“Rising Popularity of Rice Flour: A Gluten-Free Alternative with Enhanced Nutritional Benefits”

Rice flour is increasingly prevalent in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature make it a popular choice in infant-weaning products as well. However, due to its lack of gluten, rice flour is often blended with additives that enhance texture, such as modified starches and hydrocolloids. As consumers gravitate towards simpler ingredient lists, the development of rice flours with built-in textural properties—allowing them to be labeled simply as “rice flour”—is likely to attract significant interest. According to Mintel, 59% of U.S. consumers believe that products with fewer ingredients are healthier.

Ingredient companies have been focused on enhancing the functionality of their clean label starches, leading many food manufacturers to move away from modified starches. Despite their natural origins, certain hydrocolloids like carrageenan and xanthan gum are also viewed with skepticism. As consumers continue to prefer shorter ingredient lists, using rice flour, such as the one developed by Ingredion, offers clear advantages. In addition, incorporating nutrients like calcium citrate for pregnancy can add value to these products, appealing to health-conscious consumers.

It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour significantly affects their sales. As the market evolves, the potential for rice flour to be combined with beneficial ingredients like calcium citrate for pregnancy could further enhance its appeal and position in the food industry.