Global Chickpea Flour Market report from Global Insight Services is the single authoritative source of intelligence on Chickpea Flour Market. The report will provide you with analysis of impact of latest market disruptions such as Russia-Ukraine war and Covid-19 on the market. Report provides qualitative analysis of the market using various frameworks such as Porters’ and PESTLE analysis. Report includes in-depth segmentation and market size data by categories, product types, applications, and geographies. Report also includes comprehensive analysis of key issues, trends and drivers, restraints and challenges, competitive landscape, as well as recent events such as M&A activities in the market.
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Chickpea flour, also known as garbanzo bean flour, is a high-protein, gluten-free flour made from ground chickpeas. It can be used in a variety of recipes, including bread, pancakes, and pasta. Chickpea flour is a good source of fiber and iron, and it is also high in antioxidants.
Chickpea flour is a good source of protein, fiber, and other nutrients, making it a healthy alternative to other types of flour.
Key Trends
There are a few key trends in chickpea flour technology.
One is the use of enzymes to improve the flour’s functionality. Enzymes can help to improve flours water absorption, gluten development, and starch retrogradation.
Another trend is the use of different flours to create a chickpea flour with different functional properties. For example, adding rice flour can improve the water absorption of chickpea flour.
Finally, there is a trend towards using chickpea flour in a variety of applications beyond just traditional foods like hummus or falafel. For example, chickpea flour can be used as a binding agent in meatballs or as flour for veggie burgers.
Key Drivers
There are several factors that are driving the growth of the chickpea flour market.
The first factor is the growing health consciousness among consumers. Consumers are becoming more aware of the importance of eating healthy and nutritious foods. They are looking for alternatives to traditional flour that are healthier and more nutritious. Chickpea flour is a good source of protein, fiber, and other nutrients, making it a healthy alternative to other types of flour.
The second factor is the growing popularity of plant-based diets. More and more people are adopting plant-based diets for health and environmental reasons. Chickpea flour is a good plant-based alternative to other types of flour.
The third factor is the increasing demand for gluten-free products. There is a growing number of people with celiac disease or gluten intolerance. These consumers are looking for gluten-free alternatives to traditional flour. Chickpea flour is a good gluten-free alternative to other types of flour.
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Market Segments
The Chickpea Flour Market is segmented by product type, application, distribution channel, and region. By product type, the market is divided into desi and Kabuli. Based on application, it is bifurcated into bakery and confectionery, animal feed, cosmetics, and others. On the basis of distribution channel, it is classified into food chain services, modern trade, convenience store, departmental store, and online store. Region-wise, the market is divided into North America, Europe, Asia-Pacific, and the Rest of the World.
Key Players
The Chickpea Flour Market includes players such as Parakh Agro Industries Ltd., Ingredion, Anchor Ingredients, CanMar Grain Products, The Scoular Company, SunOpta, Bean Growers Australia, EHL Limited, Blue Ribbon and Batory Foods.
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