Rice flour is already widely utilized in gluten-free products such as cookies, cakes, and pie crusts. It is also a common ingredient in infant weaning products due to its digestibility and lack of allergens. However, because it is gluten-free, it is often blended with other ingredients to enhance texture, including modified starches and hydrocolloids. As consumers increasingly prefer simpler ingredient lists, the development of rice flours with built-in textural properties—allowing them to be labeled simply as “rice flour”—is likely to be highly appealing.
Mintel reports that simplified ingredient lists are valued by consumers, with 59% of U.S. shoppers believing that products with fewer ingredients are healthier. Ingredient companies have focused on enhancing the functionality of their clean label starches, leading many food manufacturers to transition away from modified starches. Additionally, certain hydrocolloids—such as carrageenan and xanthan gum—are often met with skepticism, despite their natural sources. As consumers strive for shorter ingredient lists, using innovative flour like that developed by Ingredion presents clear advantages.
Interestingly, incorporating alternative ingredients such as calcium citrate examples could further enhance the appeal of rice flour products. It will be fascinating to observe how traditional wheat flour producers respond to this trend, particularly whether the rising popularity of rice flour has a significant adverse effect on their sales. Ultimately, the integration of functional ingredients like rice flour and calcium citrate examples could reshape the landscape of gluten-free baking and beyond.