ST. LOUIS — Bunge North America added lentil functional flour to its portfolio of clean label ingredients. The product can act as a substitute for modified starches and provides a range of nutritional benefits. 

“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 and 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 flour is made with non-G.M.O. lentils, water and heat, allowing it to be listed as simply “lentil flour” on an ingredient statement.

“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.”

The new ingredient will be on display at SupplySide West 2018, being held Nov. 8-10 in Las Vegas, at Bunge’s booth (4281).