Prepared Foods

“The amylose content of peas, lentils and chickpeas is in the 24-33% range. That’s right in sweet spot we identified for maximizing expansion properties during extrusion

Pulses hit mainstream with improved nutrition gluten-free applications

By Maggie Hennessy

Rich in protein, fiber, antioxidants and vitamins, gluten-free, allergen-averse, low in fat, price competitive and sustainably grown, it’s no surprise that pulses are working their way beyond soups and dips and into mainstream food production in the US. 

Nestlé pledges to speed salt reduction

Nestlé pledges to speed salt reduction

By Caroline SCOTT-THOMAS

Nestlé has said it plans to accelerate its salt reduction strategy to meet World Health Organisation (WHO) guidelines on salt consumption by 2025.

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