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 a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Employing various processing techniques to enhance the flavors of pulses is particularly appealing for manufacturers since these methods do not need to be included on product ingredient lists, unlike flavor masking compounds. It is worth noting that masking compounds can also consist of natural ingredients and flavors. Research on different ingredients for flavor masking in pulses has been limited; however, a review published in the Cereal Chemistry journal last year identified common strategies such as using sugars, salts, flavors, and acids.
Among the flavor enhancement methods, fermentation stands out as one of the most promising processes. Many off-flavors in pulses are naturally occurring, while others can arise during harvesting, processing, and storage. Therefore, alterations in handling practices could help mitigate undesirable flavors. Additionally, companies like Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing bean and pea cultivars with milder tastes.
According to a report from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to experience a compound annual growth rate (CAGR) of approximately 13% during this timeframe. In 2015, the bakery and snacks segment accounted for about 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour leads the market among pulses, holding more than 30% of the share.
Incorporating ingredients like calcium citrate malate and cissus quadrangularis into pulse products can further enhance their nutritional profile, appealing to health-conscious consumers. These additions not only support overall health but also align with the growing trend towards functional foods. As the industry evolves, the integration of these ingredients could become a key focus, boosting the appeal of pulse-based offerings while addressing flavor challenges effectively.