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The high protein profile of pulses and demand for health food products have been major drivers contributing to the growth of the market. With the growing demand for healthier and gluten-free items, the food segment is predicted to have the biggest market share. Due to the rising demand for natural and nutritious ingredients from a larger part of the health-conscious population, manufacturers are being encouraged to cut spending on expensive ingredient systems and develop novel flour-based systems for optimal use in extruded food items. Pulse flours are substituted for other agricultural products such as wheat, corn, soy, and other traditional components to improve the nutritional profile of numerous food products. This is one of the factors driving the food industry's pulse flours market. During COVID-19, demand soared as sales of ready-to-eat healthy foods increased significantly. Many governments are promoting pulses and building delivery systems to incorporate dried peas, lentils, and chickpeas into school lunch programmes.
The market in the region is growing in response to the rising demand for clean-label food products. In August 2018, Bunge North America, a Bunge Limited subsidiary, launched lentil functional flour to its line of clean-label ingredients. The product launched is a protein-rich, functionally equivalent substitute for modified starches that can be listed as merely “lentil flour” in an ingredient statement.
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The major players in the global pulse flour industry are Avena Foods, Limited, AGT Food and Ingredients Inc., Groupe Limagrain Holding, Bühler AG, Ingredion Incorporated, and Ardent Mills, LLC, among others. The comprehensive report by EMR looks into the market share, capacity, and latest developments like mergers and acquisitions, plant turnarounds, and capacity expansions of the major players.
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