Overview of the nutritional composition of infant flours commercialized worldwide in 2021

Infancy is a key window of development during which diet plays an essential role. From the age of 4/6 months, breast milk and/or infant formulas are no longer sufficient to cover all of infants nutritional needs. This period is therefore marked by the gradual introduction of complementary foods such as processed cereal-based foods (namely infant flours) to begin the dietary diversification. Infant flours are a commonly consumed food globally, especially in southern regions. The aim of this dataset was to collect lists of ingredients and nutritional values of infant flours on the world market. Data collection took place from December 2020 to April 2021, involving direct information extraction from product packaging, brand websites, and research articles. The dataset specifically focuses on processed cereal-based products composed of simple or mixed cereals that must be reconstituted with milk or other appropriate liquids, and cereals with added protein-rich foods that must be reconstituted with water or protein-free liquids. A total of 96 infant flours were collected for their ingredient lists and nutritional values. The nutritional values are systematically presented for 100g of powder or for 100 kcal. The main sources of the raw materials used in these flours were also identified from the ingredient lists. This dataset serves as an invaluable tool for the development of infant flours, offering insights into the composition and nutritional values of these products.