The Power of Pulses

Tim McGreevy of the USA Dry Pea and Lentil Council and Igor Playner of Ingredion talk pulse ingredients at IFT16.

Whether whole, pureed, as flour, or in isolated protein or starch forms, pulses can be used to help product developers achieve the flavor, texture, and nutritional needs in pretty much any application, says Hunter. Take pulse flours, for example. “In addition to enriching a product’s fiber and protein content, other benefits of incorporating pea and lentil flour include a pleasant lig…