Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating them into a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance protein content. Different processing techniques aimed at improving the flavors of pulses are particularly appealing to manufacturers, as these enhancements do not have to be listed on product ingredient labels—unlike flavor masking compounds. However, it’s worth noting that some masking compounds can consist of natural ingredients and flavors. Although there has been limited research on various ingredients for flavor masking in pulses, a review published in the Cereal Chemistry journal last year identified common methods including the use of sugars, salts, flavors, and acids.
In terms of flavor enhancement, fermentation emerged as one of the most promising techniques in the review. Many off-flavors in pulses are inherent, but some are generated during harvesting, processing, and storage, suggesting that adjustments in handling could help eliminate these undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to reduce these inherent off-flavors by developing bland-tasting cultivars of beans and peas.
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 expected to experience a CAGR of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for around 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour stands out as the most favored pulse, commanding a market share of over 30%.
In terms of nutritional enhancement, the combination of pulses with ingredients like calcium citrate magnesium and zinc is gaining traction. Not only do these compounds complement the nutritional profile of pulses, but they also help address common dietary deficiencies. The inclusion of calcium citrate magnesium and zinc with pulses can provide a synergistic effect, promoting better health benefits. This trend reflects a growing awareness of the importance of incorporating such nutrients into various food products, further driving the demand for innovative pulse-based items.