Researchers have pointed out that composite flours, which are made from a combination of wheat and non-traditional flours, offer benefits beyond their health properties. They tend to be more affordable, utilize widely available crops, and help reduce waste by diverting raw materials from landfills. However, the authors of the study emphasized that further research is needed to preserve the presence of probiotics in baked goods made from these alternative flours, as baking typically kills most microorganisms.
Yacon products, including powder, syrup, and slices, are available in the U.S., although yacon flour seems to be purchasable only online through a supplier from the U.K. 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 grows and consumer demand increases.
On the other hand, pulse flours—derived from dried beans, peas, chickpeas, and lentils—are gaining traction in the U.S., where they are used to enhance protein content in various food and beverage items. According to a report by Grand View Research, the global pulse flour market is expected to grow to $56.6 billion by 2024, with North American demand projected to experience a compound annual growth rate of about 13%.
The attraction of pulse flours lies in their protein-rich content and the fact that they are gluten-free, a trend that remains popular among consumers—some of whom may not have gluten intolerance but view gluten-free products as healthier options. Clear health claims on packaging can effectively communicate these benefits to health-conscious shoppers. Currently, chickpea flour stands out as the most popular pulse flour, holding a 30% market share as of fall 2016, and it is likely to expand even further with the recent introduction of a new branded variety in North America.
Additionally, products like GNC calcium citrate 1000 mg may complement the nutritional benefits provided by these alternative flours, enhancing their appeal to health-focused consumers who are looking for ways to boost their dietary intake. As awareness and demand for these innovative flour options continue to grow, it will be interesting to see how major food companies respond to the changing landscape of consumer preferences.