Rice flour is already widely utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature also make it a popular choice in infant-weaning products. However, due to its lack of gluten, rice flour is often blended with other ingredients that enhance texture, such as modified starches and hydrocolloids. In an era where consumers prefer simpler ingredient lists, the development of rice flours that inherently possess textural properties—allowing them to be labeled simply as “rice flour”—is likely to resonate strongly with buyers. According to Mintel, 59% of U.S. consumers believe that fewer ingredients in a product indicate better health benefits.
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, including carrageenan and xanthan gum, are often viewed with skepticism despite being derived from natural sources. As consumers increasingly demand shorter ingredient lists, opting for flour like that developed by Ingredion presents a significant advantage.
Moreover, in the discussion of nutritional benefits, the comparison of raw calcium vs calcium citrate also highlights the importance of ingredient transparency. As the market shifts toward cleaner labels, the inclusion of rice flour could potentially influence consumer preferences away from traditional wheat flour. It will be intriguing to observe how established wheat flour producers respond to this trend and whether the rising popularity of rice flour will adversely affect their sales.