pulse ingredients | Prepared Foods

Balanced Bushel’s Beans and Pulses

New CPG bean and pulse line from grain, bean, and pulse supplier Columbia Grain International, offers cheaper protein source with minimum processing and maximum nutrition

September 2, 2022

By bringing dried beans from American farms directly to American consumers, Balanced Bushel, a new CPG bean and pulse line by grain, bean, and pulse supplier Columbia Grain International (CGI), offers this cheaper protein source with minimum processing and maximum nutrition.

New, Established Sources are Pushing Fiber Back into the Vanguard

Food product developers explore fiber’s dual role as a nutritional and textural ingredient

Karen Nachay MS

September 27, 2021

Americans still are not meeting the recommended intake levels for dietary fiber, a nutritional failure that can lead to the development of a number of health issues down the road. The shortfall is so critical that the new “Dietary Guidelines for Americans 2020-2025” has designated dietary fiber as “a dietary component of public health concern.”

Amano Enzyme: Savory Flavor Boost

Amano introduces savory enzyme for plant protein products

March 3, 2021

Amano Enzyme introduces Umamizyme™ Pulse, a non-GMO enzyme designed for use in a variety of plant protein products to produce a pleasant, savory (umami) flavor, similar to that provided by monosodium glutamate (MSG), as well as a sensation of richness and complexity (kokumi).

Ingredion to Acquire Verdient Foods Inc.

The company will operate two facilities that can produce a wide range of high-quality, sustainable, specialty pulse-based concentrates and flours

November 2, 2020

Ingredion Incorporated, a global provider of ingredient solutions to the food and beverage manufacturing industry, announced that it has signed an agreement with James Cameron and Suzy Amis Cameron to acquire the remaining portion of ownership in Verdient Foods Inc. that the company did not already own.

Ingredient Options for Manufacturers Wanting to Keep Labels "Clean"

Keep it Clean

Marisa Churchill

April 8, 2020

With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.

Clextral: Plant-Based Foods Workshop

Clextral hosts extrusion workshop for plant-based foods development

March 13, 2019

Attendees will learn about innovations in plant-based applications, and hands-on demonstrations will show techniques to create foods—from meat replacements to entrees, to protein snacks with high consumer appeal.

Q&A with Christine Farkas, IHeartFood Consulting

A chef's perspective on beans, pulses and plant-based proteins

January 10, 2018

Prepared Foods talks with Christine Farkas, a chef consultant and founder of IHeartFood Consulting, a food product and culinary consulting firm in Vancouver, B.C.

Best Cooking Pulses: Pea Hull Fiber

BEST Pea Hull Fibers are considered by FDA as an "intrinsic and intact" dietary fiber

March 29, 2017

In May 2016, the US FDA shook the fiber world when it released its long awaited final rule Nutrition and Supplement Facts Label Regulations. Several previously approved fibers, including oat fiber and inulin, were excluded from the new definitions. Customers have been left in limbo, wondering whether they need to be scrambling to find another fiber.

The Power of Pulses: Formulating with Pulse Ingredients

Experts discuss the growing pulse protein market

February 20, 2017

Consumers are looking for nutritious and delicious products with enhanced protein that also taste good. They also seek non-GMO, gluten-free, vegetarian and sustainably sourced ingredients in the products they purchase.

Coatings and Inclusions in Food Product Development

Coatings and inclusions are adding snap, crackle, and pop to tasty formulations

Kantha Shelke PhD, CFS

August 25, 2016

Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

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