Grain and Oilseed Milling NAICS 3112

Jun 21, 2026 - Craft Flour On The Rise

• Growing consumer interest in fiber-rich, less processed foods is fueling demand for premium craft flour, The New York Times reports. The Make America Healthy Again (MAHA) movement and prioritization among health-conscious consumers of clean-label eating, whole grains, digestive wellness, and GLP-1-friendly diets is driving demand for high-extraction, heirloom, and minimally processed flour products, creating new opportunities for grain and oilseed milling companies, especially those producing premium and specialty flours. Premium millers like Cairnspring Mills are expanding production, while bakeries and restaurants are placing greater value on flour quality, flavor, sustainability, and ingredient transparency. The shift is also supporting regenerative farming practices and creating opportunities for mid-sized milling operations. While expansion may require additional investment, growing demand for premium flour gives millers a chance to move beyond commodity products and generate higher margins through differentiated, value-added offerings.
• Americans' rising reliance on GLP‑1 medications for weight loss is reshaping consumer eating patterns, with implications for grain and oilseed milling companies and manufacturers of ultra‑processed foods, Food Processing reports. Households with a GLP‑1 user cut grocery spending 5.5-6% within six months, and long‑term forecasts suggest reduced consumption of soft drinks, baked goods, and salty snacks. As a result, traditional high‑carb, calorie‑dense processed foods, many of which contain milled grains and refined ingredients, face gradual volume pressure. At the same time, GLP‑1 users are seeking higher‑protein, higher‑fiber, nutrient‑dense foods, creating opportunities for millers to supply functional flours, protein‑rich grains, and fiber‑enhanced ingredients. Ultra‑processed food manufacturers will need to reformulate for satiety, clean labels, and metabolic health, while ingredient suppliers invest in protein innovation and specialized supply chains, per FP.

• A new study suggests ready-to-eat breakfast cereals marketed to children have changed in nutritional value over the last 15 years – but not for the better, EatingWell reports. The study – Nutritional content of ready-to-eat breakfast cereals marketed to children, published in JAMA Open Network – finds that RTE cereals now have more fat, sugar, and sodium, but less protein and fiber. Researchers examined all newly launched RTE cereals marketed to kids in the US between 2010 and 2023. (The study declined launch to include new packaging, new formulas, and completely new products, totaling 1,200 cereals.) The study found on average a 34% increase in total fat, 32% increase in sodium, and an 11% increase in sugar. Meanwhile, protein content declined from 2 grams to 1.7 grams, while dietary fiber fell from almost 4 grams to less than 3 grams. The study did not look at artificial ingredients in kids’ cereals.
• Producer prices for grain and oilseed milling firms jumped 11.8% in May compared to a year ago, after falling 2.2% in the previous May-versus-May annual comparison, according to the latest US Bureau of Labor Statistics data. Industry producer prices have trended sharply upward in 2026 due to rising input costs and stronger pricing for some grain- and oilseed-based products. At retail, the price of breakfast cereal rose 1.2% year over year in May, but eased 0.5% from April, according to the Labor Department’s May 2026 Consumer Price Index. Employment by the industry remained flat year over year in April, followed in May by a 1.6% YoY rise in the average wage at food manufacturers to a new high of $24.38 per hour, BLS data show.