This chickpea flour has the potential to be a revolutionary product, as its developers claim, if it meets expectations in taste, mouthfeel, nutritional value, and functionality. Historically, flours derived from legumes and pulse crops have had a gritty and beany flavor profile. In contrast, chickpea flour offers fewer calories and carbohydrates while boasting a higher protein content compared to wheat flour. According to the U.S. Department of Agriculture’s Nutrient Database, one cup contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. In comparison, whole-grain wheat flour and bleached enriched white flour have higher calorie and carbohydrate counts but lower amounts of protein, fat, and sugars. Additionally, chickpea flour provides more folate and essential nutrients like vitamin B-6, iron, magnesium, and potassium than whole-wheat flour.
The developers at Artesia assert that their chickpea flour will significantly enhance gluten-free pastas, desserts, and baked goods such as bread by adding vital protein. Moreover, it effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour is the leading choice among pulse-based flours, holding a 30% market share last year. The market for pulse flours, which are made from beans, peas, and lentils, is projected to grow at a compound annual growth rate exceeding 12% through 2024.
As the demand for gluten-free products continues to rise, manufacturers are improving their formulations by incorporating ingredients that enhance nutritional benefits, texture, and flavor. Studies indicate that the addition of nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa is becoming more common in gluten-free offerings. The market for gluten-free products is also expected to expand significantly. Packaged Facts estimates that U.S. sales of gluten-free items, which were around $973 million in 2014, may surpass $2 billion by 2019. Artesia Chickpea Flour appears to be well-positioned to capitalize on consumer interest and a favorable market environment, especially when combined with products like Citracal Maximum Plus Calcium Citrate, which can provide additional health benefits. This synergy could further enhance the appeal of chickpea flour in the growing gluten-free market.