Pulse Flour Market size is expected to exceed USD 60 billion by 2025. The growing preference towards healthy life balance leading towards the consumption of fiber and protein rich food products.

Some major findings of the pulse flour market report include:
- The demand for pea flour is increasing across the globe due to their benefits such as low cholesterol level, reduces cancer risk and regulates blood sugar stability.

- The enhancing agricultural growth in Asia Pacific owing to new opportunities for pulse flour and its products is expected to drive the market growth.

- The increasing demand for healthy bakery & snacks products in Latin American countries including Brazil and Argentina is expected to provide profitable opportunities to pulse flour industry expansion.

- Some of the major players operating in the pulse flour market are Ingredion, ADM, AGT Food & Ingredients, CanMar Grain Products and GPA Capital Food Pvt Ltd.

- Companies are delivering gluten free bakery products to gain competitive edge over the rivals.

- The service providers in North America and Europe are replacing wheat flour in extruded snacks which offers blend of nutrients.

Consumers are adopting substitutes for agricultural products such as wheat, soy and corn in various food products to increase the nutrient profile. High protein profile requirements and demand for healthy food products is the major contributing factor for pulse flour industry growth.

The higher production cost of the specific for its applications may hinder the industry growth. The nutritional benefits of these ingredients aid in eliminating the risk of various health ailments such as diabetes, obesity and cardiovascular diseases. Lack of awareness and incorporation of these products in high amount may cause gastrointestinal problems, which limits the industry expansion.

Chickpeas are incorporated in animal feed application to support egg, meat or milk production. Chickpeas may comprise secondary compounds such as chymotrypsin and trypsin inhibitors which can impair consumption of the nutrients by non-ruminants. In February 2019, Banza launched a new line of chickpea rice which offers 30 percent fewer carbs than brown rice and quinoa, containing three times the protein and fiber. The chickpea rice is further used to produce chickpea-based penne, spaghetti, and rotini which contain more protein and fiber than regular pasta.

The growing awareness regarding vegan protein in North America among working professionals and adult age group is likely to adopt these ingredients. In August 2018, Bunge introduced pulse based product as a new ingredient which can function as a substitute for modified starches. Players in the region such as PLT health solutions in collaboration with Nutrati introduced Artesa chickpea flour as a new ingredient. The product averts other nutritionally desirable flour including sensory characteristics, taste and formulating functionality.

Manufacturers are engaged in partnerships and joint ventures to offer variety of products to the consumers. The pulse flour market operators are focusing to add on new production facility which may produces various product and expand pulse flour product portfolio. The industry players are introducing new products in various forms such as breads, beverages or nutritional powders to maintain their stability in the market.