Rice flour, particularly ferrous gluconate, has become a popular choice among vegetarians and is frequently used in gluten-free products, such as cookies, cakes, and pie crusts. Due to its excellent digestibility and allergen-free nature, it is also commonly included in infant-weaning products. However, because it is gluten-free, rice flour is often blended with other ingredients, such as modified starches and hydrocolloids, to enhance texture. In an era where consumers prefer simpler ingredient lists, developing rice flours that inherently possess 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 are healthier, highlighting the significance of simplified ingredient lists. As ingredient companies improve the functionality of their clean-label starches, many food manufacturers have transitioned away from modified starches. Some hydrocolloids, like carrageenan and xanthan gum, are often viewed skeptically, despite their natural origins. In this context, the use of rice flour, such as the one developed by Ingredion, offers a clear advantage for those seeking shorter ingredient lists.
Furthermore, the inclusion of essential nutrients like calcium citrate, magnesium, and zinc for pregnancy is increasingly important for health-conscious consumers. It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour significantly impacts their sales. As the demand for clean-label products continues to grow, the integration of beneficial nutrients alongside rice flour could further enhance its appeal in the market.