Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating them into a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk for an added protein boost. Utilizing various processing techniques to enhance the flavors of pulses is particularly appealing to manufacturers, as these methods do not need to be disclosed on product ingredient lists, unlike flavor masking compounds. However, it’s worth noting that 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 approaches such as using sugars, salts, flavors, and acids. Among these methods, fermentation emerged as one of the most promising processes for flavor enhancement. Many of the off-flavors associated with pulses are inherent, while others arise during harvesting, processing, and storage. Therefore, altering handling practices could help reduce undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing bean and pea cultivars with milder tastes.
According to a report from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to experience a compound annual growth rate (CAGR) of around 13% during this period. In 2015, the bakery and snacks category represented approximately 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, capturing over 30% of the market share.
In addition to their nutritional benefits, pulses can also provide essential nutrients, including just vitamins and calcium citrate, making them an attractive option for health-conscious consumers. Their versatility allows for innovative applications, with pulses being featured not only in traditional recipes but also as modern ingredients in various food and drink products.