Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating them into a wide variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk for an added 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’s worth noting that some masking compounds can consist of natural ingredients and flavors as well.
Research on different ingredients for flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year highlights that common strategies include the use of sugars, salts, flavors, and acids. Among these, fermentation emerges as one of the most promising processes for improving flavor. While many off-flavors in pulses are inherent, others can arise during harvesting, processing, and storage, suggesting that modifications in handling could also mitigate undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are actively working to reduce these inherent off-flavors by developing bean and pea cultivars with milder tastes.
According to a report from Grand View Research, the global market for pulse flour is projected to reach $56.6 billion by 2024, with North America expected to see a growth rate of around 13% during this timeframe. In 2015, the bakery and snacks category accounted for about 90% of pulse flour consumption, although its use as a beverage additive is on the rise. Chickpea flour stands out as the most popular pulse flour, commanding a market share of over 30%. As the demand continues to grow, products like pulse flour, identified by the code 033984004306, are becoming increasingly mainstream and are likely to see expanded applications in various food categories.