Pulse flour, derived from dried pulses such as lentils, chickpeas, peas, and beans, is rapidly transforming from a niche ingredient to a staple in global food innovation. The pulse flour market has experienced robust growth in recent years, driven by increasing consumer awareness of plant-based diets, rising health consciousness, and demand for gluten-free food alternatives. According to market research, the global pulse flour market was valued at approximately USD 17 billion in 2022 and is expected to reach over USD 25 billion by 2028, growing at a CAGR of 6-8% during the forecast period.
Pulse Flour Industry is projected to grow from USD 10.01 Billion in 2023 to USD 20.29 billion by 2030, exhibiting a compound annual growth rate (CAGR) of 12.5% during the forecast period (2023 - 2030).
Several factors are fueling this market expansion. First, pulses are naturally rich in protein, fiber, and essential nutrients, making them ideal for health-conscious consumers. Pulse flours are increasingly being used in bakery products, pasta, snacks, and meat substitutes. With growing concerns over sustainability, pulse cultivation also offers environmental advantages such as nitrogen fixation, which improves soil health and reduces dependence on synthetic fertilizers.
Regionally, North America and Europe have emerged as leading markets, driven by consumer demand for clean-label and gluten-free food products. However, the Asia-Pacific region, particularly India and China, is anticipated to witness significant growth due to rising urbanization, dietary diversification, and a large vegetarian population. Key players in the market, including Ingredion Incorporated, Archer Daniels Midland (ADM), and AGT Food and Ingredients, are heavily investing in RD to innovate and expand their product portfolios.
Despite the strong growth, the market faces challenges such as price volatility of raw pulses, lack of standardization in processing, and limited consumer awareness in developing regions. Nevertheless, with rising food innovation, government support for sustainable agriculture, and growing adoption of pulse flours in the food processing industry, the future of this market looks promising.
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