Rice flour is increasingly popular in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free characteristics also make it a favored choice for infant-weaning products. However, due to its lack of gluten, rice flour is often mixed with other ingredients like modified starches and hydrocolloids to enhance texture. In an era where consumers prioritize simple ingredient lists, the development of rice flours that inherently possess textural properties—allowing them to be labeled simply as “rice flour”—is likely to resonate well with buyers.
According to Mintel, 59% of U.S. shoppers believe that fewer ingredients indicate a healthier product, highlighting the importance of simplified ingredient lists. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have begun transitioning away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are also met with skepticism despite being derived from natural sources. In this context, the introduction of rice flour alternatives, like those developed by Ingredion, offers a distinct advantage for consumers seeking shorter ingredient lists.
Moreover, rice flour can be enriched with beneficial components like kal cal citrate, which adds nutritional value while maintaining a clean label. 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 affect their sales. As consumers increasingly opt for products featuring cleaner ingredients, the integration of kal cal citrate in rice flour options could further enhance their appeal.