Ingredion has introduced ten new pulse-based flours to enable food manufacturers and retailers to produce new food products that are highly nutritious, protein-fortified and certified gluten-free. The HOMECRAFT~® Pulse flours are made from faba bean, chickpea, yellow lentil or yellow pea. Available in different particle grades, the new flours have differing content levels of starch and protein to meet a variety of food manufacturers' needs in different applications. Containing around twice as much protein as cereal grains, these pulse-based flours provide a way for manufacturers to meet the continuing trend for nutritious, protein-enriched food products. Naturally gluten free, the flours offer a healthy alternative to traditional and other gluten-free flours, enabling the development of highly nutritious, gluten-free bakery products. The new 'coarse', 'fine' and 'high starch' flour categories are suitable for a wide of range of bakery products including snacks, bread, cakes, and cereals and pasta. Mona Rademacher, European Marketing Manager Wholesome & Bakery at Ingredion, explains: "We know that consumers are increasingly searching for foods with a good source of protein and for products that are made from ingredients such as flour, which they recognise from their kitchen cupboard."
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