Technical / White Paper
MANAGING FOOD ALLERGEN RISK WITH PULSE INGREDIENTS
Food allergens and intolerances are a growing concern which challenges food companies to develop and reformulate ‘free-from’ products. Pulse flours and pea hull fiber are a valuable resource for food scientists working to eliminate major allergens in products. These ingredients are functional, nutrient-dense, economical, inherently sustainable, and are not a labelable allergen. Case studies sited include gluten-free batters and breading, nonallergenic meat binders, egg-free baking (e.g. macarons), and the benefits of pea hull fiber, an intrinsic and intact dietary fiber, for fortification.
