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 sufficient 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.


Legumes Market is expected to grow at CAGR of CAGR of 0.06 % from 2019 to 2023.


Increasing demand for healthy diet the past three years h

ave witnessed a drastic rise in the occurrence of health problems such as digestive disorders, diabetes, and obesity in the global population. This has made people health conscious and is pushing them to follow a healthy diet. Thus, the demand for legumes is rising as they prevent and reduce the onset of various health issues.


Competitive landscape


The market appears to be fragmented and, with the presence of several companies, the competitive environment is quite intense. Factors such as the increasing demand for healthy diet and the high consumption of legume-based snacking items, will provide considerable growth opportunities to legumes manufactures.


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