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Pulse Flour Market: The Rise of Nutrient-Dense Alternatives
In an era where nutrition, wellness and sustainability are converging, pulse flours are emerging as a significant trend-driver in the food ingredients & alternative flour sectors. These flours – derived from legumes such as peas, chickpeas, lentils and beans – are being embraced not simply as niche specialty items but as mainstream ingredients in diverse food-applications.
Key Drivers Behind MomentumSeveral forces are propelling the adoption of pulse flours:
Growing consumer awareness of the benefits of high-protein and high-fibre diets, especially in plant-based regimes.
Increased prevalence of gluten-sensitivity, the rise of gluten-free baking and clean-label preferences which favour legume-derived flours over conventional wheat.
Sustainability and agricultural resilience: pulses typically require less resource intensity than some traditional grain crops, aligning with supply-chain and environmental shifts.
Innovation in food-processing and applications: pulse flours are increasingly used in bakery, snacks, beverages, meat-extenders and other segments, broadening their commercial footprint
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