Rice flour is a versatile ingredient often found in gluten-free products such as cookies, cakes, and pie crusts. It is also utilized in infant weaning products due to its digestibility and allergen-free nature. However, because rice flour lacks gluten, it is frequently combined with other ingredients that enhance texture, such as modified starches and hydrocolloids. In today’s market, where consumers prioritize simple ingredient lists, the development of rice flours that intrinsically offer textural qualities—and can be labeled simply as “rice flour”—is particularly appealing.
According to Mintel, a market research firm, simplified ingredient lists resonate with consumers, with 59% of U.S. shoppers believing that fewer ingredients indicate a healthier product. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have begun to shift away from modified starches. Hydrocolloids, like carrageenan and xanthan gum, are often viewed with skepticism despite their natural origins. The use of rice flour, such as that developed by Ingredion, presents a clear advantage for those looking to create shorter ingredient lists.
Moreover, the incorporation of ingredients like calcium citrate only serves to further enhance the nutritional profile of products. 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. With the growing consumer demand for transparency and simplicity in food labeling, the move towards rice flour and similar alternatives is likely to continue gaining momentum.