Pulses Market Trends and Forecast 2024
The Global Pulses Market is set to experience substantial growth driven by increasing consumer demand for healthier, plant-based, and high-protein food options. By 2024, the market is projected to be valued at USD 76,057.9 million, with forecasts indicating it will rise to USD 123,891.9 million by 2034, growing at a steady CAGR of 5.9% during the forecast period.
Pulses, which include lentils, chickpeas, beans, peas, and other leguminous crops, are becoming essential ingredients in the production of functional foods, dietary supplements, and ready-to-eat (RTE) meals. The market’s growth is also fueled by rising interest in vegan, vegetarian, and gluten-free diets, alongside a strong push for clean-label, non-GMO, and organic food products.
Key Market Trends and Insights in Pulses Market
1. Rising Demand for Plant-Based Proteins
The increasing shift toward plant-based diets and vegan food products is a significant driver for the pulses market. Pulses are rich in proteins, essential amino acids, and dietary fibers, making them a preferred choice for plant-based protein alternatives. They are being used to develop plant-based meat, dairy substitutes, and high-protein snacks.
Example:
Roquette Frères has introduced NUTRALYS® pea protein, a popular ingredient in the production of plant-based meat, dairy-free yogurt, and vegan protein shakes.
2. Soaring Popularity of Ready-to-Eat (RTE) Foods
The demand for convenient, nutritious, and ready-to-eat (RTE) food products is on the rise. Pulses are now widely used in the production of instant noodles, pasta, RTE soups, snacks, and protein bars. The incorporation of pulses into RTE foods not only improves the nutritional value but also enhances the flavor and texture of the final product.
Example:
Nestlé has launched MAGGI RTE soups and noodle products fortified with pulses like lentils and chickpeas, catering to health-conscious consumers.
3. Surge in Demand for Gluten-Free and Clean-Label Products
With an increase in gluten intolerance and celiac disease cases, consumers are turning toward gluten-free products made with pulse-based flours, such as chickpea and lentil flour. These flours offer better texture, enhanced fiber content, and improved nutritional value compared to traditional wheat flours.
Example for Pulses Market:
General Mills has expanded its line of gluten-free baking mixes by incorporating chickpea flour to improve taste, texture, and moisture retention in gluten-free baked goods.
4. Technological Advancements in Pulse Processing
Advancements in dry fractionation, wet milling, and spray-drying have improved the functional properties of pulse ingredients. Companies are now able to produce protein isolates, starches, and fibers from pulses, allowing for enhanced solubility, emulsification, and nutrient retention.
Example:
Ingredion Incorporated developed functional pulse ingredients with enhanced water-binding capacity and texture-improving features, widely used in plant-based meat and bakery applications.
5. Government Support for Pulse Production
Governments worldwide are supporting local pulse production by providing subsidies, grants, and R&D support. Countries like India, Canada, and the United States have implemented programs to boost the production and export of pulses.
Example:
The Indian Government’s National Food Security Mission aims to increase pulse production through direct financial support to farmers, ensuring a stable pulse supply for domestic and export markets.
Segment Analysis in Pulses Market
By Product Type
| Product Type | Market Share (2024) | Growth Drivers |
| Dry Beans | 42.5% | High consumption of black beans, kidney beans, and white beans |
| Chickpeas | 25.4% | Growing popularity of hummus and chickpea-based snacks |
| Lentils | 20.1% | Rising use in vegan soups, stews, and meat analogs |
| Other Pulses | 12.0% | Demand for pigeon peas, cowpeas, and faba beans in health products |
By Form for Pulses Market
| Form | Market Share (2024) | Growth Drivers |
| Whole Pulses | 40.5% | High demand for whole lentils, dry beans, and chickpeas in retail and food service |
| Pulse Flour | 35.2% | Gluten-free baking, plant-based snacks, and meat alternatives |
| Split Pulses | 24.3% | Use in RTE meals, soups, and food service applications |
By Application for Pulses Market
| Application | Market Share (2024) | Growth Drivers |
| Food & Beverage | 55.4% | Use of pulses in plant-based meat, dairy-free products, and bakery items |
| Animal Feed | 25.3% | Increasing use of pulses in high-fiber, protein-rich animal feed |
| Pharmaceuticals | 10.2% | Use of pulse fiber in digestive health supplements |
| Cosmetics & Personal Care | 9.1% | Use of pulse-based ingredients in skin-care products and hair care formulations |
Regional Insights for Pulses Market
| Region | CAGR (2024–2034) | Market Trends |
| North America | 6.1% | High demand for plant-based protein alternatives and gluten-free foods |
| Europe | 5.8% | Growing trend for plant-based diets and organic food products |
| Asia-Pacific | 7.2% | Rising demand for RTE meals and government support for pulse production |
| Middle East & Africa | 5.4% | Use of pulses in regional cuisines and demand for fiber-rich food |
| Latin America | 5.0% | Use of pulses in local staple foods and government support for pulse exports |
Competitive Landscape
Key Players in Pulses Market Industry:
| Company | Major Initiatives |
| Roquette Frères | Expansion of pea protein production capacity in Europe |
| Ingredion Incorporated | Development of pulse-based functional ingredients for food and beverage sectors |
| Archer Daniels Midland (ADM) | Expansion into plant-based protein and flour production |
| General Mills | Use of pulse flours in gluten-free baking products |
| Danone | Integration of pulse-based protein into dairy-free products |
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