Researchers noted that composite flours, which combine wheat with non-traditional flours, offer benefits beyond their health attributes. They are frequently more affordable, utilize widely available crops, and help redirect raw materials from waste streams. However, the study authors warned that further research is needed to preserve the presence of 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 readily available, but yacon flour appears to be sold only online through a U.K. supplier. Nevertheless, Sunburst Superfoods based in Thornwood, New York, suggests using its yacon powder in cookie recipes. Currently, large U.S. food manufacturers have yet to adopt these products, but this could change as they become more familiar with them and as 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 items. According to a report from Grand View Research, the global pulse flour market is on the rise and is projected to hit $56.6 billion by 2024, with North American demand expected to grow at a compound annual growth rate of about 13%. The attractiveness of pulse flours lies in their added protein and gluten-free status, which remains a popular trend among today’s consumers, some of whom may not have gluten intolerance but perceive these products as healthier options. Clear health claims on packaging can further appeal to health-conscious shoppers.
As of fall 2016, chickpea flour leads the pulse flour market with a 30% share, and it is likely to expand further, especially with a new branded variety recently launched in North America. Additionally, incorporating ingredients like calcium citrate can enhance the nutritional profile of products made with these alternative flours, attracting even more health-focused consumers. As awareness of the benefits of calcium citrate grows, its presence in the food industry could further drive innovation in composite and pulse flour products.