Bunge’s lentil flour is made using non-GMO lentils, water, and heat, according to the company.
“Unlike modified starches, which contain essentially no protein, Bunge’s lentil functional flour can boost protein content across formulations and help achieve ‘good source’, ‘excellent source’, and high protein claims, depending on the application,” Helbert Almeida, Bunge senior research & development fellow, US milling, said.
“It also offers all the nutrition of other pulse-based flours, including fiber, vitamins, and minerals, with a cleaner, more neutral flavor profile that is suitable for both sweet and savory applications.”
Our sister site BakeryandSnacks recently reported on research by Charles Sturt University (CSU) and Agriculture Victoria that found lentils can be used to develop food products with a low glycemic index, low in saturated fat, high in fiber and protein, as well as providing a good source of antioxidants.
“Through this innovative new ingredient we are able to meet customer needs for enhanced texture, higher protein, and clean label all at once,” commented Gregg Christensen, vice president, sales, Bunge Milling.
Common food items (baked goods, yogurt, soups, and noodles) that have traditionally used modified starch as an ingredient are increasingly looking for a clean label replacement with a nutritional boost such as protein. According to Nielsen data, products with protein claims are a $2bn market growing 13% in the past three years.
