Pea Protein: The Newest Trend

You Will Eat Your Peas Now as Big Food Binges on Protein

Deep inside the General Mills Inc. (GIS) research lab in Golden Valley, Minnesota, food technician Faith Perry mixes up the company’s new Larabar with a special ingredient that’s several thousand years old.

Tins arranged along one wall of the lab contain every ingredient you could squeeze in a snack, from rolled oats to marshmallows. The one that gives the Larabar a new moniker -- the ALT, for alternative protein -- is the yellow pea powder that Perry adds to a mound of nuts, dates and brown rice syrup. It’s a recipe that took two years to concoct.

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