|
市場調査レポート
商品コード
1126413
豆類原料の世界市場規模、シェア、産業動向分析レポート:タイプ別、ソース別、用途別、地域別展望と予測、2022年~2028年Global Pulse Ingredients Market Size, Share & Industry Trends Analysis Report By Type, By Source, By Application, By Regional Outlook and Forecast, 2022 - 2028 |
||||||
豆類原料の世界市場規模、シェア、産業動向分析レポート:タイプ別、ソース別、用途別、地域別展望と予測、2022年~2028年 |
出版日: 2022年08月31日
発行: KBV Research
ページ情報: 英文 209 Pages
納期: 即納可能
|
豆類原料の世界市場規模は、2028年までに262億米ドルに達し、予測期間中にCAGR4.9%の市場成長率で上昇すると予想されています。
豆類原料、特にパルス粉は、様々なタンパク質、鉄分、繊維を提供するため、非常に人気があります。他のものと共に、パルス粉はパスタ、プリン、クッキーの調理に活用される可能性があります。飲料、食品、ドッグフードなどの飼料など、さまざまな分野でパルス粉の用途が広がっており、豆類原料の市場は拡大すると思われます。
豆類は、55~60%のタンパク質を含む濃縮物や、エンドウ豆、レンズ豆、空豆、ひよこ豆から作られる細粉から粗粉まで様々なものがあります。非遺伝子組み換え、グルテンフリーで、タンパク質、リジン、食物繊維、ミネラルを豊富に含み、パルスの成分は低グリセミック指数です。乳化、ゲル化、食感、保水性、付着性、皮膜形成などの機能を豆類原料で実現。豆類原料は、タンパク質含有量を高めるため、あるいは他のタンパク質を除去または低減するために配合することができます。他のグルテンフリーの小麦粉と一緒に使用すると、水分や食感を高めることができます。
COVID-19インパクト分析
新しいコロナウイルスの出現とそれに伴う厳しい規制により、食品供給システムは壊滅的な打撃を受けています。外食産業の廃業や縮小により、豆類を原料とする成分の世界の需要が減少しています。一方、スナック菓子、朝食用シリアル、ベーカリー・菓子類、機能性飲料などの加工食品の売上はこの期間に増加し、外食産業の減少を一部相殺しました。また、加工食品には豆類からの原料が広く採用されています。豆類原料は、パンデミックに直面した際の業界の回復力から、パンデミック中もその後も拡大すると予測されています。
市場の成長要因
多くの食品および工業用途におけるパルススターチの需要拡大
パルス澱粉は、ゲル化、テクスチャー化、結合、コーティング、増粘、フィルム化などに使用することができます。その多機能性から、パスタや麺類、ペストリー、スープやソース、菓子類、肉や鶏肉など、様々な食品用途で利用されてきました。さらに、春雨の製造における結着剤としても頻繁に使用されています。手頃な価格と多様な用途から、パルス澱粉は飲食品や食品用途において他の澱粉の代替品となる可能性もあります。
加工食品と簡便食品の採用が増加
快適ですぐに食べられる食品への需要の高まりは、働く女性や核家族の増加、生活水準の向上、ライフスタイルの変化など、いくつかの要因に影響されています。豆類原料を使用したRTE・ベーカリー製品、スープ、スナックの市場は、スナックに対する欲求の高まりが原動力となっています。多忙な生活の中で、食事の準備にかかる時間を短縮するために、外出先で食べられる製品のニーズが高まっています。また、豆類原料を使用した健康的な製品の需要も増加しています。
市場抑制要因
豆類原料のフレーバーは不快である
たとえ料理への豆類原料の使用が増加しても、これらの栄養素の風味を変えるという重大な要求が常に存在します。ひよこ豆の粉は独特の風味があるため、ビスコッティやシュガークッキーのような焼き菓子には使用しない方が良いです。一方、エンドウ豆の粉は焼き菓子に風味を与えることはありません。豆類には、自然界に存在するものと、収穫、加工、保存の過程で生じるものがあります。アルデヒド、アルコール、酸、ケトン、ピラジン、硫黄の誘導体などが、ある種の豆類成分にオフフレーバーを与える物質として挙げられます。消費者が豆類の苦味を認識しているため、豆類原料の市場は緩やかに成長すると予測されます。
タイプ別展望
豆類原料市場は、タイプ別にパルスフラワー、パルススターチ、パルスプロテイン、パルスファイバー&グリッツに分類されます。パルス粉セグメントは、2021年の豆類原料市場で最も高い収益シェアを獲得しました。インドや中東では、エンドウ豆やヒヨコ豆から作られるパルス粉が長い間好まれてきました。パルス粉は、飲料、ソース、ベーカリー製品、肉製品、乳製品、菓子類など、幅広い食品に利用されています。また、健康面でも多くの利点があることから、消費者、メーカーともに関心を高めています。
ソース別の展望
豆類は、レンズ豆、えんどう豆、ひよこ豆、いんげん豆の4種類に分類されます。2021年の豆類原料市場では、エンドウ豆のセグメントが大きな収益シェアを獲得しています。エンドウ豆は、リン、鉄、マグネシウム、亜鉛などのミネラルが豊富で、健康全般を促進します。また、繊維質が豊富なため、コレステロールの低下や血糖値の維持に役立つこともよく知られています。パン、スナック、スープ・ソース、菓子類、パスタ・麺類、乳製品など、さまざまな製品で、エンドウ豆タンパク質、エンドウ豆でんぷん、エンドウ豆粉など、主要成分としてエンドウ豆由来の原料が使用されています。
アプリケーションの展望
豆類原料市場は用途別では、飲食品、飼料、その他に分類されます。2021年の豆類原料市場では、食品&飲料分野が最も高い収益シェアを調達しました。パルスは、タンパク質含有量を増加させ、パスタ、焼き菓子、焼き菓子用のグルテンフリー組成物において小麦粉を代替するために使用することができます。例えば、パルスタンパク質濃縮物は、タンパク質含有量を増加させ、ベーカリー製剤の小麦粉の最大20%を代替するために利用することができます。パルスタンパク濃縮物および小麦粉を使用したパンの食感、ボリュームおよび風味は、スポンジ生地技術を使用して改善されるはずです。
地域別展望
地域別に見ると、豆類原料市場は北米、欧州、アジア太平洋およびLAMEAで分析されています。豆類原料の市場として考えられるのは、高齢者人口が多い日本です。このため、タンパク質を添加した食品の需要が増加すると予想され、豆類原料の需要も増加すると考えられます。膨大な人口と植物性成分への動きから、アジア太平洋地域は今後数年間、豆類原料の大きな需要があると予測されます。
List of Figures
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