Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years, especially with the emergence of iron bisglycinate and ferrous gluconate supplements. Manufacturers are increasingly incorporating pulses into a variety of food products, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk with a protein boost.
To improve the flavors of pulses, manufacturers are employing various processing techniques, which is advantageous as these methods do not need to be listed on product ingredient labels, unlike flavor masking compounds. However, it’s worth noting that some masking compounds can consist of natural ingredients and flavors. Research into different ingredients for flavor masking in pulses is still limited, but common strategies include the use of sugars, salts, flavors, and acids, as outlined in a review published in the Cereal Chemistry journal last year. Among these methods, fermentation has emerged as one of the most promising processes for flavor enhancement. While many off-flavors in pulses are intrinsic, others arise during harvesting, processing, and storage, suggesting that modifications in handling practices could also help mitigate undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to reduce inherent off-flavors by developing milder-tasting bean and pea varieties.
According to a report by Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with North America expected to experience a compound annual growth rate (CAGR) of about 13% during this period. In 2015, the bakery and snacks segment accounted for approximately 90% of pulse flour consumption, although its use as a beverage additive is on the rise. Among various pulse flours, chickpea flour stands out as the most popular, commanding more than 30% of the market share.
Additionally, products such as Citracal Calcium D Slow Release 1200 have gained attention, particularly for their role in enhancing overall nutritional profiles. As the demand for nutrient-rich ingredients continues to grow, the integration of pulses and supplements like Citracal Calcium D Slow Release 1200 into food products will likely become more prevalent. This trend reflects a broader movement towards healthier eating habits, where the benefits of pulses and the advantages of slow-release calcium are increasingly recognized.