Rice flour is increasingly being utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature also make it a popular choice for infant-weaning foods. However, due to its lack of gluten, rice flour is often paired with ingredients that enhance texture, including modified starches and hydrocolloids. In a market where consumers prefer straightforward ingredient lists, developing rice flours that incorporate textural functions inherently and can be simply labeled 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. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers are moving away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are also met with skepticism, despite being derived from natural sources. In light of consumer demand for shorter ingredient lists, using rice flour, like the one developed by Ingredion, presents a clear advantage.
It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour will adversely affect their sales. Additionally, products like Citracal Calcium Plus D Slow Release 1200 are gaining traction among consumers seeking healthier options, further emphasizing the shift towards clean label ingredients. As this trend continues to evolve, the integration of rice flour into various products could redefine consumer expectations and industry standards.