Global Legumes Market Overview

The global legumes market is witnessing steady growth as consumers increasingly shift toward high-protein, plant-based, and nutritionally dense food sources. Valued at USD 1.9 billion in 2025, the market is projected to reach USD 2.7 billion by 2033, reflecting a CAGR of 4.2% during the forecast period. Legumes, including beans, peas, lentils, chickpeas, and others, are essential dietary staples in many regions due to their rich protein content, high fiber levels, and low-fat nutritional profile. Their role in supporting digestive health, reducing cardiovascular risk, and enriching plant-based diets has significantly strengthened demand across food and beverage, dietary supplement, personal care, and animal feed applications.

The market’s expansion is strongly influenced by rising global interest in sustainable agriculture. Legumes enrich soil through nitrogen fixation, reducing the need for chemical fertilizers and promoting environmentally friendly farming practices. Consequently, they are increasingly recognized as vital components of regenerative agriculture programs. Furthermore, the growing popularity of vegetarian, vegan, and flexitarian lifestyles, particularly in North America and Europe, has amplified demand for legumes as key ingredients in meat alternatives, functional foods, and high-protein snacks. The introduction of ready-to-eat canned, frozen, and precooked legume products continues to support consumption in both household and out-of-home dining settings.

Global Legumes Market Drivers and Opportunities

​ Rising Demand for Plant-Based Proteins Is Driving the Legumes Market Growth

The rapid global shift toward plant-based diets is one of the most influential factors accelerating the growth of the legumes market. As consumers become more aware of the health and sustainability implications of meat consumption, demand for plant-derived proteins has surged dramatically. Legumes, especially beans, lentils, and chickpeas, are widely recognized as complete, nutrient-rich protein sources that support muscle health, weight management, digestive wellness, and long-term disease prevention. Health organizations worldwide continue to highlight legumes as vital inclusions in balanced diets due to their high amino acid content, dietary fiber, essential minerals, and low glycemic index. The expanding availability of plant-based meat alternatives has significantly contributed to legume consumption, as many of these products rely on pea, mung bean, lentil, or chickpea proteins for texture and nutritional density. Innovations in pulse-based flours are also increasing their application in baked goods, snacks, cereals, and dairy alternatives. Additionally, growing interest in clean-label, organic, gluten-free, and allergen-free food categories has further accelerated the uptake of legumes across global markets. This trend is expected to intensify as food manufacturers and consumers continue prioritizing nutrient-rich, sustainable, and health-forward ingredient options.

Growing Usage of Legumes in Processed Foods, Snacks, and Functional Food Applications

The incorporation of legumes into processed foods and functional food products has become a major growth catalyst in recent years. With consumers seeking healthier alternatives to traditional carbohydrate-heavy snacks, food manufacturers are increasingly introducing legume-based chips, crackers, puffs, extruded snacks, and baked products. These offerings appeal to consumers seeking high-protein, high-fiber options that support weight loss, digestive health, and stable blood sugar levels. Additionally, legumes play an important role in the rising functional food category, where their natural antioxidants, micronutrients, and bioactive compounds enhance immune function and reduce chronic disease risks. Pulse flours are witnessing widespread adoption due to their versatility, nutrient density, and ability to replace wheat flour in gluten-free applications. They are increasingly used in pasta, bakery mixes, ready-to-eat meals, beverages, and infant nutrition products. The addition of legume extracts and isolates in sports nutrition and dietary supplements has further expanded their commercial utility. Moreover, consumer demand for convenience foods has boosted the popularity of canned and frozen legumes, which offer long shelf life, minimal preparation time, and high nutritional retention. These developments collectively underscore the significant opportunities emerging within the processed and functional food industries.

Expanding Legume Cultivation and Sustainable Farming Practices Are Creating New Market Opportunities Worldwide

The promotion of sustainable agriculture practices is opening substantial growth opportunities for the global legumes market. Legumes naturally improve soil fertility through nitrogen fixation, making them a preferred crop among farmers adopting low-input and eco-friendly cultivation techniques. As governments and agricultural bodies introduce policies promoting crop rotation, soil health improvement, and chemical fertilizer reduction, legumes are increasingly viewed as essential components in climate-smart farming systems. These trends are particularly strong in Asia, Africa, and Latin America, where food security and sustainable land management remain national priorities. Several countries are also supporting legume production through subsidies, farmer training programs, and enhanced seed quality initiatives. The rising adoption of organic farming has contributed to greater demand for organic legumes, especially in Europe and North America. The growth of export markets for chickpeas, lentils, beans, and peas, particularly from Canada, India, and Australia, offers additional development opportunities for growers. Furthermore, increasing investments in advanced processing technologies, such as dry fractionation and protein extraction, are enabling the creation of high-value legume-based ingredients for the food, beverage, nutraceutical, and cosmetic industries. Collectively, these factors position legumes as a cornerstone for future agricultural sustainability and food system resilience.

Global Legumes Market Scope

Legumes Market Report Segmentation Analysis

The Global Legumes Market Industry Analysis is Segmented by Type, Nature, Processing Type, and Application, and by Region.

Beans Segment Accounted for the Largest Market Share in the Global Legumes Market

Beans accounted for the largest segment share, about 30.8%, driven by exceptional versatility, affordability, and widespread consumption across global cuisines. Varieties such as kidney beans, black beans, mung beans, and pinto beans are extensively used in soups, stews, salads, snacks, ready meals, and traditional dishes across Asia, Latin America, Africa, and North America. Increased adoption of canned and frozen bean products has boosted demand in the convenience food segment, as consumers increasingly prioritize quick and healthy meal options. Beans also serve as vital ingredients in plant-based meat analogues due to their superior protein quality and texturizing properties. Robust supply chains, high shelf stability, and diverse processing applications such as pulse flours and extruded snacks further support their dominance. The segment is expected to maintain its leadership as global interest in vegetarian and protein-rich dietary patterns continues to increase.

Conventional Legumes Segment Held the Dominant Share in the Global Legumes Market

Conventional legumes dominated the market owing to their cost-effective production, established cultivation practices, and wide availability across retail and wholesale channels. Farmers across Asia Pacific, Africa, and Latin America predominantly rely on conventional farming techniques due to economic feasibility and access to established seed varieties. This has resulted in strong supply volumes for regional and global distribution. Conventional legumes appeal to consumers looking for affordable sources of protein and dietary fiber, making them popular for household cooking, institutional catering, and processed food applications. Although the organic segment is growing rapidly due to rising health consciousness and demand for chemical-free foods, the price sensitivity of consumers in emerging markets continues to support conventional products. With broad usage across packaged foods, canned legumes, and restaurant dishes, the conventional segment is expected to maintain its leading share throughout the forecast period.

Whole/Unprocessed Legumes Accounted for the Largest Share in the Global Legumes Market

Whole/unprocessed legumes hold the largest share, driven by strong cultural preference in Asia Pacific, the Middle East, and Africa for traditional cooking methods that utilize dried pulses, beans, and lentils. Consumers prefer whole legumes because they retain their natural nutrient composition, offering high fiber, protein, vitamins, and minerals without additives. Additionally, whole legumes offer flexibility for preparing soups, curries, salads, hummus, dals, and stews. Their affordability, long shelf life, and availability through both online and offline retail channels continue to reinforce segment leadership. While demand for processed forms such as canned and frozen legumes is rising in North America and Europe due to convenience, whole/unprocessed variants remain globally dominant. The trend toward natural, minimally processed foods further strengthens the position of this segment in both emerging and developed markets.

The following segments are part of an in-depth analysis of the global Legumes market:

Global Legumes Market Share Analysis by Region

Asia Pacific is anticipated to hold the biggest portion of the Legumes Market globally throughout the forecast period.

Asia Pacific dominated the market with a 49.6% share, primarily driven by the heavy incorporation of legumes in daily diets across India, China, Bangladesh, Indonesia, and Southeast Asian countries. The region’s robust agricultural production systems, large population base, and cultural importance of legumes as a staple protein source support sustained demand. Legumes such as lentils, chickpeas, kidney beans, and mung beans are integral to regional cuisines, while increasing modernization of retail channels further boosts market accessibility. Government programs promoting pulse cultivation for food security also enhance market stability.

North America is expected to witness the fastest CAGR during the forecast period, fueled by the rising popularity of plant-based diets and consumers’ growing preference for high-protein, gluten-free, and functional foods. The region also leads in innovations involving pulse flours, protein concentrates, and legume-based snacks, with companies actively expanding their portfolio of clean-label, organic, and non-GMO legume products. Europe shows strong demand due to sustainability initiatives, increased adoption of vegan and vegetarian lifestyles, and growing reliance on legumes in meat alternatives. Meanwhile, Latin America and the Middle East & Africa present emerging opportunities driven by the increasing availability of packaged legumes and growing awareness of their health benefits.

Legumes Market Competition Landscape Analysis

The global legumes market is moderately fragmented, with leading players expanding their product offerings, improving supply chain capabilities, and investing in sustainable sourcing practices. Major companies include AGT Food and Ingredients, Archer Daniels Midland, Cargill, Bunge, Louis Dreyfus Company, Ingredion, General Mills, Conagra Brands, Kraft Heinz, Nestlé, Unilever, and others. ​

Global Legumes Market Recent Developments News:

• In May 2025, Heyday Canning Co., a U.S. food startup, launched “Perfectly Seasoned Beans,” a line of beans canned in vegetable broth. Varieties include pinto beans, chickpeas, and cannellini beans, offering convenient, flavor-forward plant-based options.
• In July 2024, Masala Mama, a U.S. cooking sauce brand, introduced a range of ready-to-eat legumes in four flavors, including Rah Rah red beans and Cha Cha chickpeas. Containing 9–15 grams of fiber per serving, the products are available at Earth Fare and The Fresh Market.

• In September 2023, Symrise AG launched aquafaba and chickpea-based ingredients for enhancing juiciness and texture in healthy snacks, dips, and falafels, supporting the growing demand for plant-based and clean-label food formulations.

The Global Legumes Market Is Dominated by a Few Large Companies, such as

●        AGT Food and Ingredients

●        Archer Daniels Midland

●        Cargill

●        Bunge

●        Louis Dreyfus Company

●        Ingredion

●        General Mills

●        Conagra Brands

●        The Kraft Heinz Company

●        Nestlé

●        Unilever

●        Pulmuone

●        Hain Celestial Group

●        Eden Foods

●        Bush Brothers & Company

●        Faribault Foods

●        Sokol and Company

●        Dakota Dry Bean

●        Vermont Bean Crafters

●        Harbor Harvest

●        Others