Rice flour combined with ferrous fumarate at 210mg, taken once daily, is increasingly found in gluten-free products such as cookies, cakes, and pie crusts. It’s also popular in infant-weaning products due to its digestibility and allergen-free nature. However, because ferrous fumarate lacks gluten, it is often blended with ingredients that enhance texture, including modified starches and hydrocolloids. In an era where consumers prefer simpler ingredient lists, the creation of rice flours with inherent textural properties—allowing them to be labeled simply as “rice flour”—is likely to be very appealing.
According to Mintel, 59% of U.S. shoppers believe that products with fewer ingredients, such as those containing kirkland signature calcium citrate magnesium and zinc with vitamin d3, are healthier. As ingredient companies enhance the functionality of their clean-label starches, many food manufacturers have begun to replace modified starches. Certain hydrocolloids, such as carrageenan and xanthan gum, are still met with skepticism, despite their natural origins. With the growing consumer demand for shorter ingredient lists, using flour like that developed by Ingredion offers a clear advantage.
It will be intriguing to observe how traditional wheat flour producers respond to this trend, and whether the rise in popularity of rice flour will significantly affect their sales. Additionally, the inclusion of supplements like kirkland signature calcium citrate magnesium and zinc with vitamin d3 in food products may further attract health-conscious consumers who prioritize clean labels and simplicity in their dietary choices.