Pulse Ingredient Market in Western Europe
Pulse Ingredient Market in Western Europe Trends 2034
The Pulse Ingredient Market in Western Europe is poised for remarkable growth, driven by the rising demand for plant-based, gluten-free, and clean-label food products. By 2024, the market is projected to be valued at USD 4,795.81 million, with forecasts suggesting it will rise to USD 7,439.45 million by 2034, growing at a stable CAGR of 6.4% over the forecast period.
The rising shift toward sustainable food production, plant-based protein consumption, and clean-label products is a major driver of this growth. Pulse ingredients, which include flour, protein, starch, and fiber from peas, lentils, chickpeas, and beans, are used across a variety of applications such as gluten-free bakery products, functional snacks, dairy alternatives, and ready-to-eat meals.
Key Market Trends and Insights in Pulse Ingredient Market in Western Europe
1. Increasing Demand for Clean-Label and Gluten-Free Products
The growing awareness of food allergies and gluten intolerance is driving demand for gluten-free and clean-label products. Pulse flours, such as pea and chickpea flours, are being widely used as alternatives to wheat flour in gluten-free products. The demand for these clean-label, non-GMO products is also propelled by the consumer shift toward natural, transparent, and allergen-free ingredients.
Example:
Ingredion Incorporated has launched clean-label pea flour and chickpea flour targeting the bakery, snack, and confectionery industries. These products are marketed as gluten-free, non-GMO, and allergen-friendly.
2. Growing Use of Pulse Ingredients in Functional Foods
Pulse ingredients are becoming integral components in the development of functional foods that support health and wellness. With consumers prioritizing heart health, digestive health, and weight management, pulse ingredients, particularly pea protein and lentil protein, are being used to create functional snacks, protein-enriched cereals, and nutritional supplements.
Example:
Roquette Frères introduced its NUTRALYS textured proteins, which are derived from pulses. These proteins are used in the development of meat substitutes, functional snacks, and ready-to-eat meals in Western Europe.
3. Surge in Plant-Based Protein Consumption
The rise in flexitarian, vegan, and plant-based diets has boosted the consumption of plant-based protein alternatives. Pulses, especially peas, lentils, and chickpeas, are used as protein sources for plant-based meats, dairy alternatives, and protein supplements. This trend is further supported by the environmental and sustainability benefits of pulse production.
Example:
Archer Daniels Midland (ADM) expanded its range of pulse-based protein ingredients to support the development of plant-based burgers, nuggets, and dairy-free products in Western Europe.
4. Technological Advancements in Food Processing
Innovations in microencapsulation, spray drying, and pulse protein extraction are improving the taste, texture, and bioavailability of pulse ingredients. Advanced milling technology allows companies to develop highly refined, allergen-free pulse flours and starches, which are used in a wide range of bakery and dairy-alternative applications.
Example for Pulse Ingredient Market in Western Europe:
Emsland Group has launched new pulse protein concentrates and pulse starches with enhanced solubility, reduced bitterness, and better mouthfeel. These products are widely used in plant-based protein beverages and meat alternatives.
5. Expanding Online Retail and E-commerce Channels
The growth of e-commerce and online retail platforms is driving the sales of pulse-based products. Consumers are turning to online platforms for access to gluten-free, clean-label, and vegan products. Companies are launching direct-to-consumer (D2C) channels to improve customer engagement and provide personalized purchase options.
Example:
Roquette and Ingredion have launched online product catalogs that allow food manufacturers to source pulse ingredients directly for use in snack production, bakery items, and protein supplements.
Segment Analysis in Pulse Ingredient Market in Western Europe
By Product Type in Pulse Ingredient Market in Western Europe
| Product Type | Market Share (2024) | Growth Drivers |
| Pulse Flour | 54.0% | Used in gluten-free bread, bakery, and pastry products |
| Pulse Protein | 26.7% | Used in meat alternatives, protein supplements, and dairy-free products |
| Pulse Starch | 10.5% | Used as a thickening agent in sauces, soups, and gravies |
| Pulse Fiber & Grits | 8.8% | Used in functional snacks, ready-to-eat meals, and cereals |
By Source for Pulse Ingredient Market in Western Europe
| Source | Market Share (2024) | Growth Drivers |
| Peas | 55.5% | Used in plant-based proteins, functional snacks, and gluten-free foods |
| Chickpeas | 22.4% | High demand for chickpea flour for gluten-free baking |
| Lentils | 13.6% | Rising demand for lentil flour in health and wellness products |
| Beans | 8.5% | Used in soup mixes, stews, and ready-to-eat meal kits |
By Application for Pulse Ingredient Market in Western Europe
| Application | Market Share (2024) | Growth Drivers |
| Bakery & Confectionery | 42.8% | Growing use of gluten-free flours for bread and pastries |
| Snacks & Ready-to-Eat Meals | 28.3% | Use of pulse ingredients in protein-enriched snacks |
| Dairy & Ice Cream | 18.7% | Increasing use of pulse ingredients in lactose-free dairy alternatives |
| Soups, Sauces, and Dressings | 10.2% | Application of pulse starch as a thickening agent |
Regional Insights for Pulse Ingredient Market in Western Europe
| Country | CAGR (2024–2034) | Growth Drivers |
| Netherlands | 8.4% | Leading production of pulse-based snacks and healthy meal kits |
| United Kingdom | 7.1% | High consumption of plant-based foods and gluten-free bakery items |
| France | 6.5% | Growing preference for plant-based diets and sustainable products |
| Italy | 5.4% | Use of pulse-based flours in pasta, bread, and Mediterranean cuisine |
| Germany | 4.8% | Use of pulses in plant-based milk, yogurts, and functional foods |
Competitive Landscape
Key Players in Pulse Ingredient Market in Western Europe:
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