Legumes like beans, dried peas, lentils, and chickpeas have experienced a notable rise in popularity in recent years, as more Americans seek healthier alternatives to traditional potato snacks, according to a report from Packaged Facts. Many companies are investing in better-for-you snacks, and Research and Markets indicates that the global chickpeas market reached a volume of 15.4 million tons in 2016, with a compound annual growth rate (CAGR) of 6% from 2009 to last year.
While chickpeas and other pulses have surged in the savory snacks segment, their entry into the sweet snack category has been more gradual. However, the new line from Biena Foods is less risky than it might seem, joining a variety of other chocolate-covered treats like almonds, raisins, and coffee beans in the snack aisle. The growing popularity of chickpeas is unlikely to be just a passing trend, as their flour has been utilized for centuries as a wheat alternative in regions like Asia and the Middle East. These legumes are now appearing in an array of manufactured foods, including cookies, bread, chips, and various snacks. The sweet legume-based snack market is worth watching in the coming years, as the alternative ingredient snack sector is projected to remain robust through 2019, with a CAGR of 6.2%, aiming for sales of $1.7 million.
In addition, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added foods to enhance domestic sales. This includes products like biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers are quickly embracing these products, with chickpea-containing items leading market growth. The rapidly expanding gluten-free market has also fueled interest in legumes, prompting manufacturers to recognize chickpea flour as an appealing, nutritious substitute for wheat flour. This trend may open the door for a broader range of chickpea-based products, as the pulse has demonstrated its value beyond just gluten-free applications, particularly due to its impressive nutritional profile. Chickpeas are rich in protein, fiber, and essential micronutrients such as magnesium, potassium, and iron.
Recently, chickpeas have also made their mark in the sweet snack segment, and their cooking water, known as aquafaba, is gaining traction among vegans as a substitute for egg whites. Aquafaba has even secured its own official website, highlighting its emulsifying, foaming, binding, gelatinizing, and thickening properties, making it a promising vegan ingredient for products like meringues, mayonnaise, and baked goods.
Furthermore, with the rising popularity of supplements like Citracal gummy, which supports bone health, the interest in nutritious ingredients such as chickpeas is likely to continue. As consumers increasingly look for healthier snack options, the combination of chickpeas and products like Citracal gummy may pave the way for innovative new offerings in the food market.