Pea Flour Market Report

Rising high protein and fiber contents benefit awareness among consumers supporting health claims such as improved digestive health and muscle maintenance leading to increasing investments and partnerships among market players to create new and improved plant-based protein products. For instance, in August 2021, Manitoba Harvest announced partnering with a group of companies are investing a total of US$ 5.1 million to develop improved pea and hemp varieties to create a hemp-pea flour blend to develop innovative new products for the fast-growing plant-based protein industry, with a focus on properties like increased protein and improved texture.

Further, companies are focusing on expanding their presence to develop advanced pea ingredients and food products, focusing on optimizing ingredient processing, and developing new meat alternative products to fuelling demand for healthy, sustainable food products. For instance, in July 2024, Protein Industries Canada announced to investment total of US$ 7.7 million with a consortium including Lovingly Made Flour Mills, TMRW Foods and Dutton Farms aims to improve the affordability, nutrition, and strengthen the domestic ingredient manufacturing industry and capture new economic opportunities for pea crops, that benefits ingredient processors, food manufacturers, and consumers.

The growth of the pea flour market is restrained by several factors. One of the key challenges is taste and texture concerns, as some consumers may find pea flour to have an earthy flavor and a gritty mouthfeel, limiting its appeal in mainstream food applications, particularly in products that require a neutral taste. However, the consumption of peas in large quantities can cause gastric problems and limit the demand of the pea floor market.  Another restraining factor is the constraint in the supply chain particularly in the region with limited cultivation results in inconsistent availability and pricing pressure on consumers. Furthermore, while the demand for plant-based and gluten-free alternatives is growing, consumer awareness and acceptance of pea flour in certain markets remain low, slowing its adoption, leading to competition from other plant-based flours, such as almond, coconut, and chickpea flour, further limits the expansion of the pea flour market, as these alternatives offer varied nutritional profiles and applications.

The growing trend of functional foods and consumers seeking healthier and natural ingredients presents an opportunity for the pea flour market as it offers high protein and fibre content, supporting health claims such as improved digestive health, muscle maintenance, and weight management led market players to develop improved pea variety in food products. For instance, in July 2021, NRGene Canada and Manitoba Harvest announced to introduction of novel pea and hemp varieties including a new pea-hemp flour blend in food and ingredient processing with the main focus on increasing the protein content and texture, potentially increasing their use in plant-based foods and beverages.

Further, the rise in protein plant-based diets and environmental concerns associated with animal agriculture results in increasing focus on developing new pea flour product formulations as an alternative to traditional animal-based proteins, due to which many market players are launching a line of pulse concentrates and flours. For instance, in September 2021, Ingredion released Homecraft Prista P 101 pea flour, offering fibre and micronutrients and up to  12% protein on a dry basis in addition it has a lower overall powdery texture and a higher savoury flavour, making it an ideal gluten-free bakery product allowing the manufacturer to use it in as instant beverages and ready-to-eat applications.

North America dominates the pea flour market, driven by the growing demand for plant-based proteins and gluten-free products and the increasing shift toward vegan diets due to strong consumer awareness about the health benefits of high protein is propelling the use of pea flour in food and beverage applications such as plant-based meats, dairy alternatives, and protein-enriched snacks. Moreover, North America’s well-established infrastructure for food innovation, along with major manufacturers like Roquette and Ingredion, continues to support market growth by introducing new varieties and large investments in research and developments by the US Department of Agriculture. However, fluctuations in pea production due to changing climate conditions and pricing pressures can impact market stability in the region.

The European pea flour market is representing significant growth driven by strong consumer preferences for sustainable plant-based and clean-labeled protein products. Additionally, the European food industries are increasingly incorporating pea flour in bakery products, snacks, and plant-based dairy alternatives as Europe is heavily influenced by regulatory pressures and consumer demand for gluten-free and hypoallergenic ingredients. Pea flour being naturally gluten-free and hypoallergenic is used in innovative baked goods and protein powder, making it an excellent option for consumers with dietary restrictions. Countries such as the UK, Germany, and France are having increased demand for gluten-free, allergen-free, and organic products, positioning pea flour as a desirable alternative. Furthermore, the market is gaining more popularity due to increasing investments by market players resulting in capturing new economic opportunities for pea crops, that benefit ingredient processors, food manufacturers, and consumers.

The pea flour market is rapidly growing in the Asia-Pacific region as a result of growing disposable incomes and the acceptance of plant-based protein diets by health-conscious consumers in nations like China, India, and Japan. Additionally, the demand for healthy food products high in protein has increased due to urbanization and rising middle-class wealth, making pea flour a desirable component of functional foods and drinks. Furthermore, the production of peas and goods derived is being encouraged by the trend toward sustainable agriculture. However, the adoption can be hampered by low consumer knowledge of pea flour and fierce competition from conventional staples like rice and wheat flour.

Although the pea flour business in Latin America is still in its beginning, it is expanding gradually due to rising consumer demand for sustainable and healthful food options. Growing health consciousness and concerns about food security as well as increasing demand for plant-based proteins in nations like Brazil, Argentina, and Chile increases the market growth. additionally, the market penetration is still limited, pea flour is becoming more popular in the organic and gluten-free food industries. Lack of infrastructure for processing peas, erratic farming conditions, and the dominance of conventional crops like soy and maize, reduce the competitiveness of pea flour.

The market for pea flour is moderately expanding in the Middle East and Africa due to the rowing incorporation of vegan diets and plant-based protein sources. Additionally, urbanization and growing disposable incomes are driving demand for more nutrient-dense and healthful food options, such as products free of gluten and other allergens. However, the potential for growth and awareness of pea flour and its benefits remains limited in some regions. Educating consumers and food manufacturers about the advantages of pea flour is crucial for market expansion. Furthermore, the region's market growth is hampered by cultural preferences for traditional grains and flours.