Rice flour is a key ingredient in many gluten-free products, such as cookies, cakes, and pie crusts, and has become increasingly popular during pregnancy due to its digestibility and allergen-free status. Additionally, it is often included in infant weaning products. However, due to its lack of gluten, rice flour is frequently blended with other ingredients, such as modified starches and hydrocolloids, to enhance texture. As consumers in the 21st century prioritize simple ingredient lists, rice flours that possess inherent textural properties—allowing them to be labeled simply as “rice flour”—are likely to be well-received.
According to Mintel, 59% of U.S. shoppers believe that products with fewer ingredients are healthier. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have already transitioned away from modified starches. Even some hydrocolloid brands, like carrageenan and xanthan gum, are viewed with skepticism despite their natural origins. In this context, using rice flour developed by Ingrediferrous fumarate vitamin C folic acid presents clear advantages, particularly as consumers favor shorter ingredient lists.
It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rise of rice flour, especially in the 21st century calcium D3 market, negatively impacts their sales. As rice flour continues to gain popularity, its role in gluten-free products will likely evolve, emphasizing the need for wheat producers to adapt to changing consumer preferences.