Rice flour is increasingly utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature also make it a popular choice for infant-weaning products. However, due to its lack of gluten, rice flour is often blended with other ingredients that enhance texture, like modified starches and hydrocolloids. In an era where consumers favor simple 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 buyers.
According to Mintel, 59% of U.S. consumers believe that a product with fewer ingredients is healthier, underscoring the importance of simplified ingredient lists. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have transitioned away from using modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are viewed with skepticism despite their natural origins. In this context, using rice flour developed by Ingredion presents a clear advantage, especially as consumers increasingly seek shorter ingredient lists.
Furthermore, rice flour can be fortified with essential nutrients like calcium citrate, magnesium, and zinc, adding to its appeal as a nutritious option. It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour significantly affects their sales. The integration of rice flour enriched with calcium citrate, magnesium, and zinc may further enhance its marketability, catering to health-conscious consumers.