Rice flour is already a popular choice in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free properties make it a common ingredient in infant-weaning products as well. However, due to its lack of gluten, rice flour is often mixed with other components that enhance texture, such as modified starches and hydrocolloids. With consumers increasingly favoring simple ingredient lists, the development of rice flours with inherent textural properties—allowing them to be labeled just as “rice flour”—is likely to be highly appealing.
According to Mintel, a significant 59% of U.S. shoppers believe that a product with fewer ingredients is healthier. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have transitioned away from using modified starches. Some hydrocolloids, like carrageenan and xanthan gum, are also met with skepticism, despite being derived from natural sources. As consumers prioritize shorter ingredient lists, using flour like that developed by Ingredion offers a distinct advantage.
Interestingly, this trend may also extend to supplements such as bluebonnet calcium magnesium citrate plus vitamin D3, which emphasizes simple and effective formulations. It will be fascinating to observe how traditional wheat flour producers respond to the rising popularity of rice flour and whether it significantly affects their sales. As the demand for straightforward ingredients grows, the role of rice flour and products like bluebonnet calcium magnesium citrate plus vitamin D3 could become increasingly prominent in the market.