The Latin America, Middle East and Africa Pulse Ingredients Market is expected to witness market growth of 6.4% CAGR during the forecast period (2022-2028).
When combined with some other gluten-free flours like tapioca, rice, and corn, pulse flours work incredibly well. Some of the main products where pulse flours can be utilized to increase texture, mouthfeel, wetness, and colour are pizza crusts, gluten-free tortillas, and crackers. Pulse flours may make up to 50% of the entire flour in these compositions. Pulse flours could be combined with rice and tapioca flours in gluten-free cracker recipes to manage softness, decrease or substitute egg-white proteins and give structure, and enhance surface colour.
To increase sheetability and lessen the stickiness of cracker dough, it is also advised to utilize heat-treated or precooked flours. By reducing the green and beany flavours, this also enables larger consumption levels without affecting the overall flavour profile. Similar to this, pulse flours could be utilized to create gluten-free tortillas that have a soft texture, elasticity, and surface colour. Gums as well as pregelatinized starches are frequently employed in conjunction with pulse ingredients in gluten-free baking formulations to enhance dough control, dough consistency, and shelf life.
The extrusion of cereals and snacks using pulse flours and concentrates is also successful. Pulse flours can make up to 100% of the total flour in pelletized and directly-extruded snacks and cereals, which helps to limit expansion in extrusion snack and cereal applications. Moreover, crisps that can be used in bar applications could be extruded using concentrates, isolates, and flours made from pulse proteins.
Although the 2012 South African dietary recommendations have not yet addressed the frequency of pulse consumption, earlier communications from the South African Department of Health that support their utilization have suggested substituting cooked pulses for one-half cup of meat or poultry at every meal once a week. The food processing industry in the United Arab Emirates is growing as a result of substantial public & private sector investments, a convenient geographic location supported by first-rate infrastructure and low regional tariffs.
The Brazil market dominated the LAMEA Pulse Ingredients Market by Country in 2021; thereby, achieving a market value of $371.2 million by 2028.The Argentina market is expected to witness a CAGR of 6.9% during (2022 - 2028). Additionally, The UAE market is estimated to grow at 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 Brazil, Argentina, UAE, Saudi Arabia, South Africa, Nigeria, and Rest of LAMEA.
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).
When combined with some other gluten-free flours like tapioca, rice, and corn, pulse flours work incredibly well. Some of the main products where pulse flours can be utilized to increase texture, mouthfeel, wetness, and colour are pizza crusts, gluten-free tortillas, and crackers. Pulse flours may make up to 50% of the entire flour in these compositions. Pulse flours could be combined with rice and tapioca flours in gluten-free cracker recipes to manage softness, decrease or substitute egg-white proteins and give structure, and enhance surface colour.
To increase sheetability and lessen the stickiness of cracker dough, it is also advised to utilize heat-treated or precooked flours. By reducing the green and beany flavours, this also enables larger consumption levels without affecting the overall flavour profile. Similar to this, pulse flours could be utilized to create gluten-free tortillas that have a soft texture, elasticity, and surface colour. Gums as well as pregelatinized starches are frequently employed in conjunction with pulse ingredients in gluten-free baking formulations to enhance dough control, dough consistency, and shelf life.
The extrusion of cereals and snacks using pulse flours and concentrates is also successful. Pulse flours can make up to 100% of the total flour in pelletized and directly-extruded snacks and cereals, which helps to limit expansion in extrusion snack and cereal applications. Moreover, crisps that can be used in bar applications could be extruded using concentrates, isolates, and flours made from pulse proteins.
Although the 2012 South African dietary recommendations have not yet addressed the frequency of pulse consumption, earlier communications from the South African Department of Health that support their utilization have suggested substituting cooked pulses for one-half cup of meat or poultry at every meal once a week. The food processing industry in the United Arab Emirates is growing as a result of substantial public & private sector investments, a convenient geographic location supported by first-rate infrastructure and low regional tariffs.
The Brazil market dominated the LAMEA Pulse Ingredients Market by Country in 2021; thereby, achieving a market value of $371.2 million by 2028.The Argentina market is expected to witness a CAGR of 6.9% during (2022 - 2028). Additionally, The UAE market is estimated to grow at 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 Brazil, Argentina, UAE, Saudi Arabia, South Africa, Nigeria, and Rest of LAMEA.
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
- Brazil
- Argentina
- UAE
- Saudi Arabia
- South Africa
- Nigeria
- Rest of LAMEA
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. LAMEA Pulse Ingredients Market by Type
Chapter 5. LAMEA Pulse Ingredients Market by Source
Chapter 6. LAMEA Pulse Ingredients Market by Application
Chapter 7. LAMEA 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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