Technical / White Paper

MANAGING FOOD ALLERGEN RISK WITH PULSE INGREDIENTS

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Avena Foods , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator-usa.com

101-1001_BCP

Food allergens and intolerances are a growing concern which challenges food companies to develop and reformulate ‘free-from’ products. Pulse flours and pea hull fiber are a valuable resource for food scientists working to eliminate major allergens in products. These ingredients are functional, nutrient-dense, economical, inherently sustainable, and are not a labelable allergen. Case studies sited include gluten-free batters and breading, nonallergenic meat binders, egg-free baking (e.g. macarons), and the benefits of pea hull fiber, an intrinsic and intact dietary fiber, for fortification.

Related resources from Avena Foods

Supplier info centre