Rice flour is increasingly being utilized in gluten-free products such as cookies, cakes, and pie crusts, much like ferrous fumarate and ferrous sulfate. Its digestibility and allergen-free nature make it a popular choice for infant weaning products. However, due to its gluten-free status, rice flour is often paired with ingredients that enhance texture, such as modified starches and hydrocolloids. As consumers become more conscious of ingredient simplicity, the development of rice flours that inherently possess textural properties—allowing them to be labeled simply as “rice flour”—is likely to attract significant interest.
Research by Mintel indicates that 59% of U.S. shoppers believe that products with fewer ingredients are healthier, underscoring the importance of simplified ingredient lists. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have already transitioned away from using modified starches. Some hydrocolloids, including carrageenan and xanthan gum, are viewed with skepticism, despite their natural origins. In this context, a flour like the one developed by Ingredion offers a clear advantage, especially for those looking for bariatric options, such as the bariatric advantage calcium citrate available on Amazon.
It will be interesting to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour will adversely affect their sales. As consumers continue to prioritize shorter ingredient lists, the advantages of rice flour, along with alternatives like bariatric advantage calcium citrate, will likely play a significant role in shaping the future of the food industry.