Rehydrated legumes/pulses

Legumes hydration, blanching and thermal processing are important to final product quality. Dry legumes and pulses are generally adequately hydrated to assure full seed expansion and enough water content prior to can filling. A variety of food-grade additives may be used in the soak water to improve hydration characteristics and process efficiency. The thermal processing systems are designed to provide a controlled process specific to a product type. Variations in retort systems (still or batch versus continuous agitating) result in significant differences in quality attributes of the canned beans.


Market Trends

The global legumes market was valued at USD 44.9 billion in 2017 and is expected to reach USD 75.8 billion by 2025, growing at a CAGR of 6.77% from 2017 to 2025.
Consistent increase in the consumer demand for plant-based protein has introduced large varieties of legume foods.



  • North America
  • Europe
  • Asia Pacific
  • Central and South America
  • Middle East and Africa

The Asia Pacific held the largest share of over 30% in the global legumes market. China and India are the largest importers of legumes. Around 50% of the products is imported from Canada. The U.S. is the largest consumer of legumes in the North American market. More than 55% of U.S. households prefer buying high protein food ingredients.



Complete processing (rehydration, blanching and preparation), sterilization and packaging line for legume/pulses in cans, jars and flexible pouches.



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