(Food-Beverage-News.Com, October 03, 2017 ) Pulse flour is flour made of pulses such as peas, lentils, chickpeas, and beans. It is high in fibers and has a high-protein content. Hence, it is widely used by food and beverage manufacturers. The demand for pulse flour is increasing due to its numerous benefits. Pulses are low in fat, and contain fiber and protein. The global pulse flour market is growing rapidly due to various reasons such as increasing demand for gluten-free products among consumers, rising demand by food and beverage manufacturers, and government initiative to encourage the pulse flour industry. Consumers have become more health conscious and look for food products that are made of healthy ingredients.
Publisher's analysts forecast the global pulse flour market to grow at a CAGR of 14.89% during the period 2017-2021. For more information about this report: http://www.reportsweb.com/global-pulse-flour-market-2017-2021 . Covered in this report The report covers the present scenario and the growth prospects of the global pulse flour market for 2017-2021. To calculate the market size, the report considers the consumption of pulse flours which are used in various applications, such as bakery products, snacks, beverages, and other applications and are sold to individual customers, foodservice customers, and industrial customers across the world.
The market is divided into the following segments based on geography: -Americas -APAC -EMEA
Publisher's report, Global Pulse Flour Market 2017-2021, has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market.
