Legumes such as beans, dried peas, lentils, and chickpeas have seen a remarkable rise in popularity in recent years as more Americans look for healthier alternatives to potato snacks, according to a report from Packaged Facts. Many companies are investing in healthier snack options, and Research and Markets indicates that the global chickpea market reached a volume of 15.4 million tons in 2016, with a compound annual growth rate (CAGR) of 6% from 2009 to last year. While chickpeas and other pulses have made significant inroads in the savory snack segment, their entry into the sweet snack category has been more gradual. Nonetheless, the latest line from Biena Foods appears to be a safer choice than it might initially seem, joining a multitude of other chocolate-covered snacks like almonds, raisins, and coffee beans on store shelves.
Chickpeas’ popularity is likely to endure rather than be a fleeting trend. Their flour has been utilized for centuries as a wheat substitute in Asia and the Middle East. These legumes are increasingly appearing in a variety of manufactured foods, ranging from cookies and bread to chips and snacks. The market for sweet legume-based snacks is worth monitoring in the coming years, as the alternative ingredient snack market is projected to remain robust through 2019, with a CAGR of 6.2% expected to drive sales to $1.7 million. Furthermore, in an effort to boost domestic sales, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added foods, highlighting items such as biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers have eagerly embraced these products, with chickpea-containing items leading market growth.
The rapidly expanding gluten-free market has also fueled interest in legumes, and food manufacturers are recognizing chickpea flour as a nutritious alternative to wheat flour. This shift may pave the way for a broader range of chickpea-based products, as the legume has proven appealing beyond gluten-free applications due to its impressive nutritional profile. Chickpeas are rich in protein and fiber, as well as essential micronutrients such as magnesium, potassium, and iron.
In addition to their relatively new presence in sweet snacks, chickpeas’ cooking water—known as aquafaba—is currently gaining traction among vegans as a substitute for egg whites. It even has an official website that extols aquafaba’s emulsifying, foaming, binding, gelatinizing, and thickening properties, making it a promising ingredient for vegan products like meringues, mayonnaise, and baked goods.
Moreover, it is interesting to note that calcium citrate is being discussed in relation to various health aspects, including its potential effects on the lower esophageal sphincter. The connection of chickpeas and other legumes to digestive health can further enhance their appeal, especially for consumers mindful of their intake. With their nutritional benefits and versatility, chickpeas are likely to continue shaping the snack market, encouraging innovation and expansion in both savory and sweet categories.