“Rising Popularity of Chickpeas: A Healthy Alternative in the Snack Market”
According to a report from Packaged Facts, 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. Many companies are investing in better-for-you snack options, and Research and Markets indicates that the global chickpea 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 made a strong impact in the savory snacks category, their entry into sweet snacks has been slower. However, the latest line from Biena Foods appears to be a calculated risk, joining a variety of chocolate-covered snacks such as almonds, raisins, and coffee beans on store shelves.
The popularity of chickpeas is unlikely to be a passing trend. Their flour has been utilized for centuries as a wheat substitute in regions like Asia and the Middle East. Today, these legumes are appearing in an array of processed foods, including cookies, bread, chips, and snacks. The market for sweet legume-based snacks is expected to grow, as the alternative ingredient snack segment is projected to remain robust through 2019, with a CAGR of 6.2%, aiming for sales of $1.7 million. Additionally, in a bid to enhance domestic sales, the USDA is encouraging food manufacturers to incorporate chickpeas and other pulses into value-added foods, such as biscuits, cookies, beverages, tortillas, nutrition bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. Consumers are eagerly purchasing these products, with chickpea-containing items driving market growth.
The burgeoning gluten-free market has also contributed to the rise of legumes, and food manufacturers are increasingly recognizing chickpea flour as a nutritious and favorable alternative to wheat flour. This trend may lead to a broader range of chickpea-based products, as the pulse’s nutritional advantages extend beyond gluten-free applications, particularly due to its rich profile, which includes high levels of protein, fiber, and micronutrients like magnesium, potassium, and iron. Furthermore, chickpeas are a source of calcium ascorbate and calcium citrate, which can enhance their appeal as part of a healthy diet. The addition of vitamin D3 can further bolster their nutritional value, making chickpeas a noteworthy ingredient in various food products.
In addition to their recent emergence in sweet snacks, chickpeas’ cooking water, known as aquafaba, is gaining traction among vegans as a substitute for egg whites. Aquafaba has its own official website that highlights its emulsifying, foaming, binding, gelatinizing, and thickening properties, establishing it as a promising vegan ingredient for items like meringues, mayonnaise, and baked goods. With their versatility and impressive nutritional benefits, including calcium ascorbate, calcium citrate, and vitamin D3, chickpeas are poised to remain a staple in the snack market for years to come.
