Pulse Formulas

Check out the latest pea, lentil and chickpea formulations that have been developed by the Northern Crops Institute. Whole and fractionated pulses and pre-cooked flours are finding their way into a wide variety of products to fortify fiber, protein and valuable micronutrients. In addition, pulse products and flours add great flavor and texture! Enjoy!

See side bar for pulse product formulations.

Pea Starch Brochure

DRY PEAS are among the most versatile pulse. Starch extracted from dry peas (Pisum Sativum) has functional characteristics that can be incorporated into numerous applications. It is a natural, clean label, gluten-free, non-GMO starch. Pea starch is high in amylose (~35%) and has very high capacity to retrograde into a firm opaque gel. It can be easily cooked with a gelatinization temperature of approximately 70°C. Pea starch is a slowly digestible starch. It is available as a dry or wet milled product.

Pea Starches

Pulses: Gluten Free

The Heart of Healthy "Gluten-Free" Foods

More normal than niche, Gluten-free foods have become mainstream. Many in the trade - including the National Restuarant Association - list the gluten-free diet as one of the hottest trends in the food industry today. The market research firm Package Facts reports that the market for gluten-free foods and beverages has grown at ta compound annual rate of 30% since 2006 to hit $2.6 billion in 2010. The firm projects U.S. gluten-free sales will almost double by 2012 to exceed $5 billion.

Pulses: Gluten Free

The Heart of Healthy Food

Pulses have been part of the world's cuisine for centuries, dating back to the exotic spice trading days. But the ancients who first cultivated these soil-enriching crops as early as 6,000 B.C. wouldn't have guessed they were growing the world's first superfood.

Pulses are the nutritional packed seeds of legumes and include dry peas, lentils and chickpeas. Today they continue to form the foundation of healthy diets in the Mediterranean, India, Africa, Australia, the Middle East and South America. (See link below.)

Pulses: The Heart of Healthy Food - Food Services Industry Guide

Pea Protein

Good things come in small packages so it's no big surprise that the protein portion of a pea would offer food processors and consumers a functional and affordable egg alternative.

Eggs Optional
Using pea protein isolates and conventrates, food scientists are solving many egg-less dilemmas. This latest application expands the use of pea protein which has already found its way into healthy, protein-fortified or gluten-free baked goods, snacks, cereals, pastas, energy bars and beverages. (See link below.)

Pea Protein - Eggs Optional

Documents

Pea Starch Brochure
File Size: 442.68 kb

Pulses Gluten Free
File Size: 1044.59 kb

The Heart of Healthy Food
File Size: 954.48 kb

Pea Protein - Eggs Optional
File Size: 1149.11 kb

Pulse Flour
File Size: 1615.79 kb

Baking Guide
File Size: 414.98 kb

Pulse Formulas

Pulses: Gluten Free

Food and Health

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