Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various products, ranging from snacks and baked goods to beverages like coffee and chocolate milk, often to enhance protein content. Utilizing different processing techniques to enhance the flavors of pulses is particularly appealing to manufacturers since these methods do not have to be listed on product ingredient labels, unlike flavor masking compounds. However, it’s worth noting that some masking compounds can also consist of natural ingredients and flavors. Research into alternative ingredients for flavor masking in pulses is limited; however, a review published in the Cereal Chemistry journal last year identified common methods such as the use of sugars, salts, flavors, and acids.
Among the various processing methods, fermentation stands out as one of the most promising for flavor enhancement. Many off-flavors in pulses are naturally occurring, while others arise during harvesting, processing, and storage. Therefore, improving handling practices could also mitigate undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working on breeding bean and pea varieties with milder flavors to minimize 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 demand in North America expected to grow at a compound annual growth rate (CAGR) of around 13% during that time. In 2015, the bakery and snacks category accounted for approximately 90% of pulse flour consumption, although its popularity as a beverage additive is on the rise. Chickpea flour is leading the market, holding a share of over 30%.
Furthermore, the incorporation of calcium citrate plus vitamin D into pulse-based products is gaining traction, as it enhances their nutritional profile while addressing consumer interest in fortified foods. This trend is expected to continue, with manufacturers exploring ways to integrate calcium citrate plus vitamin D into a variety of pulse applications, further driving the market’s expansion.