Pulse Ingredients Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2019 – 2027
Increasing Demand for Gluten-free Products to Reflect Positively on the Global Pulse Ingredients Market
Pulse
ingredients have been gaining grounds globally with the increasing demand for
gluten-free vegetarian and vegan diets. Pulse being the significant source of
protein is desired in the vegan and vegetarian diet to prevent protein
deficiency, assist in stabilizing cholesterol, boost heart health, and promote
weight loss. Manufacturers have started incorporating pulse in a variety of
food such as bakery products, snack bars, nutritional bars, breakfast cereals,
cheese alternatives, meat substitutes, and snacks. As a result, the global
pulse ingredients market is anticipated to witness a promising growth
in the forthcoming years.
With the
rise in the consciousness of health conditions posed by the consumption of
gluten such as bloating, abdominal pain, several skin problems, diarrhea, and
headaches, there has been a rapid shift in the adoption of pulse ingredients
among the gluten-intolerant individuals. This has hard-pressed the
manufacturers to develop a broad spectrum of these products, which is expected
to boost the growth of the pulse ingredients market.
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Pulse Ingredients Market – Novel
Developments
Some of
the leading players of the pulse ingredients market consist of Ingredion,
Roquettes Frères, Emsland Group, The Scoular Company, ADM, AGT Food and Ingredients,
Pulse Canada, Griffith, VTT, Avena Foods, Elsevier, and PURIS FOODS. Below are
some of the novel developments in the pulse ingredients market:
·
Griffith developed a broad spectrum of puff or crispy snacks
akin to Cheetos by leveraging pulse ingredients. Such pulse-based crumbs
modelled like the Japanese style were created after witnessing the drawback of
previous products and improve them in terms of quality and cost. The new crumb
was also expected to meet the crispy texture when the consumers prepare it. On
top of it, the coatings of the crumbs had to be appealing to the consumers
which would aid the adoption of pulse ingredients. As a result, pulse
ingredients proved to be nutritious as they are rich in protein and fiber
contents and have excellent water absorption quality.
·
VTT, a forerunning pulse ingredients company, developed food
products prepared out of beans as the key food ingredient and is known as faba
beans. Such beans can be used for the production of gluten-free pasta and bread
while retaining the nutritional value of the food products with vitamins,
dietary fibers, minerals, as well as bioactive compounds.
Pulse Ingredients Market – Dynamics
Chickpea Contributes Massively to the Growing Size of the Pulse
Ingredients Market
There has
been a notable inclination of consumers towards the adoption of chickpea, on
the back of the health benefits it provides which include stabilizing blood
sugar level, minimizing heart attack risk, enhancing metabolic rate, and
controlling weight gain. Proliferated adoption of chickpea flour in a broad
spectrum of applications such as meat, sauces, beverages, confectionery, dairy,
and bakery products. Owing to its property to maintain consistency, chickpea
flour is added as a thickening ingredient in soups.
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Aforementioned
factors play a pivotal role in intensifying the growth of the pulse ingredients
market and chickpea remains the largest growing segment in the overall market.
Asia Pacific to Remain the Largest
Growing Pulse Ingredients Market
The pulse
ingredients market is expected to remains most sought after in Asia Pacific on
account of the increase in the disposable income and trends of urbanization.
This has led to the rapid adoption of pulse ingredients and their products in
this region.
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In
addition to this, the smart consumers of today check the label of the products
before making their purchase since they are becoming more conscious of their
health. As a result, high-quality products have been in great demand in this
region. Furthermore, the trends of urbanization have unlocked the horizon for
the innovation in the development of bread. With the consumption of bread in
high quantities, the manufacturers have started developing bread by using pulse
ingredients.
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