February 09, 2016

09/02/2016: Hulling of all major pulse varieties

http://issuu.com/gfmt/docs/mag1511_w1/48

Bühler launches pioneering CE and ATEX compliant PULSROLL™ purpose-designed for hulling of all major pulse varieties

First published in Milling and Grain, November 2015


The Bühler Group, a global leader in pulse processing solutions, has launched its PULSROLL™ huller to support processors in their quest to produce innovative pulse products and tap into the burgeoning market for tasty and nutritious food alternatives in which nutrient-rich pulses play a leading role.

With its new fully CE and ATEX compliant PULSROLL™ huller, Bühler has introduced a dedicated pulse hulling solution that removes the hull from multiple pulses, efficiently, hygienically and cost effectively allowing worldwide pulse processors to capitalise on the compelling value-added opportunities emerging in this industry.

There is a growing recognition of the exciting potential that pulses hold for the creation of a wider range of food products and that is driving demand for further processed pulse-based products. Not only are pulses gluten-free and high in protein, they represent an excellent substitute for meat. Flours made from the   grinding of pulses, such as chickpeas and peas, are increasingly finding their way into conventional foods such as pasta, tortillas and noodles, while ready-to-eat snacks are also benefiting from novel pulse developments that boost their health appeal.

This dynamic trend is set to expand yet further during 2016, which the United Nations has proclaimed as ‘International Year of Pulses’; and this places even greater pressure on pulse processors to provide fully processed and added value pulse products to meet market demand.

Read the full article in Milling and Grain HERE.
 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.


For additional daily news from milling around the world: global-milling.com

No comments:

Post a Comment