Pulse Flour Market Analysis

The U.S. pea-based pulse flour market demand is projected to surpass USD 5 billion by 2025 on account of growing demand in bakery and extruded snacks application. Consumers in the U.S, are continuously looking for healthier food options especially which provide sustenance for hectic lifestyle. Bakery products with natural pulses such as pea may act as a challenge for the manufacturers to inculcate pea protein into their products.  Pea flour is incorporated up to 10% in wheat flour so as to increase the water absorption and decrease the bread volume and cookies spread ratios. Also, it improves the nutritional quality without affecting the sensory quality of the bakery products as it a good protein source. Some consumers are gluten allergic which may induce them to consume pulse flour products. The ingredients are tailor-made for low-fat or fat-free formulas which are also, non-allergen, gluten-free, GMO-free and cholesterol free which is highly preferred by the consumers in U.S. 

Addition of pulse flour products in breads, muffins & cookies may replace potential allergens such as wheat, eggs and dairy. The product incorporation into bakery products affect the dough handling by impacting the strength of the gluten matrix and overall moisture retention and deliver fresh marketing appeal. Roasted yellow pea flour is suitable for making more nutritious flatbreads, tortillas, pita bread, cookies, crackers, extruded snacks and energy bars which may further stimulate the product demand. Increasing consumer trends towards pulse bread consumption in terms of taste profile and improving consumer’s overall diets as it consists various sources such as protein, fiber, starch and iron which may drive the global industry growth.

North America chickpea-based pulse flour industry demand, driven by the U.S. and Canada is expected to surpass USD 1.5 billion by 2025. Consumers in the region are increasingly following a healthy lifestyle as they are demanding low-carb, whole grain and gluten free products. The consumers are increasingly attracted to pulses as it satisfies several trends which includes plant-based protein, gluten free, non-GMO, and clean label. Growing problems caused by the massive production of animal based food has aroused interests in plant proteins which are locally grown and can easily replace synthetic or less familiar ingredients for clean label claims. Pulses are gluten-free, which encourages consumers sensitive to gluten and prone to celiac diseases to use chickpea flour products.

Growing consumption of chickpea flour and other products such as lentils and pea are supported by trends for more healthy, diverse snacking and gluten free products. Chickpea flour is the best alternative to wheat flour in reducing calorie intake and is higher in protein than other flours. Moreover, chickpeas are an excellent protein source for vegetarians and vegans, as they contain 8 of the 9 essential amino acids. The 2010 U.S. Dietary Guidelines for Americans acclaims more recurrent consumption of beans, dry peas and lentils and claims that portions of pulses can be classified in the protein or vegetable food group. Growing demand for pulses has also reinforced rising prices at the farm level and the American farmers have augmented plantings of dry peas, lentils and chickpea.