Food & Ingredients International April 2024

exceptionally pure and light in colour, and
naturally gluten free.
Nutritionally sound and clean label
There are three flours in the portfolio, all with
varying protein content and functionalities for
a range of applications.
SMART PULSES legume flours have a naturally
high protein content of up to 30 per cent.
Produced from red lentil, yellow pea, chickpea
and fava bean, they are rich in dietary
fibre, minerals and B vitamins, which allow
for a nutritionally sound and clean label
declaration. The flours also help meet growing
consumer demand for products such as
protein-enriched pasta. Gluten-free, clean
label and vegan, they work well in snacks,
cereals, cakes and baked goods too.
Yellow Pea
Red lentil
Fava Bean
Chick pea
SMART PULSES PRO, meanwhile, are even
higher in protein, with a content of between
40-65%. Derived from yellow pea, chickpea
and fava bean, all largely cultivated in Europe,
they are perfect for meat-alternatives, bakery
products and even pet food. And finally, the
low-protein (10-15% content) PURAFARIN PULSES
flours - also derived from yellow pea, chickpea
and fava bean - are produced by the fine
milling of intensively cleaned and peeled
legumes using the air separation process.
The balanced ratio of protein and starch
makes the PURAFARIN range suitable for
protein enrichment and it can also help texture
and binding. Furthermore, it can also serve as
a vegan egg substitute. The flour also supports
gelation and emulsification e.g. in sweet
cremes and puddings, and can be used as a
replacement for gluten-containing grains.
“In short, the SMART range allows for the
creation of exciting new future-proof products
that support both human health and that of
the planet,” says Dr Karin Meißner, of GoodMills
Innovation. “Here, we develop customised
concepts and deliver high-quality solutions that
perfectly tap into demand for health-promoting
products that are sustainably sourced. “
Legume flour
APRIL 2024 FOOD & INGREDIENTS INTERNATIONAL
27