Online pulse nutrition reference guide launched
Mona Rademacher, European marketing manager for wholesome at Ingredion, explained: “Manufacturers are recognising that by adding pulse products, such as flours and proteins, to food products such as snacks, breads and sauces they can meet the demand for healthy, nutritious food.
“The Pulsepedia is designed to make it easier to learn about the specific benefits and applications of pulse-based ingredients for their business.”
High protein
She said the naturally high protein content of pulses, typically 20–25%, was particularly relevant with the interest in fuller for longer foods and the increasing numbers of people cutting down on meat consumption.
She added: “Using a pulse flour or protein supports a clean label, provides a plant-based protein alternative and enables ‘source of protein’ or ‘high protein’ claims to be made.”
