Yellow Pea as an Alternative to Soy Based Grits
29 Jan 2016 | GoodMills Innovation
GoodMills Innovation’s YePea (an abbreviation of yellow pea) is derived from the yellow-podded snow pea. This almost forgotten legume was rediscovered by the company during a research project. The new product is an alternative to soy grits, which are often used in baking mixes, bread recipes and small baked goods to improve texture. The toasted and coarsely ground peas enhance water binding capacity and provide a soft texture. Additionally, baked goods gain an appealing nutty flavour. Allergen labelling on the end products is not required. YePea’s raw materials, all of which are non-GMO, are grown in Europe.
