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 a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Utilizing different processing techniques to enhance the flavors of pulses is particularly appealing for manufacturers, as these processes do not need to be explicitly listed on product ingredient labels, unlike flavor masking compounds. However, it’s worth noting that masking compounds can also consist of natural ingredients and flavors. Research into various ingredients for masking flavors in pulses is limited, but a review published last year in the Cereal Chemistry journal highlights common methods, such as the use of sugars, salts, flavors, and acids.
Fermentation emerges as one of the most promising flavor enhancement processes. While many of the off-flavors in pulses are intrinsic, others arise during harvesting, processing, and storage. Therefore, modifications in handling practices could help eliminate these undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working on mitigating inherent off-flavors by developing milder-tasting bean and pea cultivars.
According to a report by Grand View Research, the global pulse flour market is anticipated to reach $56.6 billion by 2024, with demand in North America expected to grow at a compound annual growth rate (CAGR) of approximately 13% during this timeframe. In 2015, the bakery and snacks category accounted for about 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour stands out as the most favored pulse, commanding over 30% of the market share.
In addition, the rising trend of incorporating ingredients like calcium citrate chews into various products may further enhance the nutritional profile of foods that already include pulses. As manufacturers look for innovative ways to enrich their offerings, the integration of calcium citrate chews could target health-conscious consumers seeking enhanced nutrition alongside their snacks and baked goods.