Overview:

The global konjac flour market achieved a valuation of USD 1298.7 million in 2023. Entering 2025, projections indicate that the market demand for konjac flour will reach USD 1347.1 million. By 2035, the overall sales within the global konjac flour market are forecast to attain USD 1705.8 million, reflecting a projected compound annual growth rate (CAGR) of 2.4% over the forecast period spanning from 2025 to 2035.

The primary catalyst for the konjac flour market’s expansion is the consistent rise in consumer preference for natural and plant-derived ingredients in food products. Sourced from the konjac plant, this ingredient is widely incorporated as a thickening, gelling, and stabilizing agent, notably in a variety of gluten-free and reduced-carbohydrate products.

As consumer awareness concerning health advantages intensifies, manufacturers are increasingly integrating konjac flour into the composition of functional foods, nutritional supplements, and plant-based product lines.

Konjac flour finds extensive utility across the food and beverage sector, from noodle production and baked goods to plant-based meat substitutes. Its inherent capabilities in retaining moisture and promoting intestinal health contribute to its expanding adoption in pharmaceutical and cosmetic formulations as well. Prominent industry participants, including Hubei Yizhi Konjac Biotechnology, NOW Foods, and FMC Corporation, are directing investments towards enhancing production capacities and advancing research efforts to develop improved konjac-based ingredients.

Simultaneously, the growing interest in clean-label, plant-derived, and lower-calorie ingredients is gaining momentum, further propelling market demand. Konjac flour’s intrinsic capacity for binding water and its rich fiber content position it as an attractive option for individuals seeking effective methods for managing body weight, supporting digestion, and reducing carbohydrate consumption. Moreover, increasing official endorsements for including konjac in food formulations are anticipated to provide additional support for market growth.

The market is expected to expand at a compound annual growth rate (CAGR) of 2.3% during the first half (H1) of the decade, specifically from 2025 to 2030. This growth rate is projected to slightly increase to 2.4% during the second half (H2), covering the period from 2031 to 2035. Throughout the period from H1 2025 to H2 2035, the CAGR is anticipated to show consistent upward movement year by year. The market is poised for expansion, bolstered by increasing consumer recognition of konjac’s health attributes, a growing need for functional food components, and ongoing innovations within the food and pharmaceutical sectors.

Major participants in the konjac flour market are categorized within Tier 1, marked by substantial production volumes, extensive international presence, and significant investments in research and development. Companies within this tier, such as Accu-Bits, are concentrating on improving the functional attributes of konjac flour for its use across food, pharmaceutical, and dietary supplement applications.