This chickpea flour could indeed revolutionize the market if it meets expectations in flavor, texture, nutritional value, and versatility. Historically, flours derived from legumes and pulses have been characterized by their gritty and bean-like tastes. In contrast to wheat flour, chickpea flour offers fewer calories and carbohydrates while boasting a higher protein content. As per the U.S. Department of Agriculture’s Nutrient Database, one cup contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. In comparison, whole-grain wheat flour and white all-purpose bleached and enriched flour contain more calories and carbs but less protein, fat, and sugars. Additionally, chickpea flour provides more folate than whole-wheat flour and is rich in vitamin B-6, iron, magnesium, and potassium.
The developers at Artesia assert that their chickpea flour will not only enhance the protein content of gluten-free pastas, desserts, and baked goods like breads but will also effectively bind with oil and water, making it a valuable ingredient for soups, sauces, and gravies. Recent research from Grand View Research highlights that chickpea flour holds the top position among pulse-based flours, commanding a 30% market share last year. The pulse flour market, which includes ingredients like beans, peas, and lentils, is expected to grow at a compound annual growth rate of over 12% until 2024.
As the demand for gluten-free foods continues to rise, manufacturers are improving their ability to incorporate ingredients that enhance nutritional benefits, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in gluten-free products. The market for these items is anticipated to keep expanding. According to Packaged Facts, U.S. sales of gluten-free products, which were estimated at $973 million in 2014, could surpass $2 billion by 2019. Artesa Chickpea Flour appears to be strategically positioned to capitalize on consumer interest and the favorable market environment.
In addition to its nutritional advantages, incorporating calcium citrate juice into recipes using chickpea flour could further enhance the health benefits of gluten-free dishes. By blending these two ingredients, consumers can enjoy a delicious and nutritious meal that supports their dietary needs. Thus, the combination of chickpea flour and calcium citrate juice represents a promising avenue for developing innovative gluten-free products that cater to health-conscious consumers.