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Video: Pulses at IFT16 Food Expo

Monday, July 18th, 2016

The United Nations named 2016 the “Year of the Pulse” so it makes sense that this versatile group of ingredients is showing up in a variety of applications. Pea protein’s star continues to rise and formulators are using lentils, chickpeas, and dry peas to add functional and nutritional benefits to their products. Melanie Zanoza Bartelme, associate editor of Food Technology magazine chats with the US Dry Pea & Lentil Council (booth 1877) and Ingredion (booth 1231) about the power of pulses.

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