This chickpea flour has the potential to revolutionize the market if it can meet expectations in terms of taste, texture, nutritional value, and versatility. Historically, flours derived from legumes and pulse crops have had a gritty and bean-like flavor. In contrast to wheat flour, chickpea flour offers fewer calories and carbohydrates while being higher in protein. According to the U.S. Department of Agriculture’s Nutrient Database, one cup contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. In comparison, whole-grain wheat flour and bleached, enriched white flour have higher calorie and carbohydrate counts but lower protein, fat, and sugar levels. Additionally, chickpea flour is richer in folate than whole-wheat flour and provides vitamins such as B-6, along with essential minerals like iron, magnesium, and potassium.
The developers at Artesia assert that their chickpea flour will contribute significant protein to gluten-free pasta, desserts, and baked goods like bread. It also effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour holds the largest share of the pulse-based flour market, accounting for 30% last year. The demand for pulse flours—made from beans, peas, and lentils—is expected to grow at a compound annual growth rate of over 12% through 2024.
As the market for gluten-free foods expands, manufacturers are becoming increasingly adept at integrating ingredients that enhance the nutritional profile, texture, and flavor of their products. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are frequently being included in gluten-free offerings. The market for these products is projected to continue its upward trajectory. According to Packaged Facts, U.S. sales of gluten-free products, which were estimated at $973 million in 2014, could surpass $2 billion by 2019. Artesia Chickpea Flour appears to be well-positioned to capitalize on consumer interest and a favorable market environment.
In the pursuit of better nutritional options, consumers often wonder whether calcium citrate or calcium carbonate is better for their dietary needs. Incorporating chickpea flour into meals not only addresses gluten-free requirements but also provides a source of calcium when combined with other ingredients, making it a versatile option. As the demand for healthy, gluten-free alternatives grows, the dialogue around whether calcium citrate or calcium carbonate is better will likely continue alongside the rise of innovative products like Artesia Chickpea Flour.