In the changed post COVID-19 business landscape, the global market for Pea Flour estimated at US$17.9 Billion in the year 2022, is projected to reach a revised size of US$57.1 Billion by 2030, growing ...

Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science. There are several ...

The pea flour market valuation is predicted to exceed USD 69.2 billion by 2034, reported in a research analysis by Global Market Insights Inc. This surge is fueled by the rising demand for plant-based ...

Advancements in the milling of beans and peas into flour may allow grain-based foods manufacturers to create products with marketing claims for fiber, protein or gluten-free. The challenge comes in ...

A new study has revealed that whole yellow pea flour can be used as an ingredient to produce low-glycemic foods that may help people suffering from diabetes. During the study, researchers created ...

WESTCHESTER, ILL. — Ingredion, Inc. launched Prista, a line of pulse concentrates and flours. The new line includes Homecraft Prista P 101 pea flour, Vitessence Prista P 155 pea protein concentrate ...

Combining pea protein with a proprietary form of chickpea flour could pave the way for a new generation of plant-based meat products with a meatier texture and a cleaner label, claim the makers of ...

At least a few times a week, I’ll open my email to find a press release that illustrates the ever-growing overlap between food and technology. Restaurants are releasing non-fungible tokens in the form ...

Sift besan before measuring it, and in a heavy pan roast it over low heat, stirring constantly all over the base of the pan as it burns very easily. It will turn from pale yellow to gold. Remove from ...

Today, I'm talking about one of my favourite breads – socca – and it's getting a huge makeover in colour and flavour. Socca, also known as farinata, is one of the tastiest unleavened breads you can ...

Pulses, the nutrient-dense seeds of legumes, are having a culinary moment right now. The United Nations has designated 2016 as the Year of the Pulse. That means chickpeas, lentils, dry peas and beans ...