When it comes to functional foods, there’s no category more versatile than pulses!
Dry pea, lentil and chickpea derivatives—including flour, fiber, starch or protein—are versatile ingredients that allow you to boost nutritional benefits of food products. Pulses are low-allergen ingredients… so you can create items that are free of soy, wheat or gluten. As an added bonus, pulses are a cost-effective ingredient for new product development.
We encourage you to see our Technical Manual, which dives into the specifics of production, processing and value-added applications of pulses.
Grow your knowledge of pulses with webinar training.
We’ve made our webinar archive accessible to our manufacturing and processing customers. Webinars are available in multiple formats, through PDF downloads and video links.
How to Use Pulse Ingredients in Extruded Snacks and Other Products
- News Release:
- pdf 2013-11-07 Webinars (1.10 MB)
- pdf Webinar Extruded Snacks (4.73 MB)
How to Use Pulse Protein in Value-Added Food Product Development
- pdf Download PDF (3.58 MB)
How to Use Pulse Ingredients as Egg and Dairy Alternatives in Food Product Development
- pdf Download PDF (4.48 MB)
How to Use Pulses in Gluten-Free, Allergen-Averse Product Development
- pdf Download PDF (5.67 MB)