“In a relatively flat flour industry, the expected growth for pulse flours is thriving. Pulse Canada recently worked in collaboration with Euromonitor International to assess the market potential for pulse flours in packaged foods consumed in the US market. Where growth in the use of wheat and all other flours is minor, the compound annual growth rate (CAGR; 2020 to 2023) of pulse flours is predicted at 20.1%. This expected growth for pulse flours serves as an exciting opportunity for millers looking to expand their product offerings.”
Janelle Courcelles
Director of Quality & Processing
Pulse Canada
As we enter a new decade and a new era of food, pulses are at the forefront of the industry due to their value as nutritious, sustainable, and functional foods. At Pulse Canada, our Market Innovation team is working closely with companies who are exploring the use of pulse ingredients because of their unique benefits. Pulse flours serve as an excellent source of protein (20-30%) and fibre (5-20%), providing substantial amounts of vitamins and minerals (including iron, potassium, magnesium zinc and folate) while being low in fat. Plus, because of pulse crops’ natural nitrogen-fixing properties and Canadian growers’ sustainable crop practices, companies can lean on Canadian pulses to build their sustainability claims as well.
Consumers are more educated than ever on where their food comes from and how it’s made, and one of the ways manufacturers are meeting this demand is through the use of pulse flours. Up until recently, pulse flours mainly gained popularity through gluten-free applications, but as manufacturers aim to create more nutrient-dense products, pulse flours are getting recognized as a unique opportunity to make products more aligned with consumer wants and from ingredients they feel good about.