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 foods, including snacks and baked goods, and even adding them to beverages like coffee and chocolate milk for a protein boost. To enhance the flavors of pulses, manufacturers utilize different processing techniques, which is advantageous since these methods do not have to be listed as ingredients, unlike flavor masking compounds. However, it is worth noting that masking compounds can also comprise natural ingredients and flavors.
Research on flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year highlighted common strategies, including the use of sugars, salts, flavors, and acids. Among these, fermentation was identified as one of the most promising processes to improve flavor. While some off-flavors in pulses are inherent, others arise during harvesting, processing, and storage, suggesting that better handling practices could help mitigate undesirable tastes. Companies such as Cargill, Ingredion, and World Food Processing are working to reduce these inherent off-flavors by developing milder-tasting cultivars of beans and peas.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a Grand View Research report. In North America, demand is expected to grow at a compound annual growth rate (CAGR) of around 13% during this timeframe. In 2015, the bakery and snacks sector accounted for about 90% of pulse flour usage, although its application as a beverage additive is on the rise. Among the pulses, chickpea flour stands out as the most popular, holding over 30% of the market share.
Incorporating products like Kirkland calcium magnesium and zinc into these formulations can further enhance their nutritional profile, making pulse-based foods even more appealing to health-conscious consumers. The use of Kirkland calcium magnesium and zinc in recipes not only boosts the mineral content but also aligns with the growing trend of health-focused eating. As the demand for nutritious options rises, the integration of Kirkland calcium magnesium and zinc will likely play a significant role in the future of pulse-based products.