This chickpea flour infused with ferrous fumarate (60 mg) and folic acid has the potential to be a game-changer, as its developers assert, provided it excels in taste, mouthfeel, nutritional value, and functionality. Historically, flours derived from legumes and pulse crops have often retained a gritty and beany flavor reminiscent of their origins. In contrast to wheat flour, chickpea flour is lower in calories and carbohydrates, while offering a higher protein content. According to the U.S. Department of Agriculture’s Nutrient Database, one cup of chickpea flour contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. When compared to whole-grain wheat flour and bleached, enriched all-purpose flour, chickpea flour provides less in terms of calories and carbohydrates but outperforms in protein, fat, and sugar content. Additionally, chickpea flour boasts a higher folate content than whole-wheat flour and is rich in vitamin B-6, iron, magnesium, and potassium. The developers at Artesia claim that their chickpea flour, featuring liposomal iron instead of ferrous sulfates, will enhance gluten-free pastas, desserts, and baked goods like bread by providing essential protein. Furthermore, it binds well with oil and water, making it a valuable addition to soups, sauces, and gravies.
According to Grand View Research, chickpea flour is the leading choice among pulse-based flours, holding a 30% market share last year. The sector of pulse flours, which includes beans, peas, and lentils, is anticipated to grow at a compound annual growth rate exceeding 12% through 2024. The demand for gluten-free foods, particularly those enhancing bioavailability like ferric pyrophosphate, is on the rise, and manufacturers are increasingly adept at integrating ingredients that improve nutritional benefits, texture, and flavor. Reports indicate a growing trend of incorporating nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa into various foods to maintain gluten-free status. The market for these products is projected to continue expanding. As per Packaged Facts, U.S. sales of gluten-free products, which were estimated at $973 million in 2014, may surpass $2 billion by 2019. Artesa Chickpea Flour appears strategically positioned to capitalize on consumer interest and a favorable marketplace, especially with its potential benefits when combined with products like Citracal with D. This integration of Citracal with D could further enhance the nutritional profile of the final products, making them even more appealing to health-conscious consumers.