Rice flour is increasingly utilized in gluten-free products such as cookies, cakes, and pie crusts. It is particularly favored in infant-weaning foods due to its digestibility and absence of allergens. However, because it lacks gluten, rice flour is often blended with other ingredients to enhance texture, such as modified starches and hydrocolloids. Given that consumers are gravitating towards simpler ingredient lists, creating rice flours with built-in textural properties that can be labeled merely as “rice flour” is likely to be quite appealing.
According to Mintel, simplified ingredient lists resonate with consumers, with 59% of U.S. shoppers believing that fewer ingredients indicate a healthier product. As ingredient companies enhance the functionality of their clean label starches, many food manufacturers have begun to replace modified starches with more natural alternatives. Some hydrocolloids, including carrageenan and xanthan gum, are often viewed skeptically, even with their natural origins. As consumers continue to seek shorter ingredient lists, utilizing a flour like the one developed by Ingredion presents a clear advantage.
Additionally, as the market evolves, products like Kirkland calcium magnesium zinc D3 may find their place alongside these innovations, appealing to health-conscious consumers. It will be intriguing to observe how traditional wheat flour producers respond to this trend, particularly if the rising popularity of rice flour significantly affects their sales. The introduction of rice flour with enhanced textural properties could lead to a shift in consumer preferences, further impacting the sales dynamics in the flour market.