Research: pulse flour market to grow

19 Oct 2016

The global pulse flour market is expected to reach US$56.62 billion by 2024, according to a new report by Grand View Research, noting that pulses exhibit significant advantages over rice and wheat flour.

Research: pulse flour market to grow

The global pulse flour market is expected to reach US$56.62 billion by 2024, according to a new report by Grand View Research. Pulses, it notes, are primarily a very low-fat source, comprising high fibre content, and low glycaemic index, with the product exhibiting significant advantages over rice and wheat flour. These can be fortified to obtain the necessary mix of nutrients and rare elements such as selenium, potassium, and sodium.

Enhancement of innate immune response and treatment of joint pain is foreseen to fuel the demand in gluten-free foods. Over the past few years, extensive research is being conducted by the manufacturers in order to develop new products for utilization in applications such as feed and food. The companies have also been trying to study the pulse refining techniques on new pulse varieties, Grand View notes, which is likely to open new opportunities over the forecast period.

Fndings from the report suggest:

+ Bakery & Snacks segment accounted for a share of over 90% in the global market in 2015. The common pulses when combined with bread are gaining more consumer attention owing to the new taste and enhanced nutritive value of the end product. The ability of the product to replicate the functional properties of other flours, without causing any side effects, is expected to propel the consumption over the forecast period.

+ Lentil accounted for a share of over 10%, in terms of revenue, in 2015. High nutritional content and easy availability of lentils are expected to fuel the demand. Increased utilization in combination with pea flour is expected to have a positive impact on the demand.

+ Europe dominated the market, in terms of revenue, in 2015. The market has witnessed an increase in development of new products over the past years. Bean based new product launches accounted for over 41.8% in 2014 while chickpea accounted for 35.0% share. In Asia Pacific, high cultivation of pulses is expected to propel the demand over the forecast period.

+ The industry is characterized by new product development and mergers and acquisition. In February 2015, Ingredion Incorporated introduced a new range of pulse flour suitable for application in a wide range of bakery food items. The launch of 10 new flours was aimed at helping the production of high nutrition and certified gluten-free food.

Related tags

Bakery

Related news

Cargill launches PalmAgility shortening line

Cargill launches PalmAgility shortening line

8 Feb 2019

According to Cargill, bakery producers know that finding a single shortening that meets the range of challenges they face can be difficult. Cargill’s newest palm shortening line, PalmAgility is designed to fill that gap.

Read more 
The Ingredient House to distribute egg replacer

The Ingredient House to distribute egg replacer

9 Jan 2019

Renmatix has signed a distribution agreement with The Ingredient House. Together, Renmatix said, the two companies see the potential to replace eggs in baked goods by incorporating Simple Cellulose.

Read more 
Orkla acquires 90% of Easyfood

Orkla acquires 90% of Easyfood

9 Jan 2019

Through its wholly-owned subsidiary Orkla Foods Danmark, Orkla has entered into an agreement to purchase 90% of the shares in Easyfood, a Danish producer of bread-based convenience products for the out-of-home channel.

Read more 
Campden BRI to host gluten free/free from bakery conference

Campden BRI to host gluten free/free from bakery conference

21 Dec 2018

The third Gluten Free and Free From Bakery Conference, from 26-27 March, will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector.

Read more 
Stevia outpaces aspartame in new product launches

Stevia outpaces aspartame in new product launches

27 Nov 2018

The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.

Read more 
Nuts gain from awareness of healthy fats

Nuts gain from awareness of healthy fats

19 Nov 2018

Demand for products containing nuts is on the rise, aided by ongoing research into their health benefits and growing consumer understanding of healthy fats.

Read more 
Cranberries show promise for improved gut health

Cranberries show promise for improved gut health

19 Nov 2018

Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.

Read more 
Mintel identifies three trends for 2019

Mintel identifies three trends for 2019

15 Nov 2018

Mintel has announced three forward-looking trends which it believes will lead the momentum of global food and drink innovation in 2019 and beyond.

Read more 
Innova announces Top 10 Trends for 2019

Innova announces Top 10 Trends for 2019

14 Nov 2018

“Discovery: The Adventurous Consumer” leads the list of Innova Market Insights’ Top Ten Trends for 2019 which it will discuss in a webinar on November 21.

Read more 
Egg substitutes driven by vegan, allergen-free demand

Egg substitutes driven by vegan, allergen-free demand

13 Nov 2018

Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...

Read more