豆類成分の世界市場予測（～2023年）...市場調査レポートについてご紹介

TABLE OF CONTENTS

1 INTRODUCTION 16
1.1 OBJECTIVES OF THE STUDY 16
1.2 MARKET DEFINITION 16
1.3 STUDY SCOPE 17
1.4 PERIODIZATION CONSIDERED 18
1.5 CURRENCY CONSIDERED 19
1.6 UNIT CONSIDERED 19
1.7 STAKEHOLDERS 20
2 RESEARCH METHODOLOGY 21
2.1 RESEARCH DATA 21
2.1.1 SECONDARY DATA 22
2.1.2 PRIMARY DATA 22
2.1.2.1 Breakdown of primary interviews 23
2.2 MARKET SIZE ESTIMATION 23
2.3 DATA TRIANGULATION 26
2.4 RESEARCH ASSUMPTIONS 27
2.5 RESEARCH LIMITATIONS 28
3 EXECUTIVE SUMMARY 29
4 PREMIUM INSIGHTS 34
4.1 ATTRACTIVE OPPORTUNITIES IN THE PULSE INGREDIENTS MARKET 34
4.2 PULSE INGREDIENTS MARKET, BY REGION 35
4.3 PULSE INGREDIENTS MARKET, BY TYPE 35
4.4 ASIA PACIFIC: PULSE INGREDIENTS MARKET, BY SOURCE & COUNTRY 36
5 MARKET OVERVIEW 38
5.1 INTRODUCTION 38
5.2 MARKET DYNAMICS 38
5.2.1 DRIVERS 39
5.2.1.1 High protein profile of pulse flours 39
5.2.1.2 Increased health-consciousness among consumers driving the pulse ingredients market 40
5.2.1.3 Rising demand for pulse starch in various food and industrial applications 41
5.2.1.4 Popularity of protein-rich food products 41
 
5.2.2 RESTRAINTS 42
5.2.2.1 Stringent international quality standards and regulations 42
5.2.2.2 Unpleasant flavor of pulses 43
5.2.3 OPPORTUNITIES 43
5.2.3.1 Growth in consumer preference for vegetarian and vegan diets 43
5.2.3.2 Emerging markets illustrating great potential for pulse ingredients 43
5.2.3.3 Demand for clean-label and gluten-free food products 45
5.2.4 CHALLENGES 45
5.2.4.1 Volatility in the prices of raw materials 45
5.2.4.2 Fluctuations in the production of pulses 46
6 PULSE INGREDIENTS, BY FUNCTION 47
6.1 INTRODUCTION 47
6.2 EMULSIFICATION 47
6.3 TEXTURIZATION 47
6.4 GELATION 48
6.5 WATER-HOLDING 48
6.6 ADHESION 48
6.7 FILM FORMING 48
6.8 BLENDING 48
7 PULSE INGREDIENTS MARKET, BY TYPE 49
7.1 INTRODUCTION 50
7.2 PULSE FLOURS 52
7.2.1 HIGH PROTEIN PROFILE OF PULSES AND DEMAND FOR HEALTH FOOD PRODUCTS HAVE BEEN MAJOR DRIVERS TO CONTRIBUTE TO THE GROWTH OF THE PULSE FLOURS. 52
7.3 PULSE STARCHES 53
7.3.1 PEA STARCH FINDS APPLICATIONS ACROSS INDUSTRIES AND CATERS TO INDUSTRIES SUCH AS FOOD & BEVERAGE, FEED, AND OTHERS 53
7.4 PULSE PROTEINS 54
7.4.1 THE RISING POPULATION AND FACTORS SUCH AS CHANGING SOCIO-DEMOGRAPHICS HAVE LED TO AN INCREASING DEMAND FOR RESOURCES TO PROVIDE DIFFERENT TYPES OF FOOD 54
7.5 PULSE FIBERS & GRITS 56
7.5.1 PULSE FIBERS ARE MAJORLY USED AS FOOD GRADE INGREDIENTS TO INCREASE THE DIETARY FIBER CONTENT OF FOODS WITHOUT ALTERING THE FLAVOR, AROMA, AND COLOR PROPERTIES 56
8 PULSE INGREDIENTS MARKET, BY SOURCE 58
8.1 INTRODUCTION 59
8.2 PEAS 61
8.2.1 PEAS SERVE AS SOURCES OF MINERALS SUCH AS IRON, ZINC, MAGNESIUM, AND PHOSPHOROUS THAT AID IN PROMOTING GOOD HEALTH 61
 
8.3 BEANS 62
8.3.1 DIFFERENT TYPES OF BEANS AVAILABLE IN THE MARKET; THESE INCLUDE NAVY BEANS, PINTO BEANS, DARK & LIGHT RED KIDNEY, FABA BEANS, ROMANO BEANS, AND BLACK BEANS 62
8.4 CHICKPEAS 64
8.4.1 IN 2017, INDIA WAS THE LARGEST PRODUCER OF CHICKPEA WITH ABOUT 80%-90% SUPPLY FROM THE COUNTRY 64
8.5 LENTILS 65
8.5.1 LENTIL FLOUR IS A SOURCE FOR FIBER AND PROTEIN 65
9 PULSE INGREDIENTS MARKET, BY APPLICATION 67
9.1 INTRODUCTION 68
9.2 FOOD & BEVERAGES 70
9.2.1 MEAL & MEAL CENTERS 72
9.2.1.1 Pulse ingredients are non-GMO and gluten-free and are high in protein, lysine, dietary fiber, and micronutrients, with a low glycemic index. 72
9.2.2 SNACKS 72
9.2.2.1 North America offer opportunities for the use of pulse ingredients in snacks, noodles, and pasta since the market for each of these products is well-established in the region. 72
9.2.3 FRUITS & VEGETABLES 73
9.2.3.1 Manufacturers are introducing fruit & vegetable products containing pulse ingredients to provide protein, fiber, iron, and other nutrients to fulfill the daily nutrition needs of customers. 73
9.2.4 SOUPS, SAUCES, AND SEASONING 73
9.2.4.1 The thickness of the sauce made with pea starch was found to be more than that made with corn starch. 73
9.2.5 PROCESSED FISH, MEAT, AND EGG PRODUCTS 73
9.2.5.1 Meat extenders made up of pulses help reduce the amount of meat required, thereby providing higher content of fiber and protein to enhance the nutritive value of the meat. 73
9.2.6 BAKERY & CONFECTIONERY PRODUCTS 74
9.2.6.1 Pulse ingredients are used in bakery applications to enhance the texture of products, provide flavors, and increase their shelf life. 74
9.2.7 OTHER FOOD APPLICATIONS 74
9.3 FEED 74
9.3.1 ACCORDING TO PULSE CANADA, THERE IS AN OPPORTUNITY FOR LIVESTOCK PRODUCTS – SUCH AS BEEF, MILK, AND EGGS – TO BE MARKETED WITH CLAIMS THAT PULSES WERE USED IN ANIMAL DIET 74
9.4 OTHER APPLICATIONS 76
 
10 PULSE INGREDIENTS MARKET, BY REGION 77
10.1 INTRODUCTION 78
10.2 NORTH AMERICA 80
10.2.1 US 82
10.2.1.1 The use of well-seasoned lentils, peas, and beans in soups, burritos, and highly consumed hummus offers a considerable opportunity for the pulse ingredients market to flourish in the country between 2018 and 2023 82
10.2.2 CANADA 82
10.2.2.1 Canada has emerged as the world’s largest exporter of lentils and peas, and one of the world’s top five exporters of beans. 82
10.2.3 MEXICO 83
10.2.3.1 Mexican consumers are expected to demand processed food products that provide good nutritional value at a reasonable price. 83
10.3 EUROPE 88
10.3.1 UK 90
10.3.1.1 Development of new pulse ingredients from legumes for various food products is one of the latest trends witnessed in the pulse ingredients market of the UK 90
10.3.2 FRANCE 90
10.3.2.1 The French pulse ingredients market is well established with a large number of small and medium – scale manufacturers 90
10.3.3 SPAIN 90
10.3.3.1 The increased awareness in consumption and the limited domestic supply of dry beans have created opportunities for imports in the country 90
10.3.4 GERMANY 91
10.3.4.1 Imports and exports of agricultural commodities and processed food products play an important role in Germany 91
10.3.5 REST OF EUROPE 91
10.4 ASIA PACIFIC 96
10.4.1 CHINA 98
10.4.1.1 Consumers in the country are shifting toward healthier food options amidst the growing health concerns 98
10.4.2 INDIA 98
10.4.2.1 India is one of the largest cultivators of pulses at a global level 98
10.4.3 JAPAN 99
10.4.3.1 Japan is expected to be a major market for a pulse ingredients in the coming years owing to its large geriatric population base 99
10.4.4 AUSTRALIA & NEW ZEALAND 99
10.4.4.1 The country produces 2.2 million metric tonnes (MMT) of pulses per year 99
10.4.5 REST OF ASIA PACIFIC 99
 
10.5 REST OF THE WORLD (ROW) 104
10.5.1 SOUTH AMERICA 104
10.5.1.1 The growing food processing industry is directly affecting the pulse ingredients industry of South America. 104
10.5.2 MIDDLE EAST & AFRICA 105
10.5.2.1 The Middle Eastern region is emerging as a pool of high-spending customers due to its rising middle-class population, coupled with the development of industrial growth. 105
11 COMPETITIVE LANDSCAPE 110
11.1 OVERVIEW 110
11.2 COMPETITIVE LANDSCAPE MAPPING, 2017 110
11.2.1 DYNAMIC DIFFERENTIATORS 110
11.2.2 INNOVATORS 110
11.2.3 VISIONARY LEADERS 110
11.2.4 EMERGING COMPANIES 110
11.3 RANKING OF KEY PLAYERS IN THE PULSE INGREDIENTS MARKET 112
11.4 COMPETITIVE SCENARIO 113
11.4.1 ACQUISITIONS 116
11.4.2 EXPANSIONS & INVESTMENTS 117
11.4.3 NEW PRODUCT LAUNCHES 118
11.4.4 PARTNERSHIPS, JOINT VENTURES, AND AGREEMENTS 119
12 COMPANY PROFILES 120
(Business overview, Products offered, Recent Developments, SWOT analysis, MNM view)*
12.1 INGREDION 120
12.2 ROQUETTE FRÈRES 123
12.3 EMSLAND GROUP 125
12.4 ADM 128
12.5 THE SCOULAR COMPANY 131
12.6 AGT FOOD AND INGREDIENTS 133
12.7 ANCHOR INGREDIENTS 135
12.8 BATORY FOODS 136
12.9 DIEFENBAKER SPICE & PULSE 137
12.10 BEST COOKING PULSES, INC. 138
12.11 COSUCRA GROUPE WARCONING SA 139
12.12 VESTKORN MILLING AS 140
12.13 DAKOTA DRY BEAN 141
12.14 PURIS FOODS 142
12.15 AXIOM FOODS 143
*Details on Business overview, Products offered, Recent Developments, SWOT analysis, MNM view might not be captured in case of unlisted companies
13 APPENDIX 144
13.1 DISCUSSION GUIDE 144
13.2 KNOWLEDGE STORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL 149
13.3 AVAILABLE CUSTOMIZATIONS 151
13.4 RELATED REPORTS 152
13.5 AUTHOR DETAILS 153