The global pulse flours market is poised to expand from USD 22.1 billion in 2025 to USD 43.6 billion by 2035, registering a promising CAGR of 6.9%. Growth accelerators include increasing global demand for gluten-free, high-protein food ingredients, along with the rapid shift toward sustainable, plant-based dietary choices. Rising health awareness, clean-label adoption, and government-backed agricultural incentives are further fueling innovation in pulse-based industrial and consumer food formulations.
Pulse flours—derived from peas, lentils, chickpeas, and beans—have become a preferred choice for food & beverage manufacturers due to their high protein, fiber density, and functional texture-enhancing capabilities. The category now contributes 38% to the global gluten-free flour market, highlighting its pivotal role in the global clean nutrition movement.
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These ingredients are also gaining traction within the plant-based ingredient ecosystem, accounting for 7.2% of the market, driven by growing demand for vegan snacks, bakery mixes, and fortified convenience foods. Japan remains the fastest-expanding market with a 7.2% CAGR, followed by the USA at 6.8%.
Quick Market Highlights
- Market Value 2025: USD 22.1 billion
- Forecast Value 2035: USD 43.6 billion
- Forecast CAGR: 6.9%
- Top Application 2025: Food & Beverage (36% share)
- Top Product Segment: Pea flour (34% share)
- Fastest-Growth Region: East Asia (led by Japan)
Pea Flour to Lead Market Share by 2025
Pea flour will dominate with 34% share by 2025 due to its versatility in gluten-free bakery, snack mixes, and blended functional flours.
Key drivers include:
- High plant protein enabling functional enhancement in bakery and snack sectors
- Clean-label acceptance across packaged foods and ready mixes
Food & Beverage Remains the Prime Application
Pulse flours will capture 36% market share in the food & beverage segment by 2025. Their adoption in bread, cookies, muffins, and plant protein snacks continues to surge as brands innovate allergen-free and fortified SKUs.
- Enhances texture and shelf stability in baked goods
- Supports protein-enriched, gluten-free product launches
E-Commerce to Lead Pulse Flour Distribution
Online channels will secure 28% market share in 2025, driven by direct-to-consumer (D2C) brands offering non-GMO and organic specialty flours.
- Boosts clean-label and home-baking demand
- Small brands expand reach without retail intermediaries
Policy Support Driving Global Market Growth
Government initiatives across the U.S., EU, and India are empowering the adoption of pulse ingredients:
- USDA’s sustainable farming incentives boost commercial pulse cultivation
- EU crop rotation & soil health policies incentivize pulse agriculture
- India’s nutrition programs promote pulse-based diets and export-led processing
Top Market Growth Trends
- Surge in clean-label fortified baked goods and plant-based proteins
- Growth of D2C brands and specialty e-commerce for organic flours
Market Challenges
- Taste and texture variations limit mass-market adoption
- Climate variability influences pulse crop yields and pricing
Country-Wise Growth Outlook (2025–2035)
- Japan: Fastest growth at 7.2% driven by gluten-free bakery and snacks
- USA: 6.8% CAGR anchored by protein-rich convenient foods
- Germany & France: Policy-driven expansion at 6.6% and 6.7%
- UK: Slowest growth (6.5%) due to post-Brexit investment caution
Leading Pulse Flour Manufacturers
The market remains moderately consolidated with companies including Anchor Ingredients Co. LLC, ADM, Batory Foods, SunOpta Inc., and CanMar Grain Products leading innovation through customized blends, organic sourcing, and clean-label formulations. Additional influential players include Best Cooking Pulses Inc., Ingredion Incorporated, Great Western Grain Company Ltd., Parakh Agro Industries Limited, and others that supply food, beverage, and industrial processors worldwide.
Information Source: https://www.futuremarketinsights.com/reports/pulse-flour-market
