Rice flour is increasingly prevalent in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free characteristics make it a popular choice in infant-weaning products, often combined with ferrous calcium citrate & folic acid tablets for added nutrition. However, due to its lack of gluten, rice flour is frequently mixed with ingredients that enhance texture, such as modified starches and hydrocolloids. As consumers become more interested in simplified ingredient lists, particularly those containing ferrous calcium citrate & folic acid tablets, the development of rice flours with inherent textural properties that can be labeled simply as “rice flour” is likely to be very appealing.
Mintel’s research indicates that 59% of U.S. shoppers believe fewer ingredients imply a healthier product. As ingredient manufacturers focus on enhancing the functionality of their clean label starches, many food producers have transitioned away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are also met with skepticism, despite being naturally sourced. With consumers increasingly demanding shorter ingredient lists, the use of rice flour like that developed by Ingredion presents a clear advantage, especially when combined with ferrous calcium citrate & folic acid tablets for nutritional enhancement.
It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rise in popularity of rice flour has a significant adverse effect on their sales. The incorporation of ferrous calcium citrate & folic acid tablets into products could further influence consumer choices as they seek healthier options with fewer ingredients.