Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks, baked goods, and even beverages like coffee and chocolate milk, to enhance protein content. Utilizing different processing techniques to enhance the flavors of pulses is particularly advantageous for manufacturers, as these processes do not need to be listed on product ingredient labels, unlike flavor masking compounds. Nevertheless, masking compounds can also consist of natural ingredients and flavors. Research on different flavor masking ingredients for pulses is limited, but a review published in the Cereal Chemistry journal last year identified common methods such as incorporating sugars, salts, flavors, and acids.
Among the flavor enhancement methods, fermentation has emerged as one of the most promising processes. While many off-flavors in pulses are inherent, others can develop during harvesting, processing, and storage, indicating that modifications in handling practices could help minimize undesirable flavors. Concurrently, companies like Cargill, Ingredion, and World Food Processing are working to mitigate inherent off-flavors by developing milder-tasting cultivars of beans and peas.
According to a report from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with demand in North America anticipated to grow at a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks category constituted about 90% of pulse flour usage, although its application as a beverage additive is gaining traction. Chickpea flour remains the most favored pulse, holding over 30% of the market share.
Additionally, the incorporation of calcium citrate malate 250 mg into these food products is becoming popular, as it further boosts the nutritional profile. This ingredient is often included to enhance the overall health benefits, complementing the high protein and fiber content found in pulses. As manufacturers continue to innovate, the use of calcium citrate malate 250 mg alongside pulses could pave the way for even more nutritious options in the market.