Legumes add fiber and protein to salty snacks aisle
By Elaine Watson
- Last updated on
Legumes continue to drive innovation in salty snacks as firms seek to up protein and fiber levels, but still deliver on taste and texture. At Beanfields, which has just launched vegan 'Cracklins' made with navy beans, chickpeas and cassava flour, at Whole Foods, CEO Arnulfo Ventura is currently working on innovations in eight categories - some beyond the snacking category.