Pulse ingredients are gaining traction in commercial baking. In this one-hour webinar, we’ll explore how ingredients like pea protein and lentil flour are being used to enhance nutrition, functionality, and sustainability in bakery products.
What You'll Learn:
- Market Insights: Discover where and how pulse ingredients are being used, including innovation examples.
- Nutrient Claims and Positioning Opportunities: See how incorporating just 15-30% pulse flour into bakery products can lower carbon footprints, significantly increase protein and fibre, while supporting clean-label positioning.
- Functional Performance: Learn how pulse ingredients affect performance in bread, cookies, muffins and other applications, plus how to optimize end-product quality of products containing pulse ingredients.
- Egg Replacement: See how pea protein can replace eggs in cookies, waffles and danishes based on a new study.
- Case Study on High Protein Bread: Hear the results of a recent case study developing a high-protein whole wheat bread using pea protein.
Pulse Canada is the national association of growers, traders and processors of Canadian pulses, also known as lentils, dry peas, beans and chickpeas. Pulses are an essential part of a healthy and sustainable diet. Pulses and pulse ingredients can help food manufacturers improve the nutritional and functional quality of food products.