The Asia Pacific Pulse Ingredients Market would witness market growth of 5.0% CAGR during the forecast period (2022-2028).
A variety of traits about legumes enable them a largely sustainable crop. Legumes, for instance, can retain carbon in soils and have up to seven times lower greenhouse gas emissions by area than other crops. Additionally, they may produce their own nitrogen from the atmosphere, minimizing the need for nitrogen fertilisers.
After harvesting, they left nitrogen-rich residues in the soil, which are advantageous to the crop that will be put in its place. The FAO claims that drought-resistant types of legumes might be especially helpful in dry climates where securing adequate food is frequently a problem. Due to the fact that pulses could be dried and kept for extended periods of time without sacrificing any nutritious value, they could also assist reduce food waste.
For several RDs, chickpea flour is the preferred pulse flour. It tastes nutty and earthy and has a delicate texture. Customers can purchase chickpea flour in its pure form or as a combination with other gluten-free flours. When compared to brown rice flour, chickpea flour offers approximately twice as much protein and fibre as whole wheat flour, giving it a more nutrient-dense option for those following a gluten-free diet. The versatility of chickpea flour's culinary applications is one of its most intriguing features. Besan chilla, an omelette made with chickpea flour, is a common dish in Indian cuisine. Chickpea flour is the major component of socca, a chickpea flour flatbread, which is made in southern France, and farinata, a chickpea flour pancake, which is made in Italy.
The use of several pulse components in the convenience food sector is well known. The demand for convenience foods in the nation is rising. Modern convenience cuisine has increased in popularity as a result of the nation's hectic lifestyle and ageing population. Due to its practical qualities, like long shelf life, simplicity of use, and high nutritional value, convenience food is well-liked by customers. The nation's consumption of pulse components is anticipated to increase as a result.
The India market dominated the Asia Pacific Pulse Ingredients Market by Country in 2021; thereby, achieving a market value of $5.2 billion by 2028.The China market is experiencing a CAGR of 4.3% during (2022 - 2028). Additionally, The Japan market would showcase a CAGR of 6% during (2022 - 2028).
Based on Type, the market is segmented into Pulse Flour, Pulse Starch, Pulse Protein and Pulse Fibers & Grits. Based on Source, the market is segmented into Chickpeas, Peas, Beans and Lentils. Based on Application, the market is segmented into Food & Beverages, Feed and Others. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.
Free Valuable Insights: The Worldwide Pulse Ingredients Market is Projected to reach USD 26.2 Billion by 2028, at a CAGR of 4.9%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Tetra Laval International S.A. (Delaval), GEA Group AG, Archer Daniels Midland Company , Ingredion, Incorporated, Batory Foods, Inc., Roquette Freres SA, The Scoular Company, Axiom Foods, Inc., Emsland Group and Dakota Dry Bean, Inc. (Dakota Ingredients).
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