Emerging Growth on Pulse ingredients Market 2019-2026 : Global Companies like Emsland Group , ADM , The Scoular Company, AGT Food and Ingredients, Anchor Ingredients, Batory Foods, Diefenbaker Spice & Pulse

Global pulse ingredients market is valued at approximately USD 18.1 billion in 2018 and is anticipated to grow with a rate of more than 6.5% over the forecast period 2019-2026. Rising trend of gluten-free and vegan diet are the key trends of the market. The key drivers for the pulse ingredients market are increasing consumption of bread, expansion of the food & beverage industry, rising demand for snack foods and extruded food products and growing health concern among consumers. Pulse is one of the significant sources of protein.

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Top Companies Covered in this Report

Emsland Group , ADM , The Scoular Company, AGT Food and Ingredients, Anchor Ingredients, Batory Foods, Diefenbaker Spice & Pulse, Best Cooking Pulses, Cosucra Groupe Warconing Sa, Vestkorn Milling as, Dakota Dry Bean, Puris Foods, Axiom Foods

It is one of the protein desired source in the vegetarian diet thus food manufacturers are highly adopting pulse in a variety of food products such as nutritional bars, bakery products, breakfast cereals, meat substitute and others. Further, government of different nations are supporting the adoption of vegan diet. For instance, as per food revolution organization, new guidelines released by the China government encourages the people to reduce consumption of non-vegan diet by 50%. This is expected to drive the adoption of vegan diet hence supplementing the adoption of pulse ingredients. Furthermore, growing consumer preference towards vegan diet and popularity of protein rich food products is expected to create lucrative growth prospects of the pulse ingredients market across the globe. However, stringent international quality standards and regulation act as a key restraint for the market during the forecast period.

On the basis of segmentation, the pulse ingredients market is segmented into function, type source and application. On the basis of function segment, the market is sub-segmented into Gelation, Emulsification, , Water-Holding, Texturization, Film Forming, Adhesion and Blending. The type segment is classified into Pulse Fibers & Grits, , Pulse Proteins, Pulse Starches, and Pulse Flours of which pulse flour segment dominates the market owing to its high usage in food industry for production of high nutritious food products. On the basis of source, the market is bifurcated into Peas, Chickpeas, Beans, and Lentils. The chickpeas segment expected to dominate the end use segment owing to its health benefits such as minimizing heart attack and stabilizing blood sugar level. On the basis of application, the market is bifurcated into food & beverages, feed and other applications. Food & Beverage segment is expected to dominate the application segment owing to growing demand for healthy food products among consumers.

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The detailed segments and sub-segment of the market are explained below:

By Function:

Emulsification
Texturization
Gelation
Water-Holding
Adhesion
Film Forming
Blending

By Type
Pulse Flours
Pulse Starches
Pulse Proteins
Pulse Fibers & Grits
By Source
Peas
Beans
Chickpeas
Lentils
By Application

Food & Beverages
Feed
Other Applications
By Regions:
North America
U.S.
Canada
Europe
UK
Germany
ROE
Asia Pacific
China
India
Japan
ROAPAC
LAMEA
Brazil
Mexico
ROW
Middle East & Africa

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This release was published on openPR.