Pulse Flour Market Analysis: Meeting the Demand for Quality Protein
In response to shifting consumer preferences and growing concerns about antibiotics in farm animals and gluten allergies, the global food industry is witnessing a significant transformation. Clean, natural, and plant-based ingredients are taking center stage, with pulse flour emerging as a versatile and healthy substitute for traditional wheat and rice flour in various food products.
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The rise in gluten allergies has prompted consumers to seek better alternatives. Pulse flour, including options like banana flour, almond flour, and tapioca starch, has become a popular choice among health-conscious individuals. This paradigm shift is particularly evident in the baking industry, which is catering to a younger demographic keen on healthier options.
In the United States, over 1.8 million people follow a gluten-free diet, and pulse flour provides an excellent gluten-free option, making it a safer choice for many consumers. Furthermore, food manufacturers are leveraging the use of pulse flour to label their products as “free-from,” allowing consumers to make informed choices, especially in developed markets.
The Plant-Based Movement
Traditionally, meat-heavy diets were the go-to source of protein. However, concerns about animal rights, antibiotic use in livestock farming, and environmental issues like ocean pollution have driven the spotlight onto vegan diets. In 2019, over 14% of the UK population identified as vegan, and in Germany, the count stood at 1.3 million. As awareness about these factors grows, the demand for pulse flour has surged because of its high protein, fiber, and micronutrient content. This focus on quality protein consumption is expected to drive the pulse flour market between 2021 and 2025.
Pea Pulse Flour Leading the Way
The global pulse flour market is segmented by product type, application, sales channel, and region. Peas are estimated to hold a significant share in the market due to their rich protein content, making pea flour a popular choice in confectionery and pasta production.
The market is also divided by application, with food and beverages, feed, and other sectors like personal care and nutraceuticals. The food segment includes sub-categories such as bakery, pasta, dairy, and snacks, with growing demand for gluten-free and dairy-free alternatives driving this segment’s growth.
Sales channels are categorized into B2B and B2C, with B2C encompassing supermarket/hypermarket, departmental and convenience stores, speciality stores, and online platforms.
In Europe, the pulse flour market is expected to experience significant growth, driven by the surge in veganism and a heightened awareness of healthier diets. Similarly, the United States is anticipated to register substantial growth as consumers increasingly favor egg-free and gluten-free products due to allergies.
Key players in the global pulse flour market include Ingredion Inc., Archer Daniels Midland, SunOpta, Batory Foods, Diefenbaker Spice & Pulse, Anchor Ingredients, Bean Growers Australia, Great Western Grain, The Scoular Company, and EHL Limited. Manufacturers are expanding production to meet rising demand, with partnerships and investments aimed at producing pulse-based protein concentrates and flours for various food applications.
Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2023-2030 – By Product, Technology, Grade, Application, End-user, Region: (North America, Europe, Asia Pacific, Latin America and Middle East and Africa) https://www.fairfieldmarketresearch.com/report/pulse-flour-market
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This press release first seen on Brilad