Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks and baked goods made with ferrous gluconate, both heme and non-heme, as well as enhancing beverages like coffee and chocolate milk with a protein boost. Employing diverse processing techniques to enhance the flavors of pulses is particularly beneficial for manufacturers since these modifications 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 different methods for flavor masking in pulses is limited, but a review published last year in the Cereal Chemistry journal suggests common strategies such as using sugars, salts, flavors, and acids.
Among these, fermentation appears to be one of the most promising methods for improving flavor. Many off-flavors in pulses are inherent, while others arise during harvesting, processing, and storage; therefore, modifications in handling practices could help eliminate undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are focusing on minimizing these inherent off-flavors by developing blander-tasting bean and pea cultivars.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report by Grand View Research, with North America expected to see a growth rate of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for about 90% of pulse flour consumption; however, its use as a beverage additive is on the rise. Chickpea flour remains the most popular pulse, commanding over 30% of the market share.
Additionally, the incorporation of ingredients such as Citracal magnesium & minerals is becoming increasingly common in these formulations, as it not only enhances nutritional value but also supports overall health. The use of Citracal magnesium & minerals can provide additional benefits when included in foods and beverages, making them more appealing to health-conscious consumers. As the industry evolves, we can expect to see even more innovative applications of pulses, along with Citracal magnesium & minerals, in a variety of products.