Vitessence Pulse CT proteins and Homecraft Pulse CT flours carry a neutral flavour profile and are made using manufacturer AGT’s own heat moisture technology.
Made from pea and broad bean, the two new Vitessence Pulse CT proteins can be used to boost the protein content of high moisture applications, such as dairy and beverages.
Made from pea and lentil
Homecraft Pulse CT flours, meanwhile, are made from pea and lentil, and allow higher dosages to be incorporated into low moisture foods, distributor Ingredion said.
These include sweet baked goods, pasta and snacks. The new products effectively widen the range of foods able to benefit from nutritious, pulse-based ingredients, the company added.
“It’s not surprising that we’re experiencing strong demand for our pulse-based ingredients, and have focused our innovation efforts here,” said Karin Meissner, business development manager at Ingredion.
‘Growing trend for veganism’
“As well as being highly nutritious and gluten-free, these products meet the growing trend for veganism and non-meat sources of protein, enabling a range of claims, such as ‘dairy-free’ and ‘vegetarian’.”
The four new products allow food manufacturers to use pulses in “new and exciting” areas, such as increasing the protein content in sweet baked goods and pasta, Meissner added.