The North America Pulse Ingredients Market is expected to witness market growth of 4.7% CAGR during the forecast period (2022-2028).
Pulse flours & proteins could be combined with other gluten-free flours in gluten-free bakery as well as snack applications to add moisture, colour, texture, and structure. Egg whites and other protein sources could be swapped out for them. For instance, pulse flours can be combined with other gluten-free flours to create a more open cell structure in a gluten-free pizza recipe, blending chewiness with crispy crust.
Additionally, the egg whites in the formula were eliminated, which reduced the price of the formula. Pulse flours and proteins tend to brown when exposed to decreasing sugars because of their high lysine content, which serves as a substrate for the Maillard reaction. As a result, they can indeed be employed successfully to add colour in gluten-free bakery applications.
Pulse flours are minimal in allergens and non-GMO. Their useful qualities in food applications comprise thickening, stabilizing emulsions, retaining moisture, and binding water and fat. These characteristics enable their usage as gluten and egg replacements, with the added possibility of replacing gum. Eggs are utilized in food applications for their emulsification, solubility, aeration, foaming, and gelation capabilities. A little under 6% of an egg's weight is protein, of that which 12% are globulins and 71% are albumins. Comparatively, pulses have a protein content of about 23%, with 50-80% globulins and 15-25% albumins, enabling them to perform some of the same functions as eggs.
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 US market dominated the North America Pulse Ingredients Market by Country in 2021; thereby, achieving a market value of $4.4 billion by 2028.The Canada market is expected to witness a CAGR of 7% during (2022 - 2028). Additionally, The Mexico market is exhibiting a CAGR of 6.1% 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 U.S., Mexico, Canada, and Rest of North America.
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).
Pulse flours & proteins could be combined with other gluten-free flours in gluten-free bakery as well as snack applications to add moisture, colour, texture, and structure. Egg whites and other protein sources could be swapped out for them. For instance, pulse flours can be combined with other gluten-free flours to create a more open cell structure in a gluten-free pizza recipe, blending chewiness with crispy crust.
Additionally, the egg whites in the formula were eliminated, which reduced the price of the formula. Pulse flours and proteins tend to brown when exposed to decreasing sugars because of their high lysine content, which serves as a substrate for the Maillard reaction. As a result, they can indeed be employed successfully to add colour in gluten-free bakery applications.
Pulse flours are minimal in allergens and non-GMO. Their useful qualities in food applications comprise thickening, stabilizing emulsions, retaining moisture, and binding water and fat. These characteristics enable their usage as gluten and egg replacements, with the added possibility of replacing gum. Eggs are utilized in food applications for their emulsification, solubility, aeration, foaming, and gelation capabilities. A little under 6% of an egg's weight is protein, of that which 12% are globulins and 71% are albumins. Comparatively, pulses have a protein content of about 23%, with 50-80% globulins and 15-25% albumins, enabling them to perform some of the same functions as eggs.
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 US market dominated the North America Pulse Ingredients Market by Country in 2021; thereby, achieving a market value of $4.4 billion by 2028.The Canada market is expected to witness a CAGR of 7% during (2022 - 2028). Additionally, The Mexico market is exhibiting a CAGR of 6.1% 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 U.S., Mexico, Canada, and Rest of North America.
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
- Chickpeas
- Peas
- Beans
- Lentils
- Food & Beverages
- Feed
- Others
- US
- Canada
- Mexico
- Rest of North America
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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Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market Overview
Chapter 4. North America Pulse Ingredients Market by Type
Chapter 5. North America Pulse Ingredients Market by Source
Chapter 6. North America Pulse Ingredients Market by Application
Chapter 7. North America Pulse Ingredients Market by Country
Chapter 8. Company Profiles
Companies Mentioned
- 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)
Methodology
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