Pulses tap into gluten free, veggie protein, non-GMO trends
Richer in fiber, protein, and micronutrients than gluten-free staples such as rice and tapioca flour, pulse-based ingredients can also improve the texture, nutrient quality and shelf-life of gluten-free products, said Jim Zallie, president of North America & EMEA at Ingredion (which distributes Alliance Grain Traders' pulse flours, protein and bran ingredients in the US, Canada, China, most of Europe, North Africa and the Middle East).
"Pulses tap into several trends: gluten free, vegetable protein, clean label/non-GMO, wholesome ingredients and interest in the Mediterranean diet," added Zallie, who said more companies are also looking to replace dairy protein.