Pulses boast high levels of protein, fiber, iron, folate, and potassium, leading to a significant surge in their popularity in recent years. Manufacturers are increasingly incorporating pulses into various food products, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk for a protein boost. Employing various processing techniques to enhance the flavors of pulses is particularly appealing for manufacturers, as these methods do not need to be disclosed on product ingredient lists, unlike flavor masking compounds. However, it is worth noting that masking compounds may also consist of natural ingredients and flavors. Research on different ingredients for flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year indicates that common strategies include the use of sugars, salts, flavors, and acids.
Among these methods, fermentation appears to be one of the most promising processes for improving flavor. Many off-flavors in pulses are inherent, but some arise during harvesting, processing, and storage; thus, modifications in handling practices could aid in eliminating unwanted flavors. Companies such as Cargill, Ingredion, and World Food Processing are working to mitigate inherent off-flavors by developing milder-tasting bean and pea cultivars.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to see a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for about 90% of pulse flour consumption, although its use as a beverage additive is gaining traction. Chickpea flour stands out as the most popular pulse, holding a market share of over 30%.
Interestingly, the versatility of pulse flour is also being explored in the realm of medicine, with products like CCM tablets utilizing pulse-based ingredients for their health benefits. As the demand for nutritious ingredients continues to rise, the integration of pulses into both food and medicine, including CCM tablets, reflects their expanding role in promoting health and wellness.