Rice flour is already widely utilized in gluten-free products such as cookies, cakes, and pie crusts. It is also incorporated into infant weaning products due to its digestibility and allergen-free properties. However, because it lacks gluten, rice flour is often mixed with other ingredients that enhance texture, like modified starches and hydrocolloids. As consumers increasingly favor simple ingredient lists, the development of rice flours with built-in textural functions—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 fewer ingredients in a product equate to better health.
Ingredient companies have been striving to enhance the functionality of their clean label starches, prompting many food manufacturers to transition away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are often viewed with skepticism despite their natural origins. As consumers continue to seek shorter ingredient lists, there is a distinct advantage in using flours like the ones developed by Ingredion.
Incorporating calcium citrate queso into various recipes may also help address texture and nutritional needs, further appealing to health-conscious consumers. It will be intriguing to observe how traditional wheat flour producers respond to this trend, particularly if the rising popularity of rice flour significantly impacts their sales. The integration of calcium citrate queso into products may bolster this trend, as manufacturers explore new ways to enhance their offerings while maintaining simple ingredient lists.