Coconut Flour is a trending product, with a compounded global volume growth of more than 30% per annum in the last three years. The demand for the product stems from its gluten-free appeal, aroma, taste and nutritional profile.
Coconut flour is processed entirely from the coconut kernel, rendering it free from any gluten. The coconut flour production process is temperature controlled and strictly uses stainless steel equipment
| Nutritional Values per 100g | |
| Energy | 388.3kcal |
| Total Fat | 10.8g |
| Protein | 19.80g |
| Total Carbohydrates | 54.10g |
| Sugar | 21.10g |
| Sodium | 39.7mg |
| Dietary Fiber | 36.90g |
The coconut flour dietary fiber content is almost 9 times that of wheat flour, placing the product in the Super Foods nutritional category. It also consists of high levels of medium chain triglyceride fats, plant based irons and protein.
The alluring aroma and taste of coconut flour have become a key reason for its adoption in the baking industry. Coconut flour based recipes include cookies, pancakes, breads, muffins and other baked goods.
Because of its low glycemic properties, goods baked from coconut flour are less likely to spike blood sugar levels1. Furthermore, as a result of its high fiber content, it aids with digestion, reducing the likelihood of constipation2.
As a result of its delicate processing technique and its limited raw material supply, coconut flour is a premium product on the shelf versus wheat flour. Coconut flour prices are usually upwards of more than three times than that of wheat flour.
