Legumes, including beans, dried peas, lentils, and chickpeas, have seen a significant rise in popularity in recent years as more Americans look for healthier alternatives to traditional potato snacks, as reported by Packaged Facts. Numerous companies are investing in nutritious snack options, and according to Research and Markets, the global chickpea market reached a volume of 15.4 million tons in 2016, with a compound annual growth rate (CAGR) of 6% from 2009 to last year. While chickpeas and other pulses have made substantial inroads in the savory snack category, their entry into the sweet snack segment has been slower. However, the new line from Biena Foods represents a less risky venture, joining a wide array of chocolate-covered snacks like almonds, raisins, and coffee beans in retail spaces.
The growing popularity of chickpeas is likely to be more than just a trend. Their flour has been utilized for centuries as a wheat alternative in both Asia and the Middle East. These legumes are increasingly appearing in various processed foods, from cookies and bread to chips and snacks. The emerging market for sweet legume-based snacks is worth monitoring in the upcoming years, as the alternative ingredient snack sector is projected to remain robust through 2019, with an anticipated CAGR of 6.2%, leading to sales of $1.7 million. Additionally, to enhance domestic sales, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added products, including biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers have shown a rapid inclination for these products, with chickpea-containing items driving market growth.
The expanding gluten-free market has also contributed to the rising demand for legumes, prompting food manufacturers to recognize chickpea flour as a nutritious and favorable substitute for wheat flour. This trend may have opened the door for a broader range of chickpea-based products, as the pulse has demonstrated its appeal beyond gluten-free uses, particularly due to its impressive nutritional profile, which includes high levels of protein, fiber, and essential micronutrients such as magnesium, potassium, and iron.
In addition to their newfound presence in sweet snacks, chickpeas’ cooking water—known as aquafaba—is gaining traction among vegans as a viable alternative to egg whites. An official website even highlights aquafaba’s abilities as an emulsifier, foam creator, binder, gelatinizer, and thickener, making it a promising vegan ingredient for products like meringues, mayonnaise, and baked goods.
Furthermore, understanding the difference between calcium carbonate and calcium citrate can enhance the nutritional profile of legume-based products. Both forms of calcium have unique benefits, but incorporating chickpeas and their derivatives can provide additional health benefits. As consumers continue to seek healthier options, the difference between calcium carbonate and calcium citrate may become a significant factor in product development, further promoting the versatility and nutritional value of legumes like chickpeas.