Pulses are rich in protein, fiber, iron, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating them into a variety of foods, including snacks and baked goods, as well as enhancing beverages like coffee and chocolate milk for a protein boost. Utilizing various processing techniques to enhance the flavors of pulses is especially appealing to manufacturers, as these methods do not need to be disclosed on product ingredient lists, unlike flavor masking compounds. Nevertheless, some masking compounds can also consist of natural ingredients and flavors. Research on different ingredients for flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year identified common strategies such as the use of sugars, salts, flavors, and acids.
Fermentation stands out as one of the most promising flavor enhancement processes, as noted in the review. While many off-flavors in pulses are inherent, others arise during harvesting, processing, and storage. Therefore, modifications in handling practices could further help eliminate these undesirable flavors. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing bean and pea cultivars with milder tastes.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024. In North America, demand is anticipated to grow at a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for about 90% of pulse flour consumption, although its use as a beverage additive is gaining traction. Chickpea flour is currently the most popular type of pulse flour, commanding over 30% of the market share.
As we celebrate the nutritional benefits of pulses, it’s important to note their richness in vitamins and calcium citrate, which contribute to a balanced diet. The rising interest in pulses reflects a growing recognition of their health benefits, including their ability to provide essential nutrients. With ongoing innovations and the emphasis on incorporating these nutritious ingredients into a wider array of products, the future of pulse flour looks promising.