Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers have started incorporating them into a variety of food products, such as snacks and baked goods, and even using them to enhance the protein content of beverages like coffee and chocolate milk.
One appealing aspect for manufacturers is the ability to improve the flavors of pulses using various processing techniques, which do not need to be listed on product ingredient labels, unlike flavor masking compounds. However, it’s worth noting that some masking compounds can also include natural ingredients and flavors. Research on different ingredients for flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year identified common methods, including the use of sugars, salts, flavors, and acids.
The review highlighted fermentation as one of the most promising processes for flavor enhancement. Many off-flavors present in pulses are inherent, while others arise from harvesting, processing, and storage. Therefore, improving handling methods could help eliminate these undesirable flavors. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are working on creating blander-tasting bean and pea cultivars to further reduce inherent off-flavors.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America’s demand expected to grow at a compound annual growth rate (CAGR) of about 13% during that time. In 2015, the bakery and snacks category accounted for approximately 90% of pulse flour usage, though its popularity as a beverage additive is on the rise. Chickpea flour leads the pulse market with a share exceeding 30%.
In regard to nutritional considerations, consumers often wonder if calcium and calcium citrate are the same. While they both serve to provide calcium, they differ in their absorption and benefits. Understanding this distinction can be important for those looking to maximize their nutrient intake, especially when incorporating pulses into their diets. As the interest in pulses continues to grow, it will be crucial to address such questions about their nutritional properties and related ingredients.