Global Pulse Ingredients Market is expected to grow at a CAGR of 5.2% during the forecast period from 2019-2025

As per the report published by Fior Markets, the global pulse ingredients market is expected to grow from USD 16.2 Billion in 2017 to USD 24.3 Billion by 2025 at a CAGR of 5.2% during the forecast period from 2018-2025.Asia Pacific is dominating region because the market is highly driven by the increase in disposable incomes, urbanization, and expansion of the food & beverage industry. These countries have a large population base coupled with the growth of the middle-class population that are opting for food products with health benefits due to the growing adaption of urbanized lifestyle.

Pulse Ingredients Market by Function (Emulsification, Texturization, Gelation, Water-Holding, Adhesion, Film Forming, Blending), Source, Type, Application, Region Global Industry Analysis, Market Size, Share, Growth, Trends, and Forecast 2018 to 2025.

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Prominent companies in the industry include are Ingredion, Roquette Frères, Emsland Group, The Scoular Company and ADMamong others. Leaders are providingbetter opportunities and continuously focused on new product developments and venture capital investments to capture market share.For instance, In September 2016, ADM acquired pasta maker Caterina Foods (US). The company produces pasta from flour made from peas, corn, lentils, rice, quinoa, and many other grains and legumes.

Function segment is divided into segments such as emulsification, texturization, gelation, water-holding, adhesion, film forming and blending. The emulsification segment is dominating the market and valued around USD 4.76 Billion. Pulse proteins offer both functionality and cost savings in your product formulations. They deliver excellent blending, water absorption and emulsification properties and can reduce or fully replace costly soy, whole egg, egg white and dairy. The source segment includes peas, beans, chickpeas and lentils. The peas segment is dominating the market with the highest share 38.70% in 2017. Peas are a rich sources of minerals such as iron, zinc, magnesium, and phosphorus that help in promoting good health. They are also known to help in reducing cholesterol levels and maintaining blood sugar levels, due to their high-fiber content. Pea-derived ingredients such as pea starches, pea proteins, and pea flours are being used as key ingredients in various products such as bakery products, confectionery products, snacks, soups & sauces, pasta & noodles, and dairy products.The type segment is classified into pulse flours, pulse starch, pulse proteins and pulse fibers& grits. The pulse flours segment is dominating the market and valued around USD 6.02 Billion in 2017. Pulse flours are gaining popularity at a global level and are added in food products such as bakery products, dairy products, confectioneries, beverages, meat products, and sauces.The application segment includes food & beverages, feed and other applications. The medical segment is dominating the market with the highest share 48.80% in 2017. Due to the increasing preference of consumers for food products with health benefits and adaption of urbanized lifestyle and increase in demand for vegan diet, there is upward shift in the growth level of food and beverage industry.

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Rising health-consciousness among consumers is a major factor driving the market. In addition, increasing demand for pulse starch in various food and industrial applications and growing prevalence of protein-rich food products further stimulates the demand for such systems.However, growing prevalence of protein-rich food products may obstruct the growth of market. Nevertheless, high demand for clean-label and gluten-free food products may boost the market in forthcoming years

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