The past 12‑18 months have accelerated the Pinto Bean Flour industry trends, as manufacturers chase clean‑label alternatives. In early 2024, EcoGrain Foods partnered with GreenPulse Labs to co‑develop a heat‑stable, gluten‑free pinto bean flour designed for frozen bakery applications, shortening formulation cycles by 30 %. Mid‑year, SunHarvest Inc. completed acquisition of LegumeTech, adding patented enzymatic processing that boosts functional fiber content. In July, Nature’s Harvest launched a fortified, ready‑to‑mix pinto bean flour enriched with vitamin B12 and iron, targeting vegan athletes. Concurrently, U.S. Food Safety Modernization Act (FSMA) amendment introduced allergen labeling for legume‑derived powders, prompting reformulation across the sector. Finally, a $45 million Series B round led by AgriVentures enabled PurePulse Foods to expand its North‑American production capacity by 40 %. Nielsen reports a 22 % rise in demand for plant‑based flours among health‑conscious shoppers, prompting retailers such as Whole Foods and Walmart to allocate shelf space for pinto bean flour blends. Meanwhile, a joint venture between Brazil’s Alimentos Verdes and Mexico’s Tierra Nutritiva aims to establish a cross‑border supply chain, leveraging Brazil’s surplus pinto beans to serve the fast‑growing Mexican snack market.
