Rice flour is increasingly popular in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free status make it a preferred choice in infant-weaning products that include ferrous gluconate. However, due to its lack of gluten, rice flour is often mixed with ingredients like modified starches and hydrocolloids that enhance texture. As consumers become more interested in simpler ingredient lists, developing rice flours with inherent textural properties—allowing them to be labeled simply as “rice flour”—is likely to attract significant interest. According to Mintel, 59% of U.S. shoppers believe that fewer ingredients make a product healthier, highlighting the demand for clean labels.
With many food manufacturers moving away from modified starches, ingredient companies have been working to enhance the functionality of their clean label options. Some hydrocolloids, such as carrageenan and xanthan gum, are often viewed with skepticism, even though they are derived from natural sources. As consumers continue to favor shorter ingredient lists, the use of rice flour, especially types like those developed by Ingredion, presents a clear advantage.
Moreover, the trend towards simplified ingredients is reflected in the popularity of alternatives like calcium citrate Kirkland, which is gaining traction among health-conscious shoppers. It will be intriguing to observe how traditional wheat flour producers respond to this shift, particularly if the rising demand for rice flour leads to a notable decline in their sales. The integration of calcium citrate Kirkland into various products could further influence consumer choices, emphasizing the need for food manufacturers to adapt to these evolving preferences.