Ingredion launches new online tool

Ingredion launches new online tool

Ingredion launches its new online reference tool, The Pulsepedia, to help the food industry understand how pulse based proteins and flours can meet the continuing consumer demand for nutricious, protein rich ingredients.

The easy to navigate, online information source provides everything from the benefits of incorporating pulses into new and existing formulations, to the on pack claims they support.

Manufacturers, retailers, chefs and the wider food services sector can get information on the properties, benefits, considerations and applications of pulse proteins and flours from a single source.

Mona Rademacher, european marketing manager wholesome, Ingredion, says, “Manufacturers are recognising that by adding pulse products, such as flours and proteins, to food products such as snacks, breadings and sauces they can meet the demand for healthy, nutritious food in a consumer friendly way.

“While this is an exciting development, it is still an emerging trend. The Pulsepedia is designed to make it easier for the industry to learn about the specific benefits and applications of pulse-based ingredients for their business.

“The naturally high protein content of pulses, typically 20-25%, makes them particularly appealing both given the current interest in fuller for longer foods, and the rise of the ‘flexitarian’ trend, where individuals choose to not eat as much meat, e.g. for a number of days per week.

“Using pulse flour or protein supports a clean label, provides a plant based protein alternative and enables ‘source of protein’ or ‘high protein’ claims to be made. In fact, manufacturers need to be aware of how pulse ingredients can help them achieve a wide range of claims including nutritional, gluten free, additive free, vegan, meat free, kosher and halal.”

The Pulsepedia also contains information about the different properties of pulses flours and proteins and how to match these properties to the right application, such as the higher protein content of faba bean flours compared to lentil flours, to ensure successful recipe formulation.

 

 

 

 

 

 

 

 

 

 

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