Pulse Flour Market Trends

Pulse Flour Market Trends

Pulse flour is obtained from milled or dried pulses which are refined to be used in various bakery products including breads, rolls, cookies and muffins. It is used as a functional food ingredient owing to its gluten free nature and ability to enhance the texture and shelf life of food. Pulse flour is used in various cuisines and as an alternative to rice and wheat flour. These types of flours are widely used in bakery products and snack industry as to enhance nutritional, protein and flavor content in the products. According to Northern Pulse Growers Association every 10 grams of pea flour hikes protein and dietary fiber by a hefty 2.5 grams and provides a natural option for both folate and zinc enrichment.
 

The product offers solutions to boost nutritional value of foods without altering the flavor, aroma and color properties. Global functional food ingredients business surpassed USD 64 billion in 2018. Increasing demand for gluten-free functional food ingredients owing to rising awareness regarding health and nutrition, and rising purchase power of consumers shall foster the market growth.
 

Pulse flour market is majorly driven by the health benefits of the flour as it adds fiber, protein and micronutrients in the food products. The product incorporation in bakery products improves the amino acid profile and are cost effective. Increasing demand for functional beverages and convenience food products with high nutritional content is likely to offer new opportunities in the market. Manufacturers are looking to replace wheat flour by adding novel flour products in their formulations to differentiate their products and incorporate them into new type of food varieties.
 

The U.S. Agricultural Act of 2014 which is known as farm bill included two initiatives to fund pulse crops. The health initiative which will offer USD 125 million to conduct investigation into the health and nutritional benefits and the other one includes product program which allocates USD 10 million for 5 years to the U.S. department of agriculture to purchase these crops and establish a delivery chain to introduce lentils, dry peas, chickpeas into school food programs.