Field corn or maize is dried and then treated in a solution of lime and water, also called slaked lime, to prepare precooked corn flour. Soaking the corn in lime infuses it with niacin and calcium, which makes it easier for the body to digest and provide a distinctive flavor to the flour. This flour is rich in calcium and vitamin B. As precooked corn flour is gluten-free, the food products produced from the flour is mainly consumed by the people suffering from celiac disease.
Growing Demand for Gluten-Free Food Products
The demand for gluten-free food products has increased over the past few years due to increasing awareness about the advantages of a healthy lifestyle among consumers. Consumers prefer gluten-free products processed from corn, millets, soybean, and pseudocereals to maintain a healthy lifestyle. Moreover, precooked corn flour prepared from pure ground corn does not contain gluten. Instead of gluten, precooked corn flour contains hemicellulose, which is a glue-like component found in corn. Therefore, food products made from precooked corn flour are suitable for consumption for people suffering from gluten intolerance or celiac disease. Thus, the increasing demand for gluten-free food products is driving the precooked corn flour market growth.
Some of the key players operating in the global precooked corn flour market include Archer Daniels Midland Company, Cargill, Incorporated, Limagrain (Limagrain Ingredients), Agricor, Buhler, Favero Antonio SRL, Molion Peila SpA, SEMO Milling LLC, Bunge Limited, Gruma, S.A.B. de C.V. The major players in the precooked corn flour market are focusing on strategies such as research and development and new product development to increase the geographical presence and consumer base globally.
