Rice flour is increasingly being utilized in gluten-free products such as cookies, cakes, and pie crusts. Additionally, it is a popular choice for infant-weaning products due to its digestibility and allergen-free nature. However, its lack of gluten often necessitates the addition of other ingredients, like modified starches and hydrocolloids, to enhance texture. In an era where consumers favor simpler ingredient lists, the development of rice flours with inherent textural properties—able to be labeled simply as “rice flour”—is likely to resonate strongly with them. According to Mintel, 59% of U.S. shoppers believe that a product with fewer ingredients is healthier.
As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have begun transitioning away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, face skepticism among consumers despite their natural origins. With the growing demand for shorter ingredient lists, using a flour like the one developed by Ingredion presents a clear advantage.
This trend may also influence other areas, such as bariatric calcium chews, where ingredient transparency is crucial. It will be fascinating to observe how traditional wheat flour manufacturers respond to the rising popularity of rice flour and whether it significantly affects their sales. As consumers continue to prioritize clean labels and straightforward ingredients, the market for rice flour and similar products, including those like bariatric calcium chews, is likely to expand further.