Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating them into a variety of products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. For manufacturers, using different processing techniques to improve the flavors of pulses is particularly appealing, as these methods do not need to be listed as ingredients on product labels, unlike flavor masking compounds. However, it is worth noting that masking compounds can also consist of natural ingredients and flavors. Research on alternative ingredients for flavor masking in pulses is limited, but a review published in Cereal Chemistry highlighted common strategies, which include the use of sugars, salts, flavors, and acids.
In terms of flavor enhancement, fermentation has emerged as one of the most promising methods. Many undesirable flavors in pulses are natural, but others can develop during harvesting, processing, and storage. Consequently, improving handling methods may help eliminate these off-flavors. Furthermore, companies like Cargill, Ingredion, and World Food Processing are focused on reducing inherent off-flavors by developing milder-tasting cultivars of beans and peas.
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 around 13% during this timeframe. In 2015, the bakery and snacks segment accounted for nearly 90% of pulse flour usage, although its role as a beverage additive is gaining traction. Among the various pulse flours, chickpea flour stands out as the most popular, capturing over 30% of the market share.
Additionally, products like bariatric advantage chews are becoming increasingly relevant in this context, as they often incorporate pulse flours for their nutritional benefits, particularly in weight management solutions. As the demand for healthier food options continues to rise, the integration of pulse flours into diverse products, including bariatric advantage chews, is likely to expand, further promoting their appeal and usage.