The pulse flour market is poised for significant expansion, with projections indicating a rise from USD 24.7 billion in 2025 to USD 67.5 billion by 2035. This growth, as analysed by Fact.MR, represents a compound annual growth rate (CAGR) of 10.5%, reflecting increasing consumer awareness surrounding health and nutrition.

The surge in demand for gluten-free options and health-focused food products, alongside the growing popularity of plant-based diets, has been a primary driver for this burgeoning industry. Pulse flours, known for their high protein and fibre content, have found favour among consumers seeking nutritious alternatives to traditional flour.

The United States is identified as a leading force behind the pulse flour market's growth. The demand for plant-based proteins, gluten-free, and functional food ingredients has led food manufacturers to reformulate products. This includes the incorporation of chickpea, lentil, and pea flours to not only increase nutritional value but also to meet the clean-label criteria increasingly sought by consumers. The market is further bolstered by the expansion of plant-based meat and dairy alternatives.

In the United Kingdom, the pulse flour sector is gaining traction due to a rise in consumer interest in sustainable and high-protein diets. The transition towards plant-based meals and increased investments in alternative protein sources are critical elements contributing to this growth.

Germany stands out in the European pulse flour market, characterised by strong consumer preference for clean-label and sustainable food ingredients. There is a notable demand for allergen-free, organic-certified products, driving manufacturers to utilise pulse flours in a variety of applications including meat substitutes, pasta, and baked goods.

China is emerging as a highly promising market for pulse flour. The increased consumption of plant protein in meat alternatives, coupled with government initiatives promoting domestic protein self-sufficiency, is expected to further propel demand.

The competitive landscape of the pulse flour industry is notably fragmented, with numerous regional and international players vying for market share. Companies are adopting various strategies such as innovation, collaboration, and strategic pricing to establish their presence.

In recent industry developments, Supplant Foods patented a technique for producing high-performance chickpea flour in March 2024, reinforcing its position in the gluten-free sector. July saw Ingredion Incorporated launch Vitessence Pea 100 HD, aimed at fortifying cold-pressed bars in the United States and Canada. Furthermore, in October, Archer Daniels Midland Company (ADM) introduced a new line of pulse-based protein products tailored for the growing vegan market.

Key industry players include Ingredion Incorporated, Archer Daniels Midland Company, AGT Food and Ingredients Inc., Avena Foods Limited, and Bob's Red Mill Natural Foods, all of which are actively contributing to the advancements in the pulse flour sector by offering a variety of innovative products.

As the demand for health-oriented, sustainable food options continues to rise, the pulse flour market is expected to maintain its growth momentum, significantly altering the landscape of traditional flour options. The research conducted by Fact.MR highlights not only the current trends but also the future potential of this expanding market, documenting changes in consumer preferences and market dynamics.