredients, expanding healthy baking trends, and strong adoption across commercial foodservice channels. Food & Beverage and HoReCa end-use segments together account for 69.0% of market demand, reflecting robust penetration of Teff Flour in bakery applications, ready-to-eat meals, and premium menu offerings, while the dominance of Mixed Product Type, which generated $52.89 million in revenue in 2025, underscores the commercial appeal of blended, versatile formats that enhance product performance and consistency for large-scale manufacturers and professional kitchens.

Teff Flour is a finely milled whole grain ingredient derived from the teff cereal, valued for its naturally gluten-free profile, high dietary fiber content, and balanced protein and mineral composition, which collectively support its positioning as a clean-label, functional food component within the broader functional foods category. Its major applications span gluten-free bakery products, porridges, snacks, and nutritionally enriched foodservice offerings, with manufacturers increasingly incorporating Teff Flour into mixed flour blends, ready-to-use baking mixes, and product lines oriented toward plant-based diets, reflecting broader industry trends toward ancient grain diversification, premiumization of staple foods, and the development of health-focused, minimally processed formulations.

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

Market Key Insights

  • The Teff Flour market is projected to grow from $127.5 million in 2025 to $260 million in 2035. This represents a CAGR of 7.4%, reflecting rising demand across Health Foods Sector, Weight Management Programs, and Alternative Flour.

  • The Teff Company, Bob’s Red Mill Natural Foods, and Icon Foods International are among the leading players in this market, shaping its competitive landscape.

  • U.S. and China are the top markets within the Teff Flour market and are expected to observe the growth CAGR of 4.8% to 7.1% between 2025 and 2030.

  • Emerging markets including Malaysia, Brazil and South Africa are expected to observe highest growth with CAGR ranging between 8.5% to 10.2%.

  • Transition like Shift towards Health-Conscious Consumerism is expected to add $14 million to the Teff Flour market growth by 2030.

  • The Teff Flour market is set to add $133 million between 2025 and 2035, with manufacturer targeting HoReCa & Household Application projected to gain a larger market share.

  • With

    rising demand for gluten-free products, and

    Nutritional Benefits of Teff Flour, Teff Flour market to expand 104% between 2025 and 2035.

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

Opportunities in the Teff Flour

As performance-focused consumers seek natural, slow-release carbohydrates and plant-based protein, sports nutrition brands are exploring Teff Flour for energy bars, recovery porridges, and powdered drink blends. Brown Teff Flour, generating around $32.24 million globally in 2025 and forecast to reach $45.44 million by 2030 at 7.10% CAGR, is also poised to grow the most in this functional food niche, supported by its rich mineral profile, mild flavor, and compatibility with vegan, dairy-free, and gluten-free formulations.

Growth Opportunities in North America and Europe

In North America, Teff Flour growth is primarily driven by the Food & Beverage end-use, where demand is accelerating for gluten-free flour formulations in bakery, snacks, and functional beverage blends; key drivers include the expansion of premium private labels, rising preference for ancient grains, and stricter nutritional standards in retail and institutional channels. Competition is intensifying from diversified grain processors and specialty flour market incumbents that are extending their gluten-free baking portfolios, placing pressure on pricing and differentiation. Top opportunities include co-development of Teff Flour based blends with established CPG brands, targeted positioning for plant-based diets in sports nutrition and lifestyle segments, and investment in retail-ready, clean label mixes tailored to mainstream supermarkets and natural food chains.
In Europe, Teff Flour penetration is strongest through the HoReCa end-use, as chefs, artisan bakers, and specialty cafés integrate the grain into premium bakery, patisserie, and ethnic fusion menus; growth is supported by evolving foodservice regulations, consumer demand for sustainable sourcing, and the region’s high acceptance of ancient grains in everyday cuisine. Competition comes from niche mills, organic cooperatives, and regional foodservice distributors that bundle Teff Flour with other specialty ingredients, creating bundled procurement advantages. Strategic opportunities include partnering with culinary schools and hotel chains to standardize Teff Flour recipes, developing foodservice-specific format, and investing in origin-story branding to differentiate against generic gluten-free baking alternatives while capturing value in the premium, clean label dining segment.

Market Dynamics and Supply Chain

01

Driver: Rising gluten free demand and functional nutrition innovation in specialty grains

Teff flour demand is also expanding as two parallel growth factors reinforce each other. The first is also sustained growth in gluten free and allergen aware food categories, especially in premium bakery, sports nutrition, and medical nutrition segments. Teff flour offers natural gluten free functionality with better mineral density than rice or corn, allowing formulators to improve nutritional claims without complex fortification. The second factor is also innovation in functional nutrition, where ancient grains are also repositioned as performance ingredients. also advances in milling, particle size control, and enzyme assisted processing have also improved teff flour consistency, shelf stability, and baking performance. This enables its use in high fiber breads, low glycaemic snacks, and fortified meal solutions. Together, these trends support higher value applications, increased product differentiation, and wider adoption by health focused brands targeting digestive health, sustained energy, and clean label positioning across global urban markets and emerging institutional foodservice channels with premium pricing acceptance.
Alternative flour adoption is also a core driver for teff flour growth, supported by its functional performance advantages over conventional substitutes. Teff flour provides superior water absorption, mild nutty flavor, and natural binding, which improve mouthfeel and structure in gluten free and blended formulations. Technological improvements in stone milling and fine grinding allow consistent particle distribution, enabling better dough handling and reduced reliance on hydrocolloids. This positions teff flour as a clean label solution for bakeries, foodservice, and home cooking mixes. Rising demand for diversified grain portfolios among manufacturers also supports this trend, as teff flour enables differentiation across breads, pancakes, pasta, and snacks while maintaining nutritional credibility and sensory quality in premium private label launches and region specific ethnic food innovations worldwide supported by flexible formulation and scalable supply chains.
02

Restraint: High Cost of Teff Flour

Teff flour is derived from the grain globally and hails from Ethiopia with its exceptional nutritional content rich in protein and fiber as well as various minerals. However a major hindrance to the market growth of Teff flour is its price. The production of Teff flour involves labor and time dedication, resultantly elevating its retail cost when compared to conventional flour options. This factor renders Teff flour attainable, for a wider population segment hence constraining its market reach. Consumers might be put off by the price of Teff flour and may hesitate to include it in their regular diet routines. This could be particularly true, for those who are more conscious of their budget.
03

Opportunity: Health-conscious urban consumers in Europe adopting organic Teff Flour and Gluten-free bakery manufacturers in North America driving Teff Flour

Rising interest in digestive wellness and blood-sugar management among European city dwellers is boosting demand for organic, minimally processed Teff Flour in home baking, ready-to-eat cereals, and better-for-you snacks. White Teff Flour, with global revenue of about $42.31 million in 2025 and expected to reach $58.25 million by 2030 at 6.6% CAGR, is likely to grow the most within this premium retail channel, favored for its lighter color and taste, and strong fit with organic and clean-label positioning.
Demand for clean-label, gluten-free flour is accelerating among industrial bread, snack, and frozen bakery producers in North America, who are reformulating away from rice and corn toward nutrient-dense ancient grains. Mixed Teff Flour, already at about $52.89 million global revenue in 2025 and projected to reach $78.44 million by 2030 at 8.2% CAGR, is set to grow the most in multisource flour blends for breads, muffins, and tortillas, enhancing texture, whole grain content, and nutritional positioning.
04

Challenge: Limited Supply and Cultivation Challenges

A significant factor affecting Teff flour market growth is its limited supply. Being a native crop of Ethiopia, cultivating Teff outside its traditional regions poses numerous challenges, including strict climate requirements, soil suitability, and insufficient agronomic research. These constraints make large-scale production difficult, resulting in supply shortages and higher costs, which can impact the availability and pricing of Teff flour in international markets.

Supply Chain Landscape

1

Teff cultivation

Lovegrass EthiopiaSher Food Industries PLC
2

Teff Flour milling

The Teff CompanyBob’s Red Mill Natural Foods
3

Gluten-free distribution

Icon Foods InternationalLovegrass Ethiopia
4

Teff Flour applications

Bakery and confectioneryGluten-free packaged foodsSports and dietary nutrition
Teff Flour - Supply Chain

Use Cases of Teff Flour in Health Foods Sector & Alternative

Health Foods Sector : Teff flour used in the health foods sector is predominantly whole grain teff flour, including both brown and ivory varieties, as it retains the bran and germ and delivers higher nutritional density. It is widely incorporated into gluten free baked goods, multigrain breads, breakfast porridges, nutrition bars, and functional food formulations. Its naturally high content of dietary fiber, plant based protein, iron, calcium, and resistant starch supports digestive health, sustained energy release, and micronutrient intake. The low glycaemic response of teff flour further strengthens its appeal in clean label, natural, and nutrient rich health food products.
Weight Management Programs : In weight management programs, whole grain teff flour and lightly milled teff flour are most commonly used due to their satiety enhancing properties. These forms are integrated into calorie controlled meal replacements, flatbreads, wraps, and portion controlled bakery items. Teff flour’s high fiber and complex carbohydrate structure slows digestion, helping users feel full for longer periods and reducing frequent snacking. Its balanced amino acid profile also supports lean muscle maintenance during weight loss. Additionally, teff flour allows formulation of low sugar, low fat foods without compromising texture, making it suitable for structured dietary and lifestyle programs.
Alternative Flour : As an alternative flour, teff flour is primarily used in its refined and semi whole variants to replicate the functionality of wheat flour in baking and cooking. It is widely adopted in gluten free bread, pancakes, cookies, pasta, and traditional flatbreads, either as a standalone flour or blended with rice, sorghum, or chickpea flour. Teff flour offers mild nutty flavor, good water absorption, and natural binding properties, reducing reliance on additives. Its compatibility with both sweet and savory recipes makes it a versatile wheat substitute across household and commercial food applications.

Recent Developments

Recent developments in the teff flour market highlight growing gluten-free flour adoption and rising interest in ancient grains with superior nutritional profiles. Manufacturers are improving milling technology and product innovation to enhance texture and expand applications in functional foods and bakery mixes. A key trend is the shift toward sustainable sourcing and stronger supply chain resilience, addressing past volatility. Enhanced consumer demand for high-fiber, iron-rich alternatives is driving broader retail distribution and product diversification across health-centric segments.

January 2025 : The Teff Company launched its Maskal Teff certified Organic Teff Flour and Teff Grain for retail and foodservice, broadening product availability with USDA organic and whole-grain credentials. This strategic expansion enhances its market presence in premium gluten-free ingredients and strengthens its supply portfolio for bakery and health-food customers in North America and Europe. The launch reflects growing demand for certified ancient grains in mainstream retail channels.
November 2024 : Maskal Teff introduced certified Organic Brown Teff Flour and Organic Teff Grain aimed at expanding product formats and supporting export growth. This development supports wider distribution and underscores investment in premium natural flour segments, pushing teff into more global supply chains.

Impact of Industry Transitions on the Teff Flour Market

As a core segment of the Packaged & Processed F&B industry, the Teff Flour market develops in line with broader industry shifts. Over recent years, transitions such as Shift towards Health-Conscious Consumerism and Embracing Sustainability have redefined priorities across the Packaged & Processed F&B sector, influencing how the Teff 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 Health-Conscious Consumerism

The accelerating shift towards health‑conscious consumerism is transforming the Teff Flour market from a niche ancient grain segment into a strategic growth driver, projected to add approximately $14 million to market expansion by 2030. As consumers increasingly seek gluten-free baking solutions, clean-label products, and nutrient-dense functional foods, Teff Flour is gaining prominence as a high-fiber flour and protein-rich flour option within the global health food market. Its positioning as a naturally gluten-free, whole grain flour is catalyzing product innovation across bakery, sports nutrition, and specialty flours portfolios, compelling food and beverage manufacturers to reformulate and diversify offerings. This transition is not only reshaping competitive dynamics but also elevating Teff Flour as a core ingredient platform aligned with long-term wellness and performance nutrition trends.
02

Embracing Sustainability

Environmental sustainability has increasingly become a central focus in recent years, and the grain industry is no exception. This pivotal shift emphasizes the adoption of eco-friendly practices throughout the cultivation and processing of grains, including Teff. Indigenous to Ethiopia, Teff is predominantly grown in less fertile soils and requires minimal water, reducing the environmental impact of its cultivation. Its resilience to harsh conditions and compatibility with sustainable farming practices make it an ideal choice for farmers seeking to implement greener agricultural methods. Consequently, Teff is gaining recognition as a sustainable and responsible grain option globally.