Pulse Food Innovation The Food processing sector Heather Maskus Manager, Food Innovation Project Pulse Canada CICILS / IPTIC ▪ Antalya, Turkey ▪ April.

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

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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