Pulse rising. Technology adaptations in the pulses in the industry
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2023 April |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Tinu Titus, Senior Product Manager for Pulses, Bühler Group The demand for pulse-based products is rising all over the world. With a growth forecast of more than 21 percent for alternative proteins, it is one of the fastest growing markets in the food industry. As promising next-generation ingredients, pulses have great potential for responding to these trends. Beans, peas, lentils, and chickpeas are very healthy and environmentally friendly. With more than 80 million tonnes produced globally every year, pulses are readily available and therefore are destined to play an even more prominent role in future food formulations. With the changing times and advancements in the development of pulses market, it is imperative that further research be carried out to discover more novel ways of utilising this highly versatile food ingredient. The newest trend is the use of pulse protein to produce meat and dairy alternatives. Pulses are now thought to be a superfood that can help to meet the challenge of feeding the world’s population in a sustainable way by 2050. In order to meet global food requirements, the processing of pulses is evolving and traditional cleaning and dehulling facilities are being modernised like never before. Let’s delve into the details of the technology adaptations and changes happening in the pulses industry. Read about: The first step: Getting the pulses cleaned Dehulling of pulses: a critical process step that defines the yield Taking color sorting to the next level Top ingredients Alternative protein: the highest value driver Bühler in the pulses industry |
Pictures
