Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are incorporating pulses into a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. To improve the flavors of pulses, manufacturers are increasingly utilizing different processing techniques, which is advantageous as these methods do not need to appear on product ingredient lists, unlike flavor masking compounds. However, it’s worth noting that masking compounds can also comprise natural ingredients and flavors. Research on flavor masking for pulses is limited, but a review published in the Cereal Chemistry journal last year identified common strategies such as using sugars, salts, flavors, and acids.
Among these strategies, fermentation has emerged as one of the most promising processes for flavor enhancement. While many off-flavors in pulses are intrinsic, others develop during harvesting, processing, and storage, suggesting that adjustments in handling could mitigate undesirable tastes. Additionally, companies like Cargill, Ingredion, and World Food Processing are focused on minimizing inherent off-flavors by creating milder-tasting cultivars of beans and peas.
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 anticipated to grow at a CAGR of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for roughly 90% of pulse flour consumption, although its use as a beverage additive is on the rise. Chickpea flour leads the market among pulses, boasting a share of over 30%.
As consumers become increasingly health-conscious, the inclusion of calcium citrate with or without food in pulse-based products may further enhance their appeal, providing additional nutritional benefits. The incorporation of calcium citrate with or without food not only enriches the nutritional profile but also aligns with the growing trend of functional foods, making pulses an even more attractive ingredient. Overall, as the popularity of pulses continues to soar, the exploration of various processing techniques, including fermentation and the use of calcium citrate with or without food, will likely play a key role in shaping their future in the food industry.