No, that isn’t a typo in the title. But what exactly are pulses? When we talk about legumes in the culinary sense, we’re often actually referring to pulses.
While “legume” refers to any part of over 20,000 species of flowering plants, pulses are the nutritionally rich, sometimes superfood, dry edible seeds of many plants in the legume family.
This includes everything from beans and dried peas to chickpeas and lentils.
However, while all pulses are legumes, it’s important to note that not all legumes are pulses
A few of the most notable legumes that fall into this category are soy, fresh peas, tamarinds, and peanuts.
Regardless of how you classify them, these traditional (and often ancient) crops have been staples in cuisines on every continent across the globe. Once again, they are being pushed to the forefront of food and beverage innovation.
The question is, why?
Here are a few of the many reasons developers are leveraging legumes for innovation.
Legumes Packed with Protein: The Ideal Alternative
You can’t talk about legumes without talking about protein.
About a year ago, in my article Leveraging Legumes: The Search For The Ideal Protein Alternative, I took a detailed look at how, in the quest for high-quality, animal-free proteins, legumes have been leading the way for consumers and developers alike.
However, it’s not just the fact that they are “high” in protein that has made them so popular, but rather the quality of protein they can provide.
You see, not all proteins are created equal.
Animal-derived proteins like those that come from meat and dairy are some of the most bioavailable forms of dietary protein you can get, something most plant-based options just can’t compete with.
Of all the available alternatives, legume-derived proteins remain the best choice for matching quantity with quality for consumers looking to reduce animal product consumption.
This is determined primarily by their Protein Digestibility-Corrected Amino-Acid Score (PDCAAS), which measures how well the human body can utilize a protein.
For reference, Milk and eggs set the standard with a 100% rating, but soy is no slouch. In fact, it is the only plant-based protein with the potential to hit a 100% PDCAAS score.
As innovation continues, other legumes are also starting to get their moment in the sun. Newer pea protein concentrates can hit up to 89% PDCAAS, with chickpeas reaching 74% and peanuts around 52%, more than double that of wheat gluten (25%).
It’s no wonder why other pulses like fava beans and lentils, along with various legume protein blends, are attracting the attention of developers across the industry.
Yet, for all of the excitement around their protein potential, that might be the least interesting thing going for these promising plants.
Legumes: Functionally Nutritious and Infinitely Innovative
The term “superfood” is used so much that it’s started to lose its punch. However, if anything deserves the title, it might just be these magic beans.
Looking past protein, the list of health benefits legumes offer is nothing short of impressive. Naturally high in fibre, they can be great for your gut, helping you feel fuller longer. As a low glycemic index food, they don’t spike blood sugar.
This is before we mention how rich they are in antioxidants, vitamins, and other nutrients like folate, phosphorus, potassium, and magnesium, perfect for reducing inflammation and boosting immunity.
These tangible and scientifically verified health benefits make legumes certified functional food superstars.
But wait, there’s more!
Since these foods are so familiar in cuisine worldwide, their innovation potential might actually be limitless.
High-fibre and protein-packed snack options like lentil tortilla chips and chickpea crisps are common examples that have been steadily gaining popularity. However, other low-carb legume alternatives are proving to be a godsend for gluten-free.
Chickpeas or black beans, for example, whether processed into flour or as a puree, can make a delicious and moist alternative for flour in decadent desserts like blondies and brownies.
From pasta to pizza crusts and even pastries, these pulses are pushing the envelope of functional innovation.
Travelling Through Taste
Perhaps the biggest unlock for developers is the enormous amount of international dishes that already feature pulses and other legumes.
All the tastes of Asia, the Mediterranean, Latin America, and more are available at your fingertips.
This allows developers to deliver on two of the biggest trends in the industry at one time: a demand for functional and healthier options and a desire to travel the world through taste.
Unlocking the potential of these plant-based powerhouses means getting the flavour right.
A Flavourful Finish
Fortunately, when working with legumes, there is much to work with in the taste department.
Whether it’s an earthy and meaty umami or a rich, sweet nuttiness, the inherent characteristics of these different sources can be used as a base or complement to a wide range of flavour profiles, especially dairy.
For example, the slightly savoury and earthy nuttiness of chickpeas paired exceptionally well with the nutty, meaty sharpness of Aged Cheddar for one of Edlong’s FUNctional mix ‘n match snack demos at this year’s IFTFIRST expo.
The same can apply to snack seasonings and sauces for applications where legumes are featured front and centre, like crisps and international offerings.
For baked goods or beverages, flavours can enhance richness and mouthfeel and/or add notes like butter, cream, and sweet profiles like vanilla or dulce de leche.
Still, for all of the good, it’s not all perfect.
These same notes can also work against or distract from your desired profile. This is extremely common in protein concentrates/isolates and plant-based dairy products.
To overcome this, we at Edlong, take a holistic approach that looks to complement with authentic flavors where we can, in combination with cutting-edge masking technologies, like our latest SUPERMASKER™.
By keeping our finger on the pulse of the industry (this one is not a pun), wherever legumes lead you, we’ll be here to ensure your superfood innovation is always super tasty.
About the Author: Emily Sheehan, Applications Manager, EMEA
Hi! I’m Emily Sheehan. I’m the Applications Manager, EMEA at Edlong, and my job is rooted in creating exciting new possibilities for our people and processes. It’s inspiring to reflect on how much Edlong has achieved and even more amazing to be involved in such thoughtful innovation. We enjoy pushing boundaries in food and flavour, and we welcome everyone in the food industry to join us. If you’re in need of expertise or inspiration, I’d love to collaborate and help you design flavour solutions that resonate with consumers!
Topics: Plant-BasedVegan
Resource Type: Article
Resource Region: EU
