Supreme Flour

Clean-taste pulses win innovation award at IFT17

Ingredion, Inc. and AGT Foods were awarded the IFT17 Food Expo Innovation Award for their clean-taste pulse ingredients at the Institute of Food Technologists (IFT) Awards Celebration in Las Vegas. Their physical process reduces the beany, grassy and other undesirable flavors in pulse flours and pulse proteins without affecting protein content and quality, overall nutritional quality, and functionality. This enables food manufacturers to use the ingredients at increased levels in current applications such as pasta, snacks, bakery, and crisps, and in new applications such as alternative dairy, beverage, confectionery, and savory products.
“There is consumer pull toward pulse ingredients that food manufacturers are trying to meet,” said Igor Playner, vice-president of innovation and strategy, North America, Ingredion. “With one in three consumers stating that they prefer a vegetable-sourced protein to an animal-sourced protein, Ingredion’s clean-taste pulses help make it possible for manufacturers to meet these consumer needs and bring added nutritional balance into new applications.”

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