Pulse Flour Market Overview

The pulse flour market to grow at approximately 12.5% CAGR and USD 20.29 billion during (2024-2030)

A number of reasons are contributing to the strong expansion of the global pulse flour market. Customers are choosing healthier foods as a result of growing knowledge about the health advantages of pulses and the rise in the prevalence of diseases linked to a lifestyle change, such as obesity and diabetes. Furthermore, pulse cultivation’s sustainability—since it uses less water and fertilizer than other crops—aligns with the global trend toward more ecologically friendly agricultural methods.

Pulse flour is becoming increasingly popular worldwide. It is made from dried pulses such beans, lentils, chickpeas, and peas. Pulse flour is in high demand as customers look for more sustainable and healthful dietary options. Pulse flours are a great substitute for traditional wheat flours since they are high in critical minerals, fiber, and protein. They also serve the increasing number of people who follow gluten-free and vegan diets, which increases their appeal.

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Key Players

Archer Daniels Midland, SunOpta, Blue Ribbon LLC, The Scoular Company, Batory Foods Inc., Ingredion Incorporated, Anchor Ingredients Co. LLC

Market Segmentation

The pulse flour market can be segmented based on form, application, and distribution channel.

By Form:

Bean Flour:

Bean flour is renowned for having a high protein and fiber content and is prepared from a variety of beans, including navy, pinto, and black beans. It is frequently used in baking and in sauces and soups as a thickening agent.

Lentil Flour: Packed with iron and protein, lentil flour is a favorite among consumers who are health-conscious. It’s commonly used in pasta, baked products, and snack items.

Chickpea flour: Often referred to as besan or gram flour, chickpea flour is a mainstay in many cuisines, particularly those from the Middle East and India. It can be used in many different recipes, such as gluten-free baking and savory foods like falafel.

Pea Flour: The adaptability and nutritional advantages of pea flour are making it more and more popular. It provides an additional protein boost from plants and is frequently utilized in bakery goods, snack foods, and meat alternatives.

By Application:

Meat Products:

As binders and extenders, pulse flours are being utilized more often in meat products. They improve the meat products’ nutritional profile and aid in lowering fat content without sacrificing flavor or texture.

Beverages: The beverage sector is investigating the use of pulse flours in dairy substitutes, protein shakes, and smoothies. These flours appeal to consumers who are health-conscious because they are a great source of fiber and plant-based protein.

baking Products: In the baking industry, pulse flours are a popular option, particularly for high-protein and gluten-free goods. Their usage in bread, cakes, cookies, and muffins offers a more healthful option compared to conventional flours.

Savory Products: Pulse flours are utilized in soups, sauces, and snacks in savory applications. They assist in making goods that meet a range of dietary requirements and provide a wholesome substitute for traditional components.

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By Distribution Channel:

Store-Based:

Supermarkets, convenience stores, speciality shops, and hypermarkets are examples of store-based distribution channels. Through these channels, customers may inspect products in person and take advantage of in-store marketing campaigns and special offers.

Non-Store Based:

The growth of non-store-based channels, especially online shopping, is quite noticeable. This market is expanding because of how convenient internet shopping is, as well as how many products are available and how easy it is to compare costs. Furthermore, the COVID-19 pandemic has expedited the transition towards e-commerce.

Regional Analysis

The pulse flour market exhibits significant regional variations, driven by dietary preferences, agricultural practices, and consumer awareness.

North America:

Pulse flour is in high demand in North America due to the increased demand for plant-based and gluten-free goods. Pulse flours are being used more often in the US and Canada for a variety of purposes, including baking and meat replacements. Strong distribution networks and the existence of important market participants both contribute to the expansion of the industry.

Europe:

Europe, where the UK, Germany, and France are at the forefront, is another important market for pulse flour. Healthy eating and sustainability are major selling points in the European market, where customers are gravitating toward more organic and plant-based meals. The demand for pulse flours is further increased by the European Union’s emphasis on supporting sustainable agriculture and lowering carbon footprints.

Asia-Pacific:

The pulse flour market has a lot of promise in the Asia-Pacific area because of the various ways that pulses are used in cuisine in nations like China, Japan, and India. Since lentil and chickpea flours are mainstays in Indian cooking, pulse flours are particularly produced and consumed in India. The region’s growing middle class and growing health consciousness are anticipated to propel market expansion.

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