Product with pulse flours
Legumes are the main raw material when replacing animal protein as they contain more protein than most commonly-used grains. By varying between different raw materials, it is possible to compensate for the low biological value of other plant-derived products.
In addition, legumes and pulses are low on the glycaemic index, meaning consumers can eat legume-based products without a spike in blood sugar.
The critical factor that usually limits their consumption, however, is the presence of sensory aspects that are unaccepted by some consumers.
Via the Maillard reaction, semi-finished pulse products made by CerealVeneta feature aromatic molecules that mask their grassy aromas, increasing their acceptance among consumers.