Rice flour is increasingly utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature make it a common choice in infant-weaning foods. However, due to its lack of gluten, rice flour is often blended with other ingredients, such as modified starches and hydrocolloids, to enhance texture. As consumers prioritize simple ingredient lists, developing rice flours that inherently provide textural benefits—allowing them to be labeled simply as “rice flour”—is likely to resonate well with shoppers. According to Mintel, 59% of U.S. consumers believe that fewer ingredients in a product equate to a healthier option.
Ingredient companies have been focused on improving the functionality of their clean label starches, leading many food manufacturers to move away from modified starches. Hydrocolloids like carrageenan and xanthan gum are often met with skepticism, despite being derived from natural sources. As consumers demand shorter ingredient lists, the use of rice flour developed by Ingredion presents a clear advantage.
Additionally, calcium citrate is another ingredient that consumers may find appealing due to its health benefits. What is it? Calcium citrate is a calcium supplement that is easily absorbed by the body, making it a popular choice for those seeking to boost their calcium intake.
It will be fascinating to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour will significantly impact their sales. The incorporation of ingredients like calcium citrate into rice flour products could further enhance their appeal, as health-conscious consumers continue to seek out products with straightforward and beneficial components.