Global Pulse Flour Competitive Landscape Professional Research Report 2024
Research Summary
Pulse flour refers to a type of flour made from dried, ground pulses—specifically, legumes like lentils, chickpeas, peas, and beans. Pulse flours have gained popularity as a nutritious and gluten-free alternative to traditional wheat flours. Rich in protein, fiber, and various essential nutrients, pulse flours offer a plant-based source of protein for individuals with dietary restrictions or those seeking to incorporate more plant proteins into their diet. These flours can be used in a variety of culinary applications, including baking, cooking, and as an ingredient in gluten-free and protein-enriched food products. Pulse flour has also become a focus in the food industry as a sustainable and environmentally friendly ingredient due to the nitrogen-fixing properties of pulse crops that enhance soil fertility.
According to DIResearch's in-depth investigation and research, the global Pulse Flour market size will reach XX US$ Million in 2024, and is expected to reach XX US$ Million in 2030, with a CAGR of XX% (2025-2030). Among them, the China market has changed rapidly in the past few years. The market size in 2024 will be XX US$ Million, accounting for approximately XX% of the world. It is expected to reach XX US$ Million in 2030, and the global share will reach XX%.
The major global manufacturers of Pulse Flour include Ingredion, ADM, The Scoular Company, Sunopta, EHL Limited, Anchor Ingredients, Batory Foods, Diefenbaker Spice & Pulse, Blue Ribbon, Great Western Grain, Best Cooking Pulses, Bean Growers Australia etc. The global players competition landscape in this report is divided into three tiers. The first tiers is the global leading enterprise, which occupies a major market share, is in a leading position in the industry, has strong competitiveness and influence, and has a large revenue scale; the second tiers has a certain share and popularity in the market, actively follows the industry leaders in product, service or technological innovation, and has a medium revenue scale; the third tiers has a smaller share in the market, has a lower brand awareness, mainly focuses on the local market, and has a relatively small revenue scale.
This report studies the market size, price trends and future development prospects of Pulse Flour. Focus on analysing the market share, product portfolio, prices, sales volume, revenue and gross profit margin of global major manufacturers, as well as the market status and trends of different product types and applications in the global Pulse Flour market. The report data covers historical data from 2019 to 2023, based year in 2024 and forecast data from 2025 to 2030.
The regions and countries in the report include North America, Europe, China, APAC (excl. China), Latin America and Middle East and Africa, covering the Pulse Flour market conditions and future development trends of key regions and countries, combined with industry-related policies and the latest technological developments, analyze the development characteristics of Pulse Flour industries in various regions and countries, help companies understand the development characteristics of each region, help companies formulate business strategies, and achieve the ultimate goal of the company's global development strategy.
The data sources of this report mainly include the National Bureau of Statistics, customs databases, industry associations, corporate financial reports, third-party databases, etc. Among them, macroeconomic data mainly comes from the National Bureau of Statistics, International Economic Research Organization; industry statistical data mainly come from industry associations; company data mainly comes from interviews, public information collection, third-party reliable databases, and price data mainly comes from various markets monitoring database.
Global Key Manufacturers of Pulse Flour Include:
Ingredion
ADM
The Scoular Company
Sunopta
EHL Limited
Anchor Ingredients
Batory Foods
Diefenbaker Spice & Pulse
Blue Ribbon
Great Western Grain
Best Cooking Pulses
Bean Growers Australia
Pulse Flour Product Segment Include:
Pea Flour
Chickpea Flour
Bean Flour
Lentil Flour
Pulse Flour Product Application Include:
Food
Feed
Others
Chapter Scope
Chapter 1: Product Research Range, Product Types and Applications, Market Overview, Market Situation and Trends
Chapter 2: Global Pulse Flour Industry PESTEL Analysis
Chapter 3: Global Pulse Flour Industry Porter’s Five Forces Analysis
Chapter 4: Global Pulse Flour Major Regional Market Size (Revenue, Sales, Price) and Forecast Analysis
Chapter 5: Global Pulse Flour Market Size and Forecast by Type and Application Analysis
Chapter 6: North America Pulse Flour Competitive Analysis (Market Size, Key Players and Market Share, Product Type and Application Segment Analysis, Countries Analysis)
Chapter 7: Europe Pulse Flour Competitive Analysis (Market Size, Key Players and Market Share, Product Type and Application Segment Analysis, Countries Analysis)
Chapter 8: China Pulse Flour Competitive Analysis (Market Size, Key Players and Market Share, Product Type and Application Segment Analysis, Countries Analysis)
Chapter 9: APAC (Excl. China) Pulse Flour Competitive Analysis (Market Size, Key Players and Market Share, Product Type and Application Segment Analysis, Countries Analysis)
Chapter 10: Latin America Pulse Flour Competitive Analysis (Market Size, Key Players and Market Share, Product Type and Application Segment Analysis, Countries Analysis)
Chapter 11: Middle East and Africa Pulse Flour Competitive Analysis (Market Size, Key Players and Market Share, Product Type and Application Segment Analysis, Countries Analysis)
Chapter 12: Global Pulse Flour Competitive Analysis of Key Manufacturers (Sales, Revenue, Market Share, Price, Regional Distribution and Industry Concentration)
Chapter 13: Key Company Profiles (Product Portfolio, Sales, Revenue, Price and Gross Margin)
Chapter 14: Industrial Chain Analysis, Include Raw Material Suppliers, Distributors and Customers
Chapter 15: Research Findings and Conclusion
Chapter 16: Methodology and Data Sources