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市场调查报告书
商品编码
1198151
豆粉市场 - COVID-19 的增长、趋势、影响和预测 (2023-2028)Pulse Flour Market - Growth, Trends, and Forecasts (2023 - 2028) |
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在 2022 年至 2027 年的预测期内，全球豆粉市场预计将以 7.97% 的复合年增长率增长。
COVID-19 大流行对大豆粉市场的影响主要表现为供需出现前所未有的中断，这给包括消费者在内的所有利益相关者造成了障碍。 此外，大流行导致豆粉价格上涨。 例如，在印度，白色 Vlajirodal 粉末的价格在大流行前为 1.21 美元/公斤，但在大流行期间上涨至 1.27 美元/公斤左右。 此外，工厂劳动力短缺也是豆粉价格上涨的主要原因，原材料和製粉运输成本上涨加剧了这一情况。 因此，许多国家的粮食价格（包括麵粉和豆类）上涨了 15-20%。
作为一种无麸质功能性成分，大豆粉受到各种食品和动物饲料行业不断增长的需求的推动。 对大豆粉的高需求主要是由于其与其他谷物粉相比具有更高的营养价值。
此外，政府对豆类收穫的举措导致豆类生长和产量增加，进一步推动了市场。 过去几年在北美和欧洲推出的新豆粉产品的增加极大地推动了豆粉市场的增长。
豆粉市场趋势
对有机和无麸质麵粉的需求不断扩大
消费者对麸质敏感性的认识不断提高，这增加了全球对无麸质麵粉的需求。 由于大豆粉是一种不含麸质的成分，因此近年来越来越受到消费者的欢迎。 乳糜泻在世界范围内的患病率适中，但在过去十年中，不吃麸质的美国人数量有所增加。 根据梅奥诊所的数据，310 万美国人吃无麸质饮食，其中 72% 被归类为 PWAG（没有乳糜泻的人避免麸质）。 这就是製造商使用大豆粉等无麸质成分并提供各种营养价值低和高的无麸质产品的原因。 此外，公司广泛参与这些产品的研发，以满足有机和无麸质行业的需求，并在市场上保持竞争力。 例如，Limagrain Cereales Ingredients 升级了其营养、口味和颜色解决方案，并推出了一系列有机豆类麵粉。
北美拥有最大的市场份额。
素食、非转基因和无麸质产品的消费、环保意识的提高以及对天然和健康成分的需求不断增长等生活方式的改变正在推动豆粉市场。 例如，Nutriati 推出了一种名为 Artesa Textured Pulse Protein 的植物性肉类专有鹰嘴豆成分。 它由 Nutriati 的 Artesa 鹰嘴豆粉和精心采购的黄豌豆蛋白製成，并按照严格控制的最终成分规格製造。 市场的一个主要驱动力是烘焙应用中对大豆粉的需求不断增加，因为它不含麸质，提供更好的水合作用和柔软度，并能丰富产品的营养。
豆粉市场竞争者分析
大豆粉市场是一个竞争激烈的市场，国内外众多企业纷纷进入该市场。 全球豆粉市场的主要参与者包括 Archer Daniels Midland Company、AGT Foods and Ingredients、Anchor Ingredients、Avena Foods、Ingredion Incorporated Food Company 等。 主要参与者专注于产品开发和创新，通过提供口味和产品质量的多样性来满足消费者的需求，以保持高端化。
其他福利。
- Excel 格式的市场预测 (ME) 表
- 三个月的分析师支持
内容
第一章介绍
- 研究假设和市场定义
- 调查范围
第二章研究方法论
第 3 章执行摘要
第四章市场动态
- 市场驱动力
- 市场製约因素
- 波特的五力分析
- 供应商的议价能力
- 消费者的议价能力
- 新进入者的威胁
- 替代品的威胁
- 竞争程度
第 5 章市场细分
- 按类别
- 有机小麦粉
- 普通麵粉
- 按产品类型
- 豆类
- 鹰嘴豆
- 小扁豆
- 豌豆
- 通过使用
- 麵包店
- 零食
- 宠物食品和饲料
- 其他用途
- 按地区
- 北美
- 美国
- 加拿大
- 墨西哥
- 其他北美地区
- 欧洲
- 英国
- 法国
- 德国
- 俄罗斯
- 意大利
- 西班牙
- 其他欧洲
- 亚太地区
- 中国
- 日本
- 澳大利亚
- 印度
- 其他亚太地区
- 南美洲
- 巴西
- 阿根廷
- 其他南美洲
- 中东
- 沙特阿拉伯
- 南非
- 其他中东地区
- 北美
第六章竞争格局
- 主要参与者采用的策略
- 最活跃的公司
- 市场份额分析
- 公司简介
- Archer Daniels Midland Company（ADM）
- AGSPRING
- AGT Food & Ingredients
- Ingredion Incorporated
- The Buhler Holding AG
- Avena Foods Limited
- Groupe Limagrain
- Ardent Mills
- Anchor Ingredients Co. LLC
- Diefenbaker Spice and Pulse（DSP）
第七章市场机会与未来趋势
第 8 章 COVID-19 对市场的影响
The global pulse flour market is projected to record a CAGR of 7.97% during the forecast period 2022-2027.
The impact of the COVID-19 pandemic on the pulse flour market can be largely characterized by unprecedented disruptions in supply and demand, which posed hurdles for all stakeholders, including consumers. Further, the pandemic resulted in increased pulse flour prices. For instance, in India, the price of white urad dal flour was USD 1.21/kg before the pandemic, while it increased to around USD 1.27/kg during the pandemic. Further, the unavailability of labor at mills was among the major reasons for the price hike of pulse flours, which was worsened by the increased transportation prices of both raw materials and milled flour. As a result, the prices of food grains, including flours and pulses, rose by 15-20% in many countries.
Pulse flour, a gluten-free functional ingredient, is being driven by its increasing demand in various food and animal feed industries. The high demand for pulse flour is majorly due to its higher nutritional properties as compared to other grain flours.
Government initiatives for pulse harvesting are also resulting in increased growth and volume of pulses, further driving the market. The growth of the pulse flour market is witnessing a huge boost with the rising number of new pulse flour-based products that have been launched in North America and Europe over the past few years.
Pulse Flour Market Trends
Growing Demand for Organic and Gluten-free Flour
The rise in consumer awareness regarding gluten sensitivity has propelled the demand for gluten-free flour globally. Pulse flour, being a gluten-free ingredient, has seen increased preference among consumers in recent years. Although the prevalence of celiac disease is approximately moderate globally, the number of Americans giving up eating gluten has increased over the last decade. According to the Mayo Clinic, 3.1 million Americans follow a gluten-free diet, and 72% of them are classified as PWAGs or "people without celiac disease avoiding gluten." Therefore, manufacturers are offering a wide range of gluten-free products using gluten-free ingredients, such as pulse flour, which range from low to high nutritional value. Further, companies have been extensively involved in the research and development of such products to cater to organic and gluten-free industries and thus, remain competitive in the market. For instance, Limagrain Cereales Ingredients upgraded its Nutrition and Taste & Color solutions with an organic pulses flour range.
North America Holds the Largest Market Share
Lifestyle shifts and increasing environmental awareness, such as veganism and consumption of non-GMO, gluten-free products, and the growing demand for natural and healthy ingredients have been driving the pulse flour market. For instance, Nutriati launched a proprietary chickpea ingredient for plant-based meats, named Artesa Textured Pulse Protein, which is a combination of Nutriati's Artesa chickpea flour and carefully sourced yellow pea protein that is manufactured following the tightly-controlled final ingredient specifications. The key driving factor for the market is the increased demand for pulse flour in bakery applications, as it is gluten-free, offers better hydration and softness, and nutritionally enriches the products.
Pulse Flour Market Competitor Analysis
The market studied is highly competitive in nature due to the presence of domestic and international players. Some of the key players in the pulse flour market globally include Archer Daniels Midland Company, AGT Foods and Ingredients, Anchor Ingredients, Avena Foods, and Ingredion Incorporated Food Company. The key players are majorly focusing on product development and innovation to meet consumers' needs by offering a variety in taste and in the product quality to maintain premiumization.
Additional Benefits:
- The market estimate (ME) sheet in Excel format
- 3 months of analyst support
TABLE OF CONTENTS
1 INTRODUCTION
- 1.1 Study Assumptions and Market Definition
- 1.2 Scope of the Study
2 RESEARCH METHODOLOGY
3 EXECUTIVE SUMMARY
4 MARKET DYNAMICS
- 4.1 Market Drivers
- 4.2 Market Restraints
- 4.3 Porter's Five Forces Analysis
- 4.3.1 Bargaining Power of Suppliers
- 4.3.2 Bargaining Power of Consumers
- 4.3.3 Threat of New Entrants
- 4.3.4 Threat of Substitute Products
- 4.3.5 Degree of Competition
5 MARKET SEGMENTATION
- 5.1 By Category
- 5.1.1 Organic Flour
- 5.1.2 Conventional Flour
- 5.2 By Product Type
- 5.2.1 Bean
- 5.2.2 Chickpea
- 5.2.3 Lentil
- 5.2.4 Pea
- 5.3 By Application
- 5.3.1 Bakery
- 5.3.2 Extruded Snacks
- 5.3.3 Pet Food and Feed
- 5.3.4 Other Applications
- 5.4 Geography
- 5.4.1 North America
- 5.4.1.1 United States
- 5.4.1.2 Canada
- 5.4.1.3 Mexico
- 5.4.1.4 Rest of North America
- 5.4.2 Europe
- 5.4.2.1 United Kingdom
- 5.4.2.2 France
- 5.4.2.3 Germany
- 5.4.2.4 Russia
- 5.4.2.5 Italy
- 5.4.2.6 Spain
- 5.4.2.7 Rest of Europe
- 5.4.3 Asia-Pacific
- 5.4.3.1 China
- 5.4.3.2 Japan
- 5.4.3.3 Australia
- 5.4.3.4 India
- 5.4.3.5 Rest of Asia-Pacific
- 5.4.4 South America
- 5.4.4.1 Brazil
- 5.4.4.2 Argentina
- 5.4.4.3 Rest of South America
- 5.4.5 Middle-East
- 5.4.5.1 Saudi Arabia
- 5.4.5.2 South Africa
- 5.4.5.3 Rest of Middle-East
- 5.4.1 North America
6 COMPETITIVE LANDSCAPE
- 6.1 Strategies Adopted by Key Players
- 6.2 Most Active Companies
- 6.3 Market Share Analysis
- 6.4 Company Profiles
- 6.4.1 Archer Daniels Midland Company (ADM)
- 6.4.2 AGSPRING
- 6.4.3 AGT Food & Ingredients
- 6.4.4 Ingredion Incorporated
- 6.4.5 The Buhler Holding AG
- 6.4.6 Avena Foods Limited
- 6.4.7 Groupe Limagrain
- 6.4.8 Ardent Mills
- 6.4.9 Anchor Ingredients Co. LLC
- 6.4.10 Diefenbaker Spice and Pulse (DSP)
