Plant-Forward - Ardent Mills - 4

Plant-forward
solutions to power
your products
O
Pulses and Beans 9
Category
Chickpea
ne in four consumers surveyed by the
International Food Information Council
(IFIC) for its 2021 Food & Health Survey
Application
Bakery, Pasta, Side Dishes,
Snacks, Egg Replacers, Meat
Analogs, Dairy Analogs
Lentils (Green
and Red)
Fava Beans
Bakery, Pasta, Meat Analogs,
Side Dishes, Snacks
Nutritional Highlights
Excellent source of folate.
Good source of fiber and thiamine.
said they are eating more protein from plant
sources compared to a year ago. This is taking
place in both foodservice and retail and may come
in the form of meat and dairy alternatives, many
of which have improved in both taste and texture
thanks to food technology advancements. But it
also occurs when formulators add plant proteins or
swap them for other ingredients in everyday foods.
Maybe it's a legume-based macaroni with
Bakery, Pasta, Side
Dishes, Snacks
Whole Grains and Seeds 9
Application
Category
Quinoa
Chia
traditional cheese sauce or a yogurt smoothie
enhanced with amaranth grain. Chia seeds make
a great add to chips and crackers. Lentils, alone
Side Dishes, Salads,
Meat Analogs, Bakery,
Pasta, Snacks
Side Dishes, Snacks, Bakery
Chickpea flour bolsters the plant-based
credentials of myriad baked goods, ranging
from savory to sweet. When used as a flour,
this versatile ingredient supports traditional
and gluten-free applications for breads, quick
breads, muffins and cakes.
Sorghum
Buckwheat
Amaranth
Sustagrain
Barley
Bakery, Side Dishes, Snacks,
Alcoholic Drinks, Pasta
Bakery, Side Dishes,
Snacks (popping), Pasta
Bakery, Side Dishes,
Snacks (popping), Pasta
Bakery, Snacks, Pasta
Good source of fiber. Low in fat.
GF
Power Up Prepared
Foods with Plant Proteins
Typical Protein
Content (g/100g)
20g*
GF
24g*
High in folate (folic acid); good source of iron.
GF
26*
Nutritional Highlights
Typical Protein
Content (g/100g)
Excellent source of folate. Good source of
fiber, thiamine, riboflavin, iron.
Naturally occurring source of omega-3 fatty acids;
high in fiber.
Good source of fiber, thiamine, niacin.
GF
14g*
GF
16g*
GF
10g*
Good source of fiber, riboflavin, niacin.
GF
13g*
Good source of fiber and iron.
GF
13g*
Good source of iron. Excellent source of fiber; 12g of soluble fiber.
13g*
* Protein digestibility varies by food type. FoodData Central, USDA. 2021. Available on https://fdc.nal.usda.gov/
9 These are considered raw agricultural commodities and are not ready-to-eat and must be thoroughly
cooked before eating to prevent illness from bacteria. Do not eat or play with raw grains. Wash
hands, utensils, and surfaces after handling.
Most offerings are available in organic.
All pulse, legume, grain, and seed offerings
are kosher certified and non-GMO.
Sorghum is a versatile plant protein with
application in everything from baked goods
to pasta to snacks. Popped sorghum, for
example, is popular as a snack in India.
AP
Request a sample today: (888) 680-0013 | info@ardentmills.com
© 2022 Ardent Mills 1875 Lawrence St., Denver, CO 80202
10/

https://fdc.nal.usda.gov/

Plant-Forward - Ardent Mills

Table of Contents for the Digital Edition of Plant-Forward - Ardent Mills

Plant-Forward - Ardent Mills - 1
Plant-Forward - Ardent Mills - 2
Plant-Forward - Ardent Mills - 3
Plant-Forward - Ardent Mills - 4
Plant-Forward - Ardent Mills - 5
Plant-Forward - Ardent Mills - 6
https://www.nxtbook.com/sosland/ArdentMills/plant-forward-ardent-mills
https://www.nxtbook.com/sosland/ArdentMills/special-category-report-the-rise-of-organic-grains-and-flours
https://www.nxtbook.com/sosland/ArdentMills/2017_03_01
https://www.nxtbook.com/sosland/ArdentMills/2016_03_01
https://www.nxtbookmedia.com