This chickpea flour has the potential to be a revolutionary product, as its developers claim, provided it meets expectations in taste, mouthfeel, nutritional value, and versatility. Historically, flours derived from legumes and pulses have often retained the gritty and beany flavors of their sources. In contrast to wheat flour, chickpea flour boasts fewer calories and carbohydrates while offering a higher protein content. According to the U.S. Department of Agriculture’s Nutrient Database, one cup contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. In comparison, both whole-grain wheat flour and white all-purpose flour have higher calorie and carbohydrate counts but lower levels of protein, fat, and sugars. Additionally, chickpea flour is richer in folate than whole wheat flour and provides vitamin B-6, iron, magnesium, and potassium.
The developers at Artesia assert that their chickpea flour will enrich gluten-free pastas, desserts, and baked goods like bread with essential protein. Moreover, it effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour is the leading choice among pulse-based flours, holding a 30% market share last year. The market for pulse flours—derived from beans, peas, and lentils—is expected to grow at a compound annual growth rate of over 12% through 2024.
As the demand for gluten-free foods continues to rise, manufacturers are increasingly adept at incorporating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate a growing trend of adding nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa to various foods to maintain gluten-free status. The market for such products is also projected to expand. According to Packaged Facts, U.S. sales of gluten-free products, estimated at $973 million in 2014, could surpass $2 billion by 2019. Artesia’s chickpea flour may be well-positioned to capitalize on consumer interest and an accommodating market environment.
In this context, examples of calcium citrate can be found in various gluten-free formulations, further enhancing their nutritional value. The incorporation of ingredients like chickpea flour and calcium citrate exemplifies the industry’s commitment to developing healthier gluten-free options. As consumer preferences evolve, products that combine high-quality ingredients, such as chickpea flour and calcium citrate, will likely thrive in the marketplace.