As the plant-based trend continues to grow and expand, so too does the need for additional, increasingly specific functions from flours, starches, gums, and fibers. This is most strongly evidenced by the rush to create better analogs and replacements for meat and dairy products.

Roots and tubers have long been sources of flours, starches, gums, and fibers for various indigenous populations around the world. With long histories in their native countries, they are being “rediscovered” by Western product developers.

But the real news with these complex carbohydrates is their dual function. Not only can they function as texturizers and emulsifiers, their prebiotic capacity has put them back in the spotlight as the original better-for-you ingredients.

This rapidly growing interest in healthful flours, starches, gums, and fibers has brought to center stage a wealth of ingredient sources ranging from chickpea, yellow pea, mung beans, and fava to more specifically functional complex carbs such as resistant starch (from high-amylose corn, potatoes, wheat, bananas, and other sources); oligosaccharides (medium-chain carbohydrates that function like insoluble fibers), such as inulin; and glucomannan, (processed from konjac, locust bean, guar, tara, chia, and other seeds).

Root veggies, too, are carving out a significant niche as flour, starch, and fiber sources. This is especially true of cauliflower, carrots, and potatoes. Carbohydrates from seaweed are moving beyond carrageenan gum to flour from microalgae and other marine plants.

In addition to the digestive health capacities, research has revealed other bioactive characteristics in certain gums. An example is an up-and-coming derivative from the greater plantain was shown to have high levels of phenols, flavonoids, and other antioxidant content.

The category of starches, fibers, gums, and even flour products is one of the major pillars supporting the sustainability trend due to its large footprint in the rapidly growing industry of upcycling. They make up the main components of plant waste. Common players include such well-knowns as pectin, often derived from apples; fiber from citrus: and flours, fibers, and starches taken from nuts.

Other common ingredients finding “second usage” include soy, lentils, beans, peas, and chickpeas after the oils and proteins have been extracted. However, new sources of upcycled ingredients are growing fast. Recent examples are coffee berry starch, pineapple pomace, and flours from algae, breadfruit, jackfruit seeds, and mango seeds.

Ignited by the demand for products to meet such stringencies as clean-label, sustainable, fair trade, natural, non-GMO, and gluten-free parameters, ingredient developers will continue to explore the countless species of edible grains, seeds, roots, and tubers to introduce more gums, flours, starches, and fibers into mainstream use. The overwhelming diversity of plants used as food on six continents promises thousands of such prospects.

In this section, we offer detailed listings for suppliers of flours, starches, gums, and fibers, as well as ancillary ingredients to support the development and manufacture of products using them. Click below for references by company name, headquarters, and website.