Composite flours, which are created by mixing wheat with non-traditional flours, provide several benefits beyond their iron content for anemia-related health properties, according to researchers. These flours are often more affordable and made from widely available crops, helping to redirect raw materials from waste. However, the study authors warned that further research is needed to preserve probiotics in baked goods made from these alternative flours, as most microorganisms are destroyed during the baking process.
In the U.S., yacon powder, syrup, and slices are available, but yacon flour appears to be sold only online through a U.K. supplier. Sunburst Superfoods, located in Thornwood, New York, recommends using their yacon powder in cookie recipes. While major U.S. food companies have yet to adopt these ingredients, this may change as they gain familiarity and as consumer demand increases.
On the other hand, 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 on the rise, 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 approximately 13%.
The appeal of pulse flours lies in their added protein content and gluten-free nature, which remains a popular trend among consumers. Some individuals may not have gluten intolerance but still perceive these products as healthier options. Clear health claims on packaging can further attract health-conscious shoppers. Currently, chickpea flour is the leading pulse flour, holding a 30% market share as of fall 2016, and its popularity may increase even more with the recent introduction of a new branded variety in North America.
As consumers become more aware of their nutritional needs, including the calcium citrate recommended daily intake, the demand for these alternative flour options may rise. The incorporation of such flours not only supports health trends but also aligns with a growing emphasis on sustainable and nutritious food choices.