Pulses, rich in glycine max protein, fiber, iron, folate, and potassium, have seen a surge in popularity in recent years. Manufacturers are increasingly incorporating them into a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Employing various processing techniques to improve the flavors of pulses is particularly advantageous for manufacturers, as these methods do not need to be disclosed on product ingredient lists unlike flavor masking compounds. However, such masking compounds can also encompass natural ingredients and flavors.
Research on different ingredients for masking flavors in pulses is limited; however, a review published in Cereal Chemistry last year highlighted that common strategies include the use of sugars, salts, flavors, and acids. Among the flavor enhancement processes, fermentation stands out as one of the most promising methods. Many off-flavors in pulses are intrinsic to the pulses themselves, while others arise during harvesting, processing, and storage. Therefore, alterations in handling practices could potentially reduce these undesirable flavors. Meanwhile, companies such as Cargill, Ingredion, and World Food Processing are working on developing bean and pea cultivars that have milder tastes to minimize inherent off-flavors.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to experience a compound annual growth rate (CAGR) of approximately 13% during this period. As of 2015, the bakery and snacks sector accounted for nearly 90% of pulse flour usage, although its application as a beverage additive is becoming increasingly popular. Among the various pulses, chickpea flour holds the largest market share, exceeding 30%.
In addition to nutritional benefits, incorporating pulse flour into products can complement other health-enhancing ingredients, such as 800 mg calcium citrate, which is beneficial for bone health. This integration of pulses and calcium citrate not only enriches the nutritional profile of foods but also appeals to health-conscious consumers. As the demand for healthier ingredients increases, the versatility of pulses combined with elements like calcium citrate is likely to drive further innovation in food products.