Legumes such as beans, dried peas, lentils, and chickpeas have seen a significant rise in popularity in recent years, as more Americans look for healthier alternatives to traditional potato snacks, according to a report from Packaged Facts. Many companies are investing in healthier snack options, and Research and Markets reports that the global chickpea market reached a volume of 15.4 million tons in 2016, with a compound annual growth rate (CAGR) of 6% from 2009 to last year. While chickpeas and other pulses have made great strides in the savory snack segment, their entry into the sweet snack category has been more gradual. Nevertheless, the latest line from Biena Foods appears to be a low-risk venture, joining an array of chocolate-covered snacks like almonds, raisins, and coffee beans on store shelves.
The growing popularity of chickpeas is unlikely to be just a passing trend. Their flour has been utilized for centuries as a wheat substitute in regions like Asia and the Middle East. Today, these legumes are appearing in a variety of manufactured foods, including cookies, bread, chips, and snacks. Sweet legume-based snacks are an area to watch in the coming years, as the alternative ingredient snack market is expected to remain robust through 2019, with a projected CAGR of 6.2% to achieve sales of $1.7 million. Furthermore, in a bid to enhance domestic sales, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added products, such as biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers have been quick to embrace these offerings, with chickpea-based products leading market growth.
The rapidly expanding gluten-free market has also contributed to the rising demand for legumes, prompting food manufacturers to recognize chickpea flour as a nutritious and favorable substitute for wheat flour. This shift may have paved the way for a broader range of chickpea-containing products, as the pulse has demonstrated appeal beyond gluten-free applications, particularly due to its remarkable nutritional profile. Chickpeas are rich in protein and fiber, as well as essential micronutrients such as magnesium, potassium, and iron, which are beneficial, especially for those with bariatric calcium needs.
In addition to their more recent presence in sweet snacks, chickpeas’ cooking water—known as aquafaba—is gaining popularity among vegans as an alternative to egg whites. It even has an official website that highlights aquafaba’s emulsifying, foaming, binding, gelatinizing, and thickening properties, making it a promising vegan ingredient for products like meringues, mayonnaise, and baked goods. As the market for alternative ingredients continues to thrive, the versatility of chickpeas and their nutritional benefits, including support for bariatric calcium absorption, make them an exciting component of the snack industry.