pulse food innovation the food processing sector heather maskus manager, food innovation project...
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Pulse Food Innovation Pulse Food Innovation The Food processing sectorThe Food processing sector
Heather Maskus
Manager, Food Innovation Project
Pulse Canada
CICILS / IPTIC ▪ Antalya, Turkey ▪ April 18th, 2009
Pulses: As we know Pulses: As we know them…them…
Nutrition and marketing interests?
Product formulation needs or interests?
Food FormulationsFood Formulations
Pulse Nutrient Pulse Nutrient CompositionComposition
Dry Beans
Lentils Chickpeas Dry Peas
Protein (%) 20-30 20-30 20-30 20-27
Starch (%) 32-45 42-49 38-44 42-49
Carbohydrates (%) 55-76 ~60 52-71 56-74
Fiber (%) ~20 ~15 ~15 ~20
Amylose (% of starch)
21-25 23-27 24-29 21-34
Fat (%) ~1.5 ~1 5-7 ~2
Market DemandsMarket DemandsHealthy Meals and Snacks
High Fiber, Vitamins,Antioxidants, Low Fat
Diabetes, ObesityPrebiotics and Gut Health
Low AllergenicityGluten Free
Environmentally Friendly
R&D should build on
inherent pulse attributes + end
user interest
Pulse Attributes
• High Protein • High Fiber
• High Starch• Non-digestible Carbohydrates
• Low Glycemic Index• Low Fat
• High B vitamins and minerals• Low allergenicity
Food Product Development Food Product Development StagesStages
• 90% of new food products fail
• Surviving the product development stages
Pulse IngredientsPulse Ingredients
• Whole seeds• Split seeds• Flour• Fiber• Protein• Starch
Desi Chickpea
Split Desi Chickpea Chickpea
Flour
Pea Fibre Pea Starch
Pea Protein
Food Product PotentialFood Product PotentialWhole and split dry
pulses
Bakery products
Meat applications
Snack foods
Beverages and sauces
Desserts
Whole and Split PulsesWhole and Split Pulses
Canned PulsesCanned Pulses
75% of North American pulse
consumption
Whole Pulse ProductsWhole Pulse Products
Green Giant Healthy Weight VegetablesIngredients
Cooked black beans
Diets rich in foods naturally
containing fiber can help you maintain a
healthier body weight
Whole Pulse ProductsWhole Pulse Products
White Bean & Grilled Red Pepper DipIngredients
White navy beans
Low in fat
No artificial flavors
Source of fiber
Pulse Flour ProductionPulse Flour Production
Pulse FloursPulse Flours• Whole pulses may be milled into whole or split flours
– Functional properties
• Convenience and health• Benefits of pulse flour consumption
– Convenient products to increase pulse consumption– Increased dietary fiber– Lower glycemic index– Gluten free formulations– With other cereal grains: forms a complete protein
Products with Pulse FlourProducts with Pulse Flour
Alexia Garlic BaguetteIngredients
Fava bean flour: functional ingredient
Products with Pulse FlourProducts with Pulse Flour
Barilla Plus PastaIngredients
Legume flour blend: lentils, chickpeas
Good Source of Protein
Source of Omega-3 Polyunsaturates
Extrusion ProcessingExtrusion Processing
High temperature
Short processing time
High pressure
High versatility
No byproduct generation
High value from low cost ingredients
Snack FoodsSnack Foods
Cheetos Chickpea Rings
Ingredients
Chickpea flour
High in Protein
Free of Preservatives
FlourFlour• What we need to know…
– Functional differences– Varietal differences– Particle size differences– Concentration of pulses in blends– Functional synergies with other ingredients
• Challenges in incorporation of pulse flours– Texture, colour, flavour
Pulse Fiber, Protein and Pulse Fiber, Protein and StarchStarch
Pea FiberPea Starch
Pea Protein
Major Component Level
Pea protein isolate Protein 70-92%
Pea protein concentrate
Protein 50-60%
Pea starch Starch 60-80%
Pea fiber Fiber 80-90%
FiberFiber
• Source of pea fiber– Insoluble vs Soluble – Wheat bran vs Pea fiber
Wheat Bran
Pea Fiber
FiberFiber
• Effect of adding fiber
Pulse Fraction ProductsPulse Fraction Products
Kay’s Naturals Protein Cereal
Ingredients
Pea fibre
Gluten free
All Natural Ingredients
High protein
Protein and StarchProtein and Starch
• Different methods of separation– Wet milling: Solvent based extraction– Dry milling: Separation based on particle size
using air streams
• Quality, purity, cost
Pulse fraction productsPulse fraction products
KinniKritters Animal CookiesIngredients
pea starch, pea protein, pea fiber
Gluten Free
Wheat Free
Dairy/Casein Free
Egg Free
Trans Fat Free
Pulse Fraction ProductsPulse Fraction Products
Friendship Light Sour Cream
Ingredients:
Pea starch
Pea Starch Vermicelli Noodles
Functional properties of Functional properties of bean, pea, lentil and bean, pea, lentil and chickpeachickpea
Foam Capacity
Water Absorption
Oil Absorption
Emulsification Swelling Capacity
Pea 106 ~1x NA NA NA
Pea Protein
~300 1-3x ~1x 60-70 NA
Pea Starch
NA ~1x 1-2x NA 16-18
Pea Fiber NA 3-14x 1-7x NA 2-8
Bean 60-88 ~1.6-3x 1-2x ~64-70 10-30
Chickpea NA ~1x ~1x 20 16-18
Lentil NA ~1x NA NA 21-22
Why is this important?
What the pulse industry What the pulse industry needsneeds
LEGUME N°5
LEGUME N°5
Share the
Fantasy
ConclusionsConclusions
Pulses can be used in a variety of applications
Processed Foods and Food Service Provides Opportunity for expansion of pulse markets
WHY and HOW
