Pulse Ingredients Market Size, Share & Trends Analysis Report By Source (Peas, Chickpea, Lentils), By Type (Pulse Flour, Pulse Starch), By Application (Food & Beverage, Feed), By Region, And Segment Forecasts, 2024 - 2030

Pulse Ingredients Market Size, Share & Trends Analysis Report By Source (Peas, Chickpea, Lentils), By Type (Pulse Flour, Pulse Starch), By Application (Food & Beverage, Feed), By Region, And Segment Forecasts, 2024 - 2030

Pulse Ingredients Market Growth & Trends

The global pulse ingredients market size is expected to reach USD 27.30 billion by 2030, registering a CAGR of 3.1% from 2024 to 2030, according to a new report by Grand View Research, Inc. The evolving landscape of health and dietary trends plays a significant role in driving the demand for pulse ingredients. Notably, trends, such as sports nutrition, satiety, and weight loss, have led to an increased interest in protein-rich foods. Pulse ingredients, being versatile and nutrient-dense, are well-suited for addressing these dietary needs. Pulse ingredients offer sustainable solutions for food production for several reasons. Firstly, pulses require less non-renewable energy compared to other crops, contributing to reduced environmental impact.

In addition, pulses have the unique ability to fix nitrogen in the soil, enriching it naturally and reducing the need for synthetic fertilizers. As consumers prioritize sustainability in their purchasing decisions, the demand for pulse ingredients continues to rise as an eco-friendly and responsible choice. In a competitive market, product differentiation is crucial for brands seeking to capture consumer attention and loyalty. Pulse ingredients provide a platform for innovation, allowing manufacturers to create unique and distinctive food products. Whether it's developing plant-based protein snacks, fortified beverages, or savory meat alternatives, pulse ingredients offer versatility and functionality that enable brands to stand out in the market.

By leveraging the nutritional benefits and consumer appeal of pulse ingredients, manufacturers can differentiate their products and attract a broader audience. In addition, pulse ingredients offer a range of functional properties, such as emulsification, texture enhancement, gelation, water retention, adhesion, and film formation. They are versatile ingredients that can be utilized in formulations to augment protein levels or replace other proteins like egg whites, dairy proteins, or soy proteins. Moreover, they exhibit excellent compatibility with other gluten-free flours, enhancing moisture retention and texture in food products.

Pulse Ingredients Market Report Highlights

• The peas source segment is projected to register a CAGR of 4.4% from 2024 to 2030. Pea-based ingredients offer functional properties that improve baked goods' texture, moisture retention properties, and overall quality
• The ability of pea flour and pea fiber to enhance dough yield, viscosity, texture, and mouthfeel makes them valuable ingredients for bakery applications
• The pulse flour segment held a share of 35.4% in 2023. Pulse flours are marketed as healthy alternatives due to their higher protein content, rich levels of soluble & insoluble fiber, and resistant starch
• As consumer awareness of health and nutrition increases, there is a growing demand for products that offer these nutritional benefits, which, in turn, will support market growth

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