Protein boost for pulse flours

Faba bean, chickpea, yellow lentil and yellow pea have been used in the flours, which are available in different grades.

Each flour has differing levels of starch and protein to meet demand for more nutritious products, says Ingredion.

The pulses contain twice as much protein as cereal grains and are gluten-free, it adds.

Each flour is either ‘coarse-ground’, ‘fine-ground’ or ‘high-starch’ and can be used in bread, cakes, cereals and pastas.

Consumers ​

Mona Redmacher, European marketing manager for wholesome and bakery at Ingredion, says: “We know that consumers are increasingly searching for foods with a good source of protein and for products that are made from ingredients such as flour, which they recognise from their kitchen cupboard.”​

Pulses are more commonly used in Middle Eastern and Indian cuisines, but Europeans’ increased interest in health and wellbeing also makes them a good base ingredient for food in the west, she adds.

The number of products launched across Europe containing pulse flours had increased in the past couple of years, Redmacher claims.

“Made from a sustainable source, pulses are naturally high in protein and gluten-free, a key attribute consumers are looking for,”​ she adds.

Range ​

“We have introduced this range of pulse-based ingredients, with a flour label on packaging, to help manufacturers differentiate their products and develop new and nutritious foods for the European market.”​

The pulse flours are also homogenous, which ensures a consistent colour and taste in the final food product, Redmacher says.