Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks and baked goods, as well as enhancing beverages like coffee and chocolate milk with a protein boost. Different processing techniques aimed at improving the flavors of pulses are particularly appealing to manufacturers, as these methods do not need to be listed on product ingredient labels, unlike flavor masking compounds. Nevertheless, it is worth noting that some masking compounds can also consist of natural ingredients and flavors. Although research on flavor masking ingredients for pulses is limited, a review published in the Cereal Chemistry journal last year highlighted common strategies, such as the use of sugars, salts, flavors, and acids.
Among flavor enhancement processes, fermentation has emerged as a particularly promising option, as identified in the review. While many off-flavors associated with pulses are naturally occurring, others can develop during harvesting, processing, and storage. Thus, improvements in handling methods could potentially help mitigate these undesirable flavors. Additionally, companies like Cargill, Ingredion, and World Food Processing are working on reducing inherent off-flavors by developing milder-tasting cultivars of beans and peas.
According to a Grand View Research report, the global pulse flour market is projected to reach $56.6 billion by 2024, with North American demand expected to grow at a compound annual growth rate (CAGR) of approximately 13% during that time. In 2015, the bakery and snacks segment accounted for nearly 90% of pulse flour utilization, although its popularity as a beverage additive is on the rise. Chickpea flour stands out as the most favored pulse, capturing over 30% of the market.
In the search for alternatives, the Citracal alternative has also gained attention, particularly as it offers a potential solution for enhancing the nutritional profile of pulse-based products. As manufacturers continue to explore ways to incorporate pulses into various foods, including the Citracal alternative, we can expect to see further innovation in this dynamic market. Overall, the integration of pulses into food products is not only a trend but also a strategic move toward healthier options, as demonstrated by the growing preference for pulse flour and its applications in diverse categories.