The chickpea flour developed by Artesia has the potential to be a revolutionary product if it meets expectations in taste, mouthfeel, nutritional value, and functionality. Unlike previous flours derived from legumes and pulses, which often have a gritty and beany flavor profile, chickpea flour offers a different experience. When compared to wheat flour, it boasts lower calories and carbohydrates, while providing a higher protein content. According to the U.S. Department of Agriculture’s Nutrient Database, one cup of chickpea flour contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. In contrast, both whole-grain wheat flour and white all-purpose flour contain more calories and carbohydrates but less protein, fat, and sugars. Additionally, chickpea flour is richer in folate than whole-wheat flour and includes vitamins B-6, iron, magnesium, and potassium.
Artesia’s developers highlight that their chickpea flour will significantly boost the protein content in gluten-free pastas, desserts, and baked goods such as bread. It also effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour currently holds the highest market share among pulse-based flours, at 30%. The market for pulse flours—which are made from beans, peas, and lentils—is expected to grow at a compound annual growth rate of over 12% through 2024.
As the demand for gluten-free foods continues to rise, manufacturers are improving their ability to incorporate ingredients that enhance nutritional benefits, textures, and flavor profiles. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being included in gluten-free products. The market for these items is anticipated to keep expanding. Packaged Facts estimates that U.S. sales of gluten-free products, which were around $973 million in 2014, could surpass $2 billion by 2019. Artesia Chickpea Flour is well-positioned to capitalize on consumer interest and a receptive market.
In addition, the incorporation of calcium citrate tablets (500 mg) into the diet can further enhance the nutritional profile of gluten-free products, making them even more appealing to health-conscious consumers. With the growing focus on health, the inclusion of calcium citrate tablets can complement the nutritional advantages of chickpea flour, especially in gluten-free formulations. As the market evolves, the demand for innovative and nutritious ingredients like chickpea flour and calcium citrate tablets is likely to increase significantly.