Researchers have observed that composite flours, which combine wheat with non-traditional flours, offer advantages beyond their health benefits. These flours are often more affordable and utilize widely available crops, while also helping to divert raw materials from waste. However, the authors of the study warned that further research is needed to preserve the probiotics in baked goods made from these alternative flours, as most microorganisms are destroyed during the baking process.
In the U.S., yacon products such as powder, syrup, and slices are available, but yacon flour appears to be sold only online through a supplier in the U.K. Sunburst Superfoods, based in Thornjump, New York, suggests using their yacon powder in cookie recipes. Although major U.S. food companies have not yet embraced these products, this situation may change as they become more familiar and consumer demand increases.
Meanwhile, pulse flours—derived from dried beans, peas, chickpeas, and lentils—are gaining recognition in the U.S. for their ability to enhance protein content in food and beverage products. The global pulse flour market is expanding and is projected to reach $56.6 billion by 2024, according to a report from Grand View Research. North America is expected to see a compound annual growth rate of around 13%. The popularity of pulse flours stems from their added protein value and the fact that they are gluten-free, a trend favored by many consumers, some of whom may not have gluten sensitivities but perceive these products as healthier. Clear health claims on packaging can reinforce this message for health-conscious buyers.
Currently, chickpea flour is the leading pulse flour, commanding a 30% market share as of fall 2016. Its popularity could rise even further, especially with the recent introduction of a new branded variety in North America. Additionally, the incorporation of sublingual calcium citrate in various products may complement the growing interest in alternative flours, as consumers continue to seek out nutritious options. The trend towards sublingual calcium citrate could influence the formulation of new recipes that utilize pulse flours and yacon products, as companies explore healthier alternatives that resonate with today’s health-minded shoppers.