- 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.
