“Growing Demand for Clean-Label, Plant-Based Ingredients”
- A significant and accelerating trend in the global yellow pea flour market is the rising consumer preference for clean-label, plant-based, and gluten-free ingredients. Yellow pea flour aligns with these demands due to its natural, minimally processed profile, and high nutritional value
- For instance, Bob’s Red Mill Natural Foods and ADM have introduced yellow pea flour-based products to cater to vegan and gluten-intolerant consumers, responding to the broader shift toward transparency in food sourcing and labeling
- The flour’s high protein and fiber content, low allergenicity, and compatibility with a wide range of diets (vegan, keto, paleo) make it an ideal choice for formulators seeking to meet modern dietary trends
- It is increasingly used in applications such as gluten-free baking, plant-based snacks, and meat analogues, where clean-label appeal and nutritional density are key differentiators in crowded product categories
- The trend is further fueled by rising concerns over soy and wheat allergens, leading manufacturers to pivot toward pea-based alternatives that offer functional benefits without compromising taste or texture
- As a result, companies such as Ingredion Incorporated and AGT Foods are scaling their pea processing capacities to meet the growing industrial demand for yellow pea flour as a sustainable, health-oriented ingredient
