Egg and dairy ingredients contribute critical nutritional and functional benefits, including adhesion,
gelling, aeration, binding
and emulsification, to a broad spectrum of
products. However, they
do come with some negatives that warrant consideration:
- Their use in American food products requires allergen-warning statements to be posted prominently on the front panels of food package labels.
- They are also expensive and subject to considerable price volatility.
In this increasingly cost-sensitive food industry environment, the relatively new pulse-ingredients category offers cost-effective alternatives to egg and dairy ingredients, either as partial replacers or 100% substitutes in formulations.
“Pulses” refers to high-protein legume foods, such as peas, chickpeas and lentils. As food ingredients, they offer superior nutrition, functionality, non-GMO appellation, clean-label designation and sustainability appeal. Generally, pulses contain 20-30% protein and are high soluble and insoluble dietary fibers, from which much of the ingredient functionalities (e.g., emulsification, water management) of pulses derive.
On Thursday, August 22, 1:00 – 2:00 PM U.S. Central Standard Time (CST), the USA Dry Pea & Lentil Council and BEST VANTAGE Inc. will host the second of four FREE “Food R&D Trends” Webinars that offers practical “how-to” guidance on using pulse ingredients as alternatives to egg and dairy ingredients in food formulations.
Topics to be addressed in this webinar include:
- Pulses as food ingredients
- The role of egg and dairy ingredients in food product development
- The advantages of pulses: formulation; cost savings; labeling and nutrition.
- How to use pulse ingredients egg and dairy alternatives in food formulation
Registration for this FREE Webinar is limited to 250 participants, so please use the following link for more details and to reserve your place: