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Pulse Flours Market

The market for Pulse Flours was estimated at $18.3 billion in 2025; it is anticipated to increase to $27.5 billion by 2030, with projections indicating growth to around $41.3 billion by 2035.

Report ID:DS1901096
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Pulse Flours
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Report Summary
Market Data
Methodology
Table of Contents

Global Pulse Flours Market Outlook

Revenue, 2025

$18.3B

Forecast, 2035

$41.3B

CAGR, 2026 - 2035

8.5%

The Pulse Flours industry revenue is expected to be around $18.3 billion in 2026 and expected to showcase growth with 8.5% CAGR between 2026 and 2035. Building on this outlook, the Pulse Flours sector is consolidating its position as a critical pillar of the global pulse flour market, underpinned by surging demand for plant-based ingredients, gluten-free flours, and protein-rich flours across both mature and emerging economies. Heightened consumer focus on health, sustainability, and clean-label products is pushing food manufacturers to reformulate bakery, snack, and meat-alternative lines with legume-based flours, while robust uptake in animal nutrition reinforces the ingredient’s strategic value. Food and Beverages and Animal Feed applications together account for 83.9% of total demand, and Chickpea Product Type alone generated about $6.67 billion in sales in 2025, underscoring the dominance of chickpea flour and its strong alignment with high-protein, fiber-rich product development. Continuous innovation in processing technologies, coupled with supportive regulatory environments and investment in sustainable agriculture, is expected to sustain the long-term relevance and resilience of Pulse Flours in diversified value chains.

Pulse Flours are finely milled powders derived from pulses such as chickpeas, lentils, and peas, delivering high levels of plant protein, dietary fiber, minerals, and complex carbohydrates that position them as versatile functional ingredients in modern formulations. Their favorable techno-functional properties such as water absorption, emulsification, and binding enable partial or full replacement of conventional cereal flours in bakery, snacks, pasta, and ready meals, while also enhancing the nutritional profile of sports nutrition, infant nutrition, and specialized medical foods. In animal feed and pet food, Pulse Flours such as lentil flour and pea flour support balanced amino acid profiles and improved digestibility, aligning with the broader shift toward sustainable, non-GMO ingredient systems. Recent trends, including the rapid expansion of plant-based foods, reformulation for gluten-free and allergen-reduced products, and investments in dry fractionation and other low-impact processing technologies, are collectively propelling demand for Pulse Flours and broadening their role across global food and feed supply chains.

Pulse Flours market outlook with forecast trends, drivers, opportunities, supply chain, and competition 2025-2035
Pulse Flours Market Outlook

Market Key Insights

  • The Pulse Flours market is projected to grow from $18.3 billion in 2025 to $41.3 billion in 2035. This represents a CAGR of 8.5%, reflecting rising demand across Food and Beverages, Animal Feed, and Nutraceutical.

  • Tate & Lyle PLC, Xinghua Lianfu Food, and Ingredion Inc. are among the leading players in this market, shaping its competitive landscape.

  • U.S. and UK are the top markets within the Pulse Flours market and are expected to observe the growth CAGR of 6.2% to 8.9% between 2025 and 2030.

  • Emerging markets including Brazil, Indonesia and South Africa are expected to observe highest growth with CAGR ranging between 8.2% to 10.6%.

  • Transition like Rise in Health Conscious Consumption is expected to add $2 billion to the Pulse Flours market growth by 2030.

  • The Pulse Flours market is set to add $23.0 billion between 2025 and 2035, with manufacturer targeting Animal Feed & Nutraceuticals Application projected to gain a larger market share.

  • With

    rising health consciousness among consumers, and

    Increasing Prevalence of Gluten Intolerance and Celiac Disease, Pulse Flours market to expand 126% between 2025 and 2035.

pulse flours market size with pie charts of major and emerging country share, CAGR, trends for 2025 and 2032
Pulse Flours - Country Share Analysis

Opportunities in the Pulse Flours

North American quick-service and casual dining chains increasingly require cost-efficient plant-based protein solutions, creating headroom for Pulse Flours in burgers, nuggets, and sausages. Pea flour, supported by advanced texturization technologies and strategic collaborations between flour millers and meat-alternative brands, is also expected to grow the most in this channel. Backed by a leading 9.8% CAGR, global pea revenues are projected to increase from $4.13 to $6.59 billion by 2030, reshaping alternative flours in foodservice formulations across the region.

Growth Opportunities in North America and Asia-Pacific

In North America, Pulse Flours are most strongly aligned with Food and Beverages, where reformulation of bakery, snacks, and meat alternatives with plant-based proteins and functional flours offers premium pricing and strong retail pull. Top opportunities include integrating Pulse Flours into high-protein ready-to-eat formats, private-label gluten-free baking ranges, and clean label ingredients for sports and active-nutrition blends, leveraging the global shift toward higher-value nutraceutical-style applications without duplicating existing portfolios. Competition is intensifying as regional grain processors, protein specialists, and contract manufacturers expand into pulse-based systems, making differentiation through consistent functionality, sustainable protein sourcing, and verified allergen- and GMO-control a critical success factor. Regulatory alignment on fiber and protein claims, retailer sustainability scorecards, and consumer preference for minimally processed, plant-centric foods act as primary adoption drivers, favoring suppliers that can deliver certified, traceable Pulse Flours with robust application support.
In Asia-Pacific, Pulse Flours show highest relevance in Food and Beverages but with strong spillover into Animal Feed, as manufacturers seek cost-effective protein diversification for both human foods and livestock rations in fast-growing economies. Key opportunities lie in fortifying everyday staples, instant mixes, and noodle products with Pulse Flours and plant-based proteins for mainstream consumers, while simultaneously developing tailored feed-grade fractions that enhance feed conversion and reduce reliance on imported soy. The competitive field is fragmented, with local millers, regional cooperatives, and a growing number of technology-driven ingredient firms, creating room for partnerships around advanced milling, texture optimization, and region-specific flavor masking to elevate Pulse Flours beyond commodity status. Rapid urbanization, rising disposable incomes, government initiatives supporting pulse cultivation for soil health, and stronger awareness of protein quality are decisive drivers, positioning clean label ingredients and sustainable protein solutions as central to long-term investment strategies in this region.

Market Dynamics and Supply Chain

01

Driver: Growing Demand for Plant-Based Nutrition Combined With Rising Health and Wellness Awareness

A major driver of the pulse flours market is also the synergistic effect of increased consumer demand for plant-based nutrition and broader health and wellness awareness. Urban consumers are also actively shifting toward plant-derived proteins and ingredients such as chickpea, pea, and lentil flours to replace or reduce animal-based products. This trend is also particularly strong among Millennials and Gen Z seeking sustainable, ethical nutrition solutions. Simultaneously, heightened health consciousness is also driving interest in nutrient-dense foods that provide balanced proteins, fibers, vitamins, and minerals. Pulse flours meet these preferences by offering superior amino-acid profiles and lower glycemic responses compared to refined grain flours, supporting muscle health, weight management, and digestive wellness. Food manufacturers and brands are also responding with pulse flour-enriched snacks, pasta, and beverages, further reinforcing market expansion driven by these intertwined consumer trends.
also advances in ingredient processing, including pulse flour fractionation and protein concentration technologies, are also propelling market growth by improving functionality and broadening end-use applications. Modern fractionation techniques enable separation of proteins, fibers, and starches to create tailored ingredients such as pea protein isolates and fiber-rich pulse fractions with consistent performance in baking, extrusion, and beverage formulations. These enhancements address historical challenges like off-flavors and coarse textures, making pulse flours more versatile for high-quality, value-added products across food and nutraceutical sectors.
02

Restraint: Limited Consumer Awareness and Taste Acceptance Challenges Restrict Broader Adoption

A key restraint in the pulse flours market is insufficient consumer awareness of benefits combined with sensory acceptance issues. Many consumers remain unfamiliar with how pulse flours enhance nutrition versus traditional grains, which dampens demand in mainstream food products. Additionally, off-notes and gritty textures in certain applications can reduce repeat purchases. For example, some snack and bakery products with high faba bean or lentil flour content see slower sales due to perceived flavor differences, affecting overall revenue growth and slowing category expansion.
03

Opportunity: Asia-Pacific professionals seek high-protein sports snacks using Pulse Flours and Health-conscious Europeans drive gluten-free bakery demand for Pulse Flours

Rapidly urbanizing young professionals in Asia-Pacific are seeking convenient, high-protein sports nutrition bars, baked bites, and ready-to-drink accompaniments based on Pulse Flours. Blends incorporating bean flour and emerging specialty fractions from the “others” category such as chickpea flour, faba bean flour, mung bean flour, lupin flour, cowpea flour enable tailored amino-acid profiles, lower glycemic response, and sustainable ingredients positioning. Although still smaller at $2.52 and $1.41 billion in 2025, these segments are forecast to reach $3.76 and $1.98 billion by 2030, reflecting 8.3% and 7.12% CAGRs, making Asia-Pacific snacking a pivotal growth frontier for Pulse Flours.
In Europe, gluten-free baking and clean label ingredients are driving robust demand for Pulse Flours in breads, snacks, and pastries. Manufacturers can capture untapped premium segments by reformulating wheat-based recipes with chickpea flour and lentil flour to deliver higher plant-based protein and fiber. With global chickpea revenues rising from $6.67 to $9.66 billion and lentils from $3.54 to $5.48 billion by 2030, at 7.7% and 9.1% CAGR respectively, European bakery applications are poised to become the fastest-growing regional outlet for value-added, fortified functional flours.
04

Challenge: Price Sensitivity and Volatile Raw Material Supply Affect Profitability and Market Expansion

Another significant constraint is high production costs linked to supply volatility and price sensitivity among buyers. Pulse crops like peas and chickpeas are subject to agricultural yield fluctuations, weather impacts, and global trade variations, leading to inconsistent raw material prices. These cost pressures can force manufacturers to raise product prices, reducing competitiveness against cheaper refined grain flours. As a result, some food producers limit pulse flour inclusion to avoid cost-driven demand reduction, hindering broader market penetration.

Supply Chain Landscape

1

Pulse Sourcing

Avena Foods LimitedXinghua Lianfu Food Co. Ltd
2

Pulse Flours Processing

Buhler Holding AGXinghua Lianfu Food Co. Ltd
3

Pulse-based Ingredients

Tate & Lyle PLCIngredion Inc
4

Food Applications

Bakery and snacksGluten-free foodsPlant-based proteins
Pulse Flours - Supply Chain

Use Cases of Pulse Flours in Food & Beverages

Food and Beverages : In the food and beverages segment, pulse flours such as chickpea, pea, lentil, and faba bean flours are widely adopted for baked goods, snacks, pasta, and plant-based beverages due to their high protein, fiber, and micronutrient profiles. These flours improve texture, enhance nutritional value, and support gluten-free and clean-label positioning. Major suppliers like Roquette Frères, Cargill, ADM, Ingredion, and AGT Food and Ingredients lead this space with versatile pulse ingredient portfolios and strong global distribution, enabling food manufacturers to meet rising consumer demand for healthy, sustainable products.
Animal Feed : In animal nutrition, pulse flours such as pea and chickpea meal serve as cost-effective, high-protein feed components for poultry, swine, and aquaculture diets. These flours support muscle development, digestive health, and balanced nutrition while reducing reliance on traditional soybean meal. Industry players including Archer Daniels Midland (ADM), Cargill, and AGT Food and Ingredients leverage integrated supply chains and quality assurance to deliver consistent feed ingredients. Their expertise in processing and formulation helps farmers optimize feed efficiency and livestock performance.
Nutraceutical : In nutraceutical applications, pulse flours like pea protein and lentil flour are used in protein supplements, functional bars, and capsules targeting sports nutrition, weight management, and metabolic health. These flours offer balanced amino-acid profiles, low glycemic impact, and natural antioxidant components. Leading ingredient innovators such as Nexira, Roquette, and Ingredion focus on enhanced fractionation technologies to produce highly functional pulse-based ingredients that support clean-label and health-focused formulations, reinforcing their positions in the expanding wellness ingredient market.

Recent Developments

Recent developments in the pulse flour market highlight innovation in plant-based ingredients and expanding functional food applications. Manufacturers are refining processing technology to improve protein concentration, texture, and flavor in chickpea, pea, and lentil flours, driving broader adoption in snacks, bakery, and sports nutrition. A key trend is the surge in high-protein, gluten-free formulation demand, as consumers seek nutrient-dense, sustainable alternatives. This is boosting investment in fractionation technologies and tailored pulse flour blends that enhance nutritional profiles while meeting clean-label and digestive wellness preferences.

February 2025 : Ingredion Incorporated launched a new range of clean-label chickpea and lentil pulse flours aimed at enhancing texture and protein content in gluten-free bakery and snack applications, aligning with rising demand for plant-based and allergen-free ingredients.
November 2024 : Ingredion Incorporated reported strong sales growth in segments utilizing pulse flour ingredients, with around a 29% increase in operating income and accelerated investments in texture solutions and innovation.

Impact of Industry Transitions on the Pulse Flours Market

As a core segment of the Packaged & Processed F&B industry, the Pulse Flours market develops in line with broader industry shifts. Over recent years, transitions such as Rise in Health Conscious Consumption and Technological Advancements in Pulse Flour Processing have redefined priorities across the Packaged & Processed F&B sector, influencing how the Pulse Flours market evolves in terms of demand, applications and competitive dynamics. These transitions highlight the structural changes shaping long-term growth opportunities.
01

Rise in Health Conscious Consumption

Rising health-conscious consumption is transforming the Pulse Flours market from a niche segment into a mainstream, value-driving category, as consumers increasingly seek plant-based proteins, gluten-free flours, and clean label foods. Pulse Flours, valued for their protein-rich flour and fiber-rich flour profiles, are being rapidly integrated into pasta, bakery, and better-for-you snacks, prompting food and beverage manufacturers to redesign portfolios around functional ingredients and sustainable ingredients. This structural shift in dietary preferences is not merely a lifestyle trend but a material growth catalyst, with the transition toward healthier eating expected to add an estimated $2 billion to Pulse Flours market growth by 2030, strengthening margins, accelerating product innovation, and reshaping competitive positioning across health-focused food and beverage categories.
02

Technological Advancements in Pulse Flour Processing

Technological advancements in pulse flour processing have significantly enhanced product quality and application versatility across multiple industries. The introduction of cutting-edge milling, air classification, and controlled fractionation technologies allows manufacturers to produce finer, more uniform pulse flours with reduced off-flavors and improved functional properties. These innovations enable precise control over particle size, protein concentration, and fiber content, making pulse flours more adaptable for baking, extrusion, beverages, and sports nutrition products. As a result, food and nutraceutical producers can develop products with improved texture, taste, and nutritional consistency. This technological progress also supports clean-label and plant-based formulation trends, strengthening the role of pulse flours in modern food systems.