Rice flour is already a common ingredient in gluten-free products such as cookies, cakes, and pie crusts. It is also favored in infant-weaning foods due to its digestibility and absence of allergens. However, because it lacks gluten, rice flour is frequently blended with other ingredients that enhance texture, including modified starches and hydrocolloids. As consumers increasingly prefer simple ingredient lists, the development of rice flours that inherently possess textural properties—allowing them to be labeled merely as “rice flour”—is likely to be highly appealing.
Mintel reports that 59% of U.S. shoppers believe that fewer ingredients indicate a healthier product. In response, ingredient companies have been striving to enhance the functionality of their clean label starches, leading many food manufacturers to move away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are also viewed with skepticism despite being naturally sourced. In this context, using a flour like the one developed by Ingredion presents a clear advantage as consumers seek shorter ingredient lists.
Furthermore, as the popularity of rice flour rises, it will be intriguing to observe how traditional wheat flour producers respond to this trend and whether rice flour’s increasing acceptance negatively affects their sales. Additionally, incorporating ingredients like Citracal Petites Calcium Citrate D3 could further enhance the appeal of gluten-free products, as consumers look for nutritious options that also maintain simplicity in their ingredient lists. The integration of rice flour with beneficial ingredients like Citracal Petites may create a new standard in the market, combining health benefits with consumer preferences for straightforward labeling and minimal ingredients.