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豆类配料全球市场规模、份额、行业趋势分析报告:2022-2028 年按类型、来源、应用、地区划分的展望和预测Global Pulse Ingredients Market Size, Share & Industry Trends Analysis Report By Type, By Source, By Application, By Regional Outlook and Forecast, 2022 - 2028 |
到 2028 年,全球豆类配料市场规模预计将达到 262 亿美元,在预测期内以 4.9% 的复合年增长率增长。
合法来源,尤其是豆类麵粉,非常受欢迎,因为它们提供多种蛋白质、铁和纤维。除其他外,豆类麵粉可用于製作意大利面、布丁和饼干。豆类粉的应用在饮料、食品、狗粮等饲料等多个领域不断扩大,预计豆类市场将扩大。
豆类包括 55-60% 的浓缩蛋白以及由豌豆、扁豆、蚕豆和鹰嘴豆製成的细粉和粗粉。非转基因、无麸质、高蛋白质、赖氨酸、纤维和矿物质,Pulse 的成分具有低血糖指数。实现与豆类原料的乳化、凝胶化、质地、保水、粘合、成膜等功能。可以配製豆类成分以增加蛋白质含量或去除或减少其他蛋白质。可与其他无麸质麵粉一起使用,以获得额外的水分和质地。
COVID-19 影响分析
新型冠状病毒的出现以及随之而来的严格法规已经破坏了食品供应系统。随着餐饮业的关闭和萎缩,全球对豆类配料的需求正在下降。相反,零食、早餐麦片、烘焙和糖果以及功能性饮料等加工食品的销售额在此期间有所增长,部分抵消了食品服务行业的下滑。此外,豆类原料广泛用于加工食品。由于该行业在大流行面前具有弹性,预计豆类成分将在大流行期间和之后扩大。
市场增长因素
许多食品和工业应用对脉衝淀粉的需求不断增长
脉衝淀粉可用于胶凝、制绒、粘合、包衣、增稠、成膜等。由于其多功能性,它已被用于各种食品应用,例如麵食、麵条、糕点、汤和酱汁、糖果、肉类和家禽。此外,它还经常用作粉条生产中的粘合剂。由于其经济实惠和多功能性,脉衝淀粉有可能在饮料和食品应用中替代其他淀粉。
越来越多地采用加工和方便食品
对舒适和即食食品的需求不断增长,这受到多种因素的影响,包括职业女性和核心家庭的增加、生活水平的提高以及生活方式的改变。豆类 RTE 烘焙产品、汤和零食的市场受到对零食不断增长的需求的推动。在我们忙碌的生活中,越来越需要移动产品来减少准备饭菜的时间。对含有豆类成分的健康产品的需求也在增加。
市场製约因素
豆类食材味道难闻
儘管烹饪中豆类成分的使用有所增加,但始终迫切需要改变这些营养成分的风味。鹰嘴豆粉具有独特的风味,不应用于烘焙食品,如脆饼或糖饼干。另一方面,豌豆粉不会为烘焙食品增加风味。豆类包括自然产生的豆类和在收穫、加工和储存过程中产生的豆类。醛、醇、酸、酮、□秦和硫衍生物是某些豆类成分的异味剂。随着消费者感受到豆类的苦味,豆类原料市场预计将适度增长。
按类型划分的前景
豆类市场按类型细分为脉衝麵粉、脉衝淀粉、脉衝蛋白质以及脉衝纤维和粗粒。豆类麵粉部分在 2021 年占据了豆类配料市场的最高收入份额。在印度和中东,由豌豆和鹰嘴豆製成的豆类麵粉长期以来一直是首选。豆类麵粉用于多种食品,包括饮料、酱汁、烘焙产品、肉製品、乳製品和糖果。由于其许多健康益处,消费者和製造商的兴趣也越来越大。
来源观点
豌豆分为四种:小扁豆、豌豆、鹰嘴豆和芸豆。在 2021 年的豆类市场中,豌豆部分将获得很大的收入份额。豌豆富含促进整体健康的矿物质,如磷、铁、镁和锌。众所周知,由于其高纤维含量,它有助于降低胆固醇和维持血糖水平。包括麵包、零食、汤和酱汁、糖果、意大利面和麵条以及乳製品在内的各种产品都使用豌豆衍生成分作为主要成分,包括豌豆蛋白、豌豆淀粉和豌豆粉。
应用前景
豆类市场按应用分为食品和饮料、饲料和其他。食品和饮料部门在 2021 年的豆类配料市场中获得了最高的收入份额。豆类可增加蛋白质含量,并可用于替代麵食、烘焙食品和烘焙食品的无麸质组合物中的小麦粉。例如,豆类浓缩蛋白可用于增加蛋白质含量并替代烘焙配方中高达 20% 的麵粉。应使用发麵团技术改善含有豆类浓缩蛋白和小麦粉的麵包的质地、体积和风味。
区域展望
按地区分析了北美、欧洲、亚太地区和拉美地区的豆类配料市场。老年人口众多的日本可以说是豆类的市场。因此,对添加蛋白质的食品的需求预计会增加,对豆类的需求也会增加。由于其庞大的人口和转向植物成分的趋势,预计亚太地区未来几年对豆类成分的需求将很大。
The Global Pulse Ingredients Market size is expected to reach $26.2 billion by 2028, rising at a market growth of 4.9% CAGR during the forecast period.
Edible seeds of plants in the legume family are known as pulses. Pulses are produced in a variety of shaped, sized, and coloured pods. These are low in fat and have a high protein and soluble fibre content. Additionally, it helps to lower cholesterol and regulate blood sugar levels. Ingredients from pulses are rich in vitamins and healthy minerals such as iron, zinc, and magnesium. Peas, lentils and chickpeas are examples of pulse foods.
Ingredients from pulses are utilized in a wide range of food products, such as soups, sauces, baked goods, meals, snacks, and confections. It is available in many different forms, such as protein, flour, and fibre. The main drivers of market expansion are the rising demand for products that are plant-based and gluten-free as well as the rising popularity of foods that are high in protein. A change in people's lifestyles and rising disposable money are anticipated to have a positive impact on the Pulse Ingredients Market's overall market growth.
Pulse components, especially pulse flour, are highly sought after because they provide a variety of proteins, iron, and fibres. Along with other things, pulse flour could be utilized to prepare pasta, pudding, and cookies. The market for pulse ingredients would expand as a result of growing applications for pulse flour in a number of sectors, including beverage, food, and animal feed, including products made with pulse ingredients for dog food.
Ingredients for pulses can be found as concentrates with between 55 and 60 percent protein or as flours ranging from fine to coarse made from peas, lentils, fava beans, or chickpeas. Non-GMO, gluten-free, abundant in protein, lysine, dietary fibre, and minerals, pulse components also have a low glycemic index. Emulsification, gelation, texture, water-holding, adhesion, and film formation are all provided by pulse components. They could be added to formulas to boost the protein content or to eliminate or reduce other proteins. They enhance moisture and texture when used with other gluten-free flours.
COVID-19 Impact Analysis
The food supply system has been devastated by the advent of new coronaviruses and the ensuing tight restrictions. The world's demand for components derived from pulses has dropped as a result of the closure or scaling back of the food service sector. On the other hand, sales of processed meals such snacks, breakfast cereals, bakery and confectionery, and functional beverages rose over this period, partially offsetting the decline in the foodservice sector. Ingredients from pulses have also been widely employed in processed foods. Pulse ingredients are predicted to expand both during and following the pandemic due to the industry's resilience in the face of the disease.
Market Growth Factors
Growing demand for pulse starch in numerous food and industrial usage
Pulse starch can be used to gel, texturize, bind, coat, thicken, and make films, among other things. It has been utilized in a variety of food applications, including pasta and noodles, pastry, soups & sauces, confectionery, and meat & poultry because of its multifunctionality. Additionally, it is frequently used as a binding agent in the production of vermicelli. Due to its affordability and variety of uses, pulse starch is also a possible alternative for those other starches in beverage and food applications.
Increasing adoption of processed and convenience food products
The rise in demand for comfort and ready-to-eat foods has been influenced by several factors, including the growing number of working women and nuclear families, an increased standard of living, and changing lifestyles. The market for RTE & bakery items, soups, and snacks made from pulse ingredients is driven by the growing desire for snacks. Busier lives have boosted the need for on-the-go products to decrease the time spent preparing meals. Demand for healthier products with pulse components also rises as a result of increasing demand for these products.
Market Restraining Factor
Flavour of pulse ingredients are unpleasant
Even if the use of pulse components in cuisine is growing, there is always a critical requirement to change the flavour of these nutrients. Since chickpea flour has a distinct flavour, it should not be used in baked goods like biscotti or sugar cookies. On the other side, pea flour doesn't impart flavour to baked goods. Pulses have an off flavour that is both naturally occurring and created through the harvesting, processing, and storing processes. Aldehydes, alcohols, acids, ketones, pyrazines, and derivatives of sulphur are among the substances that give some kinds of pulse components their off-flavor. The market for pulse ingredients is predicted to grow slowly due to consumer perceptions of pulses' bitter flavour.
Type Outlook
On the basis of type, the pulse ingredients market is segmented into Pulse Flour, Pulse Starch, Pulse Protein and Pulse Fibers & Grits. The pulse flours segment acquired the highest revenue share in the pulse ingredients market in 2021. In India and the Middle East, pulse flours made from peas as well as chickpeas had long been favoured. Pulse flours are utilized in a wide range of food products, include drinks, sauces, bakery goods, meat products, dairy products, and confectioneries. Due to the numerous health advantages they offer, both consumers and manufacturers throughout the world are becoming interested in them.
Source Outlook
Based on source, the pulse ingredients market is divided into Lentils, Peas, Chickpeas and Beans. The peas segment garnered a significant revenue share in the pulse ingredients market in 2021. Peas are rich in minerals like phosphorus, iron, magnesium, and zinc, which promote general health. They are also well-known to help lower cholesterol and maintain blood sugar levels due to their high fibre content. Different products, including bread, snacks, soups and sauces, confectionery, pasta & noodles, and dairy, use pea-derived ingredients as key components, like pea proteins, pea starches, and pea flours.
Application Outlook
By application, the pulse ingredients market is classified into Food & Beverages, Feed and Others. The food & beverages segment procured the highest revenue share in the pulse ingredients market in 2021. Pulses can be used to increase protein content and substitute wheat flours in gluten-free compositions for pasta, baked snacks, and baked goods. For instance, pulse protein concentrates could be utilized to increase protein content and substitute up to 20% of the wheat flour in bakery formulations. The texture, volume, and flavour of bread made with pulse protein concentrates & flours should be improved using the sponge-dough technique.
Regional Outlook
Region-wise, the pulse ingredients market is analyzed across North America, Europe, Asia Pacific and LAMEA. A possible market for pulse components is Japan, which has a sizable elderly population. This is anticipated to increase demand for food products with added protein, which will increase demand for pulse components. Due to its vast population and movement toward plant-based components, the Asia Pacific area is predicted to have a significant demand for pulse ingredients in the upcoming years.
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).
Recent Strategies Deployed in Pulse Ingredients Market
Partnerships, Collaborations and Mergers:
Jul-2022: ADM entered into a Memorandum of Understanding (MoU) with Bayer, a German multinational pharmaceutical and biotechnology company. Under this agreement, ADM would offer to provide Bayer with details regarding the partner farmers & area of operations. In addition, Bayer would follow a Seed to Market approach with the involvement of sustainability elements like full package promotion of seed treatment, pesticides, and agronomic advisory with Integrated Pest Management (IPM) practices.
Jun-2022: Batory Foods came into a commercial distribution agreement with DouxMatok. Under this agreement, Incredo Sugar would be added to Batory Foods' comprehensive portfolio of high-quality food ingredients, unleashing a network of consumers in North America wanting to decrease sugar in baked goods and confectionery products, like snacks, cookies, cakes, chocolate, spreads, candy, and protein bars.
Sep-2021: Batory Foods signed into an agreement with Ingredion Incorporated, a global provider of ingredient solutions to diversified industries. This agreement aimed to assist food and beverage manufacturers to receive the ingredients they require to produce and would bring their products to market.
May-2020: Axiom Foods joined hands with The Brenntag Food & Nutrition business unit in North America. This collaboration aimed to assist the companies to fulfill the rising demand for meat and dairy alternatives.
Product Launches and Product Expansions:
Jun-2022: Roquette introduced a new NUTRALYS range of organic textured proteins from pea and fava for European markets. This launch would improve Roquette's position on the protein market as a major leader for plant-based solutions and would support the company's effort to be the best partner for consumers wishing to create new and delicious plant-based foods.
Sep-2021: Ingredion introduced Prista, a line of pulse concentrates and flours. This latest product involves Vitessence Prista P 155 pea protein concentrate, Homecraft Prista P 101 pea flour, and Vitessence Prista P 360 fava bean protein concentrate.
Mar-2021: Ingredion released two new additions to its plant-based portfolio, named Nebraska, VITESSENCE Pulse 1853 pea protein isolate, and PURITY P 1002 pea starch. The ingredient solutions are 100% sourced from North American farms, which is allowing food and beverage manufacturers to develop advanced plant-based food and beverages.
Acquisitions and Mergers:
Nov-2021: Archer Daniels Midland took over Sojaprotein, a European company specializing in non-GMO soybean ingredients. This acquisition aimed to expand ADM's plant-based and alternative-proteins market to fulfill the fast-growing demand for new protein solutions as the companies grow their nutrition business worldwide.
Nov-2020: Ingredion took over James Cameron and Suzy Amis Cameron. This acquisition aimed to boost net sales growth, which would further expand its manufacturing capability and co-create with its consumers to serve the rising consumer demand for plant-based foods.
Geographical Expansions:
Apr-2022: ADM expanded its global footprints by investing $300 million in Decatur, Illinois, in alternative protein production. Through this expansion, ADM would further improve its alternative protein offerings by establishing a new, state-of-the-art Protein Innovation Center, also in Decatur.
Mar-2022: Scoular acquired two facilities in northern Florida. This acquisition aimed to assist the company in better helping grain and livestock producers in the Southeastern U.S.
Aug-2021: Ingredion expanded its global footprints by opening new production capabilities for flours and concentrates at its pulse-based protein facility in Vanscoy, Sask. The facility aimed to produce flours and concentrates from pulses like lentils, peas, and fava beans that are sustainably sourced from North American farms.
Market Segments covered in the Report:
By Type
By Source
By Application
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures