IMARC Group’s report titled "Pulse Flour Market Report by Category (Organic Flour, Conventional Flour), Type (Pea, Bean, Chickpea, Lentil, and Others), Application (Food, Feed, and Others), Distribution Channel (Supermarkets/Hypermarkets, Departmental Stores, Online Stores, Specialty Stores), and Region 2024-2032". The global pulse flour market size reached US$ 28.6 Billion in 2023. Looking forward, IMARC Group expects the market to reach US$ 46.3 Billion by 2032, exhibiting a growth rate (CAGR) of 5.33% during 2024-2032.
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Factors Affecting the Growth of the Pulse Flour Industry:
- Increasing Awareness About Health and Nutritional Benefits:
Pulse flours are rich in proteins, fibers, vitamins, and minerals. As people are becoming more health-conscious, there is a growing demand for nutrient-dense ingredients that support a healthy diet. Pulse flours fit this demand perfectly, being particularly appealing for their high protein and fiber content, which are crucial for muscle health, digestion, and overall well-being. Moreover, the high fiber content in pulse flours not only helps in digestion but also promotes a feeling of fullness, aiding in weight management. This aspect is particularly attractive to individuals looking to control or reduce their weight without compromising on nutritional intake.
- Rising Demand for Plant-Based Products:
There is a growing shift towards plant-based diets among people due to health reasons, ethical concerns, and environmental sustainability. Pulse flours, derived from legumes like chickpeas, lentils, and peas, offer a high-quality plant-based protein alternative that fits well into these diets. Furthermore, as more people are adopting vegan and vegetarian lifestyles, the demand for diverse plant-based ingredients is rising. Pulse flours serve as an essential component in many vegan and vegetarian recipes, replacing animal-based ingredients with high-protein, nutrient-rich alternatives.
- Innovations in Food Technology:
Innovations in milling and processing technologies are enabling the production of finer, more consistent pulse flours. This improves the texture and usability of pulse flours in various culinary applications, ranging from baking to coating to blending in beverages. In addition, traditionally, some pulse flours have strong flavors or colors that could be undesirable in certain food products. Technological innovations are leading to processes that can reduce these inherent flavors and colors, making pulse flours more neutral and versatile for use in a wider array of products.
Leading Companies Operating in the Global Pulse Flour Industry:
- AGT Food and Ingredients
- Anchor Ingredients
- Archer-Daniels-Midland Company
- Ardent Mills LLC
- Avena Foods Limited
- Batory Foods
- Diefenbaker Spice & Pulse
- Ingredion Incorporated
- Limagrain and The Scoular Company.
Pulse Flour Market Report Segmentation:
By Category:
- Organic Flour
- Conventional Flour
On the basis of the category, the market has been bifurcated into organic flour and conventional flour.
By Type:
- Pea
- Bean
- Chickpea
- Lentil
- Others
Chickpea accounts for the majority of the market share due to its versatility, nutritional benefits, and widespread cultural significance.
By Application:
- Food
- Bakery
- Extruded Food
- Meat Products
- Beverages
- Others
- Feed
- Others
Food holds the biggest market share owing to the increasing global demand for plant-based and gluten-free products.
By Distribution Channel:
- Supermarkets/Hypermarkets
- Departmental Stores
- Online Stores
- Specialty Stores
Based on the distribution channel, the market has been divided into supermarkets/hypermarkets, departmental stores, online stores, and specialty stores.
Regional Insights:
- North America (United States, Canada)
- Asia Pacific (China, Japan, India, South Korea, Australia, Indonesia, Others)
- Europe (Germany, France, United Kingdom, Italy, Spain, Russia, Others)
- Latin America (Brazil, Mexico, Others)
- Middle East and Africa
Asia Pacific enjoys the leading position in the pulse flour market on account of its high consumption and production rates of pulses.
Global Pulse Flour Market Trends:
Innovations in extrusion and other texturizing technologies allow pulse flours to mimic the textural properties of gluten, making them an excellent alternative to gluten-free products. These properties are also beneficial in meat substitutes and other textured foods, providing a chewy, satisfying bite, thereby propelling the growth of the market.
Additionally, technologies that improve the efficiency of pulse cultivation, harvesting, and processing are contributing to the sustainability of the pulse flour market. These include water management technologies and energy-efficient processing plants.
Note: If you need specific information that is not currently within the scope of the report, we will provide it to you as a part of the customization.
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