Lentil Flour

Lentil Flour

Global Lentil Flour Market to Reach US$15.5 Billion by 2030

The global market for Lentil Flour estimated at US$7.4 Billion in the year 2023, is expected to reach US$15.5 Billion by 2030, growing at a CAGR of 11.0% over the analysis period 2023-2030. Bakery & Snacks Application, one of the segments analyzed in the report, is expected to record a 11.4% CAGR and reach US$13.3 Billion by the end of the analysis period. Growth in the Dairy Products Application segment is estimated at 10.0% CAGR over the analysis period.

The U.S. Market is Estimated at US$1.9 Billion While China is Forecast to Grow at 14.7% CAGR

The Lentil Flour market in the U.S. is estimated at US$1.9 Billion in the year 2023. China, the world`s second largest economy, is forecast to reach a projected market size of US$3.7 Billion by the year 2030 trailing a CAGR of 14.7% over the analysis period 2023-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 7.4% and 9.1% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 8.4% CAGR.

Global Lentil Flour Market - Key Trends & Drivers Summarized

What Is Lentil Flour & Why Is It Valued in Food and Nutrition?

Lentil flour is a nutrient-rich, gluten-free flour made by grinding dried lentils into a fine powder. As a plant-based protein source, lentil flour is high in dietary fiber, essential amino acids, iron, folate, and other micronutrients, making it a popular ingredient in various food applications. Lentil flour is often used in baked goods, snacks, pasta, and as a thickening agent in soups, sauces, and gravies. Its mild flavor and versatile texture make it a suitable alternative to traditional wheat flour in gluten-free diets and a valuable ingredient for enhancing the nutritional profile of processed foods.

The demand for lentil flour has grown significantly due to rising consumer interest in plant-based diets, gluten-free products, and healthier food options. With an increasing focus on sustainability and plant-based protein, lentil flour is being incorporated into various food products as a healthier and more sustainable ingredient. It is favored in functional foods, clean-label products, and protein-enriched formulations, supporting nutritional goals without compromising taste or texture. As awareness of the health benefits of lentils—such as improved digestion, better heart health, and weight management—continues to rise, lentil flour has become a key ingredient in both traditional and innovative food products across global markets.

How Does Lentil Flour Enhance Nutrition & Food Product Versatility?

Lentil flour enhances nutrition by providing a rich source of plant-based protein, fiber, and essential nutrients, making it an ideal ingredient for consumers seeking healthier food options. Its high protein content, which ranges between 20-25%, supports muscle growth, repair, and overall dietary needs, making it a valuable component in protein-enriched foods, snacks, and meal replacements. The high fiber content of lentil flour aids in digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, making it beneficial for weight management and overall gut health. Lentil flour is also a good source of iron, folate, and magnesium, making it a nutritional boost in gluten-free and plant-based diets, which often lack certain micronutrients.

In addition to its nutritional benefits, lentil flour offers significant versatility in food product development. It can be used as a primary ingredient in gluten-free baking, providing structure, moisture retention, and a slightly nutty flavor to baked goods like bread, muffins, and pancakes. In pasta and noodles, lentil flour improves texture, adds protein, and maintains a firmer bite compared to traditional wheat-based products, enhancing the appeal of gluten-free and protein-rich alternatives. As a thickening agent in soups, sauces, and gravies, lentil flour provides a creamy consistency without altering taste, making it a suitable replacement for traditional thickeners. Its ability to blend well with other flours, proteins, and starches also makes lentil flour a versatile ingredient in developing innovative, clean-label food products across various categories, including snacks, cereals, and ready-to-eat meals.

How Are Technological Advancements Shaping the Development of Lentil Flour Products?

Technological advancements have significantly improved the production, processing, and application of lentil flour, making it more suitable for a wide range of food products. One of the key innovations is the development of advanced milling techniques, such as air classification and micronization, which improve the texture, particle size, and solubility of lentil flour. These processing techniques produce finer, more uniform flour with better water absorption and improved functionality, making it easier to incorporate into diverse food formulations, including baked goods, snacks, and beverages. Advanced processing also enhances the bioavailability of nutrients in lentil flour, ensuring better absorption of essential vitamins and minerals.

Another major advancement is the introduction of protein-enrichment and fortification technologies, which increase the protein content of lentil flour without compromising its natural flavor and texture. By fortifying lentil flour with additional plant-based proteins or micronutrients, food manufacturers can create high-protein, nutrient-dense products that meet consumer demands for functional foods. Additionally, innovations in flavor masking and enzyme treatment have improved the taste profile of lentil flour, reducing any earthy or beany notes that some consumers find undesirable. This makes lentil flour more appealing for use in mainstream food products, such as bread, cereals, and pasta.

The rise of clean-label processing methods, which focus on minimal ingredient modification and natural preservation techniques, has aligned well with the increasing demand for transparent and natural ingredients. These methods ensure that lentil flour retains its nutritional integrity and natural characteristics, supporting its use in clean-label and organic food products. Enhanced packaging solutions, including vacuum sealing and modified atmosphere packaging, have improved the shelf life and quality retention of lentil flour, making it more viable for widespread distribution and use in global food supply chains. These technological advancements have not only increased the usability and nutritional benefits of lentil flour but have also expanded its applications across different food categories, supporting innovation in both health-focused and mainstream products.

What Factors Are Driving Growth in the Lentil Flour Market?

The growth in the lentil flour market is driven by several factors, including rising consumer interest in plant-based and gluten-free diets, increasing demand for high-protein ingredients, expanding applications in food product development, and growing awareness of lentil flour’s health benefits. The shift toward plant-based diets, driven by health consciousness, environmental sustainability, and ethical considerations, has significantly increased the demand for plant-based protein sources like lentil flour. As consumers look for healthier alternatives to traditional wheat and other refined flours, lentil flour offers a nutritious, gluten-free option that meets dietary needs while providing high protein and fiber content.

The growing demand for protein-enriched and functional foods has further fueled the adoption of lentil flour in product formulations. Food manufacturers are incorporating lentil flour into a wide range of products, from pasta and bread to snacks and protein bars, to meet consumer demand for nutritious, high-protein foods that support active lifestyles and weight management. The increasing focus on clean-label products, which prioritize natural ingredients, minimal processing, and transparency, has also boosted the use of lentil flour, as it aligns with consumer preferences for simple and recognizable ingredients.

The rise of specialty diets, such as vegan, gluten-free, and low-glycemic diets, has created additional opportunities for lentil flour in health-focused food categories. Emerging markets, particularly in Asia-Pacific, Latin America, and the Middle East, are witnessing increased interest in lentil-based products, driven by rising disposable incomes, health awareness, and evolving culinary trends. The presence of lentil flour in convenience foods, ready-to-eat meals, and snacks has further supported its growth, as consumers seek nutritious options that fit into busy lifestyles. With ongoing innovations in processing, expanding applications in food and nutrition, and growing consumer awareness of plant-based ingredients, the lentil flour market is poised for sustained growth, driven by evolving dietary trends, health benefits, and global demand for high-quality, nutritious food products.

Select Competitors (Total 53 Featured) -

• AGT Food and Ingredients Inc.
• Archer-Daniels-Midland Company
• Associated British Foods plc
• Best Cooking Pulses, Inc.
• Blue Mountain Organics Distribution, LLC.
• Healthy Food Ingredients, LLC
• Ingredion Incorporated
• Martinorossi SpA
• Molino Rossetto SpA
• Pure Living Organic

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