I’d really like to see less or no added sugars in bread, in order to avoid diseases like diabetes early on.
I also see a move to more alternative flours with less gluten and lower carb contents – i.e. almond flour, coconut flour, chickpea flour, and quinoa flour. These flours also offer unique flavour profiles and nutritional benefits.
Sustainable and locally sourced flour is getting more and more important, especially to address unstable supply chains and ever-increasing prices for raw materials. As consumers become more environmentally conscious, there is a growing demand for sustainably sourced and locally produced food products. Flour mills are responding to this demand by using and improving locally grown grains and implementing sustainable practices.
And last but not least: The future is also in milling technology advancements. The industry is constantly evolving, with new technologies being developed to improve efficiency, and the quality and consistency of flour. For example, new milling techniques can preserve more of the natural nutrients in flour, such as fibre and protein, which are important for health-conscious consumers. And wherever fortification is legally required, flours can and should be enriched with vitamins and micronutrients.
Customization: With advancements in technology, it is now possible to produce customized flours for specific uses. For example, flour can be milled to a specific particle size for use in specific recipes or to create specific textures in food products.
Overall, the future of flour is likely to involve a continued evolution towards more diverse, sustainable, and customized options that cater to a wide range of dietary needs and preferences
Submitted by
Dana Francksen | Head of Marketing Food Ingredients Division & Marketing Manager
Mühlenchemie & DeutscheBack