Pulse Flour Market size exceeded USD 23.5 billion in 2018 and annual consumption is expected to surpass 24.5 million tons by 2025. Extensive R&D by producers in order to develop new products and government initiatives for endorsing the use of pulse flour is likely to have a huge impact on the market growth.
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Pulse flour is obtained from milled or dried pulses which are refined to be used in various bakery products including breads, rolls, cookies and muffins. It is used as a functional food ingredient owing to its gluten free nature and ability to enhance the texture and shelf life of food. Pulse flour is used in various cuisines and as an alternative to rice and wheat flour. These types of flours are widely used in bakery products and snack industry as to enhance nutritional, protein and flavor content in the products. According to Northern Pulse Growers Association every 10 grams of pea flour hikes protein and dietary fiber by a hefty 2.5 grams and provides a natural option for both folate and zinc enrichment.
|Market Size in 2018:||23.5 Billion (USD)|
|Forecast Period:||2019 to 2025|
|2025 Value Projection:||60 Billion (USD)|
|Historical Data for:||2014 to 2018|
|No. of Pages:||225|
|Tables, Charts & Figures:||362|
|Pitfalls & Challenges:|
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The product offers solutions to boost nutritional value of foods without altering the flavor, aroma and color properties. Global functional food ingredients business surpassed USD 64 billion in 2018. Increasing demand for gluten-free functional food ingredients owing to rising awareness regarding health and nutrition, and rising purchase power of consumers shall foster the market growth.
Pulse flour market is majorly driven by the health benefits of the flour as it adds fiber, protein and micronutrients in the food products. The product incorporation in bakery products improves the amino acid profile and are cost effective. Increasing demand for functional beverages and convenience food products with high nutritional content is likely to offer new opportunities in the market. Manufacturers are looking to replace wheat flour by adding novel flour products in their formulations to differentiate their products and incorporate them into new type of food varieties.
The U.S. Agricultural Act of 2014 which is known as farm bill included two initiatives to fund pulse crops. The health initiative which will offer USD 125 million to conduct investigation into the health and nutritional benefits and the other one includes product program which allocates USD 10 million for 5 years to the U.S. department of agriculture to purchase these crops and establish a delivery chain to introduce lentils, dry peas, chickpeas into school food programs.
The U.S. pea-based pulse flour market demand is projected to surpass USD 5 billion by 2025 on account of growing demand in bakery and extruded snacks application. Consumers in the U.S, are continuously looking for healthier food options especially which provide sustenance for hectic lifestyle. Bakery products with natural pulses such as pea may act as a challenge for the manufacturers to inculcate pea protein into their products. Pea flour is incorporated up to 10% in wheat flour so as to increase the water absorption and decrease the bread volume and cookies spread ratios. Also, it improves the nutritional quality without affecting the sensory quality of the bakery products as it a good protein source. Some consumers are gluten allergic which may induce them to consume pulse flour products. The ingredients are tailor-made for low-fat or fat-free formulas which are also, non-allergen, gluten-free, GMO-free and cholesterol free which is highly preferred by the consumers in U.S.
Addition of pulse flour products in breads, muffins & cookies may replace potential allergens such as wheat, eggs and dairy. The product incorporation into bakery products affect the dough handling by impacting the strength of the gluten matrix and overall moisture retention and deliver fresh marketing appeal. Roasted yellow pea flour is suitable for making more nutritious flatbreads, tortillas, pita bread, cookies, crackers, extruded snacks and energy bars which may further stimulate the product demand. Increasing consumer trends towards pulse bread consumption in terms of taste profile and improving consumer’s overall diets as it consists various sources such as protein, fiber, starch and iron which may drive the global industry growth.
North America chickpea-based pulse flour industry demand, driven by the U.S. and Canada is expected to surpass USD 1.5 billion by 2025. Consumers in the region are increasingly following a healthy lifestyle as they are demanding low-carb, whole grain and gluten free products. The consumers are increasingly attracted to pulses as it satisfies several trends which includes plant-based protein, gluten free, non-GMO, and clean label. Growing problems caused by the massive production of animal based food has aroused interests in plant proteins which are locally grown and can easily replace synthetic or less familiar ingredients for clean label claims. Pulses are gluten-free, which encourages consumers sensitive to gluten and prone to celiac diseases to use chickpea flour products.
Growing consumption of chickpea flour and other products such as lentils and pea are supported by trends for more healthy, diverse snacking and gluten free products. Chickpea flour is the best alternative to wheat flour in reducing calorie intake and is higher in protein than other flours. Moreover, chickpeas are an excellent protein source for vegetarians and vegans, as they contain 8 of the 9 essential amino acids. The 2010 U.S. Dietary Guidelines for Americans acclaims more recurrent consumption of beans, dry peas and lentils and claims that portions of pulses can be classified in the protein or vegetable food group. Growing demand for pulses has also reinforced rising prices at the farm level and the American farmers have augmented plantings of dry peas, lentils and chickpea.
In January 2018, Verdient Foods has entered into a joint venture agreement with U.S. company Ingredion to expand its operations in pulses and the products are available in more than 120 countries. Also, In November 2018, Bunge introduced a non-GMO lentil functional flour to its product portfolio which is marketed as clean label ingredients. Lentil functional flour acts as a substitute for modified starches and offers nutritional benefit.
Most of the companies are involved in various strategic initiatives to strengthen their market presence and gain a competitive edge in the value chain. Global pulse flour market share is fragmented including Ingredion, ADM, Bunge, The Scoular Company, Best Cooking Pulses, AGT Food & Ingredients, Diefenbaker Spice & Pulse, CanMar Grain Products, Parakh Agro Industries, Blue Ribbon, EHL, Bean Growers Australia, Great Western Grain, SunOpta and Ganesh Grains.
The pulse flour market research report includes in-depth coverage of the industry, with estimates & forecast in terms of volume in Tons revenue in USD from 2014 to 2025, for the following segments:
The above information has been provided for the following regions and countries: