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European Consumers Welcome Addition of Pulse-Based Ingredients to Food Products

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European Consumers Welcome Addition of Pulse-Based Ingredients to Food Products

Posted:  Aug 23, 2017

Everywhere you look in the food industry consumers are looking for ingredients that give health benefits and pulses are also sustainable food source.


About sixty-five percent of European consumers welcome the addition of pulse-based ingredients to food products, according to the new research from Ingredion.  


Those surveyed have an overall positive perception of pulses, with chickpeas (51 percent) and lentils (43 percent) the most widely known pulse flours and proteins, followed by peas and faba beans.


In the 2017 survey, nearly 90 percent of consumers can see benefits of pulses as ingredients and were found to associate pulses with multiple health benefits including natural, low fat and nutritious.  Overall, 56 percent of respondents thought pulses were natural and healthy, 38 percent saw them as high in fiber and more than a quarter of respondents considered them to be a good source of minerals and vitamins.


There was also recognition of pulses ability to contribute towards fuller for longer diet (37 percent), and provide long lasting energy.


Ingredion, in partnership with AGT Foods, received an IFT17 Food Expo Innovation Award for their clean taste pulse ingredients at this year’s IFT Awards Celebration in Las Vegas, Nevada.


This breakthrough product was launched here at IFT and the key benefit is that pulses are very healthy, consumers love them, product developers love them, they have a lot of benefits including high protein content and micronutrients however they can sometimes have earthy beany or bitter flavors that some consumers do not like.  


Ingredion’s technology helps preserve the nutritional qualities but takes out some of that flavor, which allows develops to have all the nutritional qualities but without the undesirable flavor note. 


The healthy eating trend is strong across Europe and finding new ways to enhance the nutritional profile of products using ingredients that are both familiar to consumers and deliver the necessary functionality can be challenging. 


In this respect, the research is really encouraging.   Pulses had strong associations with a wide variety of health benefits, but we were surprised by the level of awareness of adding pulses to products and not just in their whole form.  This could be down to the continuing demand for natural, more nutritious products but also the growing interest in, and awareness of, vegetarian and vegan diets. 


The research asked consumers to rank different types of flours and proteins.  All pulses were preferred to soy as a source of protein, with lentil protein ranking 53 percent above average and soy protein 16 percent below average, while meat ranked 19 percent above average. 


Consumers also showed a marked preference for gluten-free flours, with chickpea flour, rice flour and lentil flour all ranking above traditional wheat flours.


Pulses are high in protein, typically containing between 20 percent to 25 percent protein, which is double that of wheat and this alongside their ease of use as an ingredient, makes them an excellent alternative source to meat.


Attitudes towards food are changing; many consumers want healthier food that is better for them and adding pulses to products can be a great way to achieve this, according to experts .


(By our own staff)

 

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