Consumer demand for functional ingredients that are both natural and sustainable shows no sign of abating. So, it’s good to know that, here, plant-based, protein-rich pulses that are low in fat and high in fibre perfectly fit the bill. They not only support a balanced blood sugar level and diverse intestinal microbiome, but also contribute to climate protection, biodiversity, and soil quality.
The Planetary Health Diet food plan recommends daily consumption of 75g of dried pulses. Furthermore, according to the British Heart Foundation, pulses are one of the highest fibre foods, with just one portion providing one-third of the recommended daily intake of fibre. They can also help lower the risk of heart disease, stroke, type 2 diabetes and bowel cancer. 1
It’s not surprising that demand for pulses is continuing to soar, as consumers become more aware of their numerous health benefits. And that’s precisely why GoodMills Innovation created the SMART Pulses flour range which encompasses regionally grown, functional raw materials such as yellow pea, chickpea, red lentil and fava bean. The ingredients meet current and emerging consumer trends for health-promoting, gluten-free and clean label formulations. They also provide protein enrichment, texturising and binding properties for a range of applications, from pasta and meat alternatives through to pet food and fine pastries.
Air separation:
Tailored protein content But that’s not all, as innovative new technology means protein content can now be adjusted according to individual requirements. This is done using an energy-efficient process that separates carbohydrate and protein-rich factions using just air, and without the need for water or chemicals. The pulses are roughly milled and then undergo finer milling, thus maintaining their biological features. The actual classification then follows, with the coarse, low-protein material separated from the fine, protein-rich material by air.
Thanks to careful peeling of the raw materials, the resulting SMART functional pulse flours are 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.
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.“
