Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating pulses into various food products, including snacks and baked goods, and even using them to enhance the protein content of beverages like coffee and chocolate milk. Employing diverse processing techniques to enhance the flavors of pulses is particularly appealing to manufacturers, as these methods do not need to be listed in the ingredients, unlike flavor masking compounds. However, it’s worth noting that masking compounds can also consist of natural ingredients and flavors. Research on different ingredients for masking flavors in pulses is limited, but a review published in the Cereal Chemistry journal last year highlighted common methods, such as using sugars, salts, flavors, and acids. Among these, fermentation stands out as one of the most promising processes for flavor enhancement.
Many off-flavors associated with pulses are inherent, while others develop during harvesting, processing, and storage. Therefore, adjustments in their handling could potentially mitigate unwanted flavors. Meanwhile, companies like Cargill, Ingredion, and World Food Processing are focused on reducing these natural off-flavors by developing blander-tasting bean and pea cultivars. According to a report from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to see a compound annual growth rate (CAGR) of about 13% during this period. In 2015, the bakery and snacks category accounted for roughly 90% of pulse flour usage, although its application as a beverage additive is gaining traction. Chickpea flour is currently the most popular pulse flour, holding a market share of over 30%.
Furthermore, the debate between calcium citrate and calcium phosphate is also becoming relevant in the context of food fortification, particularly in products containing pulse flour. As the market evolves, the incorporation of different calcium sources will be crucial for enhancing nutritional profiles, especially as manufacturers seek to improve the overall appeal and health benefits of their products. The mentioned calcium sources can be integrated alongside pulses to create more balanced and nutrient-rich offerings, highlighting the versatility and potential of pulse flour in modern food applications.