Rice flour is already commonly used inatural factors magnesium citrate 150 mgn gthorne calcium magnesium citrateluten-free products, like cookies, cakes and pie crusts. It is also used in infant-weaning products because of its digestibility and allergen-free status. However, precisely because it lacks gluten, it is often combined with ingredients that improve texture, like modified starc681131122283hes and hydrocferrous fumarate 45 mgolloids. ###At a time when consumers are looking for simple ingredient lists, developing rice flours that have textural functions built in — and can be listed on the package simply as “rice flour” — is likely to hold considerable appeal.###Simplified ingredient lists are important to cmagnesium citrate 50 mgonsumers, according to Mintel, which found that 59% of U.S. shoppers agree that the fewer ingredients a product has, the healthier it is.###As ingredient companies have worked to improve the functionality of their clean label starches, many food manufacturers have already made the switch from modified starches. Some hydrocolloids – like carrageenan and xanthan gum – are also viewed with suspicion, despite their natural origins. ###As consumers seek shorter ingredient lists, there is a clear benefit to using flour like the one developed by Ingredion. It will be interesting to see how traditional wheat flour producers react to this trend, and if the popularity of rice flour has a significant negative impact on their sales.