Pulses: Gluten-free Flours and Grit

GLUTEN-FREE PULSE INGREDIENTS

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.

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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.

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Avena 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.

  • Natural and clean label
  • Non-GMO
  • Allergen-friendly (free of labeled allergens)
  • Gluten-free (<10ppm)
  • Available as conventional or certified-organic (COS)
  • 2 year shelf-life when stored under ambient conditions

Avena 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.

  • Natural and clean label
  • Non-GMO
  • Allergen-friendly (free of labeled allergens)
  • Gluten-free (<10ppm)
  • Neutral colour and odour
  • Stable cost
  • Eliminates salmonella risk
  • Acceptable to vegans and vegetarians, and can be used in plant-based formulations
  • Available as conventional or certified-organic (COS)
  • 2 year shelf-life when stored under ambient conditions

Avena 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”.

Contact us today to learn more about boosting protein and fiber content.

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APPLICATION AND FUNCTIONAL BENEFITS

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Baking, cereal-based and gluten-free

  • Bread, crackers, quick breads, pancakes, cookies, muffins, brownies, and other sweet goods
  • Provides excellent moisture retention, as well as water-holding and fat-binding capabilities;
  • Improves texture and shelf like of baked goods
  • Pulse-based egg replacer may be substituted for eggs, powdered eggs, and egg whites. It acts as an emulsifier with high water and oil holding properties, has viscosity which provides structure and binding

Cereal (extruded cereal)

  • Increases dietary fiber as well as quality protein when combined with grains

Snacks (extruded and baked)

  • Pulse flours and grit (pea in particular) are high in amylose which contribute to expansion

Batters, breading, and processed meat products

  • May be used to replace wheat and modified corn flours, as well as allowing the removal of gums, starches, and caramel color

NUTRITIONAL AND HEALTH BENEFITS

Best Pulse Flours and Grits are nutrient-dense superfoods: high in protein, fiber, and micronutrients, yet low in fat and free from cholesterol. They can be used to enrich both gluten-free and conventional foods.

BEST Pulse Flours and Grits are an excellent source of B vitamins (including folate) and iron, and a good source of magnesium, calcium, selenium, potassium, phosphorus, zinc, and manganese. The insoluble and soluble fiber, resistant starch, and oligosaccharides contained in pulse flours and grits play a key role as prebiotics in gut health.

When pulse flours are blended with cereal and grain flours, their lysine content improves the amino acid score of the combined dry ingredients, thereby increasing the amount of total quality protein by up to 25%.

Just one serving of whole yellow pea flour per day can reduce cardiovascular disease markers (Ha et al, 2014).

In people who have type 2 diabetes, a daily serving of pulses improves glycemic control and reduces the risk of heart disease (Jenkins et al, 2012).

Finally, because pulse flours and grits increase satiety, they have been identified as a useful weight management tool (McCrory et al, 2010).

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For more information, please contact us today.

References:

Ha V., J.L. Sievenpiper, R.J. de Souza, V.H. Jayalath, A. Mirrahimi, A. Agarwal, L. Chiavaroli, S.B. Mejia, F.M. Sacks, M. Di Buono, A. M. Bernstein, L.A. Leiter, P.M. Kris-Etherton, V. Vuksan, R.P. Bazinet, R. G. Josse, J. Beyene, C.W.C. Kendall, and D.J.A. Jenkins. 2014. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: A systematic review and meta-analysis of randomized controlled trials. Canadian Medical Association Journal 186 (8): E252-E262.

Jenkins, D.J.A., C.W.C. Kendall, L.S.A. Augustin, S. Mitchell, S. Sahye-Pudaruth, S.B. Mejia, L. Chiavaroli, A. Mirrahimi, C. Ireland, B. Bashyam, E. Vidgen, R.J. de Souza, J.L. Sievenpiper, J. Coveney, L.A. Leiter, and R.G. Josse. 2012. Effect of legumes as part of a low glycemic index diet on glycemic control and cardiovascular risk factors in type 2 diabetes mellitus. Arch Intern Med 172 (21): 1653-1660.

McCrory, M.A., B.R. Hamaker, J.C. Lovejoy, and P.E. Eichelsdoerfer. 2010. Pulse Consumption, Satiety, and Weight Management. Advances in Nutrition 2010 Nov; 1(1): 17–30.

LATEST NEWS

21 Dec: News from 2013

September to October 2013 The Symposia ‘Pulses as Complementary Ingredients in Cereal-Based Products’ was held at the American Association of Cereal Chemists…

31 Dec: News from 2012

December 27th, 2012 The Christmas issue of the Western Producer featured an interview with Trudy Heal and Margaret Hughes in…

31 Dec: News from 2011

November 2010 and November 2011 Trudy Heal and Margaret Hughes, received ‘Done Deal’ (International Business Category) awards by WEConnect International,…