LONDON — Known for being a source of protein, potassium, iron and fiber, pulses are becoming more and more popular, specifically in the form of flour. Pulse flours are popular in North America, Europe and Asia Pacific and used in snacks, batters, baked foods and high-moisture applications such as yogurt and pudding to meet clean label requirements.
Pulse flours’ rising demand has resulted in a growth in research on its nutritional benefits, use and available varieties. Future Market Insights (FMI) put together a study, “Pulse Flour Market: Global Industry Analysis 2012-2016 & Opportunity Assessment 2017 – 2026,” of its global market, which is estimated to reach about $28.8 million in revenue by the end of 2026. The study also expects pulse flour to increase at a CAGR of 10.7% between 2017 and 2026.
Leading the way in the list of pulse flours is chickpea. FMI predicts that it will emerge as the top-selling pulse flour and bring in an estimated $10.3 billion in revenue. Chickpea flour is high in protein and carbohydrates and is used in a variety of dishes, especially in India.
Pulse flour will find its largest application in bakery and confectionery foods. This category will reach approximately $11.4 billion in revenue by the end of 2026. This is a result of consumers wanting gluten-free products and bakeries targeting health-oriented consumers with pulse flour’s nutritional content.
Pulse flour distribution is set to lead with food chain services. And, according to the study, Asia Pacific excluding Japan will remain dominant in the market, bringing in about $14.2 billion in revenue. North American and Europe also will experience a rise in demand.
FMI’s list of major players in the global market for pulse flours include: CanMar Grain Products, Parakh Agro Industries Ltd, Bean Growers Australia, Best Cooking Pulses, Great Western Grain, Blue Ribbon, Diefenbaker Spice & Pulse, Batory Foods, EHL Limited, Anchor Ingredients, SunOpta, The Scoular Company, ADM, and Ingredion.
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