Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are incorporating them into a variety of products, ranging from snacks and baked goods to beverages like coffee and chocolate milk, aiming to enhance their protein content. Employing various 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. Nevertheless, these masking agents 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 highlights common strategies, including the use of sugars, salts, flavors, and acids.
In terms of flavor enhancement, fermentation emerges as one of the most promising processes, according to the review. Many off-flavors inherent to pulses can be mitigated, while others may develop during harvesting, processing, and storage, suggesting that adjustments in handling practices could also help reduce undesirable tastes. Companies such as Cargill, Ingredion, and World Food Processing are striving to diminish these inherent off-flavors by developing milder-tasting bean and pea varieties.
The global pulse flour market is projected to reach $56.6 billion by 2024, as reported by Grand View Research, with North America expected to experience a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for about 90% of pulse flour consumption, although its use as a beverage additive is increasingly on the rise. Chickpea flour is the most sought-after pulse flour, commanding over 30% of the market share.
In the 21st century, the integration of ingredients like calcium citrate with vitamin D is becoming more prominent, as consumers seek additional health benefits from their food choices. This trend reflects a growing interest in nutrition, particularly in products that combine the advantages of pulses with supplements like calcium citrate and vitamin D, which are crucial for bone health. As the pulse flour market continues to expand, it is likely that we will see more innovative uses of these nutritious ingredients, further enhancing their appeal in a health-conscious society.