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. Manufacturers are trying to stay ahead of nutrition and lifestyle trends by differentiating their products from others in the market and meeting consumer demand while optimizing costs. Ingredients that address consumer needs and are easy to formulate with are in high demand. In that perspective, vegetable proteins capitalize on the trends of today and tomorrow, while providing sustainable solutions.
“Pulses ingredients, derived from chickpeas, lentils, peas and beans, are sustainably sourced; use less non-renewable energy than other crops; and produce their own fertilizer by fixing nitrogen in the soil,” stated Bicheng Wu, PhD, associate-Global Applications at Ingredion. “Today’s consumers ask for protein, fiber and clean labels, and their interest in vegetable-based proteins is skyrocketing for sports nutrition, satiety and weight loss.” added Wu, in her PF R&D Applications Seminar entitled “The Power of Pulses: Formulating with Pulse Ingredients.”