Global Pulse Flours Market Size, Share, and Trends Analysis Report – Industry Overview and Forecast to 2032

Pulse Flours Market Size

• The Global Pulse Flours Market size was valued at USD 46.2 Billion in 2024 and is expected to reach USD 90.1 Billion by 2032, at a CAGR of 6.3% during the forecast period
• This growth is driven by factors such as growing awareness about maintaining a healthy lifestyle

Pulse Flours Market Analysis

• Pulse flours are finely milled powders derived from pulses such as lentils, chickpeas, peas, and beans, used as functional ingredients in food formulations for their high protein, fiber, and micronutrient content. These flours are increasingly incorporated into bakery products, snacks, pasta, and meat alternatives for improved nutrition and texture.
• The demand for pulse flours is significantly driven by rising consumer awareness of plant-based proteins, the shift toward gluten-free and clean-label ingredients, and the growing popularity of vegan and vegetarian diets.
• Asia-Pacific is expected to dominate the Pulse Flours market due to its large pulse production base, expanding food processing industry, and increasing demand for nutrient-dense functional foods in countries such as India and China.
• North America is expected to be the fastest growing region in the Pulse Flours market during the forecast period due to rising consumer interest in sustainable protein sources, government support for pulse crop farming, and widespread adoption in food innovation and alternative protein applications.
• The chickpea flour segment is expected to dominate the market with a market share of 34.78% in 2025, due to its versatility, mild flavor, and increasing use in gluten-free baking, savory snacks, and ready-to-eat meal formulations.

Report Scope and Pulse Flours Market Segmentation

Pulse Flours Market Trends

“Rising Demand for Clean Label and Plant-Based Ingredients”

• One of the prominent trends in the Global Pulse Flours Market is the growing preference for clean label and plant-based products, driven by consumer awareness of health, sustainability, and ingredient transparency
• Manufacturers are focusing on using pulse flours such as chickpea, lentil, and pea flours in baked goods, snacks, and meat substitutes to enhance protein and fiber content naturally 
  • For instance, food brands are increasingly reformulating traditional flour-based products with lentil and pea flours to meet the demand for allergen-free and gluten-free alternatives
• The rise in vegan, vegetarian, and flexitarian lifestyles is fueling innovation in pulse-based formulations, expanding their application scope in bakery, snacks, dairy alternatives, and ready-to-eat foods.

Pulse Flours Market Dynamics

Driver

“Rising Health Consciousness and Demand for Nutrient-Rich Ingredients”

• Pulse flours are rich in plant protein, dietary fiber, and essential micronutrients, making them increasingly popular among health-conscious consumers
• The demand for fortified and functional foods is rising, especially as consumers seek healthier alternatives to traditional refined wheat flour
• Pulse flours support gluten-free diets and are ideal for people with wheat allergies or celiac disease

For instance,

• According to the U.S. Dry Pea & Lentil Council, the demand for pulse-based ingredients increased by over 20% between 2020 and 2024, driven by health awareness and sustainable sourcing preferences 
• As a result, food manufacturers are increasingly incorporating pulse flours into a wide range of food and beverage products.

Opportunity

“Expansion in Plant-Based and Gluten-Free Product Categories”

• One of the key opportunities in the Pulse Flours Market is their applicability in gluten-free and plant-based product innovations
• The growing consumer base for meat alternatives, dairy substitutes, and allergen-free bakery products creates a fertile ground for pulse flour applications
• Pulse flours offer functionality, texture, and nutrition, making them suitable for developing new formulations across bakery, snacks, and meat analogs

For instance,

• In 2024, Ingredion launched a new range of chickpea and faba bean flours designed for gluten-free baking and clean-label snack formulations. 
• This presents an opportunity for food companies to diversify their portfolios while addressing consumer preferences for sustainability and nutrition.

Restraint/Challenge

“Flavor Profile and Processing Complexity”

• Despite their nutritional benefits, pulse flours may present flavor and texture challenges, such as beany taste and difficulty achieving desirable mouthfeel in certain applications
• Additionally, the lack of gluten affects dough elasticity and volume in baked goods, requiring formulation adjustments
• Processing pulse flours for optimal functionality requires specialized techniques and equipment, which may increase manufacturing complexity and cost

For instance,

• Manufacturers must often blend pulse flours with starches or hydrocolloids to achieve desirable baking outcomes, increasing formulation costs 
• These factors can pose entry barriers for smaller food manufacturers and limit product acceptance among consumers unfamiliar with pulse-based ingredients.

Pulse Flours Market Scope

The market is segmented on the basis of resin type, technology, function and application.

In 2025, the chickpea is projected to dominate the market with a largest share in type segment

The chickpea segment is expected to dominate the Pulse Flours market with the largest share of 28.6% in 2025 due to the growing availability of various convenient packaging sizes and products offered by numerous brands, increasing use in industries such as bakery & confectionary, food & beverages, ready to eat food products, restaurant & hospitality.

The conventional flour is expected to account for the largest share during the forecast period in category market

In 2025, the conventional flour segment is expected to dominate the market with the largest market share of 51.31% due to its entrenched presence in the global tapestry of culinary victuals. This segment’s prominence is deeply rooted in traditional consumption patterns, where wheat and rice flour still reign as staples across diverse geographies.

Pulse Flours Market Regional Analysis

“North America Holds the Largest Share in the Pulse Flours Market”

• North America dominates the Pulse Flours market with a significant share of 37.64% in 2025, driven by growing consumer awareness of plant-based proteins, increasing demand for gluten-free and allergen-free products, and strong retail distribution networks
• The U.S. holds the largest share in this region, supported by a high prevalence of health-conscious consumers and robust product innovation by food manufacturers incorporating lentil, chickpea, and pea flours into mainstream food categories such as snacks, bakery, and meat alternatives
• Canada is also a major contributor, fueled by domestic pulse production, government support for sustainable food systems, and the rising popularity of vegetarian and flexitarian diets
• The presence of key market players such as Archer Daniels Midland Company, AGT Food and Ingredients, and Ingredion Incorporated, along with active food-tech startups, further supports North America’s leadership in the pulse flours market.

“Asia-Pacific is Projected to Register the Highest CAGR in the Pulse Flours Market”

• The Asia-Pacific region is expected to record the fastest growth during the forecast period, driven by changing dietary patterns, rapid urbanization, and increasing demand for high-protein, fiber-rich food options
• India and China lead the regional growth due to their large populations, growing middle-class consumer base, and significant domestic production and consumption of pulses. The push for nutritional security and food fortification is driving innovation in pulse flour-based packaged food products
• Southeast Asian countries such as Indonesia, Vietnam, and the Philippines are witnessing a rise in pulse flour adoption due to increasing awareness of sustainable and affordable protein sources and expanding food manufacturing capabilities
• Australia is also emerging as a key producer and exporter of pulse flours, supported by its agricultural strength and growing demand for clean-label, allergen-free ingredients in both domestic and international markets.

Pulse Flours Market Share

The market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, application dominance. The above data points provided are only related to the companies' focus related to market.

The Major Market Leaders Operating in the Market Are:

• AGT Food and Ingredients Inc. (Canada)
• Batory Foods (U.S.)
• Archer Daniels Midland Company (U.S.)
• Ingredion Incorporated (U.S.)
• The Scoular Company (U.S.)
• Diefenbaker Spice & Pulse (Canada)
• Blue Ribbon Grain & Pulse (Australia)

Latest Developments in Global Pulse Flours Market

• In February 2025, Ingredion Incorporated launched a new range of clean-label pulse flours derived from chickpeas and lentils, aimed at enhancing the texture and protein content in gluten-free bakery and snack applications. This launch supports the company’s strategy to meet rising demand for plant-based, allergen-free ingredients in processed foods.
• In November 2024, AGT Food and Ingredients expanded its pulse milling facility in Saskatchewan, Canada, to increase production capacity for pea and faba bean flours. The investment aims to support growing domestic and international demand for high-protein, sustainable ingredients used in plant-based meat alternatives and fortified food products.
• In October 2024, Batory Foods partnered with Nutriati, Inc. to distribute a proprietary chickpea flour blend known for its enhanced emulsification and water-binding properties. This innovation targets the growing market for clean-label and high-functionality ingredients in bakery and snack formulations.
• In September 2024, Archer Daniels Midland (ADM) announced the commercial launch of a new pulse flour line enriched with micronutrients and optimized for meat analogs and dairy alternatives. The move aligns with ADM’s sustainability goals and growing consumer interest in plant-based nutrition.
• In July 2024, Diefenbaker Spice & Pulse (DSP) introduced an organic-certified yellow pea flour aimed at the North American and European markets. The product is marketed for its traceability, clean-label compliance, and suitability in high-protein snack and bakery applications.

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