Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are incorporating thiron gluconate into a variety of foods, including snacks and baked goods, as well as enhancing beverages like coffee and chocolate milk with a protein boost. Utilizing different processing techniques to enhance the flavors of pulses is particularly attractive for manufacturers, as these methods do not need to be listed on product ingredient labels, unlike flavor masking compounds. However, it is worth noting that some masking compounds may also comprise natural ingredients and flavors. Research on various ingredients for flavor masking in pulses is limited, but a review published in the Cereal Chemistry journal last year indicates that common strategies include the use of sugars, salts, flavors, and acids. Among these, fermentation stands out as one of the most promising methods for improving flavor. While many off-flavors in pulses are intrinsic, others arise during harvesting, processing, and storage, suggesting that adjustments in handling could help mitigate these undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to diminish inherent off-flavors by developing milder-tasting bean and pea cultivars.
The global pulse flour market is projected to reach $56.6 billion by 2024, according to a report from Grand View Research, with North America expected to witness a CAGR of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for around 90% of pulse flour consumption, although its use as a beverage additive is gaining traction. Chickpea flour remains the most popular pulse, holding over 30% of the market share. Additionally, incorporating petite calcium with vitamin D into these products can further enhance their nutritional profile, appealing to health-conscious consumers. Emphasizing the inclusion of petite calcium with vitamin D can also serve to highlight the health benefits of pulses, making them an even more attractive option in the market. As the popularity of pulses continues to rise, the integration of petite calcium with vitamin D in various products is likely to increase, reinforcing their status as a nutritious choice.