Pulses are abundant in protein, fiber, iron, folate, and potassium, leading to a surge in their 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 protein content. Utilizing various processing methods to enhance the flavors of pulses is particularly advantageous for manufacturers since these methods do not need to be listed on product ingredient labels, unlike flavor masking compounds, which can sometimes include natural ingredients and flavors.
Research on flavor masking ingredients for pulses is limited, but a review published in the Cereal Chemistry journal last year identified common strategies such as the use of sugars, salts, flavors, and acids. Among these, fermentation stands out as a particularly promising method for flavor enhancement. Many off-flavors in pulses are inherent, while others arise during harvesting, processing, and storage; thus, alterations in handling practices could also mitigate undesirable tastes. Companies like Cargill, Ingredion, and World Food Processing are striving to minimize inherent off-flavors by developing milder tasting cultivars of beans and peas.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research, with North America expected to experience a compound annual growth rate (CAGR) of around 13% during this period. In 2015, the bakery and snacks segment accounted for roughly 90% of pulse flour usage, although its application as a beverage additive is gaining traction. Chickpea flour stands out as the most popular pulse flour, holding a market share exceeding 30%.
Moreover, the incorporation of supplements such as cissus quadrangularis, calcium citrate, and vitamin D3 into pulse-based products is becoming increasingly prevalent, with these ingredients being explored for their health benefits. As manufacturers continue to innovate with pulses, the inclusion of these nutrients is likely to become more common, helping to enhance the overall nutritional profile of various food items.