Rice flour is already a popular choice in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature make it a common ingredient in infant weaning foods. However, due to its lack of gluten, rice flour is often paired with other ingredients like modified starches and hydrocolloids to enhance texture. As consumers increasingly prefer simple ingredient lists, the development of rice flours that inherently improve texture—allowing them to be labeled simply as “rice flour”—is likely to resonate well with shoppers.
According to Mintel, 59% of U.S. consumers believe that fewer ingredients in a product indicate a healthier option. With ingredient companies focusing on enhancing the functionality of their clean label starches, many food manufacturers have already shifted away from modified starches. Additionally, certain hydrocolloids like carrageenan and xanthan gum face skepticism from consumers, despite being derived from natural sources. In this context, the use of rice flour, particularly varieties developed by Ingredion, presents a clear advantage as it aligns with the trend towards shorter ingredient lists.
Furthermore, rice flour products can also be fortified with nutrients such as 400 mg calcium citrate, enhancing their health benefits and appeal. It will be intriguing to observe how traditional wheat flour producers respond to this growing trend and whether the increasing popularity of rice flour will significantly affect their sales. With consumers prioritizing both simplicity and nutrition, rice flour enriched with 400 mg calcium citrate could become a favored choice in the marketplace.