pulse ingredients

Ingredion to Acquire Verdient Foods Inc.

The company will operate two facilities that can produce a wide range of high-quality, sustainable, specialty pulse-based concentrates and flours

November 2, 2020

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Ingredion Incorporated, a global provider of ingredient solutions to the food and beverage manufacturing industry, announced that it has signed an agreement with James Cameron and Suzy Amis Cameron to acquire the remaining portion of ownership in Verdient Foods Inc. that the company did not already own.

Ingredient Options for Manufacturers Wanting to Keep Labels "Clean"

Keep it Clean

Marisa Churchill

April 8, 2020

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With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.

Clextral: Plant-Based Foods Workshop

Clextral hosts extrusion workshop for plant-based foods development

March 13, 2019

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Attendees will learn about innovations in plant-based applications, and hands-on demonstrations will show techniques to create foods—from meat replacements to entrees, to protein snacks with high consumer appeal.

Q&A with Christine Farkas, IHeartFood Consulting

A chef's perspective on beans, pulses and plant-based proteins

January 10, 2018

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Prepared Foods talks with Christine Farkas, a chef consultant and founder of IHeartFood Consulting, a food product and culinary consulting firm in Vancouver, B.C.

Best Cooking Pulses: Pea Hull Fiber

BEST Pea Hull Fibers are considered by FDA as an "intrinsic and intact" dietary fiber

March 29, 2017

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In May 2016, the US FDA shook the fiber world when it released its long awaited final rule Nutrition and Supplement Facts Label Regulations. Several previously approved fibers, including oat fiber and inulin, were excluded from the new definitions. Customers have been left in limbo, wondering whether they need to be scrambling to find another fiber.

The Power of Pulses: Formulating with Pulse Ingredients

Experts discuss the growing pulse protein market

February 20, 2017

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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.

Coatings and Inclusions in Food Product Development

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

Kantha Shelke PhD, CFS

August 25, 2016

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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

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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

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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

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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.