Pulse Flours

Pulse Flours

Global Pulse Flours Market to Reach US$108.0 Billion by 2030

The global market for Pulse Flours estimated at US$44.9 Billion in the year 2023, is expected to reach US$108.0 Billion by 2030, growing at a CAGR of 13.3% over the analysis period 2023-2030. Chickpea Flours, one of the segments analyzed in the report, is expected to record a 14.4% CAGR and reach US$45.0 Billion by the end of the analysis period. Growth in the Pea Flours segment is estimated at 12.5% CAGR over the analysis period.

The U.S. Market is Estimated at US$11.9 Billion While China is Forecast to Grow at 17.8% CAGR

The Pulse Flours market in the U.S. is estimated at US$11.9 Billion in the year 2023. China, the world`s second largest economy, is forecast to reach a projected market size of US$25.7 Billion by the year 2030 trailing a CAGR of 17.8% over the analysis period 2023-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 10.0% and 11.0% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 10.4% CAGR.

Global Pulse Flours Market - Key Trends and Drivers Summarized

Harnessing the Power of Pulses: The Growing Market for Pulse Flours

Pulse flours, derived from legumes such as peas, lentils, chickpeas, and beans, are gaining significant popularity in the food industry due to their nutritional benefits and versatility. These flours are rich in protein, fiber, and essential micronutrients, making them an attractive ingredient for health-conscious consumers and those seeking plant-based protein alternatives. Pulse flours are used in a wide range of food products, including bakery items, snacks, pasta, and gluten-free foods, where they enhance the nutritional profile and provide functional benefits such as improved texture and shelf life. The increasing demand for clean-label, allergen-free, and sustainable food ingredients is driving the adoption of pulse flours, as they align with consumer preferences for natural and minimally processed foods. The versatility of pulse flours in both traditional and innovative food applications is contributing to their growing prominence in the global food market.

What Technological Advancements Are Enhancing the Production of Pulse Flours?

Technological advancements are playing a crucial role in enhancing the production and quality of pulse flours, making them more suitable for a variety of food applications. Advanced milling technologies, such as roller milling and air classification, have improved the particle size distribution and functional properties of pulse flours, resulting in better consistency and performance in food products. The development of extrusion and thermal processing techniques has also enhanced the nutritional value and digestibility of pulse flours by reducing anti-nutritional factors such as phytic acid and trypsin inhibitors. Innovations in ingredient processing, such as dehulling and roasting, are improving the flavor and color of pulse flours, making them more appealing for consumer products. Additionally, the use of biotechnology and genetic research is paving the way for the development of pulse varieties with enhanced protein content, improved functional properties, and greater resistance to environmental stresses. These technological advancements are driving the adoption of pulse flours in the food industry by improving their quality, functionality, and nutritional profile.

Which Food Sectors Are Driving Demand for Pulse Flours?

The demand for pulse flours is driven by several key sectors within the food industry, including bakery, snacks, pasta, and gluten-free products. The bakery sector is a major consumer of pulse flours, using them to produce high-protein, fiber-rich bread, cookies, and cakes that cater to health-conscious consumers. The snack industry is increasingly incorporating pulse flours into products such as chips, crackers, and extruded snacks, where they provide a nutritious alternative to traditional ingredients like wheat and corn. The pasta industry is also embracing pulse flours, producing gluten-free and high-protein pasta products that appeal to consumers with dietary restrictions and those seeking plant-based protein sources. Additionally, the gluten-free food sector is a significant driver of pulse flour demand, as these flours offer a natural and nutritious alternative to gluten-containing grains. These sectors highlight the diverse applications of pulse flours in meeting the growing demand for healthy, sustainable, and functional food ingredients.

What Are the Key Growth Drivers in the Market?

The growth in the pulse flours market is driven by several factors. The increasing consumer demand for plant-based protein and fiber-rich foods is a major driver, as pulse flours offer a nutritious and sustainable alternative to traditional grains and flours. Technological advancements in milling and processing techniques are enhancing the quality, functionality, and nutritional value of pulse flours, making them more attractive for use in a wide range of food products. The rising popularity of gluten-free and allergen-free foods is also boosting demand for pulse flours, as they provide a natural, gluten-free ingredient that aligns with clean-label trends. Additionally, the growing awareness of the environmental benefits of pulses, such as their low carbon footprint and ability to fix nitrogen in the soil, is driving the adoption of pulse flours in the food industry. As consumers and manufacturers continue to prioritize health, sustainability, and innovation, the pulse flours market is expected to experience significant growth.

Select Competitors (Total 24 Featured) -

• Anchor Ingredients Co., LLC
• Archer Daniels Midland Company
• Batory Foods, Inc.
• Bean Growers Australia Limited
• Best Cooking Pulses, Inc.
• Blue Ribbon Products, Inc.
• Diefenbaker Spice & Pulse
• EHL Ltd.
• Great Western Grain Co. Ltd.
• Ingredion, Inc.
• SunOpta, Inc.
• The Scoular Company

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