whole-bean-flour

Can Native Whole Bean Flour be used in Extrusion?

True or False: Native whole bean flours may be used in extrusion systems to replace precooked bean flours.

Why true of course! (We do understand if you are surprised.) Milling of native flours has come a long way in the last decade. Whether using single or twin screw equipment, native flours are functional and offer a clean flavor without the typical bitter, grassy notes.

Additionally, including whole bean flours in your plant based snacks is an opportunity to boost nutrition and the potential for health benefits – once again without compromising flavor.

According to the International Food Information Council (2019), 73% of consumers consider the environmental impact of what they eat when making a food or beverage purchase.

Environmental Benefits of Whole Bean Flour

So how do beans stack up? Beans, including black, navy, and pinto, have a positive impact on the environment when included in a three or four year crop rotation. They contribute to biodiversity, enhance soil health, and through nitrogen fixing, reduce the amount of fertilizer required in the crop cycle.

Also to be considered when looking at sustainability, is the milling method used for processing the flour. Pulse Canada (2016), in their Sustainable Business Guide, identifies processing method as a major contributor to the environmental cost of an ingredient. Native flours, in contrast to precooked or pregelatinized flours, require no water and significantly less energy to mill. Native flours are also zero waste.

Benefits of Changing to Whole Bean Flour

Interested in reducing costs, AND the environmental footprint of your plant based snack? Time to give native whole black bean flour, navy bean flour, and pinto bean flour a try!

For further information please reach out to Jennifer Evancio, Director of Sales and Business Development at jevancio@avenafoods.com or on 306 537 3877.