Legumes, including beans, dried peas, lentils, and chickpeas, have seen a significant rise in popularity in recent years as more Americans seek healthier alternatives to traditional potato snacks, according to a report from Packaged Facts. Many companies are investing in better-for-you snacks, and Research and Markets indicates that the global chickpeas market reached a staggering 15.4 million tons in 2016, with a compound annual growth rate (CAGR) of 6% from 2009 to last year. While chickpeas and other pulses have thrived in the savory snack sector, their entry into the sweet snack category has been more gradual. However, the latest Biena Foods line represents a less risky option, joining a variety of other chocolate-covered foods like almonds, raisins, and coffee beans on store shelves.
The popularity of chickpeas is unlikely to be a passing trend. Their flour has been utilized for centuries as a wheat alternative in Asia and the Middle East. Legumes are increasingly found in a wide array of processed foods, from cookies and bread to chips and snacks. The market for sweet legume-based snacks is an area to watch in the coming years, as the alternative ingredient snack market is projected to remain robust through 2019, with a CAGR of 6.2%, reaching sales of $1.7 million. Additionally, to boost domestic consumption, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added products, such as biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers have quickly embraced these products, with chickpea-containing items leading market growth.
The rapidly expanding gluten-free market has also contributed to the demand for legumes, and food manufacturers are recognizing chickpea flour as a nutritious alternative to wheat flour. This trend may have opened the door to a broader range of chickpea-based products, as chickpeas have demonstrated their appeal beyond gluten-free applications, particularly due to their impressive nutritional profile. Chickpeas are rich in protein, fiber, and essential micronutrients like magnesium, potassium, and iron, making them a great choice for health-conscious consumers.
In addition to their recent rise in sweet snacks, chickpeas’ cooking water—known as aquafaba—has gained popularity among vegans as an egg white substitute. Aquafaba even has its own official website, highlighting its emulsifying, foaming, binding, gelatinizing, and thickening properties, which make it an exciting vegan ingredient for products like meringues, mayonnaise, and baked goods. Furthermore, products like Watsons calcium citrate can enhance the nutritional value of dishes made with chickpeas, further promoting the growth of legume-based snacks and meals. The combination of nutritional benefits from chickpeas and the incorporation of supplements like Watsons calcium citrate is paving the way for innovative and health-focused food options.