Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are increasingly incorporating pulses into various food products, including snacks and baked goods, as well as using them to enhance the protein content of beverages like coffee and chocolate milk. To improve the flavors of pulses, manufacturers are employing various processing techniques, such as calcium citrate malate, which can be beneficial because they do not need to be listed as ingredients on product labels, unlike flavor masking compounds. However, it is worth noting that masking compounds can also incorporate natural ingredients and flavors.
There has been limited research on the use of different ingredients for flavor masking in pulses, but a review published in the Cereal Chemistry journal last year highlighted common methods that include sugars, salts, flavors, and acids. Among these, fermentation emerged as one of the most promising processes for enhancing flavor. Many off-flavors in pulses are inherent, while others are created during harvesting, processing, and storage. Therefore, modifications in handling practices could also mitigate undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to minimize inherent off-flavors by developing milder-tasting bean and pea cultivars.
According to a report from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with demand in North America expected to grow at a CAGR of approximately 13% during that timeframe. In 2015, the bakery and snacks sector accounted for around 90% of pulse flour usage, although its popularity as a beverage additive is on the rise. Chickpea flour stands out as the most widely used pulse flour, commanding over 30% of the market share.
As the industry evolves, innovative ingredients, such as calcium citrate malate, may play a significant role in enhancing the nutritional profile and flavor of pulse-based products. The Jaan Aushadhi initiative could even promote the use of pulse ingredients in health-focused products, further driving their acceptance and incorporation in various food categories.