Bunge Introduces Lentil Functional Flour
11.08.18
Product is a non-GMO, protein-rich, functionally equivalent substitute for modified starches.
Booth 4281
Bunge North America, the North American operating arm of Bunge Limited, is adding lentil functional flour to its line of clean-label ingredients. This product is a protein-rich, functionally equivalent substitute for modified starches that can be listed as simply “lentil flour” in an ingredient statement.
According to AC Nielsen, within the categories that commonly use modified starches, such as bakery, yogurt, soup, and noodles, the clean label segment is now almost $10 billion and has shown 6% annual growth for the past three years. Protein claims on products in these categories are also increasingly popular, commanding nearly $2 billion in the U.S. market and growing at 13% during the same period. Consumers are looking for both clean label and higher protein, and Bunge’s new lentil functional flour can help.
“Unlike modified starches, which contain essentially no protein, Bunge’s lentil functional flour can boost protein content across formulations and help achieve ‘good source’, ‘excellent source,’ and high protein claims, depending on the application,” said Helbert Almeida, Bunge senior research & development fellow, U.S. Milling. “It also offers all the nutrition of other pulse-based flours, including fiber, vitamins, and minerals, with a cleaner, more neutral flavor profile that is suitable for both sweet and savory applications.”
In addition, Bunge’s lentil functional flour is made using just non-GMO lentils, water, and heat, meaning it can be listed as simply “lentil flour” on an ingredient statement, while still delivering the same sensory and productivity benefits of highly processed modified starches.
“Bunge is a leader in providing more of the on-trend ingredients that consumers want, including ancient grains, organic and non-GMO corn, and a range of gluten-free grains, as well as organic, non-GMO and expeller-pressed oils. We are excited to be adding a protein-packed clean label lentil functional flour to our portfolio,” said Gregg Christensen, vice president, sales, Bunge Milling. “Through this innovative new ingredient we are able to meet customer needs for enhanced texture, higher protein, and clean label all at once.”
Bunge North America, the North American operating arm of Bunge Limited, is adding lentil functional flour to its line of clean-label ingredients. This product is a protein-rich, functionally equivalent substitute for modified starches that can be listed as simply “lentil flour” in an ingredient statement.
According to AC Nielsen, within the categories that commonly use modified starches, such as bakery, yogurt, soup, and noodles, the clean label segment is now almost $10 billion and has shown 6% annual growth for the past three years. Protein claims on products in these categories are also increasingly popular, commanding nearly $2 billion in the U.S. market and growing at 13% during the same period. Consumers are looking for both clean label and higher protein, and Bunge’s new lentil functional flour can help.
“Unlike modified starches, which contain essentially no protein, Bunge’s lentil functional flour can boost protein content across formulations and help achieve ‘good source’, ‘excellent source,’ and high protein claims, depending on the application,” said Helbert Almeida, Bunge senior research & development fellow, U.S. Milling. “It also offers all the nutrition of other pulse-based flours, including fiber, vitamins, and minerals, with a cleaner, more neutral flavor profile that is suitable for both sweet and savory applications.”
In addition, Bunge’s lentil functional flour is made using just non-GMO lentils, water, and heat, meaning it can be listed as simply “lentil flour” on an ingredient statement, while still delivering the same sensory and productivity benefits of highly processed modified starches.
“Bunge is a leader in providing more of the on-trend ingredients that consumers want, including ancient grains, organic and non-GMO corn, and a range of gluten-free grains, as well as organic, non-GMO and expeller-pressed oils. We are excited to be adding a protein-packed clean label lentil functional flour to our portfolio,” said Gregg Christensen, vice president, sales, Bunge Milling. “Through this innovative new ingredient we are able to meet customer needs for enhanced texture, higher protein, and clean label all at once.”
