Rice flour is increasingly prevalent in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free characteristics make it a popular choice for infant-weaning foods. However, due to its lack of gluten, rice flour is often blended with other ingredients, such as modified starches and hydrocolloids, to enhance texture. As consumers gravitate towards simpler ingredient lists, developing rice flours with inherent textural properties—allowing them to be labeled simply as “rice flour”—is likely to be highly appealing. According to Mintel, 59% of U.S. shoppers believe that products with fewer ingredients are healthier, highlighting the importance of simplified ingredient lists.
Ingredient companies have been working to enhance the functionality of their clean label starches, prompting many food manufacturers to transition away from modified starches. Despite their natural origins, certain hydrocolloids like carrageenan and xanthan gum are often met with skepticism. In this environment, the use of rice flour, such as that developed by Ingredion, presents a distinct advantage as consumers seek shorter ingredient lists.
It will be intriguing to observe how traditional flour producers respond to this trend and whether the rising popularity of rice flour negatively impacts their sales. Additionally, the market for bariatric chewable calcium citrate may also reflect these changing consumer preferences, as individuals look for products that align with their health goals while minimizing ingredient complexity. As rice flour continues to gain traction, its role in various food products, including those designed for specific dietary needs, will likely grow.