Beans, peas and lentils: Gluten-free, high-protein and bang-on-trend
Greener than many other sources of protein thanks to their ability to 'fix' nitrogen, pulses are also low in fat and rich in fiber, protein, and micro-nutrients, making them ideal replacements for gluten-free staples rice and tapioca flour in snack products.
They are also enjoying something of a PR renaissance as food marketers tap into their wholesome, sustainable and non-GMO credentials, while market researchers are predicting we’ll see them move into several new categories beyond ethnic foods and chips. Click on the links below for more details.
Pulses hit mainstream with improved nutrition gluten-free applications
Beans, peas, lentils: From ‘poor man’s meat’ to the hottest gluten-free ingredients?
New-generation snacks boom: Think pulses, beans, rice and seaweed…
Should the definition of ‘whole grains’ be expanded to include whole seeds, beans and legumes?
Picture: The Good Bean, a fast-growing healthy snacks firm focusing on chickpea-based products.
