Global Pulse Flour Industry: Key Statistics and Insights in 2025-2033

Summary:

• The global pulse flour market size reached USD 30.2 Billion in 2024.
• The market is expected to reach USD 48.1 Billion by 2033, exhibiting a growth rate (CAGR) of 5.06% during 2025-2033.
• Asia-Pacific leads the market, accounting for the largest pulse flour market share.
• Chickpea flour account for the majority of the market share in the type services segment due to its excellent nutritional profile, including high levels of protein and fiber.
• Food holds the largest share in the pulse flour industry.
• On the basis of the distribution channel, the market has been divided into supermarkets/hypermarkets, departmental stores, online stores, and specialty stores.
• The rising demand for gluten-free products is a primary driver of the pulse flour market.
• The growing emphasis on plant-based proteins, along with the increasing trend of sustainability, are reshaping the pulse flour market.

Industry Trends and Drivers:

• Increasing demand for gluten-free products:

Consumers want gluten-free foods. The growing knowledge about celiac disease and gluten sensitivity is the reason behind increased demand for gluten-free foods. Pulse flours represent a natural solution that contains no gluten. Market expansion gets a boost from the increased demand for pulse flours. Organizations work to develop various pulse-based items for release to market. Customers can request custom breads together with pastas and baked items. These new products specifically serve consumers who must avoid gluten in their diet. Pulse flours present consumers with a wholesome substitute for wheat flour. Pulse flour manufacturers promote its health advantages to consumers. The protein and fiber content makes pulse flour appeal to health-conscious customers. Eating more nutritious foods has resulted in increased use of pulse flour in manufactured products. Pulse flour consumption aligns with the growing market requirement for gluten-free products.

• Focus on plant-based proteins:

People from all walks of life are making vegetarian and vegan diet choices more prevalent. Due to rising interest in plant-based proteins manufacturers experience more commercial demand for their products. Using pulse flours enables manufacturers to substitute animal products with highly sustainable nutritious protein sources. Food manufacturers in the industry continue to create novel product solutions because of environmental changes. The target is improving plant-based foods by enhancing both their nutritional value, taste and texture elements. Research indicates that pulse flours represent lucrative sports nutrition opportunities. Pulse flours function as clean label components which enhance protein levels through natural means as an alternative to artificial additives. Research interest in pulse flours continues to grow because of its rising demand. Their uses range from meat substitutes to dairy-free products.

• Rising sustainability and environmental concerns:

Lentil flour's demand is rising. Lentil flour presents itself as a sustainable alternative ingredient for manufacturing uses. Environmental awareness has led to this changing pattern. Natural pulse crops such as lentils and peas demonstrate better environmental characteristics than conventional grains. Pulse crops need minimal usage of water and need lower amounts of fertilizer. Properties of nitrogen fixation enhance soil health due to their influence. Public awareness has made lentil flour establish itself as a sustainable alternative. Many corporations include environmental advantages of products as marketing features. The marketing strategy brings customers who prioritize sustainable practices to the business. Consumer demand is increasing based on the positive reception of this market trend. Lentil flour has a favorable future outlook thanks to its sustainability orientation. Lentil flour production embraces the expanding commitment to sustainability as a food production method.

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Pulse Flour Market Report Segmentation:

Breakup By Type:

• Pea
• Bean
• Chickpea
• Lentil
• Others

Chickpea flour represents the largest segment due to its versatility, high protein content, and widespread use in various traditional and contemporary recipes in different cuisines.

Breakup By Application:

• Food

  • Bakery

  • Extruded Food

  • Meat Products

  • Beverages

  • Others

• Feed

• Others

Food accounts for the majority of the market share because pulse flour is a key ingredient in a wide range of food products.

Breakup By Distribution Channel:

• Supermarkets/Hypermarkets
• Departmental Stores
• Online Stores
• Specialty Stores

On the basis of the distribution channel, the market has been divided into supermarkets/hypermarkets, departmental stores, online stores, and specialty stores.

Breakup By Region:

• North America (United States, Canada)
• Asia Pacific (China, Japan, India, South Korea, Australia, Indonesia, Others)
• Europe (Germany, France, United Kingdom, Italy, Spain, Russia, Others)
• Latin America (Brazil, Mexico, Others)
• Middle East and Africa

Asia-Pacific enjoys the leading position in the pulse flour market, which can be attributed to the high consumption of pulses, well-established culinary traditions incorporating pulse flour, and increasing demand for nutritious and plant-based ingredients.

Top Pulse Flour Market Leaders:

The pulse flour market research report outlines a detailed analysis of the competitive landscape, offering in-depth profiles of major companies. Some of the key players in the market are:

• AGT Food and Ingredients
• Anchor Ingredients
• Archer-Daniels-Midland Company
• Ardent Mills LLC
• Avena Foods Limited
• Batory Foods
• Diefenbaker Spice & Pulse
• Ingredion Incorporated
• Limagrain
• The Scoular Company

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