The researchers highlighted that composite flours, which are created from a blend of wheat and non-traditional flours, offer additional benefits beyond their health attributes. These flours are often more cost-effective and utilize widely available crops, while also helping to reduce waste by diverting raw materials from disposal. However, the authors of the study warned that further efforts are needed to preserve the probiotics in baked goods made from these alternative ingredients, as most microorganisms are eliminated during the baking process.
In the U.S., yacon products such as powder, syrup, and slices are commercially available, but yacon flour seems to be sold exclusively online by a supplier in the U.K. Nonetheless, Sunburst Superfoods from Thornwood, New York, suggests using their yacon powder in cookie recipes. Major food corporations in the U.S. have not yet started to integrate these products, but this may change as they become more familiar and as consumer demand rises.
On the other hand, pulse flours—derived from dried beans, peas, chickpeas, and lentils—are gaining recognition in the U.S., where they are increasingly used to enhance the protein content in food and beverage items. The global market for pulse flour is expanding and is projected to reach $56.6 billion by 2024, according to a report from Grand View Research. North American demand is expected to grow at a compound annual growth rate of about 13%. The attractiveness of pulse flours lies in their added protein content and their gluten-free nature, a trend still favored by many consumers, even those without gluten intolerance, who perceive such products as healthier. Clear health claims on packaging can further resonate with health-conscious shoppers.
Currently, chickpea flour holds the largest share among pulse flours, accounting for 30% of the market as of fall 2016. Its popularity may increase further, especially with the recent introduction of a new branded variety in North America. This aligns with the growing interest in nutritional products, such as calcium citrate malate in pregnancy, reflecting the evolving preferences of consumers seeking healthier options. The integration of calcium citrate malate in pregnancy into diets may also highlight the benefits of alternative flours, reinforcing the trend toward nutrient-dense foods.