Pulse Ingredients Market

Pulse Ingredients: An Overview of Nutritious and Sustainable Food Sources

Pulses, also known as legumes, are a group of plants that include dry beans, chickpeas, lentils, and peas. They are a rich source of protein, fiber, vitamins, and minerals, making them a popular food ingredient in many cultures around the world. In recent years, pulses have gained attention for their potential to promote sustainable agriculture and improve global food security. This essay provides an overview of pulse ingredients and their nutritional and environmental benefits.

Nutritional Benefits of Pulse Ingredients

Pulse ingredients are an excellent source of plant-based protein, containing up to 25 grams of protein per 100 grams of dry weight. They are also low in fat and high in fiber, which can help promote satiety and improve digestive health. In addition, pulse ingredients are a rich source of essential vitamins and minerals, including iron, zinc, magnesium, and folate.

Pulse ingredients have been shown to have several health benefits. Studies have found that consuming pulses may reduce the risk of heart disease, diabetes, and certain types of cancer. They may also help regulate blood sugar levels and improve cholesterol levels.

Environmental Benefits of Pulse Ingredients

Pulse ingredients are also a sustainable food source. They have a low carbon footprint and require less water and fertilizer than many other crops. This makes them a valuable crop in regions with limited resources, such as drought-prone areas. In addition, pulses can improve soil health by fixing nitrogen in the soil, reducing the need for synthetic fertilizers.

Pulse ingredients can also play a role in reducing food waste. Many parts of the pulse plant, including the leaves and pods, can be used for animal feed or as a source of biofuel.

Incorporating Pulse Ingredients into Your Diet

Pulse ingredients can be incorporated into a wide variety of dishes, including soups, stews, salads, and dips. They can also be used as a meat substitute in burgers, tacos, and other dishes. Some popular pulse ingredients include chickpeas, black beans, lentils, and split peas.

When cooking with pulse ingredients, it is important to rinse them thoroughly and soak them overnight before cooking. This can help reduce cooking time and improve their digestibility.

Pulse ingredients are a nutritious and sustainable food source that offer many health and environmental benefits. They are a valuable addition to any diet and can be used in a variety of dishes. By incorporating pulse ingredients into our diets, we can support sustainable agriculture and improve our health and the health of the planet.

Market Dynamics of Pulse Ingredients Market

Drivers in Pulse Ingredients Market

Market dynamics show that the demand for pulse starch is on the rise due to its various functions, such as gelling, texturizing, binding, coating, thickening, and film forming. It is being used in several food applications, including pasta, noodles, bakery, confectionery, soups, and sauces, as well as meat and poultry. Pulse starch is a cost-effective option, making it a potential replacement for other starches in food and beverage applications. In 2021, the University of Saskatchewan led research financed by the Saskatchewan Agriculture Ministry and the Ministry of Agriculture and Agri-Food, which sought to isolate starch from pulse crops and transform them into value-added products.

Pulse starch is also being used in the pharmaceutical and cosmetic industries for its gelling, thickening, and texturizing properties. It is an alternative to gelatin in capsule manufacturing, and the demand for pulse starch is expected to grow with the changing trends in the pharmaceutical industry. Meelunie B.V. and Parrheim Foods are the primary producers of pulse starch, such as pea starch, which caters to the pharmaceutical and cosmetic industries.

Moreover, pea starch is also used for manufacturing ethanol, and with the significant increase in corn and ethanol prices, producers have started shifting from corn to low-cost alternatives such as pea starch, driving up demand. The production of ethanol from pea starch improves fermentation rates and allows ethanol producers to expand their annual production capacity while reducing capital costs by increasing the number of fermentations per year.

The pulse industry is experiencing significant changes worldwide, at the global, regional, and national levels. These changes are necessary to meet the challenge of surging demand in the face of sluggish production growth. According to projections, the demand for pulse ingredients is expected to continue growing in developing countries in the short-to-medium term. This growth is due to the expanding population and rising per capita income. Pulse ingredients have the potential to provide consumers with an alternative protein source, and this could play a significant role in meeting the rising demand for plant-based food.

Soy and pea protein are currently the most widely used ingredients in vegan products in Europe, according to The Vegan Review. However, the growing demand for plant-based protein provides an opportunity to explore alternative protein sources. By introducing more variety in pulses or new protein sources such as sprouted grains, there is potential to move away from these mainstream protein crops. This shift could open up opportunities for new source countries that can provide attractive bean varieties with consistent quality.

The expanding market is being driven by the increasing demand for plant-based and gluten-free products and the growing popularity of high-protein foods. As people's lifestyles move towards protein-based diets and their disposable income increases, the global development of the pulse ingredients market is expected to accelerate.

Constraints: Unpleasant Taste of Pulse Ingredients

Despite the growing importance of pulse ingredients in the food industry, there is a pressing need to modify their flavor. In particular, chickpea flour has a strong taste that may clash with delicate flavors in dishes such as sugar cookies or biscotti, while pea flour does not contribute much flavor to baked goods. The unpleasant taste of pulse ingredients is partly inherent and partly caused by factors such as harvesting, processing, and storage. Chemical compounds such as aldehydes, alcohols, ketones, acids, pyrazines, and sulfur derivatives are responsible for the off-flavor in some types of pulse ingredients. This beany taste is likely to deter some consumers from trying pulse-based products, which could limit the growth of the pulse ingredient market.

Another factor contributing to the off-flavor of pulse ingredients is the oxidation of unsaturated fatty acids, which can occur through enzymatic and non-enzymatic processes. Lentil and chickpea flours are particularly susceptible to this type of oxidation due to their linolenic acid content. When these fatty acids react with lipoxygenase, volatile organic compounds are produced that create an off-flavor. However, techniques such as micronization, enzymatic modification, and ultrafiltration can help to mitigate the off-flavor element in pulse ingredients. This is important for manufacturers seeking to incorporate pulse ingredients into food products aimed at consumers looking for alternative protein sources to meat.

The global market for taste modulators grew by 4.5% in the first half of 2021, but this growth was unevenly distributed across different regions, with developing markets recording higher growth rates of 5.0%. As a result, there is a gap of 49.5 BPS points between the expected and projected growth for the first half of 2022. The strong market uptake during the first half of the projected period can be attributed to increased demand from end-users in the Asia Pacific region, particularly India where pulses are a primary source of protein. Japan's older population, which has a high consumption of pulses, is also contributing to the growth of the pulse ingredient market.

Opportunities in Pulse Ingredients Market

The market for pulse ingredients is experiencing a surge in demand, particularly in emerging markets such as India and China in the Asia Pacific region. The increase in demand is driven by the rising production of processed and convenience foods, which are particularly popular in regions with a growing number of working women, nuclear families, and changing lifestyles. The Asia Pacific region, in particular, provides a cost advantage in terms of production and processing, making it an attractive target for pulse ingredients suppliers and manufacturers.

The demand for on-the-go products is also driving the market for ready-to-eat (RTE) and bakery products, soups, and snacks made from pulse ingredients. This trend is expected to continue, particularly as consumers become more health-conscious and seek out products that incorporate pulse ingredients for their high protein content and other health benefits.

In addition to the Asia Pacific region, the pulse ingredients market is also expected to experience significant growth in emerging markets such as Brazil and the Middle East. These markets offer a vast consumer base and growing demand for processed foods, which presents a significant opportunity for the pulse ingredients industry. As a result, the market for pulse-derived ingredients such as pea protein, pea flour, and pea starch is expected to continue to grow over the forecast period of 2022-2032, as consumers increasingly seek out protein-rich food products.

The demand for pulse protein has increased due to the growing population and changing socio-demographics, as they are being used in various food and beverage applications. However, the demand for animal-based protein is projected to have a negative environmental impact, including the generation of greenhouse gas emissions and water requirements. To address these concerns, there is a need for sustainable production of existing protein sources and exploration of alternative sources for direct human consumption.

Chickpeas have the largest share in the pulse ingredient market, with approximately 78% of the area falling under the Indian region. Lentils also account for a significant portion, with 35% of the area in India. The availability of raw material for pulse ingredients is abundant in the country, which is primarily used by pulse ingredient manufacturers. However, strict international quality standards and guidelines and the unpleasant taste of pulses are expected to impede the growth of the pulse ingredients market.

The rise in customer preference for vegetarian and vegan diets, advancing countries showing potential for pulse ingredients, and an increase in demand for clean-label and gluten-free food products will offer opportunities for the growth of the pulse ingredients market in the future. However, instability in raw material prices and variations in the production of pulses may challenge the growth of the pulse ingredients market in the near future.

The popularity of pulses as a sustainable food source has grown significantly due to their low fat content, high nutritional value, and high protein and soluble fiber content. These features make them an ideal food source, especially in areas where access to meat and dairy products is limited due to various factors such as economic, distribution, and marketing barriers. Furthermore, pulses are gluten-free and thus suitable for individuals with celiac disease or gluten intolerance.

Japan is a potential market for pulse ingredients, given its significant geriatric population base. This demographic is expected to drive demand for protein-enriched food products, thereby increasing the demand for pulse ingredients. Therefore, the Asia Pacific region is projected to generate a high demand for pulse ingredients in the foreseeable future, driven by the growing population base and developing economies that are shifting towards plant-based ingredients.

Australia ranks third in the production and export of the pulse ingredient, faba bean. Additionally, it ranks seventh in the production and export of field pea and is the largest producer and exporter of lupins. Despite being a small producer, the country is a major exporter of mung beans. This availability of multiple pulse ingredient products signifies a bright future for the market in Australia. The country is focused on developing its supply chain facilities from the farm to the end-user, and expanding the growing areas with new varieties, with the goal of becoming a significant contributor to the market.

The demand for pulse ingredients, especially pulse flour, is rising due to its rich protein, iron, and fiber content. Pulse flour can be utilized to make a variety of food products such as cookies, pasta, and puddings. In addition, the increasing use of pulse flour in different industries such as food and beverage and animal feed, such as pulse ingredient dog food products, will contribute to the growth of the pulse ingredients market.

As consumers become more aware of vegan and plant-based protein sources, the pulse flour market is expected to experience a surge in sales. The pulse sector is currently undergoing complex changes both at the national and global level, which may impact the market dynamics.

Challenges in Pulse Ingredients Market

The growing demand for pulses in developed and developing regions has created a gap between the demand and supply of pulses. This challenge is attributed to fluctuations in pulse production. The International Food Policy Research Institute (IFPRI) has reported an increase in diversification in pulse production in recent years.

Pulses are a rich source of proteins, plant-based, and gluten-free products. The demand for pulse powder, pulse protein, and other emerging protein sources is on the rise due to their extensive applications in the food & beverage and industrial sectors. This has led to increased production of pulses and pulse ingredients globally. According to the FAO, pulse production increased by almost 36 million MT between 1998 and 2018. However, the increasing number of pulse processing activities is leading to a surplus of pulse starch, which is a by-product of protein extraction from pulses, impacting its production.

India is expected to increase pulse production, as the NITI Aayog research suggests an anticipated rise in pulse demand from 26.72 million tonnes in 2021-22 to 32.64 million tonnes in 2029-30. To boost pulse production in the country, the Department of Agriculture and Farmers' Welfare launched the National Food Security Mission (NFSM), a Centrally Sponsored Scheme. The NFSM scheme aims to increase rice, wheat, pulses, coarse cereals, and Nutri-cereals production in the country through area expansion and productivity enhancement, as well as improve soil fertility, farm-level productivity, and knowledge transfer through demonstrations and training. This scheme is being implemented in 644 districts across 28 states and union territories (UTs) in India.

Key Players in Pulse Ingredients Market

• INGREDION
• ROQUETTE FRÈRES
• EMSLAND GROUP
• ADM
• CARGILL, INCORPORATED
• THE SCOULAR COMPANY
• AGT FOOD AND INGREDIENTS
• BATORY FOODS
• DIEFENBAKER SPICE & PULSE
• COSUCRA
• VESTKORN MILLING AS
• DAKOTA INGREDIENTS
• PURIS
• AXIOM FOODS, INC.
• AM NUTRITION
• AVENA FOODS LIMITED
• AGRIDIENT B.V.
• SHANDONG HUA-THAI FOOD COMPANY
• CHICKP
• AMINOLA
• HERBA INGREDIENTS B.V.
• SINOFI INGREDIENTS
• AMERICAN KEY FOOD PRODUCTS
• NUTRI-PEA
• EBRO INGREDIENTS

Recent Developments in Pulse Ingredients Market

The pulse ingredients market has seen several recent developments aimed at expanding companies' product portfolios, expertise, and global reach. In November 2021, DSM acquired Vestkorn Milling, a major producer of pea and bean-derived ingredients for plant-based protein products, as a strategic move to strengthen its position in the market.

Roquette Frères also opened its largest pea protein facility in Portage la Prairie, Manitoba, in October 2021. This facility, along with others in France and the Netherlands, will assist Roquette in becoming a global expert in plant protein.

ADM has also made significant investments to broaden its range of differentiated products to meet changing customer needs. In April 2020, the company announced plans to improve non-GMO soybean processing at its oilseed facility in Germany as part of its expansion plan.

In November 2019, The Scoular Company chose a new site for its global headquarters in Omaha. The move was aimed at accommodating its strategic growth plans and creating a diverse, energizing, and high-performance workplace. These developments reflect the pulse ingredients market's growth potential and the industry's focus on meeting the rising demand for plant-based protein products.

In recent years, the Pulse Ingredients Market has witnessed significant growth due to increasing consumer demand for healthy and plant-based food products. Pulse ingredients, such as pulse flour, pea protein, and lentil flour, are gaining popularity as they are rich in protein, fibers, and other essential nutrients.

One of the recent developments in the Pulse Ingredients Market is the increasing use of pulse flour in various food products, such as bakery products, pasta, and snacks. Pulse flour provides a healthier and more sustainable alternative to traditional flours, such as wheat flour, as it is gluten-free and has a lower glycemic index.

Another development in the market is the growing demand for pulse-derived protein ingredients, such as pea protein and chickpea protein. These ingredients are widely used in plant-based meat substitutes, dairy alternatives, and protein bars due to their high protein content and functional properties.

In addition, there is an increasing trend towards the use of pulse ingredients in animal feed, particularly in the pet food industry. Pulse ingredients, such as pulse flour and pea protein, are being used as a substitute for traditional animal-based protein sources, such as meat and fish, to provide a healthier and more sustainable alternative.

Furthermore, there is a growing focus on sustainable and environmentally friendly production practices in the Pulse Ingredients Market. Companies are investing in sustainable sourcing and production methods to reduce their carbon footprint and meet consumer demand for eco-friendly products.

Overall, the Pulse Ingredients Market is expected to continue its growth trajectory in the coming years, driven by increasing consumer demand for healthy and sustainable food products.