United States Pulse Flour Market Surges at 8.5% CAGR on Clean-Label Protein Boom - $1.8 Billion Milestone by 2031, Led by Ingredion and AGT Food as Top Competitors | DataM Intelligence

Leander, Texas and TOKYO, Japan - Dec.01, 2025. According to DataM Intelligence, the United States Pulse Flour Market Size is growing from USD 950 million in 2023 to USD 1.8 billion by 2031, registering a robust CAGR of 8.5% during 2024-2031. The surging demand for plant-based protein alternatives, the expansion of gluten-free baking innovations, and advancements in micronutrient fortification technologies are fueling the need for enhanced pulse flour formulations that maximize nutritional profiles without compromising texture or shelf life. Pulse flour, derived from nutrient-dense legumes like chickpeas, lentils, and peas, revolutionizes food manufacturing by integrating seamlessly into baked goods, snacks, and functional beverages, boosting fiber and protein content while reducing reliance on wheat and supporting allergen-free diets compliant with FDA labeling and USDA organic standards. By combining air-classified protein isolates, enzyme-treated starches, and precision milling processes, this market provides versatile, high-fiber solutions for blood sugar regulation, cholesterol management, and sustainable nutrition throughout urban bakeries, rural processors, and health-focused consumers across the United States and beyond.

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Recent Developments

1. Ingredion Incorporated launched a chickpea-based pulse flour variant with 25% higher protein yield at the Institute of Food Technologists (IFT) 2024 expo in Chicago, validated by university trials showing 30% improved bake stability as noted by food scientist Dr. Maria Gonzalez from Purdue University (July 2024).

2. AGT Food and Ingredients Inc. acquired Alliance Grain Company for USD 75 million to expand lentil processing capacity, targeting Midwest distributors and enhancing non-GMO supply chains per analyst reports from Rabobank (September 2024).

3. Best Cooking Pulses Inc. integrated AI-optimized milling for pea flour at the Natural Products Expo West 2025 in Anaheim, reducing waste by 40% and earning praise from nutrition expert Dr. Jane Hartley of the Academy of Nutrition and Dietetics for its folate enrichment potential (March 2025).

4. Avena Foods Ltd. debuted organic yellow pea flour for snack applications, partnering with General Mills for co-branded gluten-free mixes and demonstrating 20% extended shelf life in collaborative studies (May 2025).

5. Parakh Agro Industries Ltd. collaborated on a lentil-chickpea blend for functional beverages, achieving 15% better solubility in lab tests presented at the American Association of Cereal Chemists (AACC) meeting, with experts highlighting its role in addressing micronutrient gaps (January 2025).

Competitive Landscape

The market is highly competitive among global ingredient leaders, legume processors, and functional food innovators.

1️⃣Ingredion Incorporated expanded its US facility in Cedar Rapids, Iowa, operational since mid-2025, enhancing supply for bakery chains with 28% improved nutritional fortification rates.

2️⃣AGT Food and Ingredients Inc. acquired Alliance Grain Company, fortifying its North American protein portfolio and reporting a 16% revenue surge in pulse segments according to insights from Deloitte analysts.

3️⃣Best Cooking Pulses Inc. partnered with eight food manufacturers to roll out AI-enhanced pea flours for allergen-free products, attaining 88% consumer acceptance and capturing 29% of premium organic contracts.

4️⃣Avena Foods Ltd. introduced enzyme-stabilized chickpea variants with superior digestibility, securing alliances with major CPG firms and propelling 24% growth in domestic sales.

5️⃣Parakh Agro Industries Ltd. unveiled micronutrient-enriched lentil flours tailored for e-commerce, cutting processing costs by 35% and collaborating with wellness brands for customized blends.

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Growth Drivers

✦ The global plant-based ingredients market surpassed USD 30 billion in 2024, with pulse flours accounting for 6% of protein spends, underscoring the drive for fortified formulations amid clean-label trends.

✦ US functional food sales exceeded USD 70 billion in 2024, driving over 500 million units of gluten-free products annually and accelerating pulse integration for everyday nutrition.

✦ Dietary regulations spurred USD 250 billion in sustainable ingredient investments by 2025, prioritizing allergen-free pulse flours that meet FDA clean-label certification and consumer traceability demands.

✦ North American fiber supplementation revenues climbed 12% recently, utilizing more than 200 million pounds of pulse-derived flours yearly as health-conscious millennials fuel preventive wellness adoption.

✦ Milling innovations trimmed production costs by 20%, forecasting USD 150 million in yearly efficiencies for US manufacturers by 2030 through automated and sustainable processing systems.

🌍Regional Insights

United States (North America): The U.S. Pulse Flour market was valued at USD 950 million in 2023, projected to reach USD 1.8 billion by 2031 at a 8.5% CAGR. It holds nearly 50% of the global market share, driven by progressive USDA subsidies and strong baker adoption. Key players like Ingredion and AGT Food lead through innovation, R&D formulations, and expanded processing networks. Adoption of micronutrient enhancement and multiple supply channels strengthens its dominance. Recent strategic acquisitions and product launches keep the U.S. as the global market leader.

Canada (North America): Canada's market size was USD 220 million in 2023, expected to grow to USD 450 million by 2031 at a 8.2% CAGR, holding roughly 11% of the global market share. Growth is fueled by government funding and regulatory clarity that boost organic, premium pulse flour demand. Leading U.S. brands are investing in Canadian pulse crops and operations, accelerating market maturity. Consumer preference for plant-based, nutrient-dense flours continues to mount. Canada complements U.S. leadership with a strong adjacent presence.

Europe (Key countries: UK, Germany, France): Europe constitutes 20% of the global Pulse Flour market and is rapidly growing due to expanding regulatory acceptance and rising plant-protein awareness. While the exact 2023/2031 values are less defined, Europe is the second-largest regional market following North America. The UK, Germany, and France drive expansion through hybrid legume blends and diversified food launches. Market growth is supported by established functional food demand and the increased entry of North American brands. Europe's evolving frameworks and expanding consumer base make it a crucial growth region.

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Market Segmentation Analysis

By Type: Chickpea flour dominates with a 45% market share, valued at USD 428 million in 2023 and projected to grow to USD 810 million by 2031 at a 8.6% CAGR. Lentil flour holds 30% of the market, valued at USD 285 million in 2023 and expected to reach USD 540 million by 2031 at a 8.4% CAGR. The chickpea segment's growth is driven by increasing demand for gluten-free, high-fiber products compliant with FDA and USDA standards, while the lentil segment sustains demand through versatile applications in snacks and beverages.

By Nature: Organic pulse flours lead with a commanding 55% market share, valued at USD 523 million in 2023 and forecasted to reach USD 990 million by 2031, favoured for their sustainability and consumer appeal. Conventional flours hold a 45% share, worth USD 427 million in 2023 and projected to grow to USD 810 million by 2031, attracting manufacturers seeking cost-effective scalability. The organic segment grows fastest at 8.7% CAGR, catering to niche demands for traceable sourcing and innovative fortification.

By Application: Bakery and confectionery products constitute the largest segment with 40% market share, valued at USD 380 million in 2023 and expected to expand to USD 720 million by 2031, powered by texture enhancement research and wellness trends. Snacks and cereals hold 30% share, valued at USD 285 million in 2023 and projected to reach USD 540 million by 2031, fueled by convenience food applications. Beverages and animal feed each account for 15% of the market, reflecting growing awareness of nutritional benefits and targeted protein enrichment.

Innovation and Consumer Trends Fueling Market Expansion

Manufacturers are investing heavily in advanced milling technologies, such as air classification and enzyme modification, to improve digestibility, reduce costs by an estimated 20%, and comply with regulatory expectations. Consumer growth is driven by expanding awareness of pulse health benefits, integration into plant-based routines, and market education on premium, sustainable legume products. North American markets, particularly the U.S., exhibit the highest adoption rates, supported by clinical research, strategic partnerships, and expert-backed fortified blends.

Market Outlook and Opportunities: The Global pulse flour market is at a tipping point, driven by nutrition-focused mandates and every ounce of scientific evolution in plant proteins. Valued at USD 2.1 billion in 2023, it is projected to reach USD 4.0 billion by 2031 at a steady 8.6% CAGR. North America, capturing nearly half the global share, spearheads expansion powered by bakery demand, while Asia Pacific benefits from pulse abundance. Progress in organic cultivation and enhanced functionalities align with FDA sustainability aims, although hurdles like supply chain volatility, milling challenges, and price fluctuations remain. Post-pandemic focus on immune-supporting fibers and rising embrace of gluten-free staples and digital recipe personalization unlock vast potential for protein fortification and clean-label enhancement in food processing, snacks, and beverage sectors.

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