Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating them into a variety of foods, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk with a protein boost. Utilizing various processing techniques to enhance the flavors of pulses is particularly appealing to manufacturers, as 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 comprise 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 highlights common methods, including the use of sugars, salts, flavors, and acids.
Among the various flavor enhancement techniques, fermentation emerges as one of the most promising processes, according to the review. While many off-flavors in pulses are intrinsic, others arise during harvesting, processing, and storage; therefore, adjustments in handling could help mitigate undesirable tastes. Meanwhile, companies such as Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing milder-tasting bean and pea cultivars.
The global pulse flour market is projected to reach $56.6 billion by 2024, as reported by Grand View Research. In North America, demand is expected to grow at 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 usage, although its application as a beverage additive is gaining traction. Chickpea flour stands out as the most popular pulse, commanding a market share of over 30%.
In this context, the incorporation of ccm tablet calcium into pulse products can provide additional nutritional benefits, appealing to health-conscious consumers. As the pulse market continues to evolve, the integration of ccm tablet calcium and other enhancements will likely become more prevalent, further driving the popularity of these nutritious ingredients.