Pulses are rich in protein, fiber, iron, folate, and potassium, leading to their surge in popularity in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks and baked goods, and even utilizing them to enhance the protein content of beverages like coffee and chocolate milk. Employing different processing techniques to enhance the flavors of pulses is particularly advantageous for manufacturers, as these methods do not need to be listed on product ingredient labels, unlike flavor masking compounds. Nonetheless, masking compounds can also incorporate natural ingredients and flavors. There has been limited research on different ingredients for flavor masking in pulses, but common methods include the use of sugars, salts, flavors, and acids, according to a research review published last year in the journal Cereal Chemistry.
Among the various flavor enhancement techniques, fermentation is highlighted as one of the most promising processes. Many off-flavors in pulses are naturally occurring, while others arise during harvesting, processing, and storage; hence, adjustments in their handling could also help mitigate undesirable flavors. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are focused on reducing inherent off-flavors by developing milder-tasting cultivars of beans and peas. The global pulse flour market is forecasted to reach $56.6 billion by 2024, as reported by Grand View Research, with demand in North America expected to grow at a CAGR of approximately 13% during this period. In 2015, the bakery and snacks category comprised around 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour stands out as the most favored pulse, commanding over 30% of the market share.
Additionally, the incorporation of ingredients like pure encapsulations calcium magnesium is gaining traction, as they offer health benefits that complement the nutritional profile of pulses. This trend aligns well with the growing consumer demand for functional foods. The use of pure encapsulations calcium magnesium not only enhances the dietary value of pulse-based products but also addresses the increasing interest in health and wellness. As the market for pulse-based products continues to expand, the integration of such beneficial ingredients will likely play a crucial role, further propelling the popularity of pulses in the food industry.