Pulse Ingredients

Global Pulse Ingredients Market to Reach US$31.6 Billion by 2030

The global market for Pulse Ingredients estimated at US$23.7 Billion in the year 2024, is expected to reach US$31.6 Billion by 2030, growing at a CAGR of 4.9% over the analysis period 2024-2030. Peas, one of the segments analyzed in the report, is expected to record a 4.7% CAGR and reach US$14.1 Billion by the end of the analysis period. Growth in the Chickpeas segment is estimated at 5.5% CAGR over the analysis period.

The U.S. Market is Estimated at US$6.2 Billion While China is Forecast to Grow at 7.6% CAGR

The Pulse Ingredients market in the U.S. is estimated at US$6.2 Billion in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$7.0 Billion by the year 2030 trailing a CAGR of 7.6% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 2.8% and 3.9% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 3.5% CAGR.

Pulse Ingredients: Sustainable and Nutritious Options for Modern Food Production

What Are Pulse Ingredients and Why Are They Important in Food Manufacturing?

Pulse ingredients, sourced from legumes such as peas, lentils, chickpeas, and various beans, offer a highly nutritious and sustainable option in modern food production. Known for their excellent nutrient profile, pulses are rich in protein, dietary fiber, essential amino acids, iron, and B vitamins, while naturally low in fat and free from cholesterol. This nutritional density makes pulse ingredients ideal for fortifying foods across a range of product categories, from snacks to meat substitutes. The high protein and fiber content of pulse ingredients also makes them appealing in the growing plant-based and health-focused consumer markets. Additionally, as more consumers turn to pulses for plant-based nutrition, their versatility in forms such as flours, proteins, and fibers allows food manufacturers to integrate these benefits across diverse applications.

Beyond nutrition, pulses are celebrated for their environmental sustainability. Pulses have a low water footprint, requiring significantly less water than other crops, and they naturally fix nitrogen in the soil, which reduces the need for chemical fertilizers. This self-fertilizing trait makes pulses beneficial for crop rotation and soil health, supporting regenerative agricultural practices. These environmentally friendly qualities appeal to consumers increasingly concerned with the sustainability of their food choices, particularly given rising global concerns about resource scarcity and climate change. As food companies continue to develop products with sustainability in mind, pulse ingredients are emerging as a compelling solution for creating nutritious, eco-conscious foods.

What Types of Pulse Ingredients Are Most Commonly Used in Food Products?

Various types of pulse ingredients are used in food products, each providing distinct functional and nutritional benefits. Pulse flours, including pea, lentil, and chickpea flours, are commonly used in baked goods, pasta, and snack foods, adding protein and fiber while contributing a mildly nutty flavor that appeals to consumers. These flours are especially popular in gluten-free formulations, offering an alternative to wheat flour for those with gluten sensitivities or celiac disease. Pulse proteins, such as pea protein, are widely used in plant-based and protein-enriched products, including meat alternatives, non-dairy milk, and protein powders. These proteins are valued for their neutral flavor, high solubility, and ability to enhance texture, making them ideal for food products that aim to mimic the taste and feel of animal-based proteins.

Beyond flours and proteins, pulse fibers and starches are also gaining traction as functional ingredients in the food industry. Pulse fibers, derived from pulse hulls or shells, provide a rich source of dietary fiber and are frequently used in high-fiber snacks, nutrition bars, and breakfast cereals to promote digestive health and satiety. Pulse starches, which act as natural thickeners and stabilizers, are valuable in soups, sauces, and processed foods where a smooth texture is essential. Together, these pulse ingredients allow manufacturers to meet various functional and dietary needs, offering solutions for texture, stability, and nutrition in a wide range of food applications.

How Are Pulse Ingredients Contributing to Innovation in Plant-Based and Functional Foods?

Pulse ingredients are at the forefront of innovation in the plant-based and functional food markets, driving the development of products that are both nutritious and sustainable. The demand for plant-based diets has significantly boosted the use of pulse proteins and flours, particularly in meat and dairy substitutes that require high protein content, clean labeling, and desirable textural properties. For example, pea protein is extensively used in plant-based meat alternatives due to its ability to replicate the juiciness and texture of meat. Pulse flours, too, are integral in gluten-free and low-glycemic-index products, serving the needs of consumers with specific dietary preferences or health concerns such as diabetes. This adaptability makes pulse ingredients ideal for a range of innovative products tailored to plant-based and health-conscious consumers.

Pulse ingredients also play an important role in the functional foods segment, where they provide additional health benefits beyond basic nutrition. Pulse fibers, for example, are commonly included in products designed to promote digestive health and support weight management, as they enhance satiety and help regulate blood sugar levels. Additionally, pulse starches are used to improve texture and stability in processed foods, creating a smoother mouthfeel without the need for artificial thickeners. By offering functional properties that support both health and food formulation needs, pulse ingredients empower food manufacturers to meet consumer demands for nutritious, natural, and functionally diverse food options.

What Factors Are Driving the Growth in the Pulse Ingredients Market?

Several factors are fueling the growth of the pulse ingredients market, including changing consumer preferences, increasing awareness of sustainability, and innovations in food technology. As consumers seek more plant-based and high-protein options, pulse ingredients have become increasingly popular due to their dense nutritional profile, versatility, and compatibility with a wide range of dietary lifestyles. Additionally, the rising awareness of sustainability concerns among consumers has led to a preference for eco-friendly food options, with pulses standing out due to their low environmental impact, water efficiency, and natural soil enrichment abilities. These qualities make pulse ingredients an ideal choice for consumers looking to make sustainable food choices without compromising on nutrition.

Advances in food processing technologies have further propelled the adoption of pulse ingredients, making them more suitable for various applications. Innovations such as improved extraction methods, better texturizing technologies, and protein isolation techniques have allowed food manufacturers to use pulse ingredients in a broader array of products without affecting taste, texture, or shelf life. Government initiatives promoting plant-based eating for both health and environmental reasons have also supported the growth of the pulse ingredients market, encouraging food companies to develop products that are aligned with these guidelines. Together, these factors create a supportive environment for the continued growth of pulse ingredients, positioning them as essential elements in the future of sustainable and health-driven food production.

SCOPE OF STUDY:

The report analyzes the Pulse Ingredients market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Source (Peas, Chickpeas, Beans, Lentils); Type (Pulse Flours, Pulse Proteins, Pulse Starches, Pulse Fibers & Grits); Application (Food & Beverages, Feed, Other Applications)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 52 Featured) -

• ADM
• AGT Food and Ingredients
• Anchor Ingredients
• Axiom Foods
• Batory Foods
• Best Cooking Pulses, Inc.
• Cosucra Groupe Warconing Sa
• Dakota Dry Bean
• Diefenbaker Spice & Pulse
• Emsland Group
• Ingredion
• Puris Foods
• Roquette Frères
• The Scoular Company
• Vestkorn Milling as

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