by
Alexandra Londoño Baderschneider, Strategic Business Development Manager,
Bühler, Switzerland
“Healthy food” is currently the major consumer megatrend. But what exactly do consumers seek in this claim? It encompasses various needs including weight control, enforcing cardiovascular and digestive health or organic and allergen-free products. But also the perceived benefit of protein-rich food has increased in recent years. With good reason: Protein is essential to life. Without this macronutrient - the body cannot function properly.
The name protein comes from the Greek word ‘proteos’, which means primary or first place. According to the Food and Agriculture organisation (FAO), proteins make up about 17 percent of the mass of the average person. They are necessary in many ways for our health, especially for growth and for maintenance and repair of the body.
This makes it essential for children and adults alike. Proteins are needed to produce metabolic and digestive enzymes and they are a vital component of hormones such as insulin. For all the above reasons, it is highly important to assure protein security. However, considering that by 2050 the projected world population will rise above nine billion people, “traditional” protein from animal sources (meat, fish and dairy products) is not sustainable. Vegetable protein sources need to fill this gap.
Pulses are legumes with dry edible seeds. They include lentils, peas, beans and chickpeas. On average, one cup of pulses contains more than twice the protein of one cup of corn or rice. Pulses are gluten free, low in fat and rich in fibre; therefore, helping to improve digestion and prevent heart disease.
As pulses have been an essential part of several regions’ diets for centuries, pulses are readily available. Annually, about 80 million tons of pulses are harvested with 65 percent destined to go to food applications. With the growing interest of the food industry in including pulses as ingredients in breads, snacks, beverages and meat products, the amount of food destination is increasing at more than four percent yearly. And this is good because it is sustainable. Pulse crops require low energy to grow and increase soil fertility.
Read more HERE.
“Healthy food” is currently the major consumer megatrend. But what exactly do consumers seek in this claim? It encompasses various needs including weight control, enforcing cardiovascular and digestive health or organic and allergen-free products. But also the perceived benefit of protein-rich food has increased in recent years. With good reason: Protein is essential to life. Without this macronutrient - the body cannot function properly.
The name protein comes from the Greek word ‘proteos’, which means primary or first place. According to the Food and Agriculture organisation (FAO), proteins make up about 17 percent of the mass of the average person. They are necessary in many ways for our health, especially for growth and for maintenance and repair of the body.
This makes it essential for children and adults alike. Proteins are needed to produce metabolic and digestive enzymes and they are a vital component of hormones such as insulin. For all the above reasons, it is highly important to assure protein security. However, considering that by 2050 the projected world population will rise above nine billion people, “traditional” protein from animal sources (meat, fish and dairy products) is not sustainable. Vegetable protein sources need to fill this gap.
Pulses are legumes with dry edible seeds. They include lentils, peas, beans and chickpeas. On average, one cup of pulses contains more than twice the protein of one cup of corn or rice. Pulses are gluten free, low in fat and rich in fibre; therefore, helping to improve digestion and prevent heart disease.
As pulses have been an essential part of several regions’ diets for centuries, pulses are readily available. Annually, about 80 million tons of pulses are harvested with 65 percent destined to go to food applications. With the growing interest of the food industry in including pulses as ingredients in breads, snacks, beverages and meat products, the amount of food destination is increasing at more than four percent yearly. And this is good because it is sustainable. Pulse crops require low energy to grow and increase soil fertility.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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