Soy Flour Market Size

Global Soy Flour Market size was valued at USD 3.54 Billion in 2023 and is poised to grow from USD 3.75 Billion in 2024 to USD 5.98 Billion by 2032, growing at a CAGR of 6% during the forecast period (2025-2032). Surging demand for plant-protein around the world, growing use of soy flour in bakery and confectionery applications, high demand for gluten-free products, and growing use in animal feed industry are expected to boost sales of soy flour going forward.

Growing popularity of veganism and high adoption of plant-based diets around the world have led to a major rise in demand for plant-based protein sources. Extensive use of soy flour in production of meat substitutes, baked goods, and protein supplements and growing awareness regarding benefits of soy protein are also driving global soy flour market growth. Functional benefits of soy flour such as moisture retention, improved texture, and protein enrichment are also helping promote its use in bakery and confectionery applications. Rising demand for high-protein, gluten-free, and fiber-rich foods is making soy flour a mainstay in the bakery industry.

Surge in prevalence of celiac disease and rising gluten intolerance among people around the world are also expected to boost the consumption of soy flour as it is a gluten-free alternative. On the contrary, concerns regarding soy allergies, fluctuations in soybean prices, competition from other plant-based flours, and challenges in processing are slated to hurt the sales of soy flour across the study period and beyond.

Do Startups Possess the Potential to Transform the Global Soy flour Industry?

While not many startups are working directly with soy flour there are many startups that are working with soy protein. There are some startups have the potential to make or break the demand for soy flour in the long run.

• Sun Nutrafoods: Founded in 2015 and based in Madhya Pradesh, India, the company is known for producing and providing a wide range of soy flours. The company offers full-fat soy flours, defatted soy flours, soy flakes, and soy grits under the brand name SoyNutra for baking and confectionery applications. The company has also started offering soy protein isolate as the demand for plant-based proteins is rising rapidly among plant-based diet adopters on a global level.

• Kojo (Food Products): Founded in 2018, the company is known for creating plant-based meat alternative for beef jerky using soy flour. Maria Davidson and Nichole Wischoff founded the company. The United States-based company uses defatted soy flour to create its plant-based meat alternative and offers it in flavors such as cracked pepper, ginger teriyaki, and spicy chipotle. Kojo’s jerky provides around 22 grams of protein per bag for consumers. Soy replicates protein content found in actual beef and also provides additional dietary fiber, which is not found in actual beef jerky.