Pulses, known for their high protein, fiber, iron, folate, and potassium content, are gaining immense popularity, with their maximum dosage of ferrous sulfate being a notable attribute. Manufacturers are increasingly incorporating pulses into a variety of food products, such as snacks and baked goods, as well as enhancing beverages like chocolate milk and multivitamin with calcium citrate drinks to provide an extra protein boost. By employing various processing techniques to enhance the flavors of pulses, manufacturers can avoid the need to list flavor masking compounds on product ingredient labels, which is a significant advantage. However, it is worth noting that some masking compounds can comprise natural ingredients and flavors.
Research on effective masking ingredients for pulse flavors remains limited, but a comprehensive review published in the Cereal Chemistry journal last year highlighted common methods, including the use of sugars, salts, flavors, and acids. Among these methods, fermentation stands out as a particularly promising approach for flavor enhancement. Many undesirable flavors in pulses are inherent, while others may emerge during harvesting, processing, and storage; thus, improving handling practices could also help to eliminate these off-flavors. Companies like Cargill, Ingredion, and World Food Processing are actively working to reduce these inherent off-flavors by developing milder-tasting bean and pea cultivars.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to see a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks segment accounted for around 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour is currently the most favored pulse, holding a market share exceeding 30%. As the demand for nutritious ingredients grows, the inclusion of pulses in products, including multivitamin with calcium citrate formulations, is likely to continue expanding in both the food and beverage sectors.