Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a significant surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various food products, ranging from snacks and baked goods to beverages like coffee and chocolate milk, providing a protein boost. Utilizing different processing techniques to enhance the flavors of pulses is particularly advantageous for manufacturers, as these methods do not need to be listed on product ingredient labels, unlike flavor masking compounds. However, it’s worth noting that masking compounds can also consist of natural ingredients and flavors. Research on alternative ingredients for flavor masking in pulses has been limited, but a review published in the Cereal Chemistry journal last year highlighted common strategies that include sugars, salts, flavors, and acids.
Among these, fermentation emerges as one of the most promising processes for flavor enhancement. While many off-flavors in pulses are intrinsic, others may arise during harvesting, processing, and storage, suggesting that adjustments in handling could help mitigate these undesirable tastes. Companies like Cargill, Ingredion, and World Food Processing are actively working to reduce these inherent off-flavors by developing blander-tasting cultivars of beans and peas.
According to a report by Grand View Research, the global pulse flour market is anticipated to reach $56.6 billion by 2024, with demand in North America expected to grow at a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for around 90% of pulse flour consumption, although its use as a beverage additive is gaining traction. Chickpea flour holds the largest market share among pulses, exceeding 30%.
Furthermore, there is growing interest in the nutritional benefits of pulses, particularly their potential role in enhancing diets during critical periods such as pregnancy. Incorporating calcium citrate in pregnancy can complement the nutritional profile of pulses, providing essential nutrients for both mothers and their developing babies. As awareness of the health benefits of pulses continues to spread, their integration into various food categories, including those enriched with calcium citrate in pregnancy, will likely expand further, aligning with the consumer demand for healthier options.