GoodMills Innovation Launches YePea; Clean Label, Vegan and Even More Fiber-Rich Than Soy
25 May 2016 --- GoodMills Innovation presents YePea (an abbreviation of Yellow Pea), a functional ingredient which is versatile in use. In the field of bakery produce, it offers complex carbohydrates and proteins that can replace soy meal and serve as a texturizer in breads and small baked items.
When it comes to the confectionery segment, YePea works as a non-allergenic nut ingredient for example in chocolate pralines, cereal and chocolate bars. From a sensory viewpoint, the ingredient scores with its crispy bite and appealing mildly nutty flavor. In contrast to soy, it is guaranteed non-GMO. With its comparatively high content of complex carbohydrates and proteins, YePea is a perfect fit for products positioned within the health and wellness sectors.
In the baking sector, YePea is an excellent alternative to soy meal, which is often used in recipes for breads and small baked goods. The toasted cracked peas enhance water binding capacity and provide a tender texture, and the combination of complex carbohydrates, dietary fibers and proteins contributes to a valuable nutritional profile. Depending on the specific dosage used, products baked with YePea can even be claimed as a “source of protein”.
GoodMills Innovation’s cracked peas are also perfect for creating new allergen-free product concepts. They can be used to replace chopped nuts as ingredient in toppings and they ensure a crunchy texture and a nutty flavor in cereal bars. Another benefit is that, unlike nuts, peas are readily available year-round and they are a more cost-efficient ingredient.
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