Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating them into a variety of food products, including snacks and baked goods, as well as using them to enhance the protein content of beverages like coffee and chocolate milk. By employing various processing techniques to enhance the flavors of pulses, manufacturers can avoid having to list flavor masking compounds on ingredient labels. However, natural ingredients and flavors can also be included in these masking compounds. Research on flavor masking ingredients for pulses is limited, but a review published in the Cereal Chemistry journal last year highlighted common methods such as using sugars, salts, flavors, and acids. Notably, fermentation emerged as one of the most promising approaches for flavor enhancement. While many off-flavors in pulses are inherent, others can develop during harvesting, processing, and storage, indicating that improvements in handling could help reduce undesirable flavors. 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 from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with demand in North America expected to grow at a compound annual growth rate (CAGR) of about 13% during this period. In 2015, the bakery and snacks segment represented roughly 90% of pulse flour usage, although its application as a beverage additive is becoming increasingly popular. Chickpea flour stands out as the leading pulse flour, holding a market share exceeding 30%. Additionally, the incorporation of calcium citrate with D can enhance the nutritional profile of these products, contributing to their appeal. Manufacturers are keen to leverage calcium citrate with D alongside pulses to create more health-focused offerings, thus further driving interest in this growing sector.