“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.
