Baking & Snack - July 2016 - 69

FORMULATION
Ingredient App

Bean-Based

NUTRITION
H

With pulse concentrates
and flours, bakers and
snack producers can hit
all the hottest health trends.

by Charlotte Atchley

High-protein, clean label, vegan, non-GMO, gluten-free
- these are just some of the things consumers are looking for from their foods today. Such descriptors apply
as well to the ingredients bakers and snack producers
seek when wanting to catch the attention of health-andwellness shoppers.
"Consumers continue to become more health conscious, but most of these consumers would prefer not to
sacrifice on taste, texture and the overall eating experience
for health-related benefits," said Pat O'Brien, manager, strategic business development, Ingredion. One way product
developers approach this challenge is by improving a product's nutrition profile with healthy base ingredients.
Pulses fit all the descriptors consumers are looking
for and can help formulators reach their goals. They
meet increased protein and fiber claims, are non-GMO,
gluten-free, vegan and clean label and don't have to be
declared as allergens.
Two years ago, Ingredion partnered with AGT Food
and Ingredients to act as the exclusive sales, marketing
and distribution arm for AGT's line of ingredients derived from pulses. Together, the two companies' portfolio
of pulse-based ingredients include VITESSENCE Pulse
protein concentrates, HOMECRAFT Pulse flours and the
latest Clean Taste pulse ingredients that were launched
at this year's Institute of Food Technologists' Annual
Meeting and Food Expo, held July 16-19 in Chicago.
The VITESSENCE line features protein concentrates
derived from pea, lentil and faba bean that range in protein content from 55 to 60%. They are ideal for enriching baked goods, snacks and cereals, and products made

with these ingredients can allow for protein positioning.
HOMECRAFT Pulse flours are made from chickpea,
yellow lentil, yellow split pea and faba bean, containing
twice as much protein as cereal grains. They are also naturally gluten-free and can enrich snacks, breads, cakes,
cereals and pasta.
Choosing between pulse concentrates or flours depends on the formulator's end goal. When trying to improve the nutritional profile of a finished baked good or
snack with higher protein content, Mr. O'Brien suggested using the VITESSENCE Pulse protein concentrates.
HOMECRAFT Pulse flours can help with improving
texture of gluten-free baked goods or for achieving a
clean, simple positioning in snacks.
One challenge of formulating with pulse ingredients,
however, is the beany flavor profile they contribute to
the finished product. "In certain applications, the flavor
profile may be desired while in other applications, product developers may prefer a bland flavor profile," Mr.
O'Brien said.
To address this challenge, Ingredion and AGT developed the line of Clean Taste pulse ingredients. "The
Clean Taste pulse ingredients will allow product developers a bland flavor profile for easier incorporation into
applications in which flavor has been an issue when trying to formulate with pulse ingredients," he explained.
These plant-based pulses can help bakers and snack
producers create innovative products that will deliver
on several target issues for health-conscious consumers.
For more information on these high-protein ingredients, visit www.ingredion.com.

From left: Yellow lentil flour,
green pea flour and yellow
pea flour are just three of
the pulse flours available to
bakers wanting to grab the
health-and-wellness shoppers' attention.
Ingredion

www.bakingandsnack.com / July 2016 Baking & Snack 69

http://www.ingredion.com http://www.bakingandsnack.com

Baking & Snack - July 2016

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