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Articles Tagged with ''pulse ingredients''

Coatings and Inclusions in Food Product Development

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

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.

Pulse Industry Introduces New Seal

New seal to help consumers identify foods made with pulse ingredients

July 27, 2016

Consumer interest in pulses is growing in part because the United Nations has designated 2016 as the International Year of Pulses.

Ingredion: Clean Pulses

Ingredion introduces four clean-taste, pulse-based, protein-rich ingredients

July 25, 2016

Ingredion Incorporated and AGT Foods announced four new clean-taste additions to its lines of protein-rich pulse proteins and flours.

AGT in Agreement with Ingredion

Ingredion Incorporated has entered an agreement with Alliance Grain Traders Inc. to be AGT’s distributor of that company’s pulse flours, protein and bran ingredients.

June 24, 2014

The agreement includes products for consumer foods (for example, baked goods, snacks and pasta) and covers the United States, Canada, China, most of Europe, North Africa and the Middle East.

Stabilization and Formulation Science

January 10, 2013

Formulating with stabilizers and forifiers means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees toward finding the right ingredients for their products.

Legumes and Whole Grains: On Trend

Kelley C. Fitzpatrick

May 16, 2012

Pulses and their fractions—protein, starch and fiber—are increasing in popularity for multiple reasons. They are high in protein and beneficial fiber (including resistant starch) and are replete with vitamins and minerals.