Food Business News - February 2, 2021 - 28

protein ingredients. We're excited to have
a global partner like Bunge recognize and
support our mission. Bunge holds a deep
knowledge of international commodity
markets, which is helping reinforce our
canola business with customers globally. "
Merit moved into its new 94,000square-foot facility in Manitoba in January.
" We've spent the past year and a half
building demand for our new portfolio of
pea and canola proteins, and we're excited
to announce that we started producing

dairy alternatives, meat alternatives and
other lifestyle nutrition products. "
Canola protein works in applications
such as dairy alternatives, traditional
and gluten-free baked foods, extruded
snacks, high-protein bars and meat alternatives, Mr. Bracken said, adding it has a
neutral flavor profile, excellent solubility
and stability over a range of pH levels.
The company's Puratein HS is a
soluble canola protein with a minimum
90% protein content. Merit produces it

INGREDION

Ingredion has expanded
its capacity to produce
a range of plant-based
concentrates and flours
from peas, lentils and
fava beans.

commercial pea protein in January to be
shipped in February, " Mr. Bracken said.
" Commercial non-GMO canola protein
will be produced throughout February and
shipped in March. All our ingredients will
then be commercially available for use in



by using the company's proprietary water-based, hexane-free extraction process.
" Puratein HS offers superior
whipping and foaming, high oil-binding
capacity combined with low water-binding capacity, light color and exceptional

solubility, " Mr. Bracken said.

New facilities for pulse proteins
As a result of acquiring 100% of the
ownership of Verdient Foods, Ingredion
will operate two facilities that produce
a range of plant-based concentrates and
flours from peas, lentils and fava beans.
Both facilities are in Vanscoy, Sask.
Ingredion offers Vitessence pulse
concentrates, which are 55% to 60% protein on a dry basis, and pulse flours, which
are 10% to 20% protein on a dry basis.
" Pulse-based proteins are clean
label ingredients that are gluten-free and
non-GMO, " said Erin Nese, technologist
- commercial innovation acceleration
for Ingredion. " Pulse-based proteins are
not major allergens. Pulses are packed
with protein, fiber and micronutrients,
and they are functional in a variety of
applications. Pulses are also sustainable
ingredients. They produce their own
fertilizer by fixing nitrogen in the soil and
are water efficient, requiring less water to
grow than other protein sources. " FBN
Jeff Gelski
jgelski@sosland.com

	
				


	
	

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28

Food Business News

February 2, 2021


http://www.purefield.com

Food Business News - February 2, 2021

Table of Contents for the Digital Edition of Food Business News - February 2, 2021

Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 2
Food Business News - February 2, 2021 - 3
Food Business News - February 2, 2021 - 4
Food Business News - February 2, 2021 - 5
Food Business News - February 2, 2021 - 6
Food Business News - February 2, 2021 - 7
Food Business News - February 2, 2021 - 8
Food Business News - February 2, 2021 - 9
Food Business News - February 2, 2021 - 10
Food Business News - February 2, 2021 - 11
Food Business News - February 2, 2021 - 12
Food Business News - February 2, 2021 - 13
Food Business News - February 2, 2021 - 14
Food Business News - February 2, 2021 - 15
Food Business News - February 2, 2021 - 16
Food Business News - February 2, 2021 - 17
Food Business News - February 2, 2021 - 18
Food Business News - February 2, 2021 - 19
Food Business News - February 2, 2021 - 20
Food Business News - February 2, 2021 - 21
Food Business News - February 2, 2021 - 22
Food Business News - February 2, 2021 - 23
Food Business News - February 2, 2021 - 24
Food Business News - February 2, 2021 - 25
Food Business News - February 2, 2021 - 26
Food Business News - February 2, 2021 - 27
Food Business News - February 2, 2021 - 28
Food Business News - February 2, 2021 - 29
Food Business News - February 2, 2021 - 30
Food Business News - February 2, 2021 - 31
Food Business News - February 2, 2021 - 32
Food Business News - February 2, 2021 - 33
Food Business News - February 2, 2021 - 34
Food Business News - February 2, 2021 - 35
Food Business News - February 2, 2021 - 36
Food Business News - February 2, 2021 - 37
Food Business News - February 2, 2021 - 38
Food Business News - February 2, 2021 - 39
Food Business News - February 2, 2021 - 40
Food Business News - February 2, 2021 - 41
Food Business News - February 2, 2021 - 42
Food Business News - February 2, 2021 - 43
Food Business News - February 2, 2021 - 44
Food Business News - February 2, 2021 - 45
Food Business News - February 2, 2021 - 46
Food Business News - February 2, 2021 - 47
Food Business News - February 2, 2021 - 48
Food Business News - February 2, 2021 - 49
Food Business News - February 2, 2021 - 50
Food Business News - February 2, 2021 - 51
Food Business News - February 2, 2021 - 52
Food Business News - February 2, 2021 - 53
Food Business News - February 2, 2021 - 54
Food Business News - February 2, 2021 - 55
Food Business News - February 2, 2021 - 56
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http://digital.foodbusinessnews.net/sosland/fbn/food-business-news-february-16-2021
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http://digital.foodbusinessnews.net/sosland/fbn/2021_01_19
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