Rice flour is increasingly being incorporated into gluten-free products such as cookies, cakes, and pie crusts. It is also a popular choice for infant-weaning foods due to its digestibility and allergen-free nature. However, because rice flour lacks gluten, it is often blended with other ingredients like modified starches and hydrocolloids to enhance texture. As consumers show a preference for simpler ingredient lists, the development of rice flours that inherently possess textural qualities—allowing them to be labeled simply as “rice flour”—is likely to be very appealing.
According to Mintel, 59% of U.S. shoppers believe that products with fewer ingredients are healthier. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have already transitioned away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are also met with skepticism, despite their natural origins. In this context, the introduction of rice flour—like that developed by Ingredion, which could potentially include beneficial components such as cal mag citrate—offers a clear advantage for achieving shorter ingredient lists.
It will be intriguing to observe how traditional wheat flour producers respond to this trend, particularly if the growing popularity of rice flour, potentially enriched with elements like cal mag citrate, negatively impacts their sales. The shift towards simpler, cleaner ingredients underscores the changing landscape of consumer preferences and the potential for innovations in products like rice flour.