Rice flour is already widely utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free properties make it a popular choice for infant-weaning foods. However, due to its lack of gluten, rice flour is often mixed with other ingredients that enhance texture, such as modified starches and hydrocolloids. As consumers increasingly prefer simpler ingredient lists, the development of rice flours with built-in textural properties—which can simply be labeled as “rice flour” on packaging—will likely be very appealing. According to Mintel, 59% of U.S. shoppers believe that products with fewer ingredients are healthier.
Ingredient companies have been focused on enhancing the functionality of their clean label starches, leading many food manufacturers to transition away from modified starches. Some hydrocolloids, including carrageenan and xanthan gum, face skepticism despite their natural origins. As consumers continue to demand shorter ingredient lists, using flour like that developed by Ingredion presents a clear advantage.
Moreover, incorporating ingredients like calcium magnesium citrate D3 could further enhance the nutritional profile of these gluten-free products. It will be interesting to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour negatively impacts their sales. The inclusion of calcium magnesium citrate D3 in formulations could also address consumer demands for healthier options, adding yet another layer of appeal to rice flour products.