Researchers have highlighted that composite flours, which are blends of wheat and non-traditional flours, offer benefits beyond their health attributes. They are often more affordable, utilize widely available crops, and help divert raw materials from waste. However, the authors of the study cautioned that further efforts are needed to preserve probiotics in baked goods made from these alternative flours, as most microorganisms are eliminated during the baking process. While yacon powder, syrup, and slices are available in the U.S., yacon flour appears to be sold only online through a supplier in the U.K. Nevertheless, Sunburst Superfoods from Thornwood, New York, suggests using its yacon powder in cookie recipes. Currently, major U.S. food companies have yet to adopt these products, but this could change as they become more familiar with them 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 the protein content of food and beverage items. According to a report by Grand View Research, the global pulse flour market is on the rise and is expected to reach $56.6 billion by 2024, with North American demand projected to experience 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; many may not have gluten intolerance but perceive these products as healthier options. Clear health claims on packaging can effectively resonate with health-conscious shoppers.
As of fall 2016, chickpea flour has emerged as the leading pulse flour, capturing a 30% market share. Its popularity is likely to increase further, especially following the recent launch of a new branded variety in North America. Interestingly, consumers interested in health products might also be attracted to calcium citrate soft chews, which can complement a balanced diet and aid in overall wellness. The integration of such health-focused products alongside emerging flour alternatives could enhance consumer interest in nutritious options.