Seizing the power of pulses with clean-taste pulse ingredients 2017 Clean Label Conference March 28-29, 2017 Presented by: Pat O Brien, Manager, Strategic Business Development
What consumers want 2
I m looking for products with enhanced protein I want nutritious products that are also delicious I m interested in vegetable-based protein It s important to me that ingredients are non-gmo, gluten-free, vegetarian and sustainably sourced 3
What product developers want 4
I need to stay ahead of nutrition and lifestyle trends I want to offer enhanced-protein products in every aisle I want to differentiate my products in the market How can I meet consumer demand while optimizing costs? 5
What are pulses? Pulses are the dried seeds of plants in the legume family. They include: Peas Beans Lentils Chickpeas 6
Pulses are nutritional powerhouses High in protein High in dietary fiber Rich in minerals (iron, zinc, phosphorus) Source of B vitamins folic acid and potassium 7
Ingredients for Innovation Fine to coarse flours: Minimum 20% protein, d.b. CLEAN TASTE Lentil flour Pulse splits Milling Pulse XX01 flour Pulse XX02 flour Pulse CT 2201 Flour Pulse XX35 flour Pulse seeds De-hulling & Splitting Yellow pea Yellow lentil Faba bean High starch flour: Minimum 10% protein, d.b. Pulse XX03 flour Pea flour Pulse CT1203 Flour Chickpea Red lentil Green pea Air classification Protein Concentrate: 50-60% Protein, d.b. Faba bean protein Pulse CT 3602 protein Pulse protein Pea protein Pulse CT 1552 protein Pulse hulls Milling Pulse fiber 8
Target segments The challenge: The flavor profile of pulse based ingredients can cause challenges when formulating in flavor sensitive applications IMPORTANCE OF TASTE IN APPLICATION Pastas & noodles Crackers Extruded snacks Sauces & dressings Pastas & noodles Crackers Nutrition mixes Bars Extruded snacks Yogurt, etc. Smoothies Conventional pulse products Clean taste Sweet baked goods Low USAGE LEVEL High 9
Clean-taste pulse ingredients Improved taste profile through AGT s proprietary heat & moisture treatment 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 10
APPLICATIONS Dairy alternatives CUSTOMERS Dairy manufacturers CHALLENGE Enhance protein and clean label positioning while addressing flavor challenges SOLUTION Pulse CT proteins 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 RESULTS Improved nutrition: Higher protein content Improved eating quality Significant flavor improvement over conventional products Clean label friendly Non-GMO Allergen replacement Vegan/vegetarian friendly 11
Hybrid Yogurt: Descriptive flavor analysis Clean-taste faba significantly higher Clean-taste faba significantly lower Clean-taste faba significantly lower Cardboard-like/Musty flavor* No statistical differences found in flavor between 25% and 50% clean-taste faba protein Scale of evaluation: 0 to 15 Displayed scale: 0 to 8 *Statistical significant differences at p 0.05 25% Dairy replacement VITESSENCE Pulse 3600 protein 25% Dairy replacement VITESSENCE Pulse CT 3602 protein 50% Dairy replacement VITESSENCE Pulse CT 3602 protein 12
Hybrid Yogurt: Visual appearance white mass 100% dairy protein control (%) 25% dairy protein replacement (%) 25% dairy protein replacement (%) 50% dairy protein replacement (%) CONTROL VITESSENCE Pulse 3600 protein VITESSENCE Pulse CT 3602 protein VITESSENCE Pulse CT 3602 protein No differences across all samples, as shown in microscopy results, spoon indent, surface shine, or surface texture Pictures taken of unstirred yogurt. 13
Hybrid Yogurt: Rheology white mass Viscosity and gel strength (N): Control Clean-taste faba protein conventional faba protein GEL STRENGTH (N) VISCOSITY (PA.S) AT 10 RAD/S Control 25% Dairy replacement VITESSENCE Pulse 3600 protein 25% Dairy replacement VITESSENCE Pulse CT 3602 protein 50% Dairy replacement VITESSENCE Pulse CT 3602 protein 14
Closing comments 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. 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: 15
Thank you! 16