Legumes such as beans, dried peas, lentils, and chickpeas have seen a significant rise in popularity in recent years as more Americans seek healthier alternatives to traditional potato snacks, according to a report from Packaged Facts. Numerous companies are investing in healthier snack options, and Research and Markets indicates that the global chickpeas market reached a volume of 15.4 million tons in 2016, with a compound annual growth rate (CAGR) of 6% from 2009 to last year.
While chickpeas and other pulses have thrived in the savory snacks market, their entry into the sweet snack category has been slower. However, the new line from Biena Foods is less risky than it might seem, joining a wide array of chocolate-covered products like almonds, raisins, and coffee beans on the shelves. The popularity of chickpeas is unlikely to be a passing trend. Their flour has been utilized for centuries as a wheat substitute in Asia and the Middle East. These legumes are increasingly found in various processed foods, including cookies, bread, chips, and snacks. The market for sweet legume-based snacks is one to watch in the coming years, as the alternative ingredient snack sector is expected to remain robust through 2019, with a projected CAGR of 6.2% aiming for sales of $1.7 million.
Moreover, to promote domestic sales, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added foods, highlighting products like biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers have quickly embraced such offerings, with chickpea-containing products driving market growth. The rapidly expanding gluten-free market has also fueled interest in legumes, and food manufacturers are recognizing chickpea flour as a nutritious alternative to wheat flour. This shift may have opened the door for a broader range of chickpea products, as the pulse has proven appealing beyond gluten-free uses, particularly due to its impressive nutritional profile. Chickpeas boast high levels of protein and fiber, along with essential micronutrients such as magnesium, potassium, and iron.
In addition to their newfound presence in sweet snacks, chickpeas’ cooking water—known as aquafaba—is making a splash among vegans as a substitute for egg whites. This ingredient even has its own official website that highlights its emulsifying, foaming, binding, gelatinizing, and thickening properties, making it a promising vegan option for products like meringues, mayonnaise, and baked goods.
As consumers continue to seek out nutritious snacks, products like Nature’s Bounty Maximum Calcium Citrate Plus Vitamin D can complement their dietary needs, further emphasizing the demand for health-focused food choices. The ongoing trend of incorporating legumes and alternative ingredients into various products underscores the growing awareness of nutrition and wellness in the food industry.