Legumes, including beans, dried peas, lentils, and chickpeas, have seen a significant rise in popularity in recent years as more Americans look for healthier alternatives to traditional potato snacks, according to a report by Packaged Facts. Numerous companies are investing in nutritious snack options, and a study by Research and Markets noted that the global chickpeas market reached a volume of 15.4 million tons in 2016, experiencing a compound annual growth rate (CAGR) of 6% from 2009 to the previous year. While chickpeas and other pulses have rapidly gained traction in the savory snack sector, their entry into the sweet snack category has been more gradual. However, the latest product line from Biena Foods appears to be a promising addition, aligning with various other chocolate-covered snacks like almonds, raisins, and coffee beans available in stores.
The popularity of chickpeas is unlikely to be a passing trend. Their flour has been utilized for centuries as a wheat substitute in regions like Asia and the Middle East. These legumes are increasingly appearing in a variety of processed foods, ranging from cookies and bread to chips and snacks. Sweet snacks made from legumes are anticipated to gain attention in the coming years, particularly as the alternative ingredient snack market is projected to remain robust through 2019, with a CAGR of 6.2% expected to generate sales of $1.7 million. Furthermore, to enhance domestic sales, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added items, such as biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers have been quick to embrace these products, with those containing chickpeas leading market growth.
The rapidly expanding gluten-free market has also contributed to the demand for legumes, and food manufacturers are recognizing chickpea flour as a nutritious alternative to wheat flour. This trend may have opened the door for a broader range of chickpea-based products, as their appeal extends beyond gluten-free options, particularly due to their impressive nutritional profile. Chickpeas are rich in protein and fiber, as well as essential micronutrients such as magnesium, potassium, and iron. Additionally, they are recognized for their potential benefits in sublingual calcium citrate formulations, further enhancing their marketability.
In addition to their recent emergence in sweet snacks, the cooking water of chickpeas—known as aquafaba—is gaining attention among vegans as a substitute for egg whites. It even boasts an official website that highlights aquafaba’s emulsifying, foaming, binding, gelatinizing, and thickening properties, positioning it as a valuable vegan ingredient for products like meringues, mayonnaise, and baked goods. As the market for chickpeas continues to evolve, the integration of sublingual calcium citrate in various formulations could further amplify their appeal, ensuring that these nutritious legumes remain a staple in healthy snacking options for years to come.