5. Alternative Flours

With gluten-free and health-conscious diets on the rise, alternative flours like almond, coconut, and chickpea are becoming kitchen staples.

These flours not only cater to dietary restrictions but also introduce unique flavors and textures to baked goods and dishes. For instance, chickpea flour, popular in many Mediterranean and Indian recipes, offers a nutty taste and is packed with protein, making it a nutritious alternative to traditional wheat flour.

6. Edible Insects

While the idea might make some squeamish, edible insects are emerging as a sustainable protein source. Crickets, mealworms, and silkworms, among others, are being incorporated into snacks, protein bars, and even gourmet dishes.

Rich in protein, vitamins, and minerals, insects have a significantly lower environmental footprint compared to traditional livestock. As the global demand for protein continues to rise, insects offer a viable and eco-friendly solution.