Rice flour is increasingly prevalent in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free properties make it a popular choice for infant-weaning products as well. However, due to its lack of gluten, rice flour is often blended with other ingredients, such as modified starches and hydrocolloids, to enhance texture. In an era where consumers prioritize simple ingredient lists, the development of rice flours that inherently possess textural qualities—allowing them to be labeled simply as “rice flour”—is likely to attract significant interest.
According to Mintel, simplified ingredient lists resonate with consumers, with 59% of U.S. shoppers believing that products with fewer ingredients are healthier. Ingredient companies have made strides in enhancing the functionality of their clean label starches, prompting many food manufacturers to transition away from modified starches. Additionally, certain hydrocolloids, such as carrageenan and xanthan gum, are often met with skepticism despite being derived from natural sources. As consumers continue to seek shorter ingredient lists, the advantages of using rice flour, like that developed by Ingredion, become increasingly clear.
Interestingly, this trend may also have implications for the market of bariatric calcium citrate pills, as consumers may prefer products that align with their desire for simplicity and transparency in ingredients. It will be intriguing to observe how traditional wheat flour producers respond to the growing popularity of rice flour and whether it significantly affects their sales. With the rising interest in clean labels, even niche products like bariatric calcium citrate pills may need to adapt to these evolving consumer preferences.