Manchester-based ingredient solutions company Ingredion has added four new products to its pulse-based proteins & flours range.
Described as “particularly suited to the bakery and snacks sector” by Ingredion, a sponsor at this year’s Baking Industry Awards, the new products can be used to formulate protein-enriched products in low-moisture, flavour-sensitive applications and gluten-free sweet baked goods.
The two new Vitessence CT proteins, made from pea and faba bean, can be used to boost the protein content of low-moisture applications such as baked goods and snacks. Made from pea and lentil, the clean taste of the two Homecraft Pulse CT flours allows higher dosages to be incorporated into low-moisture applications without any negative impact on the flavour or sensory experience of the product.
Karin Meissner, business development manager at Ingredion, said: “It’s not surprising that we’re experiencing strong demand for our pulse-based ingredients and have focused our innovation efforts here. As well as being highly nutritious, these products meet the growing trend for high-protein and gluten-free baked goods and snacks, while also supporting wider claims such as vegan and dairy-free.”
The four new products allow bakers to use pulses in “new and exciting areas”, according to the company, including increasing the protein content in gluten-free sweet bakery products.
Meissner added: “We’re already seeing a lot of interest from the bakery sector as these new proteins and flours have good water-holding capacity. This improves bread dough processing and makes high-protein, gluten-free bread that tastes great a reality.”
They are naturally high in protein and fibre, and rich in nutrients including potassium, magnesium and iron, to support healthy recipe formulations. Label-friendly, they are a recognisable ingredient, listed simply as pulse protein or pulse flour.
Last year Ingredion announced it would acquire Kerr Concentrates for around $100m (£65m).