AT11 Markets for Pulse-Based Ingredients (Proteins, Starches and Fibres)

Have a look at our PowerPoint Introduction and Brochure describing deliverables, differentiators and case studies. Eight case studies can also be reviewed.

Objective and Background

The objective of this study was to provide insight on the market for pulse-based ingredients. The client required business information to accelerate the growth of their pulse product lines. 

Method

The product scope of this project was pulse ingredients derived from: red lentils, yellow lentils, kabuli chickpeas, faba beans, yellow peas, and green peas. The prioritised product types were: flours, starches, and proteins. The geographic scope was EMEA with a focus on Europe.

CPL utilised several resources for the market evaluation, including CPL in-house databases and publicly accessible information, such as government and other databases, publications, companies’ literature etc. Market information (including their perspectives about current and future developments relating to the use of pulse ingredients) was obtained from key contacts within the: ingredients industry, food and beverages, academia, retail, and government/regulatory as appropriate.

CPL gathered pertinent data sets, developed market models and performed analysis to generate principal findings, conclusions and recommendations for the client. The contents of the report are outlined below

Table of Contents

EXECUTIVE SUMMARY 

OBJECTIVE

SCOPE 

METHOD

PRINCIPAL FINDINGS

  • Pulses Overview
  • Market Estimates 
  • Application Areas
  • Market Participants 
  • Trends

CONCLUSIONS

RECOMMENDATIONS

INTRODUCTION TO PULSE SOURCES

  • Lentils
  • Chickpeas
  • Faba beans
  • Yellow peas
  • Green peas

COMPARATIVE REVIEW OF PULSE SOURCES

  • DERIVATIVE PRODUCTS
    • Protein
    • Starches
    • Fibres
  • FLAVOUR ASPECTS OF PULSE INGREDIENTS

APPLICATION AREAS

  • Gluten-Free Products
  • Bakery
  • Batters
  • Pasta
  • Snacks And Breakfast Cereals
  • Meat And Meat Alternatives
  • Pastes, Soups, and Beverages
  • Industrial Applications
  • Product Application Review

MARKET PARTICIPANTS

  • STRATEGIC COMPETITORS
  • PRODUCT PORTFOLIO ANALYSIS

TRENDS AND OPPORTUNITIES

MARKET ESTIMATES

  • REVIEW OF PULSE TRADE INFORMATION
  • ANALYSIS OF MARKET GROWTH BY DERIVATIVE PRODUCT
    • Pulse Flours Market Estimates
    • Pulse Starches Market Estimates
    • Pulse Proteins Market Estimates
  • ANALYSIS OF MARKET GROWTH BY APPLICATION AREA
    • Pulse Flours Application Areas
    • Pulse Starches Application Areas
    • Pulse Proteins Application Areas
  • ANALYSIS OF SUPERMARKET PRODUCT DATA

APPENDICES

CONTACTS

  • Contacts Overview
  • Contact Reports

NEWS

  • Pea Protein
  • Pea Starch
  • Pea Fibre
  • Pea Flour
  • Chickpea, Lentil and Other Pulse Flours
  • Trend Observations

RECENT RESEARCH

  • Peas
  • Chickpea
  • Lentil
  • Faba Bean

RECENT PATENTS

  • Flours that improve the crispness of battered potatoes
  • Chickpea protein/oligopeptide powder preparation methods and uses
  • Method of producing protein isolate of chickpea raw material
  • Vicia faba protein food products
  • Lentil-derived foaming agent and foamable compositions
  • Novel separation processes for pea protein
  • Preparation of pulse protein products (“yp810”)
  • Plant based protein extraction method and system 
  • Dry fractionation for plant based protein extraction
  • Ethanol de-oiling for plant based protein extraction

LEGUME/TREATMENT AND FLOUR MILLING METHODS
MARKET ESTIMATES – REGIONAL CHARTS

TABLES

  • TABLE 1 ANALYSIS OF THE NUTRITIONAL COMPOSITION OF PULSE SOURCES (RAW)
  • TABLE 2 ANALYSIS OF THE NUTRITIONAL COMPOSITION OF SELECTED PLANT SOURCES
  • TABLE 3 INGREDIENT FUNCTIONALITY OVERVIEW
  • TABLE 4 PDCAAS VALUES FOR SELECTED PULSES AND CEREAL GRAINS
  • TABLE 5 PROTEIN FRACTION: ALBUMIN/GLOBULIN RATIO FOR SELECTED PULSE SOURCES
  • TABLE 6 FUNCTIONALITY REVIEW OF SELECTED PULSE SOURCES
  • TABLE 8 STARCH CONTENT FOR SELECTED PULSES: (RDS), (SDS), (RS), AND (FG)
  • TABLE 9 DIETARY FIBRE CONTENT FOR SELECTED RAW PULSE SEEDS [G 100G-1]
  • TABLE 10 PHYSIOCHEMICAL PROPERTIES OF SELECTED PULSE FIBRES
  • TABLE 11 MAIN OFF-FLAVOURS/COMPOUNDS CAUSING OFF-FLAVOUR IN SOY AND PEAS
  • TABLE 12 PULSE INGREDIENT AND PRODUCT APPLICATION REVIEW
  • TABLE 13 REVIEW OF INGREDION/AGT AND COMPETITORS PULSE-BASED PRODUCT PORTFOLIO
  • TABLE 14 PULSES AND DERIVED PRODUCTS, APPROXIMATE VOLUME SPLIT BY COUNTRY

FIGURES

  • FIGURE 1 LEGUME FAMILY
  • FIGURE 2 RED LENTILS
  • FIGURE 3 YELLOW LENTILS
  • FIGURE 4 DESI CHICKPEA
  • FIGURE 5 KABULI CHICKPEAS
  • FIGURE 6 FABA BEANS
  • FIGURE 7 YELLOW PEAS
  • FIGURE 8 GREEN PEAS
  • FIGURE 9 TYPICAL PULSE PROCESSING METHODS 
  • FIGURE 10 AMINO ACIDS CONTENT OF SELECTED PULSES
  • FIGURE 11 PDCAAS VALUES FOR SELECTED PULSES, CEREAL GRAINS AND BLENDS
  • FIGURE 12 PROTEIN CONTENT FOR SELECTED PLANT PROTEIN EXTRACTS
  • FIGURE 13 AMYLOSE CONTENT FOR SELECTED PLANT STARCH EXTRACT
  • FIGURE 14 PROPORTION OF FIBRE COMPONENT FOR SELECTED PLANT EXTRACT
  • FIGURE 15 FOUR GLOBAL MACRO-TRENDS AFFECTING THE USE OF PULSE INGREDIENTS
  • FIGURE 16 LIST OF IMPORTING COUNTRIES FOR SELECTED LEGUME PRODUCTS
  • FIGURE 17 FAOSTAT IMPORT VALUES OF PULSES AND DERIVED PRODUCTS, EUROPE
  • FIGURE 18 FAOSTAT IMPORT VOLUMES OF PULSES AND DERIVED PRODUCTS, EUROPE
  • FIGURE 19 FAOSTAT PULSES AND DERIVED PRODUCTS SUPPLY PER CAPITA, EUROPE
  • FIGURE 20 PULSE FLOURS VOLUME ESTIMATES BY REGION
  • FIGURE 21 PULSE FLOURS VOLUME ESTIMATES BY REGION
  • FIGURE 22 PULSE STARCHES VOLUME ESTIMATES BY REGION
  • FIGURE 23 PULSE STARCHES VOLUME ESTIMATES BY REGION
  • FIGURE 24 PULSE PROTEINS VOLUME ESTIMATES BY REGION
  • FIGURE 25 PULSE PROTEINS VOLUME ESTIMATES BY REGION
  • FIGURE 26 PULSE FLOURS VOLUME ESTIMATES BY APPLICATION
  • FIGURE 27 PULSE FLOURS VOLUME ESTIMATES BY APPLICATION
  • FIGURE 28 PULSE FLOURS GROWTH RATES BY APPLICATION
  • FIGURE 29 PULSE FLOURS GROWTH RATES BY APPLICATION
  • FIGURE 30 PULSE STARCHES VOLUME ESTIMATES BY APPLICATION
  • FIGURE 31 PULSE STARCHES VOLUME ESTIMATES BY APPLICATION
  • FIGURE 32 PULSE STARCHES GROWTH ESTIMATES BY APPLICATION
  • FIGURE 33 PULSE STARCHES GROWTH ESTIMATES BY APPLICATION
  • FIGURE 34 PULSE PROTEINS VOLUME ESTIMATES BY APPLICATION
  • FIGURE 35 PULSE PROTEINS VOLUME ESTIMATES BY APPLICATION
  • FIGURE 36 PULE PROTEINS GROWTH RATES BY APPLICATION
  • FIGURE 37 PULSE PROTEINS GROWTH RATES BY APPLICATION
  • FIGURE 38 TESCO OPI – ANALYSIS OF PRODUCTS
  • FIGURE 39 TESCO OPI – PULSE FLOURS USAGE BY APPLICATION
  • FIGURE 40 TESCO OPI – PULSE FLOURS USAGE BY APPLICATION (DETAILED VIEW)
  • FIGURE 41 TESCO OPI – PULSE FLOURS USAGE BY PRODUCT TYPE DESCRIPTION
  • FIGURE 42 TESCO OPI – PEA PROTEIN USAGE BY APPLICATION
  • FIGURE 43 TESCO OPI – PEA PROTEIN USAGE BY APPLICATION AND PRODUCT TYPE
  • FIGURE 44 TESCO OPI – PEA PROTEIN PRODUCT TYPE DESCRIPTION ANALYSIS
  • FIGURE 45 TESCO OPI – PEA FIBRE USAGE BY APPLICATION
  • FIGURE 46 PULSE FLOURS VOLUME ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 47 PULSE FLOURS VOLUME ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 48 PULSE FLOURS GROWTH ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 49 PULSE FLOURS GROWTH ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 50 PULSE STARCHES VOLUME ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 51 PULSE STARCHES VOLUME ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 52 PULSE STARCHES GROWTH ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 53 PULSE STARCHES GROWTH ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 54 PULSE PROTEINS VOLUME ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 55 PULSE PROTEINS VOLUME ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 56 PULSE PROTEINS GROWTH ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 57 PULSE PROTEINS GROWTH ESTIMATES BY APPLICATION, WESTERN EUROPE
  • FIGURE 58 PULSE FLOURS VOLUME ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 59 PULSE FLOURS VOLUME ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 60 PULSE FLOURS GROWTH ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 61 PULSE FLOURS GROWTH ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 62 PULSE STARCHES VOLUME ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 63 PULSE STARCHES VOLUME ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 64 PULSE STARCHES GROWTH ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 65 PULSE STARCHES GROWTH ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 66 PULSE PROTEINS VOLUME ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 67 PULSE PROTEINS VOLUME ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 68 PULSE PROTEINS GROWTH ESTIMATES BY APPLICATION, EASTERN EUROPE
  • FIGURE 69 PULSE PROTEINS GROWTH ESTIMATES BY APPLICATION, EASTERN EUROPE

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