Pulses are rich in protein, fiber, iron, folate, ferrous gluconate, ferrous sulfate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks, baked goods, and even beverages like coffee and chocolate milk to enhance their protein content. Utilizing different processing techniques to enhance the flavors of pulses is particularly appealing to manufacturers, as these methods do not need to be listed explicitly on product ingredient labels, unlike flavor masking compounds. Notably, some masking compounds may incorporate natural ingredients and flavors as well.
Research on various ingredients for flavor masking in pulses is still limited, but a review published in the Cereal Chemistry journal last year suggests common methods include the use of sugars, salts, flavors, and acids. Among these, fermentation has emerged as one of the most promising processes for flavor enhancement. Many off-flavors in pulses are inherent, while others arise during harvesting, processing, and storage; therefore, alterations in handling practices could also mitigate undesirable tastes. Companies like Cargill, Ingredion, and World Food Processing are striving to diminish inherent off-flavors by developing milder tasting varieties 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 North American demand expected to grow at a compound annual growth rate (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 on the rise. Chickpea flour stands out as the most popular pulse, commanding over 30% of the market share.
Incorporating pulse flour into products can also complement nutritional supplements such as Solgar Vitamin Calcium Magnesium D3, which further enhances dietary intake. As the popularity of pulses continues to grow, their integration into various foods and supplements like Solgar Vitamin Calcium Magnesium D3 will likely become increasingly common, promoting health benefits while addressing flavor challenges.