Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating them into a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk for added protein. Employing various processing techniques to enhance the flavors of pulses is especially appealing to manufacturers, as these methods do not need to be listed as ingredients, unlike flavor masking compounds. Nonetheless, some masking compounds can also consist of natural ingredients and flavors. Research into different ingredients for masking flavors in pulses has been limited, but a review published in the Cereal Chemistry journal last year notes that common methods involve the use of sugars, salts, flavors, and acids.
Among the flavor enhancement techniques, fermentation shows significant promise, according to the review. While many off-flavors in pulses are naturally occurring, others may arise during harvesting, processing, and storage. Thus, improving handling practices could help reduce these undesirable flavors. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing milder-tasting bean and pea varieties.
The global pulse flour market is projected to reach $56.6 billion by 2024, as per a report from Grand View Research, with North America expected to experience a compound annual growth rate (CAGR) of around 13% during this period. In 2015, the bakery and snacks category accounted for approximately 90% of pulse flour usage, although its application as a beverage additive is becoming increasingly popular. Chickpea flour stands out as the most widely used pulse flour, commanding more than 30% of the market share.
Incorporating products like Citracal Plus with Magnesium can further enhance the nutritional profile of foods containing pulse flour, providing additional benefits such as improved bone health and muscle function. As the demand for nutrient-rich options continues to grow, the use of Citracal Plus with Magnesium in recipes featuring pulse flour may become more prevalent, further supporting the trend toward healthier eating habits.