Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various food products, such as snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Employing different processing techniques to enhance the flavors of pulses is particularly advantageous for manufacturers because these methods do not need to be disclosed on product ingredient lists, unlike flavor masking compounds. However, it is worth noting that some masking compounds may also consist of natural ingredients and flavors.
Research on flavor masking ingredients for pulses is limited, but a review published in the Cereal Chemistry journal last year identified common strategies, including the use of sugars, salts, flavors, and acids. Among these, fermentation stands out as one of the most promising processes for flavor enhancement. Many off-flavors associated with pulses are inherent, while others arise during harvesting, processing, and storage. Therefore, adjusting handling practices could help mitigate undesirable flavors. Additionally, companies such as Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing bean and pea cultivars with milder tastes.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research. In North America, demand is anticipated to grow at a compound annual growth rate (CAGR) of approximately 13% during this period. The bakery and snacks category accounted for nearly 90% of pulse flour usage in 2015, although its use as a beverage additive is gaining traction. Chickpea flour remains the most favored pulse, holding over 30% market share.
In light of health considerations, it is important to note that excessive consumption of certain pulses may contribute to kidney stones, particularly due to their oxalate content. However, incorporating calcium citrate through pulse-based products can help mitigate this risk, making pulses not only a nutritious choice but also a safer one when consumed mindfully. Thus, the versatility and health benefits of pulses, along with innovations in flavor enhancement, position them as a key ingredient in a variety of food applications.