Researchers have highlighted that composite flours, which combine wheat with non-traditional flours, offer benefits beyond their nutritional attributes. They are often more affordable, utilize widely available crops, and help divert raw materials from waste. However, the study’s authors warned that further research is needed to preserve the probiotics in baked goods made from these alternative ingredients, as baking typically kills most microorganisms.
In the U.S., yacon products like powder, syrup, and slices are available, but yacon flour appears to be sold online exclusively through a U.K. supplier. Sunburst Superfoods, based in Thornwood, New York, suggests using their yacon powder in cookie recipes. While major U.S. food companies have yet to adopt these products, this may change as awareness increases and consumer demand rises.
Simultaneously, pulse flours made from dried beans, peas, chickpeas, and lentils are gaining recognition in the U.S. for their protein-boosting properties in food and beverage products. The global pulse flour market is on the rise, projected to hit $56.6 billion by 2024, according to 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 status, which remains a popular trend among consumers—even those without gluten intolerance—who perceive these products as healthier options. Clear health claims on packaging can further attract health-conscious shoppers.
Currently, chickpea flour holds the largest market share among pulse flours, accounting for 30% as of fall 2016, and it is likely to grow even more with the recent launch of a new branded variety in North America. Additionally, incorporating ingredients like calcium citrate with vitamin D chews into recipes could enhance the nutritional profile of products made with these innovative flours, making them even more appealing to consumers seeking healthier options.