Pulses are rich in protein, fiber, iron, folate, and potassium, which has led to their increasing popularity in recent years. Manufacturers are incorporating pulses into a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Utilizing different processing techniques to improve pulse flavors is particularly appealing to manufacturers, as these flavors do not need to be explicitly listed on product ingredient labels, unlike flavor masking compounds. However, these masking agents can also consist of natural ingredients and flavors.
Research on flavor masking ingredients for pulses is limited, but a recent review published in the Cereal Chemistry journal notes that common approaches include the use of sugars, salts, flavors, and acids. Fermentation has emerged as one of the most promising methods for flavor improvement. While many off-flavors in pulses are inherent, others arise during harvesting, processing, and storage; thus, altering handling practices may help mitigate undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to reduce these inherent off-flavors by developing milder-tasting bean and pea varieties.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with a compound annual growth rate (CAGR) of around 13% in North America. In 2015, the bakery and snack segment accounted for approximately 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour stands out as the most widely used pulse, commanding over 30% market share.
In this evolving market, products such as Citracal Calcium Citrate from Chemist Warehouse may also find their place, given the growing interest in health-oriented ingredients. As the demand for innovative food products continues to grow, the incorporation of pulses and their potential benefits will likely play a crucial role in future developments.