Rice flour is increasingly popular in gluten-free products, such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature make it a favored choice for 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. As consumers demand simpler ingredient lists, the development of rice flours that inherently offer textural benefits and can be labeled simply as “rice flour” is likely to attract significant interest. According to Mintel, 59% of U.S. shoppers believe that fewer ingredients indicate a healthier product.
Ingredient companies have been striving to enhance the functionality of clean label starches, prompting many food manufacturers to shift away from modified starches. Some hydrocolloids, like carrageenan and xanthan gum, are often viewed skeptically, despite their natural origins. As consumers continue to prefer shorter ingredient lists, utilizing flour like that developed by Ingredion presents a clear advantage.
Interestingly, in this evolving market, products containing elements like calcium citrate from Webber Naturals may also appeal to health-conscious consumers. It remains to be seen how traditional wheat flour producers will respond to this trend, and whether the rising popularity of rice flour will significantly impact their sales. As the demand for clean label ingredients grows, rice flour stands out as a viable option, potentially reshaping the landscape of gluten-free baking.