Chickpea Flour Market Expected to Reach USD 5.36 Billion by 2035, Boosted by Plant-Based Food Trends and Industrial Applications

The global chickpea flour market is entering a dynamic growth phase, projected to expand from USD 2.71 billion in 2025 to USD 5.36 billion by 2035, registering a steady 7.1% CAGR. This robust outlook reflects the convergence of shifting dietary trends, rising consumer demand for gluten-free proteins, and continuous innovations from both established manufacturers and emerging companies eager to capture new opportunities.

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Health, Nutrition, and Plant-Based Eating Drive Growth

Chickpea flour—commonly known as gram flour or besan—has carved out a strong niche in the global food industry. Its rich protein content, dietary fiber, and functional versatility have made it a staple not only in Asian and Middle Eastern cuisines, but also in Western health-conscious markets.

The rise of vegan, vegetarian, and flexitarian lifestyles has catapulted chickpea flour into the spotlight as a sustainable alternative to wheat and soy. New product formats, such as roasted chickpea flour, ready-to-use baking mixes, and fortified blends, are attracting younger, convenience-driven consumers.

“Consumers are increasingly looking for plant-based, protein-rich, hypoallergenic ingredients, and chickpea flour hits the sweet spot—it’s nutritious, sustainable, and perfect for clean-label products,” noted James McHardy, CEO of PlantPro Innovations, in a recent industry interview.

Regional Outlook: Tradition Meets Modern Demand

• Asia Pacific continues to dominate, anchored by India, Pakistan, and Bangladesh, where chickpea flour remains integral to daily diets. Expanding food processing industries and higher domestic production strengthen the region’s leadership.
• North America and Europe are catching up fast, driven by gluten-free innovation and demand from bakeries, snack producers, and plant-based food brands.
• The United States market is forecast to grow at 7.8% CAGR, thanks to surging health and wellness awareness.
• Germany is witnessing strong uptake in its bakery and confectionery industries, with a CAGR of 7.1%.
• Japan is opening new e-commerce-driven avenues for gram flour, projected at 6.9% CAGR.
• China benefits from high chickpea cultivation, expanding its export capabilities with a CAGR of 6.6%.

Product Trends: Desi and Conventional Varieties Lead

• Desi Chickpea Flour, holding nearly 59.3% market share, dominates due to its wide cultivation, affordability, and earthy flavor. Its role in traditional Indian snacks and growing global appeal for protein-rich diets makes it the backbone of the industry.
• Kabuli Chickpea Flour, smoother and nuttier, is gradually gaining traction in Western cuisines but remains secondary.
• Conventional Chickpea Flour remains the market leader with an 86.4% share, powering industries from bakery and beverages to animal feed and dairy products. While organic and specialty variants are on the rise, conventional flour’s affordability and scalability sustain its leadership.

Innovation and Competitive Dynamics

The competitive landscape is moderately concentrated, with most production clustered in Asia. However, the race to innovate is reshaping the sector. Established manufacturers such as Ingredion Incorporated, SunOpta, The Scoular Company, and Parakh Agro Industries Ltd. are investing in improved milling technology, product diversification, and longer shelf-life solutions.

Meanwhile, emerging players are carving out niches:

• Banza expanded into frozen waffles in 2023, a bold step into the breakfast sector.
• InnovoPro, based in Israel, introduced a textured vegetable protein (TVP) blending chickpea powder with pea protein, supporting plant-based meat innovation.
• Supplant Foods in India secured a patent for advanced chickpea flour that eliminates traditional flavor and color inconsistencies, setting new quality benchmarks.

These developments underscore a broader shift: companies are no longer competing solely on price but on quality, innovation, and functionality.

Opportunities and Challenges Ahead

The chickpea flour industry offers a strong value proposition: balanced amino acids, low anti-nutritional factors, high complex carbohydrates, and protein bioavailability. Still, challenges remain, including raw material supply risks, fluctuating consumer preferences, and competition from alternative plant proteins.

For manufacturers—both established and emerging—the key will be strategic investments in R&D, partnerships to secure supply chains, and expansion into e-commerce and global retail networks.

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Future Outlook

With chickpea flour bridging traditional diets and modern health-driven food culture, its future looks promising. By 2035, the market is expected to become a central pillar of the plant-based and gluten-free economy, offering fertile ground for both global leaders and startups.

As the sector matures, companies that innovate responsibly—balancing affordability, nutrition, and sustainability—will shape the next chapter of this thriving industry.

Browse Related Insights

 Demand for Chickpea Flour in EU: https://www.futuremarketinsights.com/reports/demand-for-chickpea-flour-in-eu

Chickpea Protein Market: https://www.futuremarketinsights.com/reports/chickpea-protein-market

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