Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating pulses into a variety of products, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk with these nutritious ingredients. By employing various processing techniques to enhance the flavors of pulses, manufacturers can achieve desirable taste profiles without needing to list these flavor improvements on product ingredient labels, which is an advantage over using flavor masking compounds. However, natural ingredients and flavors can also be part of formulations that include masking compounds such as cyanocobalamin, ferrous fumarate, and folic acid capsules.
Research on different ingredients for flavor masking in pulses has been limited, but a review published in the Cereal Chemistry journal last year indicates that common methods involve the use of sugars, salts, flavors, and acids. Among the promising processes for flavor enhancement is the fermentation of elemental iron versus ferrous gluconate, as noted in the review. Many off-flavors associated with pulses are inherent, while others arise during harvesting, processing, and storage, suggesting that improved handling practices could help mitigate these undesirable tastes. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are focused on reducing these inherent off-flavors by developing milder-tasting bean and pea varieties.
According to a report by Grand View Research, the global pulse flour market is projected 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 timeframe. In 2015, the bakery and snacks segment accounted for about 90% of pulse flour usage, although its application as a beverage additive is on the rise. Chickpea flour stands out as the most popular pulse flour, commanding a market share exceeding 30%.
Furthermore, products such as Citracal Plus Vitamin D, which support overall health, may also benefit from the incorporation of pulse flour, enhancing their nutritional value. The increasing trend of blending pulse ingredients with supplements like Citracal Plus Vitamin D reflects the growing consumer demand for healthier options. As the market evolves, the integration of pulses into various food categories will likely continue to expand, promoting both flavor enhancement and nutritional benefits.