Chickpea Protein Market By Product Type (Isolate, Concentrate, Flour-Based Protein); By Form (Dry, Liquid); By Application (Food & Beverage, Nutritional Supplements, Animal Feed, Cosmetics & Personal Care); By Geography, Segment Revenue Estimation, Forecast, 2024–2030

Introduction And Strategic Context

The Global Chickpea Protein Market is projected to expand steadily between 2024 and 2030, with an estimated value of USD 124.5 million in 2024 and expected to reach USD 198.7 million by 2030 , reflecting a CAGR of 8.1% .

 

Chickpea protein has emerged as a credible plant-based alternative in food, beverage, and nutrition applications. Unlike soy or wheat protein, chickpea offers a non-allergenic, gluten-free option with a favorable amino acid profile. What sets it apart is its positioning at the intersection of sustainability, consumer health consciousness, and clean-label demand .

 

Globally, plant proteins are gaining traction as consumers shift away from traditional animal proteins. Chickpea protein is increasingly visible in meat substitutes, dairy alternatives, protein powders, and snack formulations . Food manufacturers appreciate its neutral flavor and emulsification properties, making it suitable for both sweet and savory categories.

 

On the macro side, several forces are aligning to accelerate adoption:

• Consumer Drivers : Rising vegan, vegetarian, and flexitarian populations, especially in North America and Europe.

• Regulatory Pressure : Calls for reduced carbon footprints in food systems are nudging companies toward sustainable proteins like chickpeas.

• Industry Push : Multinationals in food & beverage are diversifying protein sources beyond soy and pea to avoid supply risks and allergen concerns.

• Investment Trends : Venture capital is flowing into alt-protein startups, many of which highlight chickpea as a differentiator.
   

Stakeholders in this market are varied. Protein ingredient manufacturers are scaling processing facilities. Food and beverage companies are incorporating chickpea protein in reformulations. Retailers are expanding plant-based aisles. Regulators and policymakers are evaluating labeling and sustainability standards. And investors are treating chickpea protein as part of the broader future food ecosystem.

 

In short, chickpea protein is no longer a niche ingredient. It’s carving a role as a mainstream, versatile, and sustainable protein source that aligns with the way consumers now think about health and the environment.

 

Market Segmentation And Forecast Scope

The chickpea protein market breaks down across four key dimensions: by product type , by form , by application , and by region . Each of these reflects how different industries — from food and beverage to nutraceuticals — are adapting chickpea protein to meet evolving consumer needs and manufacturing constraints.

By Product Type

• Isolate

• Concentrate

• Flour-based Protein

Isolates are gaining ground quickly due to their high purity and functionality in dairy alternatives, while concentrates still dominate in sports nutrition and meat analogs. One notable shift? More brands are opting for isolate formulations to improve texture and protein claims without off-flavors.

 

By Form

• Dry (Powdered)

• Liquid

Dry forms hold the lion’s share of demand in 2024, thanks to their long shelf life and compatibility with powdered supplements and baked goods. That said, liquid chickpea protein is quietly emerging in ready-to-drink beverages and plant-based yogurts, especially in European startups testing novel dairy-free formats.

 

By Application

• Food & Beverage

• Nutritional Supplements

• Animal Feed

• Cosmetics & Personal Care

The food and beverage segment commands the majority share — estimated at over 62% of global revenue in 2024 . It’s where chickpea protein sees the most creative deployment: in plant-based burgers, protein bars, frozen desserts, and even pasta. Nutritional supplements are catching up, with brands seeking soy-free, non-GMO alternatives for protein shakes and meal replacements.

In cosmetics, chickpea protein is being explored as a natural film-forming and skin-conditioning agent in serums and shampoos. While still a niche, this cross-industry use case shows the versatility of the ingredient.

 

By Region

• North America

• Europe

• Asia Pacific

• Latin America

• Middle East & Africa (MEA)

North America leads in both volume and innovation — thanks to clean-label trends, retail availability, and strong distribution networks. But Europe is close behind, especially in flexitarian-driven markets like Germany and the UK. Asia Pacific is where the long-term growth lies, with rising health awareness and an established base of chickpea cultivation in India and Australia.

 

Scope Note

Although the segmentation appears straightforward, what’s happening underneath is more nuanced. For instance, functional blends using chickpea protein with oat, fava, or rice proteins are entering commercial formulations, challenging traditional single-source approaches. That’s changing how “product type” is viewed — not just isolate vs. concentrate, but how chickpea plays with others to deliver performance.

 

Market Trends And Innovation Landscape

The chickpea protein space is evolving far beyond basic powder formulations. What used to be seen as a modest legume derivative is now at the center of several R&D pipelines , startup experiments , and corporate reformulation strategies . Let’s unpack where the innovation is heading.

Tech-Driven Extraction is Changing the Game

The first major shift is how chickpea protein is processed. Traditional wet fractionation is being replaced — or at least improved — by enzymatic extraction, membrane filtration, and low-heat mechanical processing . These methods preserve native protein structures, reduce antinutritional factors, and improve digestibility .

A Canadian biotech startup recently piloted a cold-processed chickpea protein isolate that showed 18% better solubility and zero beany aftertaste — a common consumer complaint. Expect more innovation here, especially for dairy-alternative and beverage applications.

 

Neutral Flavor is No Longer Optional

One of the key bottlenecks for chickpea protein’s mass adoption has always been taste. But new flavor-masking techniques using fermentation, enzymatic treatment, and flavor-blocking carriers are tackling that.

Several players now offer pre-treated chickpea protein with reduced bitterness, opening doors for cleaner labels (fewer additives) in snacks, cereals, and shakes. In fact, one global snack manufacturer reformulated its plant-based chips using chickpea protein and reduced its ingredient count by 35%.

 

Blending is the New Strategy

Rather than banking on chickpea alone, formulators are increasingly blending chickpea protein with oat, rice, mung bean, or even microalgae . Why? To balance texture, amino acid completeness, and functional stability.

A major European beverage brand recently launched a hybrid protein shake combining chickpea and fava bean proteins — boosting both nutritional density and shelf stability. This signals a shift away from single-source purity toward performance-oriented combinations.

 

Chickpea Protein in Alt-Meat 2.0

The next generation of meat analogs isn’t just soy and pea-based anymore . Chickpea protein is showing up in ground meat, nuggets, sausages, and patties — not always as the base, but as a functional enhancer. It adds fiber, improves juiciness, and supports emulsification without added gums.

Some innovators are using chickpea protein as a prebiotic fiber source in plant-based meats, targeting both gut health and flavor retention — a strategic double win in the competitive alt-meat space.

 

Novel Formats: From Bars to Beauty

Outside of food, chickpea protein is seeing early traction in cosmeceuticals and dermatological applications — particularly in clean beauty. Hydrolized chickpea peptides are being tested for anti-aging serums and volumizing hair products due to their skin barrier support.

One indie skincare brand based in South Korea launched a pea-chickpea protein complex cream targeted at postpartum users, highlighting elasticity repair — a rare crossover use case.

 

Patents, Partnerships & Pilots

Several key developments are worth noting:

• A U.S.-based food tech firm filed a patent for fermented chickpea protein concentrate with enhanced bioavailability (2023)

• Two Israeli alt-protein startups partnered on chickpea protein snack prototypes with customized amino acid boosting

• A joint venture between a Canadian chickpea grower collective and a European nutraceutical company launched a vertically integrated chickpea isolate production facility in 2024

These aren’t just one-offs. They signal serious investment in scaling chickpea protein’s role beyond basic nutrition.

The bottom line? This isn’t about chickpea as a crop — it’s about chickpea protein as a formulation asset . From extraction methods to consumer-facing innovation, the field is pushing hard toward performance, taste neutrality, and multifunctionality .

 

Competitive Intelligence And Benchmarking

The chickpea protein market is still early-stage compared to soy or pea — but it’s drawing some of the most innovative players in the plant protein landscape. These aren’t just bulk ingredient manufacturers. They’re tech-driven firms , food giants , and agri -collectives building IP around extraction, flavor, and functionality. Here’s how the key players are positioning themselves.

Roquette

This France-based ingredients giant has made strategic moves into chickpea protein through partnerships and internal R&D. Known for its plant-based leadership in pea and wheat proteins, Roquette has introduced NUTRALYS® chickpea protein isolate , targeting clean-label meat substitutes and gluten-free baked goods.

Their edge? A vertically integrated model and deep knowledge of starch-protein separation . Roquette is one of the few players with the infrastructure to scale production without compromising quality.

 

Ingredion

Ingredion is approaching chickpea from a functionality-first perspective. The company offers protein concentrates and flours that double as texturizers and emulsifiers — particularly useful in sauces, dairy alternatives, and meatless products.

Their acquisition of Verdient Foods (a chickpea processing facility in Canada) gave them a direct supply chain link and made them a major North American player. They’re not just selling protein — they’re selling performance ingredients with built-in clean-label claims.

 

Nutriati (acquired by Tate & Lyle)

Nutriati , a U.S.-based startup, was a pioneer in chickpea protein innovation before being acquired by Tate & Lyle . Their flagship ingredient, Artesa ® Chickpea Protein , stands out for its extremely fine particle size, light color, and neutral flavor — key factors for protein-enriched bakery and beverages.

Post-acquisition, the product line is now part of Tate & Lyle’s functional protein solutions portfolio, giving it broader market reach across CPG brands.

 

AGT Food and Ingredients

A dominant force in pulse processing, AGT has been investing in chickpea flour and concentrates. While their presence is strongest in flours used for snacks and baked goods, they’re ramping up protein extraction capacity.

What differentiates AGT is raw material control . They’re one of the largest global chickpea exporters, giving them pricing leverage and traceability — important for brands seeking non-GMO and identity-preserved ingredients .

 

Marigot Ltd.

An emerging player based in Europe, Marigot is gaining traction with chickpea-derived proteins tailored for sports nutrition and clinical nutrition markets . Their formulations prioritize high PDCAAS scores (Protein Digestibility-Corrected Amino Acid Score) and fast absorption — a niche that's underserved by soy and rice proteins.

Their R&D team is also exploring chickpea protein hydrolysates for pre-digested, low-bloat sports drinks — a clever response to consumer complaints in high-protein formulations.

 

Other Notables

• Yamama Protein (Israel) – Offers chickpea protein specifically developed for hummus, dips, and high-moisture snacks in MENA markets

• Ambyth Protein – A contract manufacturer working on chickpea-oat protein blends for private-label clients in Southeast Asia

• Beyond Brands – A U.S. venture studio backing new chickpea-forward food startups focused on allergen-free protein bars and cereals

 

Competitive Dynamics at a Glance:

• European firms ( Roquette , Marigot ) lead in innovation and quality standardization

• North American players (Ingredion, AGT, Tate & Lyle) dominate supply chains and processing scale

• Startups bring differentiation via flavor-neutralization and novel use cases

• IP ownership around extraction , taste, and solubility is fast becoming a key moat

This isn’t a commodity race — it’s a formulation race. The winners will be those who can solve for flavor, function, and food system sustainability all at once.

 

Regional Landscape And Adoption Outlook

Chickpea protein’s global uptake isn’t just about supply — it’s about how regions differ in dietary behavior, regulatory openness, agri -processing infrastructure , and consumer psychology. While North America leads in commercialization, growth potential is widely dispersed. Let’s break it down.

 

North America

This region is currently the epicenter of chickpea protein adoption , both in volume and product diversity. The U.S. alone accounts for a significant share of retail plant-based food sales, and chickpea protein is now showing up in everything from RTD shakes to frozen entrees to vegan yogurts .

Several factors explain the traction:

• Consumer demand for soy-free and allergen-friendly proteins

• High retail acceptance of niche proteins and novel formats

• Broad clean-label awareness, especially on the West Coast

• Existing pulse farming infrastructure (notably in Montana, North Dakota, and Saskatchewan)

Retailers like Whole Foods and Sprouts are early adopters, and CPGs are experimenting aggressively — often through limited SKUs or regional test markets. Chickpea protein is no longer just a “natural channel” product; it’s inching into mainstream brands.

 

Europe

Europe is a fast follower, with an edge in regulatory clarity and sustainable sourcing mandates . Countries like Germany, the UK, the Netherlands, and Sweden are seeing higher rates of flexitarianism , giving chickpea protein room to grow in:

• Hybrid meat and dairy alternatives

• Functional bakery

• Protein-rich pastas and cereals

The EU’s Farm to Fork strategy and clean-label movement are pushing manufacturers to avoid overly processed soy or gluten-based proteins. This favors chickpea’s naturally allergen-free and non-GMO positioning.

What’s more, European food startups — particularly in Scandinavia and the DACH region — are driving cross-category innovation: from chickpea protein energy gels to fermentation-based spreads.

 

Asia Pacific

This is the sleeping giant of the chickpea protein market. Chickpea is already culturally familiar in parts of Asia — India, Pakistan, Bangladesh, and Myanmar — but mostly in traditional forms ( chana dal, besan flour). Protein extraction is still niche.

That said, three things are shifting:

• India’s growing vegan and gym-going demographic is creating demand for soy-free protein powders and bars.

• Australian growers and processors are scaling chickpea isolates for domestic and export purposes.

• Asian food tech startups in Singapore and South Korea are launching chickpea-fortified noodles, teas, and meat alternatives targeting health-conscious millennials.

Expect a jump in demand as processing tech becomes more accessible and local governments promote pulse cultivation as a climate-smart agriculture initiative.

 

Latin America

Chickpea protein adoption here is in its early exploratory phase , but the potential is real — especially in Mexico, Brazil, and Argentina , where both chickpea farming and plant-based diets are growing.

Barriers exist: cost sensitivity, lower consumer awareness, and limited protein extraction capacity. But regional players are testing chickpea protein in sports drinks, snack bars, and school lunch programs , especially where soy is either too expensive or seen as overly processed.

Several food science programs in Brazil are also studying chickpea as a sustainable base for infant and geriatric nutrition , which could open up institutional pathways.

 

Middle East & Africa (MEA)

Chickpea is no stranger to the Middle East. But chickpea protein? Still an emerging category.

• Israel is an outlier, with deep innovation in chickpea-based tech (e.g., aquafaba proteins, chickpea egg replacers).

• Gulf nations are investing in food tech startups, including those using chickpea as a local protein source for heat-stable formats.

• In North Africa , chickpeas are widely cultivated, but processing remains low-tech. Public-private partnerships may change that, especially where food security is a strategic issue.

 

End-User Dynamics And Use Case

Chickpea protein isn’t just a B2B ingredient — it’s a functional lever across a wide range of industries. From protein shakes to pet food, each end-user type approaches chickpea protein differently based on performance needs, regulatory context, and consumer demand . Let’s map how these dynamics play out.

1. Food & Beverage Manufacturers

This is the dominant end-user group and the true engine of chickpea protein demand. These companies range from multinational CPGs like Nestlé and Unilever to indie startups formulating vegan sauces, snacks, and bakery items.

Here’s what they’re looking for:

• Neutral flavor and smooth mouthfeel

• High solubility for beverages and yogurts

• Good binding properties for bars, patties, and dough

• Allergen-friendly positioning (soy -free, gluten-free, non-GMO)

Use case example : A vegan frozen entrée brand in the U.S. replaced pea protein with chickpea protein in its plant-based lasagna line. This reduced label complexity and improved taste while enabling a “soy-free” claim. As a result, customer satisfaction scores rose by 14%, and repeat purchase rates improved quarter over quarter.

 

2. Nutraceutical & Sports Nutrition Brands

This group views chickpea protein through the lens of bioavailability, digestibility, and branding . It’s increasingly featured in:

• Soy-free protein powders

• Meal replacement shakes

• Vegan BCAAs and amino acid blends

These companies value chickpea protein for its mild flavor, glycemic balance, and low bloating potential . It’s also an easier sell for customers who avoid animal products or suspect soy due to hormonal concerns.

Some high-end nutraceutical brands are even combining chickpea protein with adaptogens , prebiotics, and MCTs — building full-stack wellness products with a “clean fuel” angle.

 

3. Plant-Based Meat & Dairy Producers

Chickpea protein is not yet a primary base in most alt-meat products, but it’s becoming a critical supporting protein . It enhances juiciness and improves fiber content without needing binders or gums.

In dairy alternatives, chickpea is gaining traction in:

• Yogurts

• Cheese analogs

• RTD lattes and shakes

One major advantage: chickpea protein performs better in heat-processed or frozen formats than rice or oat protein, making it ideal for prepared meals.

 

4. Bakery & Snack Brands

For these companies, chickpea protein is valued less for its nutrition and more for its

Here, chickpea protein often replaces egg or dairy proteins in vegan recipes, with fewer regulatory and allergen hurdles. texture and moisture retention . It’s increasingly used in:

• Protein-enriched cookies, muffins, and tortillas

• High-protein savory snacks and extruded puffs

• Batter coatings and gluten-free doughs

 

5. Cosmetics & Personal Care

Though niche, this category is growing. Chickpea peptides are being tested in:

• Hydration serums and masks

• Hair repair products

• Natural emulsifiers for lotions

This use is driven more by clean beauty trends than performance superiority. Still, chickpea protein’s antioxidant and film-forming properties offer unique formulation value in natural skincare.

 

6. Animal Nutrition & Pet Food

In animal nutrition, chickpea protein is showing early promise as a plant-based, hypoallergenic ingredient in:

• Grain-free dog and cat foods

• Aquaculture feed

• Specialty livestock nutrition (e.g., organic poultry)

Some premium pet food brands highlight chickpea as a digestive-friendly protein for sensitive stomachs. That said, its usage is still limited by cost and protein yield compared to soy or fishmeal.

 

End-User Takeaway

The real value of chickpea protein? It flexes across end-user types. Whether you’re a bakery formulator needing softness in gluten-free muffins, or a nutraceutical startup pushing “gut-friendly gains,” chickpea protein adapts without dominating — quietly solving problems that pea or soy often introduce.

 

Recent Developments + Opportunities & Restraints

Over the past two years, chickpea protein has moved from niche to strategic territory. New extraction techniques, category expansions, and global partnerships are signaling a more serious commitment from both startups and incumbents. But growth doesn’t come without hurdles — especially around cost and scale. Let’s break it down.

Recent Developments (2023–2025)

• Ingredion expanded its chickpea protein capacity in Saskatchewan (2024) through an upgrade to the Verdient Foods facility. This move doubles North American isolate output and improves supply reliability for major CPG brands.

• Tate & Lyle launched a co-branded line of chickpea-based performance proteins (2023) targeting vegan sports nutrition. These ingredients are optimized for faster absorption and neutral taste, specifically formulated for protein shakes and ready-to-drink (RTD) beverages.

• InnovoPro (Israel) signed a joint venture with a major EU dairy alternative brand in 2024 to develop high-protein yogurt bases. The pilot demonstrated successful emulsification at lower usage levels than soy.

• A Singapore-based startup filed a patent for a chickpea protein-fermented kombucha hybrid (2025), blending gut health functionality with plant protein delivery. This reflects a broader trend toward “protein plus” functional beverages.

• AGT Food and Ingredients partnered with an Indian nutraceutical distributor in 2024 to introduce chickpea protein blends tailored for the subcontinent’s palate — such as turmeric-chickpea protein mixes for ayurvedic protein drinks.

 

Opportunities

• Plant-Based Dairy 2.0
  Chickpea protein’s low bitterness and better freeze/thaw stability make it ideal for ice creams, spreads, and barista-grade milk alternatives. Brands are starting to move beyond oat and almond as they look for better protein content without sacrificing taste.

• Emerging Markets with Local Chickpea Crops
  Countries like India, Ethiopia, and Turkey already have chickpea farming infrastructure. Scaling localized protein extraction could lower costs and reduce dependency on imported soy or pea protein.

• Soy Fatigue and Allergen-Free Reformulations
  As consumers and manufacturers look for non-soy, non-gluten, non-dairy proteins, chickpea fits cleanly into multiple exclusion-based diets — including keto , paleo, and low-FODMAP formats.

 

Restraints

• High Processing Costs
  Chickpea protein extraction — especially for isolates — still requires energy-intensive steps and custom equipment , making it pricier than pea or soy. For brands operating in cost-sensitive segments (e.g., mass-market snacks), this limits adoption.

• Limited Industrial-Scale Processing
  Outside North America and select parts of Europe, very few facilities are set up to process chickpeas at protein-grade purity . This slows down global supply chain expansion and affects pricing consistency.
   

To be honest, chickpea protein doesn’t have a demand problem — it has a scaling problem. Until cost per kg drops or yield improves, it’ll remain a premium ingredient for premium formulations.
 

7.1. Report Coverage Table

Report Attribute	Details
Forecast Period	2024 – 2030
Market Size Value in 2024	USD 124.5 Million
Revenue Forecast in 2030	USD 198.7 Million
Overall Growth Rate	CAGR of 8.1% (2024 – 2030)
Base Year for Estimation	2024
Historical Data	2019 – 2023
Unit	USD Million, CAGR (2024 – 2030)
Segmentation	By Product Type, By Form, By Application, By Geography
By Product Type	Isolate, Concentrate, Flour-Based Protein
By Form	Dry (Powdered), Liquid
By Application	Food & Beverage, Nutritional Supplements, Animal Feed, Cosmetics & Personal Care
By Region	North America, Europe, Asia-Pacific, Latin America, Middle East & Africa
Country Scope	U.S., Canada, Germany, UK, France, China, India, Japan, Brazil, etc.
Market Drivers	- Rising demand for soy-free, clean-label proteins - Increasing use in plant-based meat & dairy - Growing flexitarian and vegan consumer base
Customization Option	Available upon request