Pulses disruption on the rise
- Pulses — dried peas, beans, lentils, and chickpeas — and the purees and flours made from them are showing up in variety of food products. The use of pulses is propelled by the gluten-free trend, the demand for high-quality vegetarian protein, their nutritional value and their place in sustainable agriculture. Most pulses are also non-GMO.
- In 2014, Ingredion began distributing the pulse flours, protein, and bran ingredients of Alliance Grain Traders for baked goods, snacks, and pasta. Janet Carver, culinary group manager, national and global lead for Ingredion, said, "Pulses are giving us a whole new avenue for better eating quality in gluten-free products."
- To increase public awareness of pulses' nutritional benefits as part of sustainable food production, food security and nutrition, the General Assembly of the United Nations has declared 2016 the International Year of Pulses.
Pulses can partially replace eggs in some products, and food manufacturers are using pulses in a wide variety of snacks. To encourage more use of pulses, the USA Dry Pea & Lentil Council presents a product development course at trade conferences.
- Food Business News Pulses take off