Pulses provide avenues for adding plant protein to foods.
Tapping into the plant-based protein trend with pulses
Julie Mann, global protein program manager at Ingredion, Inc., presented information on formulating with pulses. She noted that pulses present an opportunity for manufacturers to make existing products healthier.
According to data from Infiniti Research, when asked where they want to see pulses, 59% of respondents said baked goods such as bread and tortillas, 59% said snack chips and crackers, and 52% said sweet baked goods.
Ms. Mann advised food manufacturers to understand how pulse flours, concentrates and isolates differ in what benefits they bring consumers, their potential applications, their types of nutrition and the taste and flavor components they bring to applications.
For a full overview of Ms. Mann’s presentation, click here.