Silvery Tweed expands portfolio with high-protein pulses

Silvery Tweed Cereals, the leading UK cereal and grain processor, has announced a significant expansion into the plant-based protein market with the launch of a new range of pulse-based ingredients.

The line-up, which includes fava bean flakes, kibbled red lentils, and specialty flours, is designed to help food manufacturers meet surging consumer demand for protein and fibre-rich claims in the bakery and breakfast cereal sectors.

The new range focuses on versatile, nutrient-dense legumes that offer functional benefits beyond simple wheat-based ingredients. According to Silvery Tweed NPD manager Julie Telfer, the development was driven by the growing familiarity of pulses as a “clean label” source of natural nutrition.

“Pulses are gaining popularity as people look for natural sources of protein and fibre,” Telfer explains. “They are also a natural source of magnesium, making them an ideal substitute or fortifying ingredient in modern baking.”

Key highlights from the new range include:

• Fava bean products: available as both flour and flakes, these “field beans” provide a nutty profile to granolas, trail mixes, and biscuits while significantly boosting protein levels.

• Kibbled red lentils: specifically processed for inclusion in breads and cereals to add texture and nutritional density.

• Chickpea & haricot bean flours: rich in iron and magnesium, these flours serve as functional bases for a variety of baked goods, offering a mild, delicate flavour that doesn’t overpower the end product.

Beyond nutrition, Silvery Tweed is highlighting the carbon-negative potential of its new pulse range. Pulses are unique in their ability to fix nitrogen in the soil, reducing the need for synthetic fertilisers and requiring significantly less water than traditional cereal crops.

“Pulses have broader environmental benefits,” said Telfer. “They remove carbon dioxide from the air and recycle other toxins, making them a sustainable choice for manufacturers aiming to reduce their Scope 3 emissions.”

For industrial bakers and cereal manufacturers, the Silvery Tweed range offers a solution to the high protein labelling challenge without relying on dairy-based powders or highly processed isolates. By using whole-food ingredients like kibbled lentils or haricot flour, brands can maintain clean label status while enhancing the health profile of everyday staples like sliced bread and morning bars.

The launch reinforces Silvery Tweed’s position as a diversified ingredient partner capable of supporting the industry’s shift toward regenerative and health-focused supply chains.