Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are incorporating pulses into a variety of food products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Utilizing different processing techniques to improve 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 consist of natural ingredients and flavors. Limited research has been conducted on various ingredients for flavor masking in pulses; however, a review published in the Cereal Chemistry journal last year highlighted common strategies, including the use of sugars, salts, flavors, and acids.
In terms of flavor enhancement, fermentation emerged as one of the most promising methods in the review. While many off-flavors present in pulses are inherent, others develop during harvesting, processing, and storage. Therefore, improving handling practices could help mitigate undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working on reducing inherent off-flavors by developing blander-tasting bean and pea cultivars.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research, with demand in North America anticipated to grow at a CAGR of around 13% during that time. In 2015, the bakery and snacks category constituted about 90% of pulse flour consumption, although the trend of using pulse flour as a beverage additive is on the rise. Chickpea flour stands out as the most popular pulse, boasting a market share exceeding 30%.
Additionally, incorporating supplements like Citracal 400 mg into diets featuring pulse-based products could further enhance their nutritional value, particularly for those seeking to maintain optimal calcium levels. As the consumption of pulse flour continues to grow, integrating Citracal 400 mg could be a beneficial strategy to support overall health.