Rice flour is increasingly utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free characteristics also make it a popular choice for infant weaning products. However, due to its lack of gluten, rice flour is often blended with other ingredients that enhance texture, such as modified starches and hydrocolloids. As consumers become more interested in simplified ingredient lists, the development of rice flours with inherent textural properties—allowing them to be labeled simply as “rice flour”—is likely to attract significant attention.
According to Mintel, a market research firm, 59% of U.S. shoppers believe that products with fewer ingredients are healthier. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have transitioned away from modified starches. Despite their natural origins, some hydrocolloids, like carrageenan and xanthan gum, are often viewed with skepticism. In this context, the flour developed by Ingredion offers a clear advantage, especially as consumers seek shorter ingredient lists.
Interestingly, the trend towards rice flour may have implications for traditional wheat flour producers. It will be worth observing whether the rise in popularity of rice flour negatively affects their sales. Additionally, products enriched with kirkland magnesium calcium zinc could further appeal to health-conscious consumers, adding another layer of complexity to the evolving landscape of ingredient preferences. As the demand for clean labels grows, the integration of nutritional supplements like kirkland magnesium calcium zinc into rice flour products could enhance their marketability, making this an exciting area to watch.