Chickpeas ‘rule the roost’
EHL highlighted a rise in consumers eating free-from foods, particularly gluten-free food ingredients. This was driven by their supposed health benefits, not just medical reasons.
According to analyst Mintel, sales of free-from foods had increased by 13% since 2015.
Chickpea flour was proposed by EHL as a healthy alternative to regular wheat flour and was also gluten-free.
Pulses – such as chickpeas – were the ideal solution for food manufacturers looking to tap into this market, claimed EHL.
Backhouse added: “We expect a lot more alternative flours to be incorporated into gluten-free products in the bakery sector and across wider food products.”
Image courtesy of Flickr user Veganbaking.net