Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating them into various food products, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk for an added protein boost. Utilizing different processing techniques to enhance the flavors of pulses is especially appealing to manufacturers, as these methods do not need to be explicitly listed on product ingredient labels, unlike flavor masking compounds. Nonetheless, some masking compounds may also consist of natural ingredients and flavors. Research on alternative ingredients for flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year noted that common methods include the use of sugars, salts, flavors, and acids.
Among these, fermentation emerged as one of the most promising flavor enhancement processes. Many off-flavors in pulses are inherent, while others arise during harvesting, processing, and storage, indicating that adjustments in handling could help eliminate undesirable tastes. Companies like Cargill, Ingredion, and World Food Processing are working to diminish these inherent off-flavors by developing milder-tasting cultivars of beans and peas.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research, with demand in North America expected to grow at a compound annual growth rate (CAGR) of about 13% during this period. In 2015, the bakery and snacks category accounted for approximately 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour leads the pulse market with a share exceeding 30%.
Furthermore, as the trend of taking calcium citrate gains traction, manufacturers are exploring ways to combine it with pulse flour to enhance nutritional profiles. This innovation could further increase the appeal of pulse-based products in the market, as taking calcium citrate alongside pulses may offer additional health benefits. The integration of pulse flour in various applications, including those fortified with calcium citrate, is expected to further solidify pulses’ position as a versatile ingredient in the food industry.