For some time now, cooking has no longer relied solely on wheat, cassava, and corn flours. The flour family has expanded significantly.<\/p>\n
Changing consumer habits, the search for healthiness and technology have led to the emergence of several new flour options on the market, for a wide range of tastes and uses.<\/p>\n
The recently popular whole-grain and low-carb flours meet the needs of more moderate and healthy diets and are already present in a significant portion of supermarket shelves. Organic flours, in addition to their sustainability aspects, offer a unique health benefit. Gluten-free flours for people with dietary restrictions or specific, restrictive diets are now more common than they were recently.<\/p>\n
Regarding moderation and dietary awareness, endocrinologist Dr. Andressa Heimbecher Soares, an expert on the website Minha Vida, said that for diabetics, choosing the right type of flour is crucial for maintaining a more controlled health. Whole-grain flours should also always be preferred by these patients; however, the quantity and dietary preferences should always be guided by a nutritionist. For celiacs (people with a gluten allergy), there are gluten-free options such as whole-grain flour, coconut flour, sorghum flour, chia flour, flaxseed flour, etc.<\/p>\n
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Discover the characteristics of some flour options:<\/p>\n
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NIS is coming!<\/b>\u00a0Experts will discuss with the food industry, ingredient suppliers, and industry influencers the nutritional development of the next generation of food and pharmaceutical products, with appeal for health, functionality, and sustainability, and that bring real nutritional benefits to consumers.<\/p>\n