Items Tagged with 'pulse ingredients'

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Clextral19_900

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. 
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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.


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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.
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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.
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loaf of bread

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.
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Stabilization and formulation science

Stabilization and Formulation Science

January 10, 2013
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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. 


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