- 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.
