seizing the power of pulses with clean-taste pulse … 03, 2017 · clean-taste pulse ingredients...

2017 Clean Label Conference | March 28-29, 2017

Presented by: Pat O’Brien, Manager, Strategic Business Development

Seizing the power of pulses with clean-taste pulse ingredients

Copyright © 2017 by Ingredion Incorporated


What consumers want

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I want nutritious

products that are also delicious

I’m looking for products with enhanced

protein

It’s important to me that ingredients are non-GMO,

gluten-free, vegetarian and sustainably

sourced

I’m interested in vegetable-based

protein

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What product developers want

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I want to offer enhanced-protein

products in every aisle

I need to stay ahead of nutrition and lifestyle trends

How can I meet consumer demand while

optimizing costs?

I want to differentiate my products in the market

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What are pulses?

Pulses are the dried seeds of plants in the legume family. They include:

• Peas

• Beans

• Lentils

• Chickpeas

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Pulses are nutritional powerhouses

High in protein

Rich in minerals (iron, zinc, phosphorus)

High in dietary fiber

Source of B vitamins

folic acid and potassium

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8Copyright © 2017 by Ingredion Incorporated

Ingredients for Innovation

Pulse splits

De-hulling & Splitting

Air classification

Fine to coarse flours: Minimum 20% protein, d.b.

Pulse hulls

Pulse fiber

Milling

Pulse seeds

• Yellow pea

• Yellow lentil

• Faba bean

• Chickpea

• Red lentil

• Green pea

Pulse XX01 flour

Milling Pulse XX02 flour

Pulse XX35 flour

High starch flour: Minimum 10% protein, d.b.

Pulse XX03 flour

Protein Concentrate: 50-60% Protein, d.b.

Pulse protein

CLEAN TASTE

Lentil flour

Pulse CT 2201 Flour

Pea flour

Pulse CT1203 Flour

Faba bean protein

Pulse CT 3602 protein

Pea protein

Pulse CT 1552 protein

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9Copyright © 2017 by Ingredion Incorporated

Target segments

USAGE LEVELLow High

IMPORTANCE OF TASTE IN APPLICATION

The challenge: The flavor profile of pulse based ingredients can cause challenges when formulating in flavor sensitive applications

Conventional pulse products

Pastas & noodles

Crackers Extruded snacks

Sauces & dressings

Bars

Smoothies

Sweet baked goods

Yogurt, etc.

Nutrition mixes

Pastas & noodles

Crackers

Extruded snacks

Clean taste

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Clean-taste pulse ingredients

FUNCTIONALITY VALUE REGULATORY STATUS

• Emulsification

• Texture

• Gelation

• Water-holding

• Adhesion

• Film forming

• Blending

• Ease of use through improved flavor profile

• Enhance texture and provide moist mouthfeel

• Good synergy with other gluten-free flours

• Increase protein

• Eliminate other proteins, such as egg whites

• Certified as FSSC, ISO-9000, Kosher, Halal

• Certified as Gluten-Free by Intertek

• Certified as Non-GMO Project Verified

• Country of Origin is United States

• Label Declaration:⎼ HOMECRAFT® Pulse flours: Flour

⎼ VITESSENCE™ Pulse proteins: Protein Concentrate

• GRAS status:⎼ HOMECRAFT® Pulse flours considered

traditional food ingredients

⎼ VITESSENCE™ Pulse proteins: self-affirmed GRAS

Improved taste profile through AGT’s proprietary heat & moisture treatment

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Dairy alternatives

SOLUTION

RESULTS

CHALLENGEEnhance protein and clean label positioning while addressing flavor challenges

WHY•1 in 3 consumers prefer non-animal based protein

•Vegetable based proteins experienced 61% growth from 2010 to 2014 with little activity in the dairy space

• Improved nutrition:

– Higher protein content

• Improved eating quality

– Significant flavor improvement over conventional products

• Clean label friendly

– Non-GMO

– Allergen replacement

– Vegan/vegetarian friendly

CUSTOMERSDairy manufacturers

Pulse CT proteins

APPLICATIONS

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Hybrid Yogurt: Descriptive flavor analysis

25% Dairy replacement –VITESSENCE™ Pulse 3600 protein

25% Dairy replacement –VITESSENCE™ Pulse CT 3602 protein


No statistical differences found in flavor between 25% and 50% clean-taste faba protein

Clean-taste fabasignificantly higher

Clean-taste fabasignificantly lower

Clean-taste fabasignificantly lower

Scale of evaluation: 0 to 15

Displayed scale: 0 to 8

*Statistical significant differences at p≤0.05

Cardboard-like/Musty flavor*

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Hybrid Yogurt: Visual appearance – white mass

100% dairy protein control (%)

25% dairy protein replacement (%)

25% dairy proteinreplacement (%)

50% dairy protein replacement (%)

CONTROL VITESSENCE™ Pulse 3600 protein VITESSENCE™ Pulse CT 3602 protein VITESSENCE™ Pulse CT 3602 protein

Pictures taken of unstirred yogurt.

No differences across all samples, as shown in microscopy results, spoon indent, surface shine, or surface texture

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Hybrid Yogurt: Rheology –white mass

Control

25% Dairy replacement –VITESSENCE™ Pulse 3600 protein



Viscosity and gel strength (N): Control ≈ Clean-taste faba protein ≈ conventional faba protein

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VISCOSITY (PA.S) AT 10 RAD/SGEL STRENGTH (N)


Closing comments

THE CHALLENGE

The flavor profile of traditional pulse proteins and flours prohibit use in high moisture applications and limit usage level in low moisture applications.

SOLUTION

Ingredion’s new clean-taste pulse ingredients have a reduced beany flavor as a result of AGT Foods proprietary technology which will allow for use in a broad range of applications.

PRODUCTS AVAILABLE TODAY:

THE DEMAND

Pulse based ingredients provide unique functional benefits and address a number of the trends in the food industry today allowing product developers to “Enhance Nutrition”, “Simplify Labels” and “Save Money”.

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Thank you!

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seizing the power of pulses with clean-taste pulse … 03, 2017 · clean-taste pulse ingredients...

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