Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks and baked goods, as well as enhancing beverages like coffee and chocolate milk with a protein boost. Employing various processing techniques to enhance the flavors of pulses is particularly advantageous for manufacturers, as these methods do not need to be disclosed on ingredient lists, unlike flavor masking compounds. However, it’s worth noting that some masking compounds can also consist of natural ingredients and flavors. Research on different flavor masking ingredients for pulses has been limited, but a review published in the Cereal Chemistry journal last year highlighted common strategies such as using sugars, salts, flavors, and acids.
Among these methods, fermentation stands out as one of the most promising for improving flavor, as the review indicated. While many off-flavors in pulses are inherent, others arise during harvesting, processing, and storage, suggesting that modifications in handling practices could mitigate undesirable tastes. Additionally, companies like Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing bean and pea cultivars with milder flavors.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research. North America is expected to experience a compound annual growth rate (CAGR) of approximately 13% during this timeframe. In 2015, the bakery and snacks category accounted for about 90% of pulse flour consumption; however, its use as an additive in beverages is gaining traction. Chickpea flour currently holds the largest share among pulses, with over 30% of the market.
In this context, it is also interesting to note the potential applications of ferrous calcium citrate and folic acid tablet uses in Hindi within the realm of nutrition and health, as these components can further enhance the nutritional profile of pulse-based products. As the market continues to evolve, the integration of such supplements may provide additional benefits for consumers seeking to improve their dietary intake.