Pulse power
Product developers are using peas, beans, lentils and chickpeas to create protein-rich and gluten-free snacks, pastas and more.
“While protein continues to see a strong demand, consumers are being more selective about the source,” said Jenna Blumenfeld, senior food editor at New Hope Network, in an interview with Food Business News before Expo West. “There is increasing awareness that traditional protein sources like beef, pork, animal sources, chicken and the like use a tremendous amount of water and resources, so we’re seeing bean-based protein rising.”
