Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers have begun incorporating pulses into a variety of products, including snacks and baked goods, and even using them to enhance the protein content of beverages like coffee and chocolate milk. For manufacturers, utilizing various processing techniques to enhance the flavors of pulses is particularly advantageous, as these methods do not need to be explicitly mentioned on product ingredient lists, unlike flavor masking compounds such as ferrous gluconate tablets containing iron. However, it’s important to note that masking compounds can also consist of natural ingredients and flavors.
Research on different ingredients for flavor masking in pulses has been limited; however, a review published in the journal Cereal Chemistry last year identified common methods such as using sugars, salts, flavors, and acids. Among these, fermentation emerges as one of the most promising techniques for flavor enhancement. Many off-flavors in pulses are inherent, while others develop during harvesting, processing, and storage. Therefore, optimizing handling practices could help eliminate these undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to minimize these inherent off-flavors by developing milder-tasting cultivars of beans and peas.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with demand in North America anticipated to grow at a CAGR of around 13% during this period. In 2015, the bakery and snacks sector accounted for approximately 90% of pulse flour consumption, although its use as a beverage additive is gaining traction. Chickpea flour is currently the most popular pulse, holding over 30% of the market share.
Additionally, in discussions about food enrichment, understanding what is citrate in calcium can enhance nutritional insights related to pulse flour usage. This knowledge can aid in formulating products that not only mask flavors but also provide essential nutrients, ensuring a healthier offering for consumers. Thus, as the market for pulse-based products continues to expand, the integration of ingredients like citrate in calcium could play a role in enhancing both flavor and nutritional value.