|Julie E. Mann, global protein program manager at Ingredion, Inc.|
“It’s not just isolates,” said Julie E. Mann, global protein program manager at Ingredion, Inc., Westchester, Illinois, U.S. “It’s not just flours. There’s a multicomponent system for you to formulate with.”
Mann explained the differences of the forms in an Oct. 10 presentation at Cereals 17, the annual meeting of AACC International.
She said data from Infiniti Research show that, when asked where they want to see pulses, 59% of respondents said baked goods such as bread and tortillas, 59% said snack chips and crackers, and 52% said sweet baked goods.
Consumers are linking pulses, which include chickpeas, beans, peas and lentils, with health benefits, she said.
Ingredion, in conjunction with AGT Food and Ingredients, Regina, Saskatchewan, Canada, created clean taste pulses, which won an IFT17 Food Expo Innovation Award at IFT17, the Institute of Food Technologists’ annual meeting and food exposition in June in Las Vegas.
Pulse flours bring more of a whole food perspective, Mann said.
“There’s messaging and positioning all around flours and starches and whole food,” she said.
She compared pulse concentrates to a middle child that is not as well-recognized. Concentrates offer a balance of nutrition.
Concentrates are more likely to be found in baked foods and snacks.
“You’re not going after a protein claim,” Mann said. “You’re really just going after bringing better nutrition to current existing products.”
Pulse protein isolates can be more than 80% protein. Claims of an excellent source of protein are possible in products when using isolates. Sports nutrition products are potential applications as are meat analogs where pulse protein isolates may help build protein structure.