Europe Pulse Ingredients Market

Europe Pulse Ingredients Market Size, Share & Industry Trends Analysis Report By Type (Pulse Flour, Pulse Starch, Pulse Protein and Pulse Fibers & Grits), By Source (Chickpeas, Peas, Beans and Lentils), By Application, By Country and Growth Forecast, 2022 - 2028

Report Id: KBV-10973 Publication Date: August-2022 Number of Pages: 84
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Market Report Description

The Europe Pulse Ingredients Market would witness market growth of 4.6% CAGR during the forecast period (2022-2028).

Finding a protein substitution that is smooth and moist, aids bond and provide baked goods a pleasing texture when gluten is omitted from recipes, is a real issue. A good option is yellow pea flour, which also has the advantages of being high in protein and fibre. Navy bean flour was utilized to make muffins and cookies with effectiveness and has demonstrated promise for its ability to whip up meringues. The substitution of navy bean flour for both flour and eggs in macaroons has made them more tolerant to food allergies.

To make crumb-based binders that are safe for those with allergies, split pea and lentil flours were employed. In addition to being allergy-friendly, the binders provide clean labelling and yields that are comparable to those of systems based on wheat & soy. The emulsifying and binding qualities typically provided by eggs are now supplied by the proteins in the pulse flours. Another benefit is that there is only one step and no need for pre-hydration.

Due to its high protein content and ability to grow in cold and frosty conditions, the pea is among the most significant nutritional crops farmed throughout the world particularly in Europe. Green peas, which are sold fresh or canned, and yellow peas, sometimes known as dry peas since they are sold in dried form, are the two main forms of peas that are typically commercialized. Yellow peas account for the majority of the world's production.

The Germany market dominated the Europe Pulse Ingredients Market by Country in 2021; thereby, achieving a market value of $1.5 billion by 2028. The UK market is experiencing a CAGR of 3.7% during (2022 - 2028). Additionally, The France market would exhibit a CAGR of 5.4% 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 Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.

Free Valuable Insights: The Global Pulse Ingredients Market will Hit $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).

Scope of the Study

Market Segments Covered in the Report:

By Type

  • Pulse Flour
  • Pulse Starch
  • Pulse Protein
  • Pulse Fibers & Grits

By Source

  • Chickpeas
  • Peas
  • Beans
  • Lentils

By Application

  • Food & Beverages
  • Feed
  • Others

By Country

  • Germany
  • UK
  • France
  • Russia
  • Spain
  • Italy
  • Rest of Europe

Key Market Players

List of Companies Profiled in the Report:

  • 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
  • Dakota Dry Bean, Inc. (Dakota Ingredients)
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