Catering to Flexitarians With Pulse Proteins and Flours
12 May 2015 | Ingredion
Ingredion showcased its new range of pulse proteins and flours. Naturally gluten-free, vegetarian and containing 55-60% protein, VITESSENCE pulse proteins are derived from faba bean, yellow lentil and yellow pea and enable manufacturers to tap into the trend for high protein foods. While HOMECRAFT pulse flours contain around twice as much protein as cereal grains and allow manufacturers to produce differentiated, nutritious and delicious protein-enriched products. The company presented an innovative concept for veggie burgers that features faba bean and is free from common allergens. The concept features the high protein claim: “protein contributes to the maintenance of muscle mass.”
