Pulse Flour Market Size and Share
Pulse Flour Market Analysis by Mordor Intelligence
The pulse flour market is estimated to be USD 18.41 billion in 2025 and is projected to reach USD 27.45 billion by 2030, registering a CAGR of 8.31% during the forecast period. This robust expansion reflects the convergence of health-conscious consumer behavior, technological processing advancements, and regulatory support for plant-based protein alternatives across major food systems. Macro forces driving this growth trajectory include the escalating prevalence of celiac disease and gluten intolerance, which has intensified the demand for gluten-free alternatives beyond traditional wheat-based products. The clean-label movement has simultaneously elevated pulse flour as a minimally processed ingredient that delivers both nutritional density and functional versatility. Supply chain dynamics present both opportunities and constraints, with weather-dependent crop yields creating price volatility that processors must navigate through strategic sourcing and inventory management[1]Source: World Bank, "Risks and challenges in global agricultural markets", blogs.worldbank.org . The resilient expansion reflects consumers’ shift to plant-based proteins, new dry-fractionation and wet-milling methods that improve functionality, and supportive labeling regulations.
Key Report Takeaways
• By nature, conventional grades accounted for 71.33% of the pulse flour market size in 2024, while organic grades are expanding at a 10.82% CAGR.
• By pulse type, chickpea flour held 38.62% of the pulse flour market share in 2024; pea flour is forecast to grow the fastest at 9.43% CAGR through 2030.
• By application, food and beverages commanded 58.69% of the pulse flour market size in 2024 and are advancing at a 10.61% CAGR to 2030.
• By geography, North America led with 32.83% revenue share in 2024; Asia-Pacific is projected to record the highest regional CAGR at 9.41% through 2030.
Global Pulse Flour Market Trends and Insights
Drivers Impact Analysis
Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
---|---|---|---|
Heightened awareness and adoption of gluten-free and plant-based diets | +2.1% | Global; strongest in North America & Europe | Medium term (2-4 years) |
Increasing incidence of celiac disease and gluten intolerance | +1.8% | Global; primarily developed markets | Long term (≥ 4 years) |
Growing demand for clean-label, natural, and minimally processed ingredients | +1.5% | North America & Europe; growing in Asia-Pacific | Medium term (2-4 years) |
Rising consumption of protein-rich and ready-to-eat (RTE) foods | +1.3% | Global; Asia-Pacific pacing volume growth | Short term (≤ 2 years) |
Widening adoption of pulse flour in bakery and snack products | 1.0% | North America & Europe, emerging in APAC | Medium term (2-4 years) |
Expanding applications in food fortification and nutritional enhancement | 0.8% | Global, with focus on developing markets | Long term (≥ 4 years) |
Source: Mordor Intelligence
Heightened Awareness and Adoption of Gluten-Free and Plant-Based Diets
Consumer dietary preferences have fundamentally shifted toward plant-based proteins, with pulse flour emerging as a cornerstone ingredient in this transformation. The gluten-free market expansion has created unprecedented demand for functional alternatives that maintain textural integrity in baked goods and processed foods. Pulse flours deliver superior protein content ranging from 16-30% compared to traditional wheat flour, while providing essential amino acids that complement plant-based dietary patterns [2]Source: Cereals & Grains Association, "Challenges and Opportunities in Formulating with Pulse Ingredients", www.cerealsgrains.org .This nutritional advantage has prompted food manufacturers to reformulate existing products and develop new categories specifically targeting flexitarian and vegetarian consumers. The trend extends beyond individual health choices to encompass environmental sustainability concerns, as pulse cultivation requires significantly less water and generates lower carbon emissions than animal protein production. Regulatory bodies have responded by establishing clearer labeling standards for plant-based products, reducing market entry barriers for pulse flour applications.
Increasing Incidence of Celiac Disease and Gluten Intolerance
Medical diagnosis rates for celiac disease and non-celiac gluten sensitivity continue escalating across developed markets, creating a medically-driven demand base that transcends lifestyle preferences. Healthcare providers increasingly recommend pulse-based alternatives as nutritionally superior substitutes that address both gluten avoidance and protein adequacy requirements. The demographic expansion of diagnosed cases has shifted from predominantly adult populations to include pediatric patients, broadening the market scope to include specialized infant and child nutrition products. Food service establishments have responded by incorporating pulse flour into menu items to accommodate medical dietary restrictions while maintaining operational efficiency. This medical necessity creates price-inelastic demand that provides revenue stability for pulse flour processors during commodity price fluctuations. The trend has also stimulated research into pulse flour processing techniques that eliminate cross-contamination risks, leading to dedicated production facilities and certification programs.
Growing Demand for Clean-Label, Natural, and Minimally Processed Ingredients
Consumer scrutiny of ingredient lists has intensified demand for recognizable, minimally processed components that align with clean-label positioning strategies. Pulse flour satisfies this requirement as a single-ingredient product that requires minimal processing beyond milling and sieving operations. The absence of chemical additives, preservatives, and artificial enhancement agents positions pulse flour as a premium ingredient that commands higher margins while meeting consumer transparency expectations. Food manufacturers leverage pulse flour's clean-label credentials to differentiate products in competitive categories where ingredient transparency drives purchasing decisions. This trend has accelerated the adoption of pulse flour in organic and natural product lines, where conventional wheat flour alternatives may not meet certification requirements. The regulatory environment supports this shift through labeling requirements that favor simple, recognizable ingredient names over complex chemical designations.
Rising Consumption of Protein-Rich and Ready-to-Eat (RTE) Foods
Lifestyle changes have accelerated demand for convenient, protein-dense food options that support active lifestyles and busy schedules. Pulse flour enables manufacturers to enhance protein content in ready-to-eat products without compromising taste, texture, or shelf stability characteristics. The protein fortification capability of pulse flour allows food processors to target specific demographic segments, including athletes, elderly consumers, and health-conscious individuals seeking convenient nutrition solutions. Ready-to-eat applications benefit from pulse flour's water absorption properties and binding characteristics, which improve product cohesion and reduce manufacturing complexity. The trend has expanded beyond traditional snack categories to include breakfast cereals, nutrition bars, and meal replacement products where pulse flour serves both functional and nutritional roles. Market research indicates that protein-enhanced products command premium pricing, creating favorable economics for pulse flour incorporation.
Restraints Impact Analysis
Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
---|---|---|---|
Inconsistent supply of raw materials due to weather-dependent crop yields | -1.2% | Global, concentrated in major pulse-producing regions | Short term (≤ 2 years) |
Price volatility of raw pulse crops | -0.9% | Global, especially affecting cost-sensitive processors | Short term (≤ 2 years) |
Taste and texture differences affecting consumer acceptance | -0.7% | North America & Europe; emerging in Asia-Pacific | Medium term (2-4 years) |
Allergenic concerns associated with certain pulse varieties | -0.5% | Global; heightened scrutiny in developed markets | Long term (≥ 4 years) |
Source: Mordor Intelligence
Inconsistent Supply of Raw Materials Due to Weather-Dependent Crop Yields
Agricultural production volatility presents the most significant operational challenge for pulse flour processors, with weather patterns increasingly unpredictable due to climate change impacts. Drought conditions in major pulse-producing regions can reduce crop yields, creating supply shortages that force processors to source from alternative regions at premium prices. The concentration of pulse production in specific geographic areas amplifies this vulnerability, as adverse weather events can simultaneously impact multiple suppliers within the same region. Processing facilities must maintain larger inventory buffers to ensure consistent production schedules, increasing working capital requirements and storage costs. The supply inconsistency also affects product quality standardization, as different growing regions produce pulses with varying protein content, moisture levels, and functional characteristics. Long-term contracts with growers provide some stability but limit processors' ability to capitalize on favorable spot market conditions during abundant harvest periods.
Price Volatility of Raw Pulse Crops
Commodity price fluctuations create margin pressure for pulse flour processors who face challenges in passing cost increases to price-sensitive food manufacturers. Raw pulse prices can vary within a single crop year, driven by factors including weather conditions, export demand, and currency exchange rates affecting international trade. This volatility complicates long-term supply agreements with food manufacturers who require predictable ingredient costs for budgeting and pricing strategies [3]Source: Farm Credit Canada, " 2024 Grains, oilseeds and pulses sector outlook", www.fcc-fac.ca . Processors must implement sophisticated hedging strategies and flexible pricing mechanisms to maintain profitability while preserving customer relationships. The price sensitivity is particularly acute in animal feed applications, where pulse flour competes directly with lower-cost alternatives like soybean meal and corn gluten. Market participants have responded by developing value-added products with enhanced functionality that justify premium pricing relative to commodity pulse ingredients.
Segment Analysis
By Nature: Organic Segment Drives Premium Growth
Conventional pulse flour maintains market leadership with 71.33% share in 2024, reflecting established supply chains and cost-competitive positioning across mainstream food applications. However, the organic segment demonstrates exceptional growth momentum at 10.82% CAGR through 2030, driven by premium positioning and sustainability-focused procurement strategies. The organic certification process requires dedicated processing facilities and supply chain segregation, creating barriers to entry that protect margins for established organic processors according to the World of Organic Agriculture. Conventional pulse flour benefits from economies of scale and established distribution networks, making it the preferred choice for large-volume applications in commercial bakery and food service sectors.
The organic segment's growth trajectory reflects consumer willingness to pay premium prices for certified organic ingredients, with price premiums ranging above conventional alternatives. Processing innovations have reduced the cost differential between organic and conventional pulse flour production, making organic options more accessible to mid-market food manufacturers. The regulatory environment supports organic growth through clear certification standards and labeling requirements that enable premium positioning. Organic pulse flour processors increasingly focus on direct relationships with certified organic farmers to ensure supply security and quality consistency, creating vertically integrated supply chains that enhance profitability.

Note: Segment shares of all individual segments available upon report purchase
By Pulse Type: Pea Flour Emerges as Growth Leader
Chickpea flour commands the largest market share at 38.62% in 2024, benefiting from established culinary traditions and superior functional properties in gluten-free applications. The dominance reflects chickpea flour's versatility across diverse food categories, from traditional flatbreads to modern protein bars and meat alternatives. Pea flour, however, exhibits the strongest growth momentum at 9.43% CAGR through 2030, driven by its neutral flavor profile and exceptional protein content that appeals to mainstream food manufacturers. Lentil flour occupies a specialized niche in premium applications, while bean flour serves primarily industrial and animal feed markets. The growing consumer preference for plant-based proteins and gluten-free alternatives continues to drive chickpea flour adoption in new product developments.
The competitive dynamics between pulse types reflect their distinct functional characteristics and application suitability. Pea flour's rapid adoption stems from its ability to enhance protein content without significantly altering taste profiles, making it ideal for products targeting mainstream consumers rather than specialty dietary segments. Processing innovations have improved pea flour's water absorption and binding properties, expanding its utility in bakery applications where it previously faced limitations. The supply chain for pea flour benefits from concentrated production in North America, providing processors with reliable sourcing and reduced transportation costs compared to other pulse types that require international procurement.
By Application: Food and Beverages Segment Maintains Dominance
The food and beverages segment captures 58.69% market share in 2024 and is projected to grow at 10.61% CAGR through 2030, reflecting pulse flour's expanding integration into mainstream food products. Within this segment, bakery products represent the largest sub-category, followed by extruded snacks and breakfast cereals that leverage pulse flour's protein enhancement capabilities. The segment's growth is driven by product innovation in gluten-free alternatives and protein-fortified foods that address evolving consumer preferences. Animal feed applications maintain steady demand but face margin pressure from alternative protein sources and commodity price volatility.
Recent innovations in food applications include pulse flour integration into pasta and noodles, where it enhances protein content while maintaining acceptable texture characteristics. The meat and meat analogs sub-segment represents a high-growth opportunity, as pulse flour provides both protein content and binding properties essential for plant-based meat alternatives. Processing technology advances have enabled pulse flour incorporation into previously challenging applications like dairy alternatives and beverages, expanding the addressable market beyond traditional baked goods. The regulatory environment supports food applications through established safety standards and nutritional labeling requirements that facilitate market entry.

Note: Segment shares of all individual segments available upon report purchase
Geography Analysis
North America commands 32.83% market share in 2024, leveraging established agricultural infrastructure and consumer familiarity with plant-based proteins to maintain regional leadership. The United States and Canada benefit from concentrated pulse production in the northern Great Plains, providing processors with reliable raw material access and reduced transportation costs that enhance competitiveness in global markets. Processing facilities in this region have invested heavily in advanced milling and fractionation technologies that produce high-purity protein concentrates and specialized flour grades for premium applications. The regulatory environment supports market growth through clear labeling standards and food safety protocols that facilitate product development and market entry.
Asia-Pacific emerges as the fastest-growing region with 9.41% CAGR through 2030, driven by expanding food processing industries and increasing protein consumption in developing markets. India's food processing sector is projected to rise, creating substantial demand for protein-rich ingredients like pulse flour in packaged foods and ready-to-eat products. China's growing middle class and urbanization trends drive demand for convenient, protein-enhanced foods that incorporate pulse flour as a functional ingredient. The region benefits from government initiatives promoting food processing infrastructure development and nutritional enhancement programs that support pulse flour adoption.
Europe represents a mature market characterized by premium positioning and organic product focus, with steady growth driven by sustainability concerns and clean-label preferences. The European Union's agricultural policies aim to boost local pulse production and reduce import dependence, potentially affecting supply chain dynamics and pricing structures for pulse flour processors. Germany, France, and the United Kingdom lead regional consumption, with established distribution networks and consumer acceptance of plant-based proteins supporting market stability. The region's stringent food safety and labeling requirements create barriers to entry but also protect established players from low-cost competition. Recent acquisitions like DSM's purchase of Vestkorn Milling for EUR 65 million (USD 70 million) in November 2021 demonstrate continued consolidation and investment in pulse-based protein capabilities

Note: Segment shares of all Individual segments will be available upon report purchase
Competitive Landscape
The pulse flour market, marked by moderate concentration, includes established agricultural processors and specialized ingredient companies. This market structure presents opportunities for consolidation and scale advantages through strategic acquisitions and capacity expansions. Prominent players in the market include Archer Daniels Midland Company (ADM), Ingredion, Bühler Holding AG, Cargill, Incorporated, Ebro Foods S.A., GoodMills Innovation GmbH, AGSPRING, and The Scoular Company.
Leading companies adopt vertical integration strategies that span raw material sourcing, processing, and distribution. These strategies enable them to capture value across the supply chain while maintaining consistent quality and ensuring supply security. The adoption of advanced technologies further strengthens competitive positioning. Techniques such as dry fractionation and wet milling facilitate the production of high-purity protein concentrates and specialized flour grades, which often command premium pricing.
Processing innovations remain a key focus area, with companies working to enhance functional properties like water absorption, binding capacity, and flavor neutrality. These advancements support the expansion of pulse flour applications in mainstream food products. Patent activity in the market centers on processing methods and product formulations, with recent filings addressing challenges such as debittering in chickpea protein concentrate production. Additionally, strategic partnerships between processors and food manufacturers foster preferred supplier relationships, providing revenue stability and enabling market access for new product development initiatives.
Pulse Flour Industry Leaders
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Archer Daniels Midland Company (ADM)
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Ingredion
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Bühler Holding AG
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Cargill, Incorporated.
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The Scoular Company
- *Disclaimer: Major Players sorted in no particular order

Recent Industry Developments
- February 2025: Uganda's Yellow Star Produce and Food Processors launched a Bean-Based Bio-Available Composite Flour to address malnutrition, particularly among vulnerable groups. The flour contains 25 grams of protein, 64 milligrams of iron, and 297 kcal per 100 grams, developed in partnership with PABRA, Makerere University, and UIRI
- November 2024: Ingredion Incorporated reported a 29% increase in adjusted operating income for Q3 2024, with strong sales volume growth in savory and packaged meals segments that utilize pulse flour ingredients. The company emphasized investments in texture solutions and innovation capabilities to meet customer demands for healthier products
- August 2024: AGT Food and Ingredients completed a USD 10 million expansion of its extrusion center in Minot, North Dakota, adding 25 jobs and significantly increasing production capacity for pulse-based ingredients and gluten-free pasta products. The expansion positions Minot as a key center for gluten-free pasta production in North America, leveraging the region's strong pulse crop production capabilities
Global Pulse Flour Market Report Scope
Pulse flours are flours made from pulses such as chickpeas, lentils, lupin (also commonly called lupini) beans, and multiple varieties of peas, among others. The global pulse flour market is segmented by category, product type, application, and geography. By category, the market has been segmented into organic flour and conventional flour. By product type, the market has been segmented into bean, chickpea, lentil, and pea. Based on application, the market is segmented into bakery, extruded snacks, pet food and feed, and other applications. By geography, the market is segmented into North America, Europe, Asia-Pacific, South America, and Middle-East and Africa. The market sizing has been done in value terms in USD for all the abovementioned segments.
By Nature | Organic | ||
Conventional | |||
By Pulse Type | Chickpea | ||
Peas | |||
Lentil | |||
Bean | |||
Others | |||
By Application | Food and Beverages | Bakery Products | |
Extruded Snacks | |||
Breakfast Cereals | |||
Pasta and Noodles | |||
Meat and Meat Analogs | |||
Others | |||
Animal Feed | |||
Others | |||
By Geography | North America | United States | |
Canada | |||
Mexico | |||
Rest of North America | |||
Europe | United Kingdom | ||
Germany | |||
France | |||
Italy | |||
Spain | |||
Rest of Europe | |||
Asia-Pacific | China | ||
India | |||
Japan | |||
South Korea | |||
Australia | |||
Rest of Asia-Pacific | |||
South America | Brazil | ||
Argentina | |||
Rest of South America | |||
Middle East and Africa | Saudi Arabia | ||
United Arab Emirates | |||
South Africa | |||
Rest of Middle East and Africa |
Organic |
Conventional |
Chickpea |
Peas |
Lentil |
Bean |
Others |
Food and Beverages | Bakery Products |
Extruded Snacks | |
Breakfast Cereals | |
Pasta and Noodles | |
Meat and Meat Analogs | |
Others | |
Animal Feed | |
Others |
North America | United States |
Canada | |
Mexico | |
Rest of North America | |
Europe | United Kingdom |
Germany | |
France | |
Italy | |
Spain | |
Rest of Europe | |
Asia-Pacific | China |
India | |
Japan | |
South Korea | |
Australia | |
Rest of Asia-Pacific | |
South America | Brazil |
Argentina | |
Rest of South America | |
Middle East and Africa | Saudi Arabia |
United Arab Emirates | |
South Africa | |
Rest of Middle East and Africa |
Key Questions Answered in the Report
What is the current value of the pulse flour market?
The pulse flour market is valued at USD 18.41 billion in 2025.
How fast is the pulse flour market expected to grow?
It is projected to expand at an 8.31% compound annual growth rate, reaching USD 27.45 billion by 2030.
Which pulse type dominates the market?
Chickpea flour leads with 38.62% of 2024 revenue.
Which region shows the strongest growth momentum?
• Asia-Pacific is forecast to record the highest regional CAGR at 9.41% through 2030, fueled by rising protein demand in India and China.
Page last updated on: July 4, 2025