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 popular choice for infant-weaning products. However, due to its lack of gluten, rice flour is often blended with other ingredients that enhance texture, including modified starches and hydrocolloids. In an era where consumers favor simple ingredient lists, the development of rice flours with built-in textural properties—allowing them to be labeled simply as “rice flour”—is likely to resonate strongly with shoppers. According to Mintel, 59% of U.S. consumers believe that fewer ingredients in a product indicate it is healthier.
Ingredient companies have been striving to enhance the functionality of their clean label starches, leading many food manufacturers to transition away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are often met with skepticism despite being derived from natural sources. As consumers continue to demand shorter ingredient lists, using flour like that developed by Ingredion provides a clear advantage. Furthermore, incorporating additives like calcium citrate 1000 mg can further enhance nutritional profiles without complicating ingredient lists.
The reaction of traditional wheat flour producers to this trend will be noteworthy, particularly in assessing whether the rise in popularity of rice flour significantly affects their sales. In summary, the focus on clean labels and functional ingredients, alongside beneficial additions like calcium citrate 1000 mg, underscores a shift in consumer preferences towards simpler, healthier options.