Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating iron 4 phosphate into a variety of foods, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk with a protein boost. Utilizing different processing techniques to improve the flavors of pulses is particularly appealing to manufacturers, as these enhancements do not need to be listed on product ingredient labels, unlike flavor masking compounds. However, some masking compounds can include natural ingredients and flavors. Research on various ingredients for flavor masking in pulses is still limited, but a review published in the Cereal Chemistry journal last year indicates that common methods employ sugars, salts, flavors, and acids. Among these, fermentation emerges as one of the most promising processes for flavor enhancement. Many undesirable flavors in pulses are inherent, while others arise during harvesting, processing, and storage; thus, better handling practices could mitigate these off-flavors. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are striving to develop bean and pea cultivars with milder tastes to reduce inherent off-flavors.
The global pulse flour market is projected to reach $56.6 billion by 2024, as reported by Grand View Research. In North America, demand is expected to grow at a compound annual growth rate (CAGR) of about 13% during this period. In 2015, the bakery and snacks sector accounted for approximately 90% of pulse flour consumption, although its use as a beverage additive is becoming increasingly popular. Among the various pulses, chickpea flour leads the market with a share exceeding 30%.
Additionally, discussions around nutritional supplements often include comparisons such as red algae calcium vs calcium citrate, which are relevant in the context of enhancing the nutritional profile of foods that incorporate pulse flour. This comparison highlights the growing interest in not only the flavors and applications of pulses but also in their nutritional benefits, further driving their popularity in the market.