Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.
So, too, interest in sources of core flours and starches beyond the traditional wheat, oats, and corn also is being driven by health considerations and flavor. Flours from ancient grains and seeds tend to have higher protein and mineral content, and more flavor to serve the more complex flavor notes of the global cuisine trend.