PULSE FLOURS, CRACKED PULSES, PEA HULL FIBERS, OAT HULL FIBER & PULSE INCLUSIONS

For over 35 years, Best Food Ingredients have been specialty milled with a proprietary process for sale into food, beverage, and nutraceutical markets across the globe. Sustainably grown on the prairies, our pulses and oats are traceable right back to the farm.

The Avena Foods BEST milling facility is BRC GFSI (AA) certified with uncompromising food safety and quality programs. A certificate of analysis, with micro and allergen testing (as required), is provided with each lot.

BEST Food Ingredients are clean-label, free of labeled allergens, non-GMO, Kosher certified, halal approved, and available as conventional, natural or certified-organic (COS). Packaged in either 2,000lb totes or 50lb (22.7kg) bags, these products have a shelf life of two years.

Pulse flours’ rising demand is expected to result in a CAGR of 10.7% between 2017 and 2026 (Pulse Flour Market: Global Industry Analysis 2012-2016 & Opportunity Assessment 2017 – 2026, Future Market Insights, 2018). Food industry R&D professionals are challenged to meet the needs of all demographics, including baby boomers, millennials, and ‘generation Z’. How is it possible to satisfy these disparate market segments at the same time?

One approach is to identify novel ingredients that are healthy and functional. Pulses – peas, lentils, chickpeas, and beans – are one such class of ingredient, as are the flours, cracked pulses, pea hull fibers and pulse inclusions that can be made from them.

Pulses are nutrient dense, high in protein, fiber, iron, calcium, zinc, phosphorous, magnesium, and B Vitamins, yet low in fat.

BEST PULSE FLOURS AND CRACKED PULSES

BEST pulse flours and cracked pulses are specialty milled from non-GMO whole, split and decorticated pulses (peas, lentils, chickpeas, and beans) using a proprietary process. Several grinds are available, with the particle size and distribution tailored to specific applications and processing equipment.

These ingredients are free of labeled allergens, gluten-tested (if required), clean-label, natural, and available as conventional or certified-organic (COS). They have a shelf life of two years when stored under ambient conditions.

BEST PULSE-BASED EGG REPLACER

Avena Best Pulse Based Egg Replacer is specialty-milled and RTE (ready-to-eat) with a validated kill step.

With a naturally high level of protein, it provides several functional properties of eggs, powdered eggs and egg whites such as emulsification, binding and foaming properties.

May be substituted for eggs, powdered eggs, and egg whites for gluten-free, vegan or vegetarian baking and bars. Other advantages include reduction of salmonella risk, improved shelf life and a more stable, economical price.

BEST PULSE INCLUSIONS

The addition of lentil-shaped crisps can boost the protein and fiber content of nutrition bars, trail mixes, clusters, and salad toppers. Extruded from a proprietary blend of BEST pulse flours and pea hull fiber, they not only look like lentils, but mimic the nutritional content as well. And because they are rich in the essential amino acid lysine, they can be combined with cereals and grains to maximize the total “quality protein”.

NATURAL DIETARY FIBERS

Dry-milled and tempered with a proprietary process, Best Pea Hull Fibers and Oat Hull Fibers are RTE (ready-to-eat) with a validated kill step.

Available in various particle sizes, these dietary fibers are classified by the US Food and Drug Administration (FDA) as “intrinsic and intact”, US Department of Agriculture Food and Safety and inspection Service (USDA FSIS) for use in processed meat products and approved by the Health Canada Bureau of Nutrition.

These natural dietary fibers are gluten-free (<10ppm) and free of all labeled allergens.

RESEARCH & WHITE PAPERS

Avena BEST Ingredients whitepapers are a helpful resource for research and development, product innovation, and marketing teams exploring pulse ingredients and potential uses for these nutritional and highly functional flours, grits and fibers.

  • How can pulses be used to increase the nutritional content and the structure of gluten-free foods?
  • What is the optimal ratio of pulse and cereal flours in order to maximize the PDCAAS (protein digestibility corrected amino acid score) and thereby the quality protein of a food?
  • How can the high albumin content of pulse flours be utilized to replace eggs in food products?
  • What are the advantages of pea hull fiber?