The global plant protein market is witnessing significant growth as the demand for sustainable, non-GMO plant-based food sources increases worldwide. Negative associations of soy with GMOs and allergens is leaving room for other legume based proteins, such as chickpeas, lentils, fava, mung, and lupin beans to capture a rapidly increasing share of the market.
The impressive success resulting from 2016 having been declared the “International Year of Pulses” triggered strong interest from consumers in incorporating pulses— chickpeas, lentils, beans, and dried peas—into their diets. These proteins are becoming key ingredients in the new applications that represent the foods of the future.