Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating pulses into various food products, including snacks and baked goods, as well as enhancing beverages like coffee and chocolate milk with a protein boost. To improve the flavor of pulses, manufacturers are employing different processing techniques, which is advantageous since these methods do not need to be disclosed on ingredient lists, unlike flavor masking compounds. However, masking ingredients can also consist of natural components and flavors. Research on flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year indicates that common methods include the use of sugars, salts, flavors, and acids.
The review points out that fermentation is one of the most promising techniques for flavor enhancement. Many off-flavors in pulses are inherent, while others develop during harvesting, processing, and storage. Therefore, adjustments in handling practices could help eliminate unwanted flavors. Additionally, companies like Cargill, Ingredion, and World Food Processing are working on reducing these inherent off-flavors by creating bean and pea cultivars with milder tastes.
According to a report from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to see a compound annual growth rate (CAGR) of about 13% during this time. In 2015, the bakery and snacks category accounted for approximately 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour stands out as the most favored pulse, holding over 30% of the market share.
In this evolving landscape, the incorporation of pulses aligns well with the growing awareness of health benefits such as vitamins for life, particularly when combined with products like calcium citrate plus vitamin D3, which further enhance their nutritional profile. The integration of these nutrient-dense ingredients into various food items not only promotes a healthier diet but also supports the increasing demand for functional foods.