Rice flour is increasingly popular in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature make it a preferred choice for infant weaning products. However, due to its lack of gluten, rice flour is often combined with additives like modified starches and hydrocolloids to enhance texture. In an era where consumers favor simple ingredient lists, developing rice flours that naturally provide textural benefits—allowing them to be labeled simply as “rice flour”—is likely to attract significant interest.
According to Mintel, 59% of U.S. shoppers believe that fewer ingredients equate to healthier products, highlighting the importance of simplified ingredient lists. Ingredient companies have been working diligently to enhance the functionality of their clean label starches, and many manufacturers are moving away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are often met with skepticism despite their natural origins. As consumers demand shorter ingredient lists, using flour like that developed by Ingredion, which may incorporate additives like calcium citrate, offers clear advantages.
Moreover, the appeal of rice flour is expected to grow as consumers become more conscious of ingredient transparency. It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour will adversely affect their sales. As more products emerge featuring rice flour and ingredients like calcium citrate—known for its health benefits—this shift in consumer preferences could reshape the market landscape.