Rice flour is increasingly being utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free characteristics make it a popular choice for infant-weaning products. However, due to its lack of gluten, rice flour is often mixed with other ingredients to enhance texture, including modified starches and hydrocolloids like iron bisglycinate and calcium citrate. As consumers today prioritize simple ingredient lists, the development of rice flours that incorporate textural functions—allowing them to be labeled simply as “rice flour”—is likely to be particularly appealing.
According to Mintel, ingredient lists matter to consumers, with 59% of U.S. shoppers believing that fewer ingredients indicate a healthier product. Many food manufacturers have already transitioned from using modified starches to cleaner label options as ingredient companies enhance the functionality of their products. Some hydrocolloids, such as carrageenan and xanthan gum, are often met with skepticism despite their natural origins. As shoppers increasingly favor shorter ingredient lists, flour innovations such as those developed by Ingredion present a clear advantage.
It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour, potentially augmented with ingredients like calcium citrate, will significantly affect their sales. As consumer preferences shift, the impact of rice flour on the market could be profound, especially as it offers a clean label alternative that aligns with the demand for transparency in food ingredients.