Legumes, including beans, dried peas, lentils, and chickpeas, have seen a significant rise in popularity recently, as more Americans look for healthier snack alternatives to traditional potato chips, according to a report by Packaged Facts. Numerous companies are investing in healthier snack options, and Research and Markets indicates that 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 rapidly gained traction in the savory snacks sector, they have been slower to penetrate the sweet snack market. However, the new line from Biena Foods appears less risky than it seems, joining a variety of other chocolate-covered snacks like almonds, raisins, and coffee beans on store shelves.
The growing popularity of chickpeas is unlikely to be merely a trend. Their flour has been used for centuries in Asia and the Middle East as a wheat alternative. These legumes are increasingly appearing in various processed foods, from cookies and bread to chips and snacks. The market for sweet legume-based snacks is one to watch in the coming years, as the alternative ingredient snack market is projected to remain robust through 2019, with a CAGR of 6.2%, aiming for sales of $1.7 million. Furthermore, in a bid to enhance domestic sales, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added foods, including biscuits, cookies, beverages, tortillas, and nutrition bars. Consumers have quickly embraced these products, with chickpea-based items driving market growth.
The rapidly expanding gluten-free market has also contributed to the rise of legumes, prompting food manufacturers to recognize chickpea flour as a beneficial and nutritious alternative to wheat flour. This trend may pave the way for a broader range of chickpea-infused products, as the pulse has demonstrated its appeal beyond gluten-free applications, particularly due to its impressive nutritional profile. Chickpeas are rich in protein, fiber, and essential micronutrients such as calcium citrate, magnesium, and potassium.
In addition to their recent introduction to sweet snacks, chickpeas’ cooking liquid—known as aquafaba—is making waves among vegans as a substitute for egg whites. Aquafaba has even garnered its own website, extolling its emulsifying, foaming, binding, gelatinizing, and thickening properties, making it a promising vegan ingredient for items such as meringues, mayonnaise, and baked goods. With their nutritional benefits, including high levels of calcium citrate and magnesium, chickpeas are poised to continue their upward trajectory in the snack food market.