市場調查報告書
商品編碼
1126413
豆類配料全球市場規模、份額、行業趨勢分析報告:2022-2028 年按類型、來源、應用、地區劃分的展望和預測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,全球豆類配料市場規模預計將達到 262 億美元,在預測期內以 4.9% 的複合年增長率增長。
合法來源,尤其是豆類麵粉,非常受歡迎,因為它們提供多種蛋白質、鐵和纖維。除其他外,豆類麵粉可用於製作意大利面、布丁和餅乾。豆類粉的應用在飲料、食品、狗糧等飼料等多個領域不斷擴大,預計豆類市場將擴大。
豆類包括 55-60% 的濃縮蛋白以及由豌豆、扁豆、蠶豆和鷹嘴豆製成的細粉和粗粉。非轉基因、無麩質、高蛋白質、賴氨酸、纖維和礦物質,Pulse 的成分具有低血糖指數。實現與豆類原料的乳化、凝膠化、質地、保水、粘合、成膜等功能。可以配製豆類成分以增加蛋白質含量或去除或減少其他蛋白質。可與其他無麩質麵粉一起使用,以獲得額外的水分和質地。
COVID-19 影響分析
新型冠狀病毒的出現以及隨之而來的嚴格法規已經破壞了食品供應系統。隨著餐飲業的關閉和萎縮,全球對豆類配料的需求正在下降。相反,零食、早餐麥片、烘焙和糖果以及功能性飲料等加工食品的銷售額在此期間有所增長,部分抵消了食品服務行業的下滑。此外,豆類原料廣泛用於加工食品。由於該行業在大流行面前具有彈性,預計豆類成分將在大流行期間和之後擴大。
市場增長因素
許多食品和工業應用對脈衝澱粉的需求不斷增長
脈衝澱粉可用於膠凝、制絨、粘合、包衣、增稠、成膜等。由於其多功能性,它已被用於各種食品應用,例如麵食、麵條、糕點、湯和醬汁、糖果、肉類和家禽。此外,它還經常用作粉條生產中的粘合劑。由於其經濟實惠和多功能性,脈衝澱粉有可能在飲料和食品應用中替代其他澱粉。
越來越多地採用加工和方便食品
對舒適和即食食品的需求不斷增長,這受到多種因素的影響,包括職業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變。豆類 RTE 烘焙產品、湯和零食的市場受到對零食不斷增長的需求的推動。在我們忙碌的生活中,越來越需要移動產品來減少準備飯菜的時間。對含有豆類成分的健康產品的需求也在增加。
市場製約因素
豆類食材味道難聞
儘管烹飪中豆類成分的使用有所增加,但始終迫切需要改變這些營養成分的風味。鷹嘴豆粉具有獨特的風味,不應用於烘焙食品,如脆餅或糖餅乾。另一方面,豌豆粉不會為烘焙食品增加風味。豆類包括自然產生的豆類和在收穫、加工和儲存過程中產生的豆類。醛、醇、酸、酮、□秦和硫衍生物是某些豆類成分的異味劑。隨著消費者感受到豆類的苦味,豆類原料市場預計將適度增長。
按類型劃分的前景
豆類市場按類型細分為脈衝麵粉、脈衝澱粉、脈衝蛋白質以及脈衝纖維和粗粒。豆類麵粉部分在 2021 年佔據了豆類配料市場的最高收入份額。在印度和中東,由豌豆和鷹嘴豆製成的豆類麵粉長期以來一直是首選。豆類麵粉用於多種食品,包括飲料、醬汁、烘焙產品、肉製品、乳製品和糖果。由於其許多健康益處,消費者和製造商的興趣也越來越大。
來源觀點
豌豆分為四種:小扁豆、豌豆、鷹嘴豆和芸豆。在 2021 年的豆類市場中,豌豆部分將獲得很大的收入份額。豌豆富含促進整體健康的礦物質,如磷、鐵、鎂和鋅。眾所周知,由於其高纖維含量,它有助於降低膽固醇和維持血糖水平。包括麵包、零食、湯和醬汁、糖果、意大利面和麵條以及乳製品在內的各種產品都使用豌豆衍生成分作為主要成分,包括豌豆蛋白、豌豆澱粉和豌豆粉。
應用前景
豆類市場按應用分為食品和飲料、飼料和其他。食品和飲料部門在 2021 年的豆類配料市場中獲得了最高的收入份額。豆類可增加蛋白質含量,並可用於替代麵食、烘焙食品和烘焙食品的無麩質組合物中的小麥粉。例如,豆類濃縮蛋白可用於增加蛋白質含量並替代烘焙配方中高達 20% 的麵粉。應使用發麵團技術改善含有豆類濃縮蛋白和小麥粉的麵包的質地、體積和風味。
區域展望
按地區分析了北美、歐洲、亞太地區和拉美地區的豆類配料市場。老年人口眾多的日本可以說是豆類的市場。因此,對添加蛋白質的食品的需求預計會增加,對豆類的需求也會增加。由於其龐大的人口和轉向植物成分的趨勢,預計亞太地區未來幾年對豆類成分的需求將很大。
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