Pulse Flour Market | Global Industry Trends, Segmentation, Business Opportunities & Forecast To 2025

The global pulse flour market size is projected to reach USD 64.96 billion by 2025 registering a CAGR of 14.5%, according to a new report by Grand View Research, Inc. Rising consumer awareness regarding health and nutrition is anticipated to boost the product demand in the forecast period. Rapidly expanding global gluten-free food and health food markets along with growth opportunities for low Glycemic Index (GI) foods and other niche and specialty pulse products and industries are also contributing to the product demand.

Pulses including peas, chickpeas, lentils, and beans are a rich source of protein and fiber. These are being increasingly used in the form of flour in bakery products, snacks, and dairy food items on account of high nutritional content as compared to other flour types. Pulse flour is also highly used as a functional food ingredient. Pulse flour in bakery foods and snacks improves the amino acid profile of products. In addition, taste of pulses, when combined with bakery products, enhances the flavors and nutritional content.

All these factors are boosting the product demand, thereby augmenting market growth. North America was the largest regional market in 2018 and accounted for a volume share of 21.4% as it is one of the largest producers and exporters of pulses. Support from associations, such as Pulse Canada and USA Pea and Lentil Association, is expected to drive the regional market further over the forecast period.

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Canada is the second-largest producer and the largest exporter of pulses worldwide. The economy produced 6.567 million tons of pulses in 2015 and exported about 81.3% of the production. The presence of organizations including Pulse Canada has led to high awareness regarding the benefits of pulses in the economy. Growing focus towards the establishment of pulse flour mills in the economy is expected to have a positive impact on the demand over the forecast period.

Versatility and low cost of pulses allow the production of inexpensive products and are expected to replace milk, soy, and other drinks over the coming years. Also, increasing demand for ready to drink functional beverages and convenience food products is expected to augment the demand over the next eight years.

Increasing consumer focus on health and hygiene products is expected to restrain the use of rice and wheat flour, thereby leading to a positive impact on the pulse flour market. The gluten-free nature of the pulse flour and the ability of the product to improve the texture and shelf-life of food is expected to augment growth. Pulse flour when used with grain flour improves the overall nutritional content of the product, which is expected to open new opportunities pulse flour over the forecast period.

Bakery & Snacks was the largest application segment in 2015 and is expected to grow at a CAGR of 14.5% from 2016 to 2024. The growing awareness about the intake of proteins and nutrients is expected to boost the application of pulse flour in the production of bread and other snacks. The product is likely to gain huge acceptance in bakery & snack applications as it improves their amino acid profile.

Beverages' application is expected to witness a CAGR of over 12.0% from 2016 to 2024. Numerous commercial food processors and private volunteer organizations (PVO) have been attempting to include pulse flour in beverage formulations to provide a suitable alternative for children with lactose intolerance or allergies to soy products. Increasing consumer awareness regarding gluten intake and its harmful effects is anticipated to bolster demand for the product in fortified gluten-free drinks.