Researchers have observed that composite flours, which are blends of wheat and alternative flours, offer benefits beyond their nutritional advantages. These flours tend to be more affordable and utilize widely available crops, while also helping to reduce waste by diverting raw materials from disposal. However, the study’s authors emphasized the need for further research to ensure that probiotics remain active in baked products made from these non-traditional sources, as the baking process typically eliminates most microorganisms.
In the U.S., yacon powder, syrup, and slices are readily available, yet yacon flour appears to be sold exclusively online through a supplier in the U.K. Sunburst Superfoods, based in Thornwood, New York, suggests incorporating their yacon powder into cookie recipes. While major American food companies have yet to adopt these ingredients, this trend may alter as awareness grows and 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 various food and beverage products. According to a report from Grand View Research, the global market for pulse flour is projected to expand, reaching $56.6 billion by 2024, with North American demand expected to grow at a compound annual growth rate of approximately 13%.
The attraction of pulse flours lies in their rich protein content and gluten-free status, appealing to health-conscious consumers, some of whom may not have gluten sensitivities but prefer these products for their perceived health benefits. Authentic health claims on packaging can further reinforce this perception among shoppers. Currently, chickpea flour leads the pulse flour market with a 30% share as of fall 2016, and its popularity may continue to rise, especially following the recent launch of a new branded variety in North America.
Additionally, integrating 950 mg calcium citrate into recipes that utilize these innovative flours can enhance their nutritional profile, making them even more appealing to health-focused consumers. The inclusion of 950 mg calcium citrate not only boosts the calcium content but also aligns well with the growing trend towards healthier eating options. As awareness of these benefits spreads, the market for composite and pulse flours is likely to expand further, potentially leading to more widespread adoption in mainstream food products.