Ingredion takes broccoli to new levels for snack manufacturers

18-Nov-2016 - Last updated on 18-Nov-2016 at 10:54 GMT

Ingredion has created a lightly curried broccoli & almond snack to showcase its pulse-based proteins and flours. Pic: ©iStock/keko64

Lightly curried broccoli & almond bites are one example of how snack makers can expand protein-fortified, gluten-free portfolios, says Ingredion.

Ingredion Incorporated’s Culinology team created the snack to showcase its pulse-based proteins and flours.

Ingredion suggests the pulse protein and flour be used to create gluten-free snacks, cereals and baked goods, such as breads and crackers.

The supplier will be exhibiting snacks based on the flour at Food Matters Live, running from November 22-24 at the ExCel Centre in London.

The broccoli and almond bite is a is made with a base of Homecraft Pulse 3103m flour and Vitessence Pulse 3600 protein concentrate, both derived from faba beans.The veggie snack is high protein and gluten-free, says Ingredion.

Itemized as ‘pulse protein’ or ‘pulse flour’ on the ingredients list – both terms recognised by today’s consumer – also supports the on-going drive for clean labels.

Science and art combine

Alan MacDouglas, regional sales manager UK and London, said the Fortune 500 company developed the savoury snack prototype as part of its ‘Quest for the Delicious Balance’ which combines food science and culinary arts.

According to Ingredion, which achieved net sales of $5.6bn in 2015, the increasingly health-conscious population wants more nutritious food options that don’t contain animal-based proteins. This has driven the demand for pulse-based flour, and sales have risen dramatically over the past six years.

Message on the label

MacDouglas also stated the consumer appetite for products that carry a health message is growing. While a protein claim is perceived to improve wellbeing, though, snackers don’t want taste and texture to be compromised.

The pulse protein and flour retain crispiness in cereals and snacks, and improve colous in batters and breadings, heclaimed. .

The faba bean is right up there in the protein content, containing twice as much proteins as cereal grains, is sustainable and also suitable for vegans, added MacDouglas.