Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating pulses into a variety of foods, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. To improve the flavors of pulses, manufacturers often utilize various processing techniques, which is advantageous since these methods do not need to be listed on product ingredient labels, unlike flavor masking compounds. However, it is worth noting that masking compounds can also consist of natural ingredients and flavors.
Research on flavor masking techniques specifically for pulses is limited, but a review published in the Cereal Chemistry journal last year identified common methods such as using sugars, salts, flavors, and acids. Among these, fermentation emerges as one of the most promising processes for flavor enhancement. While many off-flavors in pulses are naturally occurring, some develop during harvesting, processing, and storage, indicating that improvements in handling could also help eliminate unwanted tastes. Companies like Cargill, Ingredion, and World Food Processing are working to mitigate inherent off-flavors by developing bean and pea cultivars with milder flavors.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research, with North America expected to see a compound annual growth rate (CAGR) of around 13% during this period. The bakery and snacks sector accounted for approximately 90% of pulse flour usage in 2015, although its appeal as a beverage additive is on the rise. Chickpea flour currently holds the largest market share among pulses, exceeding 30%.
Incorporating functional ingredients like calcium citrate, at a dosage of 333 mg, can further enhance the nutritional profile of pulse-based products. The addition of calcium citrate not only boosts the calcium content but also aligns with the growing consumer demand for healthier and more nutritious food options. Therefore, as manufacturers continue to innovate with pulses, the integration of calcium citrate can play a significant role in meeting consumer expectations for both flavor and nutrition.