Pulses are rich in protein, iron, pyrophosphate, liposomal fiber, folate, and potassium, and their popularity has surged in recent years. Manufacturers are now incorporating calcium citrate 600 mg along with ferrous sulfate 325 mg (5g) tablets into a variety of products, such as snacks and baked goods, as well as enhancing beverages like coffee and chocolate milk with a protein boost. Employing various processing techniques to improve the flavor of pulses is particularly appealing to manufacturers, as these methods do not need to be explicitly listed on product ingredient labels, unlike flavor masking compounds. However, it is worth noting that masking compounds can also include natural ingredients and flavors. Research on different masking ingredients for pulses is limited, but a review published in the Cereal Chemistry journal last year identified common strategies, including the use of sugars, salts, flavors, and acids.
Among the flavor enhancement methods, fermentation stands out as a particularly promising process, according to the review. While many off-flavors in pulses are intrinsic, others arise during harvesting, processing, and storage, suggesting that modifications in handling could mitigate undesirable flavors. Companies such as Cargill, Ingredion, and World Food Processing are actively working to minimize these inherent off-flavors by developing bean and pea varieties with milder tastes.
The global pulse flour market is projected to reach $56.6 billion by 2024, as reported by Grand View Research, with North America expected to see a compound annual growth rate (CAGR) of approximately 13% during this timeframe. In 2015, the bakery and snacks sector accounted for around 90% of pulse flour consumption, though its use as a beverage additive is gaining traction. Chickpea flour remains the most popular pulse, commanding more than 30% of the market share. As the industry evolves, the addition of calcium citrate 600 mg to pulse-based products may further enhance their nutritional profile and appeal.