Pulse based proteins

Ingredion has launched a range of pulse based proteins called Vitessence to enable manufacturers and retailers to meet the growing consumer demand for protein enriched foods. The range features three new proteins that contain 55-60 per cent and are derived from faba bean, yellow lentil and yellow pea.

Naturally gluten-free and based on plant protein, they can be used to enrich a wide range of new and differentiated products such as baked goods, snacks and cereals.

Mona Rademacher, European marketing manager wholesome and bakery at Ingredion, says: “With conditions such as heart disease, diabetes and obesity constantly hitting mainstream headlines, an increasing number of health conscious consumers are looking for highly nutritious foods.

“Naturally high in protein, pulses have long been considered ‘health foods’ by consumers, as they meet a number of key attributes consumers and brands are looking for from their food. In fact, the number of new products launched across Europe containing pea protein has increased significantly over recent years,” Rademacher continues.

“As well as meeting the growing trend for gluten-free products Ingredion’s new Vitessence pulse protein concentrates enable manufacturers to add nutritional claims such as ‘source of protein’ and ‘high in protein’ to their products. Our pulse proteins can be labelled simply as ‘faba bean protein’ or ‘lentil protein’ or ‘pea protein’ which supports manufacturers and retailers on-going drive for clean label.”

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