Global Lentil Flour Ingredient Market Size, Share & Demand Report By Product Type (Red Lentil Flour, Green Lentil Flour, Brown Lentil Flour, Yellow Lentil Flour, Specialty Lentil Flour Blends), By Processing Type (Conventional, Organic, Non-GMO Verified), By Functionality (Protein Enrichment, Gluten-Free Binding Agent, Texturizing & Structure Enhancement, Fiber Enrichment, Clean-Label Replacement), By End-Use Industry (Bakery & Confectionery, Plant-Based Meat & Alternative Proteins, Snacks & Extruded Products, RTE & Convenience Foods, Pasta & Noodles, Infant & Clinical Nutrition, Foodservice & QSR Applications), By Distribution Channel & Segment Forecasts, 2026–2031

Table of Contents

1. Executive Summary
   1. Introduction
2. Market Introduction
   1. Market Definition
   2. Scope of the Study
   3. Market Structure
3. Research Methodology
   1. Primary Research
   2. Research Methodology
   3. Assumptions & Exclusions
   4. Secondary Data Sources
4. Market Factor Analysis
   1. Value Chain Analysis: Lentil Flour Ingredient Market
   2. Porters Five Forces Analysis
      1. Bargaining Power of Suppliers
      2. Bargaining Power of Buyers
      3. Threat of Substitution
      4. Threat of New Entrants
      5. Competitive Rivalry
5. Market Dynamics
   1. Drivers
   2. Restraints
   3. Opportunities
6. Recent Trends Analysis
7. Impact of COVID-19 on Lentil Flour Ingredient Market
   1. Pre and Post Covid -19 Market Scenario Analysis
   2. Market Recovery Timeline and Challenge
   3. Measures Taken by Top Players
8. Regulatory Landscape
9. Lentil Flour Ingredient Market, By Product Type
   1. Introduction
      1. Market Size and Forecast, By Product Type
   2. Red Lentil Flour
      1. Market Size and Forecast, By Region
   3. Green Lentil Flour
      1. Market Size and Forecast, By Region
   4. Brown Lentil Flour
      1. Market Size and Forecast, By Region
   5. Yellow Lentil Flour
      1. Market Size and Forecast, By Region
   6. Specialty Lentil Flour Blends
      1. Market Size and Forecast, By Region
10. Lentil Flour Ingredient Market, By Processing Type
    1. Introduction
       1. Market Size and Forecast, By Processing Type
    2. Conventional
       1. Market Size and Forecast, By Region
    3. Organic (Certified Organic)
       1. Market Size and Forecast, By Region
    4. Non-GMO Verified
       1. Market Size and Forecast, By Region
11. Lentil Flour Ingredient Market, By Functionality
    1. Introduction
       1. Market Size and Forecast, By Functionality
    2. Protein Enrichment
       1. Market Size and Forecast, By Region
    3. Gluten-Free Binding Agent
       1. Market Size and Forecast, By Region
    4. Texturizing & Structure Enhancement
       1. Market Size and Forecast, By Region
    5. Fiber Enrichment
       1. Market Size and Forecast, By Region
    6. Clean-Label Replacement (Egg/Emulsifier Substitute)
       1. Market Size and Forecast, By Region
12. Lentil Flour Ingredient Market, By End-Use Industry
    1. Introduction
       1. Market Size and Forecast, By End-Use Industry
    2. Bakery & Confectionery
       1. Market Size and Forecast, By Region
    3. Plant-Based Meat & Alternative Proteins
       1. Market Size and Forecast, By Region
    4. Snacks & Extruded Products
       1. Market Size and Forecast, By Region
    5. Ready-to-Eat (RTE) & Convenience Foods
       1. Market Size and Forecast, By Region
    6. Pasta & Noodles
       1. Market Size and Forecast, By Region
    7. Infant & Clinical Nutrition
       1. Market Size and Forecast, By Region
    8. Foodservice & QSR Applications
       1. Market Size and Forecast, By Region
13. Lentil Flour Ingredient Market, By Distribution Channel
    1. Introduction
       1. Market Size and Forecast, By Distribution Channel
    2. B2B Direct Supply to Food Manufacturers
       1. Market Size and Forecast, By Region
    3. Ingredient Distributors
       1. Market Size and Forecast, By Region
    4. Private Label & Contract Manufacturing
       1. Market Size and Forecast, By Region
    5. Retail Consumer Packs
       1. Market Size and Forecast, By Region
14. Regional Overview
    1. Introduction
       1. Market Size and Forecast
    2. North America
       1. Market Size and Forecast
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       2. U.S.
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       3. Canada
    3. Europe
       1. Market Size and Forecast
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       2. U.K.
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       3. Germany
       4. France
       5. Spain
       6. Italy
       7. Russia
       8. Nordic
       9. Benelux
       10. Rest of Europe
    4. APAC
       1. Market Size and Forecast
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       2. China
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       3. Korea
       4. Japan
       5. India
       6. Australia
       7. Singapore
       8. Taiwan
       9. South East Asia
       10. Rest of Asia-Pacific
    5. Middle East and Africa
       1. Market Size and Forecast
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       2. UAE
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       3. Turky
       4. Saudi Arabia
       5. South Africa
       6. Egypt
       7. Nigeria
       8. Rest of MEA
    6. LATAM
       1. Market Size and Forecast
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       2. Brazil
          1. By Product Type
             1. Red Lentil Flour
             2. Green Lentil Flour
             3. Brown Lentil Flour
             4. Yellow Lentil Flour
             5. Specialty Lentil Flour Blends
          2. By Processing Type
             1. Conventional
             2. Organic (Certified Organic)
             3. Non-GMO Verified
          3. By Functionality
             1. Protein Enrichment
             2. Gluten-Free Binding Agent
             3. Texturizing & Structure Enhancement
             4. Fiber Enrichment
             5. Clean-Label Replacement (Egg/Emulsifier Substitute)
          4. By End-Use Industry
             1. Bakery & Confectionery
             2. Plant-Based Meat & Alternative Proteins
             3. Snacks & Extruded Products
             4. Ready-to-Eat (RTE) & Convenience Foods
             5. Pasta & Noodles
             6. Infant & Clinical Nutrition
             7. Foodservice & QSR Applications
          5. By Distribution Channel
             1. B2B Direct Supply to Food Manufacturers
             2. Ingredient Distributors
             3. Private Label & Contract Manufacturing
             4. Retail Consumer Packs
       3. Mexico
       4. Argentina
       5. Chile
       6. Colombia
       7. Rest of LATAM
15. Competitive Landscape, 2025
    1. Introduction
    2. Lentil Flour Ingredient Market Share Analysis, 2025 (%)
       1. Market Share Analysis, 2025
       2. Competition Ranking, 2025
       3. Key Developments & Growth Strategies
          1. Merger & Acquisition
          2. Product Launch
          3. Expansion
       4. Consolidated SWOT Analysis of Key Players
16. Company Profile
    1. AGT Food and Ingredients
       1. Business Overview
       2. Financial Data
       3. Key Product domains
       4. Recent Developments
    2. Ingredion Incorporated
    3. Archer Daniels Midland Company
    4. Bunge Limited
    5. Roquette Frères
    6. SunOpta Inc.
    7. Parrish & Heimbecker
    8. Vestkorn Milling AS
    9. Grain Millers Inc.
    10. Arbel Group