• Blanched almond flour dominates the market, comprising approximately 63.5% of total volume, with baking applications accounting for over 58% of demand in 2025; target ≥66% almond flour in keto bread formulations for optimal texture and consumer preference.
• Price benchmarks for almond flour in 2024 range from USD 5.1–8.2/kg for U.S. exports and USD 6.3–7.2/kg for imports, with retail prices typically between USD 11–16/kg; plan procurement costs around USD 6–8/kg for bulk.
• The global almond flour market is projected to grow significantly, with a value between USD 1.2–2.2 billion in 2024 and a forecast CAGR of 8–9% through 2034, driven by gluten-free and low-carb dietary trends.
• Key quality benchmarks include maintaining particle size control and ensuring gluten-free certification; cold storage is recommended to mitigate rancidity risks associated with almond flour.

Current Benchmarks

Product: Almond Flour

Section: Pricing & Economics

Almond Flour Current Benchmarks (2025): Technical Performance, Quality Standards, Prices, and Market Scale

Executive summary

Based on the most reliable technical and market evidence available in 2024–2025, almond flour benchmarks can be summarized as follows. Functionally, blanched, fine-ground almond flour remains the category standard for baking and gluten-free applications, with defatted (protein-enriched) almond flour increasingly used where lower fat and tighter structure are desired. In controlled, peer‑reviewed testing of ketogenic gluten‑free breads, higher almond flour ratios consistently delivered a larger, more open crumb, softer texture, and higher consumer preference than fiber‑dominant formulations—suggesting a clear performance benchmark of ≥66% almond flour in the dry base for keto bread optimization. Commercially, baking continues to be the dominant application, with industry estimates placing blanched almond flour at roughly two‑thirds of the market and baking end‑use at over half of demand in 2025. Price benchmarks in 2024–2025 span approximately USD 5.1–8.2/kg for U.S. export prices (wholesale), USD 6.3–7.2/kg for import prices, and USD ~11–16/kg at retail (with bulk 25‑lb sacks commonly at USD 6–7/lb). Across sources, global market size estimates diverge but converge on strong growth: 2024–2025 value is bracketed between ~USD 1.2–2.2 billion, with forecast CAGRs of roughly 8–9% to 2034–2035, reflecting robust demand from gluten‑free, low‑carb, keto, and clean‑label adoption. Technically, quality benchmarks should emphasize particle size control, blanching status, fat/protein content (especially for defatted flours), gluten‑free certification where critical, and proper cold storage to mitigate rancidity. For practitioners, the actionable benchmark is to default to blanched, fine‑ground almond flour for mainstream baking, consider defatted flour for tighter structure or lower fat targets, and cost planned at USD ~6–8/kg FOB for bulk procurement and ~USD 12–16/kg retail equivalent, while targeting ≥66% almond flour in keto bread formulations to maximize sensory acceptance.

1) Product definitions and quality benchmarks

Core forms and terminology

• Almond flour: Finely ground almonds, most often from blanched almonds (skins removed), preferred for smooth texture and clean color in pastries and breads. Blanching removes skin flecks and reduces tannin/phenolic contributions to flavor and color (The Insight Partners, 2025).
• Almond meal: Typically coarser and often unblanched; may be suitable for coatings or rustic bakes, but generally less desirable where fine crumb is targeted. Industry practice varies; coarse “meal” can also be sold blanched in some cases, but consistent particle control is less common in meal than in flour (The Insight Partners, 2025).
• Almond protein powder/Defatted almond flour: Extra‑fine flour produced after partial oil removal (pressing), yielding higher protein, lower fat, and a very clean flavor profile; useful when formulators need tighter dough systems, higher protein targets, or reduced fat while maintaining gluten‑free structure (Almond Board of California, 2025).

Technical properties and application roles

• Functional roles: coating/breading; moisture barrier/absorbent layer; binder; thickener; gluten‑free base; batters; inclusions and toppings; confectionery blends; bakery bases (cakes, crusts, crackers) (Almond Board of California, 2025).
• Quality levers: particle size distribution (finer for cakes/macaron‑like textures); blanching status (visual and flavor consistency); fat level (full‑fat vs defatted) and protein content; flavor cleanliness; gluten‑free certification for sensitive consumers; and freshness management due to lipid oxidation risk (Almond Board of California, 2025).

Storage benchmark

• To mitigate rancidity risks typical of ground nuts, cold storage (refrigerated or frozen) is best practice for almond flour—particularly for extended shelf‑life targets and in clean‑label products lacking synthetic antioxidants (Almond Board of California, 2025).

2) Functional performance in ketogenic gluten‑free breads

A peer‑reviewed, controlled study evaluated breads formulated with almond flour and oat bran fiber in varying ratios. Four variants were compared: 100% almond flour (AF), 66.7% almond flour with 33.3% oat fiber (AOB), 66.7% oat fiber with 33.3% almond flour (OBA), and 100% oat fiber (OB). Mechanical texture, crumb structure (image analysis), and sensory/consumer acceptance were measured at 24–120 hours post‑bake (Gillespie & Ahlborn, 2021).

Key findings (actionable benchmarks):

• Structure and preference: AF and AOB showed a more open crumb (1–4 mm² cell sizes predominated), higher loaf volume, softer texture, and higher consumer acceptance than OBA and OB, which were denser and less preferred. This establishes a practical benchmark: target ≥66.7% almond flour in dry solids for keto GF breads when seeking mainstream texture and liking (Gillespie & Ahlborn, 2021).
• Texture over time: Almond‑containing variants softened and became less chewy from 24 to 72 hours (and stabilized by 120 hours). In contrast, 100% oat fiber breads increased in firmness over time. Processors should expect and plan for continued softening in almond‑rich keto breads during early post‑bake storage (Gillespie & Ahlborn, 2021).
• Sensory attributes: Higher almond flour levels increased perceived “eggy” flavor (due to high egg content typical in keto bread matrices), whereas more oat fiber increased “earthy” notes. Moistness decreased with higher oat fiber percentages. Springiness was high across all formulations, likely aided by fats, proteins, and fiber compensating for the lack of gluten/starch network (Gillespie & Ahlborn, 2021).
• Cohesiveness vs mechanical measures: Cohesion scores rose with almond flour percentage, yet sensory cohesiveness did not correlate neatly with texture profile analysis—highlighting the need to triangulate sensory and instrumental data when benchmarking product texture targets (Gillespie & Ahlborn, 2021).

Crumb structure benchmarks from image analysis

• Larger cell percentage and lower cell density are associated with higher almond flour ratios (target for “bread‑like” crumb openness).

Table 1. Crumb cell metrics (mean ± SD) across formulations

Note: Higher almond flour correlates with more mid‑sized pores and fewer total cells per cm², indicative of a more open, bread‑like crumb. Values sharing letters in the original study were not significantly different at p < .05, supporting the directional relationships shown here (Gillespie & Ahlborn, 2021).

Formulation and macronutrient benchmarks from the keto bread study

Table 2. Representative keto bread formulas and macro profiles

Macro distributions reflect the high‑fat, moderate‑protein keto design and illustrate that shifting AF↔OF primarily alters structure and sensory outcomes more than macro ratios at the system level in these formulas (Gillespie & Ahlborn, 2021).

3) Pricing benchmarks (United States, 2022–2025 trend context)

• Export price benchmarks (U.S. origin)

  • 2023: USD 6.92–11.22/kg
  • 2024: USD 5.06–8.19/kg
    Downward shift suggests improved supply/softening demand in 2024 relative to 2023 (Tridge, 2025).

• Import price benchmarks (U.S. inbound)

  • 2023: USD 7.06–8.51/kg
  • 2024: USD 6.31–7.16/kg
    These align with the export trend and provide a planning range for landed costs (pre‑retail) in 2024 (Tridge, 2025).

• Retail/bulk retail benchmarks (examples)

  • Ultra‑fine blanched almond flour, 25 lb sack: USD 6.49/lb (≈ USD 14.31/kg); promotional as low as USD 5.15/lb (≈ USD 11.35/kg) in volume tiers (Alldrin Brothers, 2025).

Table 3. Current price benchmarks (USD)

Note: 1 lb = 0.4536 kg. Retail prices vary by grind, certification, and brand. Export/import ranges reflect typical transactional bands excluding outliers, per Tridge methodology (Tridge, 2025).

4) Market size, growth, and segment benchmarks

Multiple industry research houses provide directional, though not fully harmonized, estimates for market size and growth. Despite methodological differences, the consensus is robust mid‑single‑ to high‑single‑digit growth driven by gluten‑free, low‑carb/keto, and clean‑label adoption.

Market size and growth

• Expert Market Research (EMR): 2024 market ~USD 1.214 billion; forecast CAGR 9.2% (2025–2034) to ~USD 2.926 billion by 2034 (EMR, 2025).
• Future Market Insights (FMI): 2025 market ~USD 2.15 billion; forecast CAGR 8.6% to USD 4.88 billion by 2035; blanched almond flour ~63.5% share; baking applications ~58.7% share in 2025 (Future Market Insights, 2025).
• Cognitive Market Research (CMR): Global CAGR 8.11% during 2025–2033 (directional corroboration of mid‑ to high‑single‑digit trajectory) (Cognitive Market Research, 2025).

Segmentation benchmarks (useful for planning)

• Type: Blanched almond flour comprises approximately two‑thirds of category volume (FMI estimate), consistent with baking’s preference for fine texture and even color (Future Market Insights, 2025).
• Application: Baking accounts for the majority (roughly 59%) with confectionery and “other” uses (e.g., coatings, mixes) as secondary segments (Future Market Insights, 2025).

Table 4. Market scale and growth benchmarks

Note: Differences reflect scope, definitions (e.g., inclusion of almond protein/defatted flour), and methodology. Planning is best informed by using a conservative midpoint within 8–9% CAGR and triangulating with company‑specific demand signals (EMR, 2025; Future Market Insights, 2025; Cognitive Market Research, 2025).

Competitive landscape (illustrative)

• Frequently cited brand/manufacturer names across reports include Blue Diamond Growers, Bob’s Red Mill, Almondco Australia, and various private label/commodity suppliers—consistent with a market that blends branded retail and B2B commodity flows (EMR, 2025; Data Bridge Market Research, 2025). While such lists are indicative rather than exhaustive, they underscore the role of large almond processors alongside specialty flour brands.

5) Practical procurement and R&D benchmarks (2025)

Formulation targeting (keto breads and gluten‑free)

• Use blanched, fine‑ground almond flour as the default for clean crumb and consumer preference; where cost or nutrition strategies require, blend with fibers (e.g., oat, psyllium) but maintain ≥66% almond flour in dry solids to preserve open crumb and softer texture (based on peer‑reviewed sensory and mechanical evidence) (Gillespie & Ahlborn, 2021).
• Consider defatted almond flour when aiming for increased protein, reduced fat, or tighter crumb structure; pair with appropriate hydration and binders due to altered lipid/protein functionality (Almond Board of California, 2025).

Quality specifications

• Specify particle size distribution bands to fit end‑use (e.g., D90 < 250–300 µm for fine cakes/crackers), blanching status, minimum protein/fat specs (especially for defatted grades), moisture limits, peroxide value/free fatty acids thresholds (for oxidative quality), and gluten‑free certification where relevant (Almond Board of California, 2025).
• Align sensory panels with objective texture measures, recognizing that certain constructs (e.g., cohesiveness) may not correlate linearly with instrumental metrics; plan validation around both modalities (Gillespie & Ahlborn, 2021).

Cost planning

• Bulk procurement: plan for USD ~6–8/kg FOB in 2024–2025 conditions, with sensitivity bands to USD 5–8.5/kg depending on grade and market tightness (Tridge, 2025).
• Retail/bulk retail: assume USD ~12–16/kg equivalents for quality blanched flour in 25 lb formats, with occasional promotional dips to ~USD 11–12/kg (Alldrin Brothers, 2025).

Storage and handling

• Adopt cold‑chain storage for extended holding; rotate inventory to minimize oxidation. Where label permits, consider natural antioxidants (e.g., rosemary extract) to stabilize high‑fat matrices in finished goods (Almond Board of California, 2025).

6) Risks and outlook

• Demand drivers—gluten‑free adoption, keto/low‑carb diets, and clean‑label reformulation—remain intact, underpinning 8–9% CAGR expectations through the mid‑2030s in most reputable industry trackers. However, divergence in absolute market size figures across firms warrants a range‑based planning approach with scenario analysis by region and application (EMR, 2025; Future Market Insights, 2025; Cognitive Market Research, 2025).
• Pricing remains sensitive to crop yields, export demand, and logistics costs. The 2023→2024 export price decline suggests near‑term relief for buyers; teams should still incorporate volatility bands in contracts or hedges where possible (Tridge, 2025).

Conclusion and recommendations

My conclusion, grounded in the strongest technical and market evidence above, is that 2025 benchmarks for almond flour should anchor on three pillars:

• Functional: Use blanched, fine‑ground almond flour as the default for bakery; deploy defatted almond flour strategically when protein enrichment or tighter matrix is needed. For keto/gluten‑free breads, keep almond flour at or above two‑thirds of dry solids to hit preferred crumb and texture, and expect early storage softening in almond‑rich systems. These thresholds are supported by peer‑reviewed mechanical and sensory data.

• Quality: Specify particle size, blanching, and macro composition clearly; require gluten‑free certification where critical; manage oxidation risk through storage and shelf‑life design.

• Commercial: Plan procurement at USD ~6–8/kg (bulk) and retail equivalents at ~USD 12–16/kg, with sensitivity to grade and market conditions. For strategy and capacity planning, use an 8–9% CAGR range to 2034–2035, recognizing segment dominance by blanched flour and baking applications.

Adhering to these benchmarks will align product performance with consumer expectations while maintaining cost realism and risk controls in a structurally growing category.

References

• Alldrin Brothers. (n.d.). Ultra Fine Blanched Almond Flour – As low as $5.15/lb. Alldrin Brothers. https://alldrinalmonds.com/products/blanched-almond-flour-25lb
• Almond Board of California. (2025, February). Almond Flour Technical Takeaways. Almond Board of California. https://www.almonds.com/sites/default/files/2025-02/Almond_Flour_Technical_Takeaways.pdf
• Cognitive Market Research. (2025). Global Almond Flour Market Report 2025 Edition, Market Size, Share, CAGR, Forecast, Revenue. Cognitive Market Research. https://www.cognitivemarketresearch.com/almond-flour-market-report
• Future Market Insights. (2025). Almond Flour Market Size, Share & Industry Forecast 2025–2035. Future Market Insights. https://www.futuremarketinsights.com/reports/almond-flour-market
• Gillespie, R., & Ahlborn, G. (2021). Mechanical, sensory, and consumer evaluation of ketogenic, gluten-free breads. Foods. https://pmc.ncbi.nlm.nih.gov/articles/PMC8194744/
• Expert Market Research. (2025). Almond Flour Market Size, Share & Industry Growth | 2034. Expert Market Research. https://www.expertmarketresearch.com/reports/almond-flour-market?srsltid=AfmB0orHfa1NDy0Rt5DAjn-I_eWRIYgaBIThwYeKsS9qVgCNoTLLU4RZ
• The Insight Partners. (2025). Almond Flour Market Report Size, Share, Growth & Scope 2027. The Insight Partners. https://www.theinsightpartners.com/reports/almond-flour-market
• Tridge. (2025). Almond Flour Price in United States. Tridge. https://dir.tridge.com/prices/almond-flour/US
• Data Bridge Market Research. (2025). Almond Flour Market – Global Market – Industry Trends and Forecast to 2029. Data Bridge Market Research. https://www.databridgemarketresearch.com/reports/global-almond-flour-market?srsltid=AfmB0oqTxNp1-NQcbew1UmAPrAkym1Cx3y8CgP7hMSDuZxvXY4fs0Hox

Frequently Asked Questions

What are the current price benchmarks for almond flour in 2024?

The price benchmarks for almond flour in 2024 range from approximately USD 5.1 to 8.2 per kilogram for U.S. export prices, and USD 6.3 to 7.2 per kilogram for import prices. Retail prices are estimated to be around USD 11 to 16 per kilogram, with bulk 25-lb sacks commonly priced between USD 6 to 7 per pound.

How does the market size for almond flour look for 2024 and beyond?

The global market size for almond flour in 2024 is estimated to be between USD 1.2 to 2.2 billion, with forecasted compound annual growth rates (CAGRs) of approximately 8 to 9% through 2034-2035. This growth is driven by increasing demand for gluten-free, low-carb, and clean-label products.

What is the dominant application for almond flour in the market?

Baking is the dominant application for almond flour, accounting for over half of the total demand in 2025. Blanched almond flour is expected to comprise roughly two-thirds of the market, reflecting its preference for fine texture and even color in baked goods.

What are the quality benchmarks for almond flour?

Quality benchmarks for almond flour include specifications for particle size control, blanching status, and fat/protein content, particularly for defatted flours. Additionally, gluten-free certification and proper cold storage practices are critical to mitigate rancidity and ensure product freshness.

What is the expected trend in almond flour pricing from 2023 to 2024?

There is a downward trend in almond flour pricing, with export prices decreasing from USD 6.92–11.22 per kilogram in 2023 to USD 5.06–8.19 per kilogram in 2024. This suggests improved supply and softening demand in the market.

How should businesses plan for procurement of almond flour?

Businesses should plan for bulk procurement costs around USD 6 to 8 per kilogram in 2024-2025, with sensitivity to market conditions and grade variations. For retail, the expected cost is around USD 12 to 16 per kilogram, with occasional promotional dips to USD 11 to 12 per kilogram.

What is the recommended almond flour ratio for keto bread formulations?

For optimal texture and consumer preference in keto bread formulations, it is recommended to use at least 66% almond flour in the dry base. This ratio has been shown to deliver a larger, more open crumb and higher sensory acceptance compared to formulations with lower almond flour content.