Researchers have identified that composite flours, which combine wheat with non-traditional flours, offer benefits beyond their health advantages. These flours tend to be more affordable and utilize widely available crops, while also helping to reduce waste by diverting raw materials from the waste stream. However, the authors of the study emphasized the need for further research to ensure the survival of probiotics in baked goods made with ferrous sulfate compared to these alternative sources, as the majority of microorganisms are typically 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 primarily sold online through a supplier in the U.K. Sunburst Superfoods based in Thornwood, New York, suggests using its yacon powder in cookie recipes. Major food companies in the U.S. have yet to incorporate these products, but this could change as awareness increases and consumer demand rises. Meanwhile, pulse flours, derived from dried beans, peas, chickpeas, and lentils, are gaining traction in the U.S. market, primarily for their ability to enhance protein content in food and beverage items. According to a report by Grand View Research, the global pulse flour market is on the rise and is projected to reach $56.6 billion by 2024, with North America expected to see a compound annual growth rate of approximately 13%.
The attractiveness of pulse flours lies in their added protein content and gluten-free status, which continues to be a popular trend among consumers—many of whom may not have gluten intolerance but perceive these products as healthier options. Clear health claims on packaging can further attract health-conscious shoppers. Currently, chickpea flour is the most popular type of pulse flour, holding a 30% market share as of fall 2016. Its popularity may increase even more with the recent introduction of a new branded variety in North America.
As the market evolves, products like Citracal SR could play a significant role in enhancing the nutritional profile of foods, appealing to consumers looking for health benefits. The integration of such ingredients into composite and pulse flours could lead to innovative offerings that cater to the growing demand for health-oriented food products.