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“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. 

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