ALBANY, N.Y., July 7, 2021 /PRNewswire/ -- Protein-laden pasta has received a lot of attention as a nutritious addition in the global bean pasta market. Therefore, as they promote healthy dietary fibres, companies are driving innovations in faba and pea. These beans, such as faba, peas and legumes are gaining popularity as a source of high-quality protein produced domestically. Researchers at the University of Copenhagen and the Swedish University of Agriculture, for example, are boosting the effectiveness of their research and development activities by determining whether faba and pea bean proteins and fibres can be extracted for the purpose of commercialization of pasta products. This kind of research provides valuable perspectives to bean pasta businesses and creates growth opportunities for enterprises in the market.
Changes in the consumption behaviour of pasta staples are being driven by a shift in consumer desire toward "flexitarism" and vegetarianism, particularly in the west. Furthermore, due to the perceived advantages of reduced intake of carbohydrate and the growth of alternative grain choices like quinoa, a slight transition in consumer tastes is being seen. As a result, demand for bean pasta has increased overall in several developed countries.
The global bean pasta market is predicted to expand at a growth rate of 12.9% CAGR over the forecast period, from 2019 to 2029. The market is likely to attain a market value of around US$ 7.3 Bn through 2029. Bean pasta companies should be involved in collaborative efforts with scientists to comprehend how bean fibres and proteins behave in high temperature heating. They are also stepping up their research into mechanical and structural attributes like chewing strength in order to create fresh pasta-like goods with desirable and edible qualities.
These days, people are becoming more knowledgeable about the food items they take and the nutrient content they provide. In recent years, nutrition has become an important element to consider before finalising on a purchase decision. Failure to do so can have a detrimental impact on product sales. As a result, bean pasta makers have begun to incorporate nutritionally complete goods. As a result, producers are turning to organic and natural components to create goods with better nutrition. Pasta is now made with rice, quinoa, lentils, buckwheat, pulses, and other such natural ingredients. These factors are likely to support growth of the global bean pasta market over the forecast timeline, from 2019 to 2029.
Market Players are Coming up With Organic Pasta Products to Cater to the Demand of Younger Population
Generation Z and the millennial population both have a growing interest in 'special' pasta. Companies in the global bean pasta market are taking optimum advantage of this desire to think outside the box and come up with new items. As a result, producers are expanding the supply of organic green mung bean pasta, which is expected to observe high demand in the years to come. Manufacturers are putting more emphasis on legumes since their flour blends well with dough throughout the process of pasta making.
Bean Pasta Market: Growth Drivers
A growing number of people are choosing for new vegetable and bean pasta variants. Such developments are assisting the global bean pasta market to continue to expand. Because of their high fibre and protein content, bean and veggie pasta are becoming increasingly popular.
Besides that, since competitive rivalry is growing between producers of bean pasta, they are more likely to concentrate on innovation. Consequently, certain leading producers are investing in the development of research & development facilities to meet the evolving demand of consumers.
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