Pulse Ingredients: An Overview of Nutritious and Sustainable
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.
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.
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.
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
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
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
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
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.
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
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
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
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
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
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
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
- ROQUETTE FRÈRES
- EMSLAND GROUP
- CARGILL, INCORPORATED
- THE SCOULAR COMPANY
- AGT FOOD AND INGREDIENTS
- BATORY FOODS
- DIEFENBAKER SPICE & PULSE
- VESTKORN MILLING AS
- DAKOTA INGREDIENTS
- AXIOM FOODS, INC.
- AM NUTRITION
- AVENA FOODS LIMITED
- AGRIDIENT B.V.
- SHANDONG HUA-THAI FOOD COMPANY
- HERBA INGREDIENTS B.V.
- SINOFI INGREDIENTS
- AMERICAN KEY FOOD PRODUCTS
- 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
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
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.