Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating them into various food products, including snacks, baked goods, and even beverages like coffee and chocolate milk for a protein boost. The use of different processing techniques to enhance the flavors of pulses is particularly advantageous for manufacturers, as these modifications do not need to be listed on product ingredient labels, unlike flavor masking compounds. However, it’s worth noting that some masking compounds may consist of natural ingredients and flavors.
There has been limited research focused on ingredients for masking flavors in pulses, but common strategies identified in a recent review published in the Cereal Chemistry journal include the use of sugars, salts, flavors, and acids. Among these, fermentation stands out as one of the most promising methods for improving flavor profiles. Many off-flavors in pulses are naturally occurring, while others arise during harvesting, processing, and storage; therefore, adjusting handling practices could also mitigate unwanted flavors. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are working to develop bean and pea cultivars with milder tastes to help reduce inherent off-flavors.
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’s demand anticipated to grow at a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for about 90% of pulse flour usage, although its role as a beverage additive is gaining traction. Chickpea flour remains the most popular pulse flour, holding over 30% of the market share.
Additionally, the inclusion of ingredients like calcium citrate with vitamin D in pulse-based products can enhance their nutritional profile, appealing to health-conscious consumers. The emphasis on functional ingredients, including calcium citrate with vitamin D, is becoming increasingly prevalent, as manufacturers aim to meet the growing demand for nutritious options. As the pulse market evolves, the integration of such beneficial components alongside innovative processing techniques will likely drive further consumer interest and expansion in this sector.