NEWS IN BRIEF

Bunge unveils functional lentil flour for clean label formulations

By Mary Ellen Shoup contact

- Last updated on GMT

©GettyImages / Redphotographer
©GettyImages / Redphotographer

Related tags: lentils, Flour

Bunge North America has added a non-GMO lentil flour to its portfolio that the company says can serve as a “functional equivalent substitute” for modified starches and can be appear as “lentil flour” in an ingredient deck, appealing to consumers searching for clean-label ingredients.

Bunge’s lentil flour is made using non-GMO lentils, water, and heat, according to the company.

 “Unlike modified starches, which contain essentially no protein, Bunge’s lentil functional flour can boost protein content across formulations and help achieve ‘good source’, ‘excellent source’, and high protein claims, depending on the application,”​ Helbert Almeida, Bunge senior research & development fellow, US milling, said.

“It also offers all the nutrition of other pulse-based flours, including fiber, vitamins, and minerals, with a cleaner, more neutral flavor profile that is suitable for both sweet and savory applications.”

Our sister site BakeryandSnacks recently reported​ on research by Charles Sturt University (CSU) and Agriculture Victoria that found lentils can be used to develop food products with a low glycemic index, low in saturated fat, high in fiber and protein, as well as providing a good source of antioxidants.

“Through this innovative new ingredient we are able to meet customer needs for enhanced texture, higher protein, and clean label all at once,”​ commented Gregg Christensen, vice president, sales, Bunge Milling.

Common food items (baked goods, yogurt, soups, and noodles) that have traditionally used modified starch as an ingredient are increasingly looking for a clean label replacement with a nutritional boost such as protein. According to Nielsen data, products with protein claims are a $2bn market growing 13% in the past three years.

Related news

Related products

show more

Celery Juice and the Health-Conscious Consumer

Celery Juice and the Health-Conscious Consumer

Florida Food Products | 25-Oct-2019 | Technical / White Paper

Celery juice is an on-trend beverage ingredient with sought-after health benefits. Given its popularity, it’s no surprise that celery juice is showing...

Create plant-based products that consumers prefer

Create plant-based products that consumers prefer

Archer Daniels Midland Company | 21-Oct-2019 | Technical / White Paper

It takes more than just knowing what protein options exist to create irresistible, consumer-preferred foods. As products starring plant-based proteins...

REAL Eggs Integral Role in Baking White Paper

REAL Eggs Integral Role in Baking White Paper

American Egg Board | 06-Oct-2019 | Technical / White Paper

By enhancing ingredient statements, REAL Eggs contribute to gold standard quality. In a world where consumer expectations evolve at sometimes dizzying...

Color plus clean labels from a proven ingredient

Color plus clean labels from a proven ingredient

Briess Malt & Ingredients Co. | 06-Sep-2019 | Product Presentation

BriesSpecialty™ Malt Flours offer natural color and flavor adjustment for cookies, breads, and other grain-based foods. Ranging in color from light to...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars