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Pulses: Gluten Free
The Heart of Healthy "Gluten-Free" Foods
More normal than niche, Gluten-free foods have become mainstream. Many in the trade - including the National Restuarant Association - list the gluten-free diet as one of the hottest trends in the food industry today. The market research firm Package Facts reports that the market for gluten-free foods and beverages has grown at ta compound annual rate of 30% since 2006 to hit $2.6 billion in 2010. The firm projects U.S. gluten-free sales will almost double by 2012 to exceed $5 billion.
Pulses: Gluten Free
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The Heart of Healthy Food
Pulses have been part of the world's cuisine for centuries, dating back to the exotic spice trading days. But the ancients who first cultivated these soil-enriching crops as early as 6,000 B.C. wouldn't have guessed they were growing the world's first superfood.
Pulses are the nutritional packed seeds of legumes and include dry peas, lentils and chickpeas. Today they continue to form the foundation of healthy diets in the Mediterranean, India, Africa, Australia, the Middle East and South America. (See link below.)
Pulses: The Heart of Healthy Food - Food Services Industry Guide
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Pea Protein
Good things come in small packages so it's no big surprise that the protein portion of a pea would offer food processors and consumers a functional and affordable egg alternative.
Eggs Optional
Using pea protein isolates and conventrates, food scientists are solving many egg-less dilemmas. This latest application expands the use of pea protein which has already found its way into healthy, protein-fortified or gluten-free baked goods, snacks, cereals, pastas, energy bars and beverages. (See link below.)
Pea Protein - Eggs Optional
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Pulse Flour
Nutritionally Powerful - Dry peas are among the most powerful of pulses. Even in these modern times, the high quality protein, natural dietary fiber and beneficial starch in dry peas is difficult to match. Today, pea derivatives such as roasted pea flour (peasemeal), pea flour protein concentrates, fea fiber and starch isolates, have emerged as functional food ingreadients that deliver fresh marketing appeal.
In fact, pulses are actually listed twice in USDA's Food Guide Pyramid.
* Practical and naturally wholeshome.* Fiber with fringe benefits. (See link below.)
Pulse Flour
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Baking Guide
Enhance the Nutritional Profile of Baked Goods with Pulses as Ingredients
Within the last two years, 65% of consumers report a greater interest in healthy eating, according to market research from Tate and Lyle. The nutritional components in pulses such as pea flour, can contribute to food product formulations that address these growing concerns about digestive and cardiovascular health as well as weight control and diabetes.
Fiber with fringe benefits. Fiber leads the consumer wish list. Dry Peas - Comprised of 25%-27% dietary fiber - both soluble and insoluble - as well as reistant starch and high quality protein, pea flour is well suited for a wide range of healthy food and baking applications. (See link below.)
Baking Guide
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Additional Related Information
Documents
Pulses Gluten Free
File Size: 1044.59 kb
The Heart of Healthy Food
File Size: 954.48 kb
Pea Protein - Eggs Optional
File Size: 1149.11 kb
Pulse Flour
File Size: 1615.79 kb
Baking Guide
File Size: 414.98 kb
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