Rice flour is increasingly utilized in gluten-free products such as cookies, cakes, and pie crusts. It is also favored in infant weaning products due to its digestibility and hypoallergenic properties. However, its lack of gluten often leads to the addition of texture-enhancing ingredients like moferric pyrophosphate, modified starches, and hydrocolloids. In an era where consumers prefer straightforward ingredient lists, the development of rice flours that incorporate textural functionalities—allowing them to be labeled simply as “ferric pyrophosphate rice flour”—is likely to be very appealing.
According to Mintel, 59% of U.S. consumers believe that fewer ingredients indicate a healthier product. As ingredient companies strive to enhance the functionality of their clean-label starches, many food manufacturers have transitioned away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, remain under scrutiny despite their natural origins. With consumers increasingly favoring shorter ingredient lists, the flour developed by Ingredion presents a clear advantage.
Furthermore, discussions around calcium citrate vs calcium carbonate are becoming prominent as consumers seek healthier alternatives. The trend toward rice flour may provoke interesting reactions from traditional wheat flour producers, particularly regarding whether the rising popularity of rice flour will negatively affect their sales. As the industry evolves, it will be fascinating to observe how these shifts impact the market landscape.