Field bean flour

Field bean flour is a flour made from dried and ground field beans. It is often used as a gluten-free flour alternative and as a binder or to boost protein content in vegetarian and vegan dishes. Field bean flour is rich in protein, fiber and nutrients such as iron, calcium and vitamin B6, making it a popular source of protein in vegan and vegetarian dishes.

B2B producers and food manufacturers use field bean flour in a wide variety of products. In gluten-free baked goods such as bread, cakes and cookies, pasta, meat substitutes, snack products such as crackers and chips, breakfast cereals and bars, soups and sauces as well as in baby food and infant formula, field bean flour helps improve texture, structure and nutritional values.

The field bean flour market is highly competitive and is characterized by a large number of players offering a wide range of products. The market is expected to grow further in the coming years, driven by factors such as increasing awareness of the health benefits of field bean flour and rising demand for gluten-free and plant-based products.

The largest B2B supplier and wholesaler of field bean flour is China, followed by India, the US, and Canada. Within the EU, Germany, France, and Italy are the largest producers and traders of field bean flour.

In addition to food manufacturers, companies in the animal feed industry, plastics industry, and textile industry also buy field bean meal. In animal feed, field bean meal is a common ingredient as it is a rich source of protein and fiber for livestock and poultry. Due to its high starch content, field bean meal can also be used as a raw material for the production of biodegradable plastics. As a filler or binder, it is used in the manufacture of textiles and other non-woven materials.

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