Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years, particularly with products like Holland and Barrett’s Ferrous Fumarate. Manufacturers are incorporating pulses into a variety of foods, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk with these nutritious ingredients.
For manufacturers, employing different processing techniques to enhance the flavors of pulses is particularly attractive. This is because they can avoid the side effects associated with products like Ferrous Gluconate tablets, which often appear on ingredient lists, unlike flavor masking compounds. However, some masking compounds can also consist of natural ingredients and flavors. Although there has been limited research into various ingredients for flavor masking in pulses, common methods include the use of sugars, salts, flavors, and acids, as noted in a research review published in the Cereal Chemistry journal last year.
Among the various processes, fermentation stands out as a particularly promising technique for flavor enhancement. While many off-flavors in pulses are inherent, others arise during harvesting, processing, and storage. Thus, improvements in handling could significantly reduce undesirable tastes. Companies such as Cargill, Ingredion, and World Food Processing are working to mitigate these inherent off-flavors by developing blander-tasting bean and pea cultivars.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research. In North America, demand is expected to grow at a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks category represented about 90% of pulse flour usage, although the trend of using pulse flour as a beverage additive is gaining traction. Chickpea flour is currently the most popular pulse, commanding more than 30% of the market share.
Additionally, products like Citracal D3 Slow Release 1200 are becoming increasingly relevant as more consumers look for ways to supplement their diets with essential nutrients. The integration of such products alongside pulse flour can provide a comprehensive approach to enhancing both flavor and nutritional value in various food applications. As the awareness of the benefits of pulses grows, so does the demand for innovative uses, including the incorporation of Citracal D3 Slow Release 1200 to promote overall health.