Developing innovative pulse based ingredients
Pulses are the dried seeds of legume plants. They come in hundreds of varieties and can be found all around the world. Edible pulses include beans, peas, chickpeas and lentils. Pulses are a healthy addition to any kind of diet. They are rich in nutrients like vitamins, minerals and fibers, and contain twice as much protein as ancient grains, making them an ideal source of plant protein. Naturally, pulses are gluten and allergen-free.
Pulses are diverse in their traditional food uses in Asia, Europe, Africa, and America, where they have been used, for example, in spreads, soups, traditional recipes, side dish, salads, snacks, and for breakfast. Having high protein content (between 20 to 40%), pulses have recently gained interest when alternative sustainable protein sources are considered.
Pulses have been used for protein enrichment in pasta and bread, and they also are suitable ingredients in gluten-free foods. Different fractionation and separation processes provide useful tools for the development of new functional pulse ingredients that open the door to novel food applications like meat and dairy alternatives. The use of pulses is likely to increase in the future, because they are the only sustainable source for the growing demand of protein in the world.
In our portfolio, Ebro Ingredients offers different fava bean, pea, chickpea and lentil ingredients.
Ask us which product suits best for your application.
Ebro Ingredients offers different fava bean, pea, chickpea and lentil ingredients.
The benefits or pulse
Pulse ingredients are rich in nutrients like vitamins, minerals and fibers, and contain twice as much protein as ancient grains, making them an ideal source of plant protein.
Naturally, pulses are gluten and allergen-free.
Used as stabilizers, binders, thickeners, natural emulifiers, whitening agents, nutritional enhancement and soy replacement
Ebro Ingredients pulse products are hypoallergenic, gluten free and completely natural
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