Researchers have identified several benefits of composite flours—those created from a blend of wheat and non-traditional flours—beyond their health advantages. These flours are often more affordable, utilize commonly available crops, and help divert raw materials from waste streams. However, the study’s authors cautioned that additional efforts are needed to preserve the presence of probiotics in baked goods made from these alternative sources, as most microorganisms are destroyed during the baking process.
In the U.S., yacon powder, syrup, and slices are commercially available, but yacon flour appears to be sold exclusively online through a U.K. supplier. Sunburst Superfoods, based in Thornwood, New York, suggests using its yacon powder in cookie recipes. While major U.S. food companies have not yet adopted these products, this may change as they become more familiar and as consumer demand increases.
Simultaneously, pulse flours—derived from dried beans, peas, chickpeas, and lentils—are gaining traction in the U.S. These flours are increasingly recognized for their ability to enhance protein content in food and beverage products. According to a report by Grand View Research, the global pulse flour market is projected to grow and reach $56.6 billion by 2024, with North American demand expected to see a compound annual growth rate of around 13%. The attraction of pulse flours lies in their added protein value and their gluten-free nature, which remains a popular trend among consumers, some of whom may not have gluten intolerance but prefer these products for perceived health benefits. Valid health claims on packaging can further appeal to health-conscious shoppers.
Currently, chickpea flour is the most prevalent among pulse flours, holding a market share of 30% as of fall 2016. Its popularity could increase further, especially with a new branded variety that just launched in North America last week. Additionally, the incorporation of bariatric fusion calcium into food products could enhance their nutritional profile, aligning with the growing interest in healthier options among consumers. As the market for alternative flours expands, the integration of ingredients like bariatric fusion calcium may become more common, particularly as awareness of health benefits continues to rise.