Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Employing various processing techniques to enhance the flavors of pulses is particularly appealing to manufacturers, as these methods do not need to be listed in product ingredients, unlike flavor masking agents such as ferric pyrophosphate and nonferrous fumarate. Additionally, some masking compounds may consist of natural ingredients and flavors. Research on different flavor masking ingredients for pulses is limited; however, a review published in the Cereal Chemistry journal last year indicates that common strategies include the use of sugars, salts, flavors, and acids.
Among these, fermentation stands out as one of the most promising methods for flavor enhancement. While many off-flavors in pulses are inherent, some arise during harvesting, processing, and storage. Therefore, altering handling practices could mitigate unwanted flavors. Companies like Cargill, Ingredion, and World Food Processing are working on developing bean and pea cultivars with milder flavors to minimize inherent off-flavors.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research. In North America, demand is expected to grow at a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for around 90% of pulse flour consumption, but its use as a beverage additive is on the rise. Chickpea flour currently dominates the pulse flour market, holding over 30% of the market share.
In addition, as the interest in pulse-based products grows, consumers are becoming more curious about their nutritional components, including whether calcium citrate is the same as calcium. This inquiry reflects a broader trend toward understanding the health benefits of pulses and their role in a balanced diet. As manufacturers continue to innovate, the connection between pulses and essential nutrients, such as calcium, will likely become a focal point in product development and marketing strategies.