The pulse ingredients market is estimated grow at a high rate upcoming years. The rise in disposable incomes, urbanization, and expansion of the food & beverage industry in the emerging Asia Pacific countries is projected to drive the market in the coming years. Apart from this, growing health concerns among consumers in the North American region has urged consumers to opt for gluten-free food products further boosting the sales of pulse ingredients in the food industry.
Food & beverages segment is projected to dominate the market during the forecast period. Expansion of the food & beverage industry in the Asia Pacific region is projected to boost the sales of pulse ingredients in the coming years due to the increasing preference of consumers for food products with health benefits and adaption of urbanized lifestyle.
The pulse flours segment is projected to dominate the pulse ingredients market during the forecast period. Pulse flours derived from sources such as peas and chickpeas are traditionally consumed in countries such as India and the Middle East. Pulse flours are gaining popularity at a global level and are added in food products such as bakery products, dairy products, confectioneries, beverages, meat products, and sauces.
The peas segment is projected to dominate the pulse ingredients market during the forecast period. Peas serve as sources of minerals such as iron, zinc, magnesium, and phosphorus that help in promoting good health. They are also known to help in reducing cholesterol levels and maintaining blood sugar levels, due to their high-fiber content. Pea-derived ingredients such as pea starches, pea proteins, and pea flours are being used as key ingredients in various products such as bakery products, confectionery products, snacks, soups & sauces, pasta & noodles, and dairy products.
The Asia Pacific pulse ingredients market is driven by the rise in disposable incomes, urbanization, and expansion of the food & beverage industry. The Asia Pacific region is backed by major revenue generating countries such as China and India. These countries have a large population base coupled with the growth of the middle-class population that are opting for food products with health benefits due to the growing adaption of urbanized lifestyle.
Key players identified in this market include Ingredion (US), Roquette Frères (France), Emsland Group (Germany), ADM (US), and AGT Food and Ingredients (Canada).
Key Questions Addressed by the Report
· What are the new application areas for pulse ingredients that companies are exploring?
· Which are the key players in the market and how intense is the competition?
· What kind of competitors and stakeholders such as pulse ingredients companies, would be interested in this market? What will be their go-to-market strategy for this market, and which emerging market will be of significant interest?
· How are the current R&D activities and M&A’s in the pulse ingredients market projected to create a disrupting environment in the coming years?
What will be the level of impact on the revenues of stakeholders due to the benefits of pulse ingredients to different stakeholders‒‒from rising revenue, environmental regulatory compliance, to sustainable profits for the suppliers?
1. Introduction
1.1. Market Definition
1.2. Study Scope
1.3. Study Period
1.4. Market Stakeholders
2. Research Methodology
2.1. Secondary Research
2.2. Primary Research
2.3. Research Design
2.4. Data Validation
2.5. Limitations and Assumptions
3. Market Dynamics
3.1. Drivers
3.1.1. High Protein Profile of Pulse Flours
3.1.2. Increased Health-Consciousness Among Consumers Driving the Pulse Ingredients
Market
3.1.3. Rising Demand for Pulse Starch in Various Food and Industrial Applications
3.1.4. Popularity of Protein-Rich Food Products
3.2. Challenges
3.2.1. Stringent International Quality Standards and Regulations
3.2.2. Unpleasant Flavor of Pulses
3.2.3. Volatility in the Prices of Raw Materials
3.2.4. Fluctuations in the Production of Pulses
3.3. Opportunities
3.3.1. Growth in Consumer Preference for Vegetarian and Vegan Diets
3.3.2. Emerging Markets Illustrating Great Potential for Pulse Ingredients
3.3.3. Demand for Clean-Label and Gluten-Free Food Products
4. Executive Summary
5. Pulse Ingredients Market, By Function
5.1. Emulsification
5.2. Texturization
5.3. Gelation
5.4. Water-Holding
5.5. Adhesion
5.6. Film Forming
5.7. Blending
6. Pulse Ingredients Market, By Type
6.1. Pulse Flours
6.2. Pulse Starches
6.3. Pulse Proteins
6.4. Pulse Fibers & Grits
7. Pulse Ingredients Market, By Source
7.1. Peas
7.2. Beans
7.3. Chickpeas
7.4. Lentils
8. Pulse Ingredients Market, By Application
8.1. Food &Beverages
8.1.1. Meal & Meal Centers
8.1.2. Snacks
8.1.3. Fruits & Vegetables
8.1.4. Soups, Sauces, and Seasoning
8.1.5. Processed Fish, Meat, and Egg Products
8.1.6. Bakery & Confectionery Products
8.1.7. Others
8.2. Feed
8.3. Others
9. Pulse Ingredients Market, By Region
9.1. North America
9.1.1. US
9.1.2. Canada
9.1.3. Mexico
9.2. Europe
9.2.1. Spain
9.2.2. Germany
9.2.3. France
9.2.4. UK
9.2.5. Rest of Europe
9.3. Asia Pacific
9.3.1. Japan
9.3.2. China
9.3.3. India
9.3.4. Australia & New Zealand
9.3.5. Rest of Asia Pacific
9.4. Rest of the World
9.4.1. South America
9.4.2. Middle East & Africa
10. Company Profiles
10.1. Ingredion
10.2. Roquette Frères
10.3. Emsland Group
10.4. ADM
10.5. The Scoular Company
10.6. AGT Food and Ingredients
10.7. Anchor Ingredients
10.8. Batory Foods
10.9. Diefenbaker Spice & Pulse
10.10. Best Cooking Pulses, Inc.
10.11. Cosucra Groupe Warconing Sa
10.12. Vestkorn Milling as
10.13. Dakota Dry Bean
10.14. Puris Foods
10.15. Axiom Foods
11. Conclusion and Recommendations
12. Appendix
12.1. About
12.2. Related Reports
12.3. Glossary
