Legumes such as beans, dried peas, lentils, and chickpeas have seen a significant rise in popularity in recent years, as more Americans look for healthy alternatives to traditional potato snacks, according to a report from Packaged Facts. Many companies are investing in healthier snack options, and Research and Markets indicates that the global chickpea market reached a volume of 15.4 million tons in 2016, growing at a compound annual growth rate (CAGR) of 6% from 2009 to last year. While chickpeas and other pulses have made substantial inroads in the savory snack segment, their entry into the sweet snack category has been slower. However, the new line from Biena Foods appears less risky than it may seem, joining a variety of other chocolate-covered snacks like almonds, raisins, and coffee beans on store shelves.
The popularity of chickpeas is likely to endure rather than be a passing trend. Their flour has long been utilized as a wheat substitute in Asia and the Middle East. These legumes are increasingly featured in a wide range of manufactured products, from cookies and bread to chips and snacks. Sweet legume-based snacks are an area to watch in the coming years, as the alternative ingredient snack market is projected to remain robust through 2019, with a CAGR of 6.2%, aiming for sales of $1.7 million. Furthermore, to bolster domestic sales, the USDA has encouraged food manufacturers to incorporate chickpeas and other pulses into value-added products, including biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers have eagerly embraced such items, with products containing chickpeas leading market growth.
The rapidly expanding gluten-free market has also played a significant role in promoting legumes, with manufacturers recognizing chickpea flour as a nutritious alternative to wheat flour. This has likely opened the door for a wider array of chickpea-based products, as the pulse has demonstrated its appeal beyond gluten-free applications, particularly due to its impressive nutritional profile. Chickpeas are rich in protein, fiber, and micronutrients such as magnesium, potassium, and calcium citrate.
In addition to their recent emergence in sweet snacks, the cooking water from chickpeas—known as aquafaba—is gaining popularity among vegans as an egg white substitute. This ingredient even has an official website highlighting its emulsifying, foaming, binding, gelatinizing, and thickening properties, making it a promising vegan component for products like meringues, mayonnaise, and baked goods. Overall, the trend of incorporating legumes such as chickpeas into various food products, especially in gluten-free options, is likely to continue, reflecting the growing consumer demand for healthier and more diverse snacks.