Emsland Group has expanded its ingredient portfolio with Empure® EF 1000, a thermally treated pea flake made from whole yellow peas for use in snacks and bakery products.
The ingredient contains approximately 23% protein and 15% fibre on a dry matter basis, providing manufacturers with an option for increasing the nutritional content of food products.
Its potential has been demonstrated in a baked snack application, where a formulation containing Empure® EF 1000 achieved almost three times the protein and twice the fibre of the original recipe. According to Emsland Group, the resulting snack retained the crisp texture, colour and taste of a conventional baked potato crisp, while qualifying for the nutrition claims ‘high in protein’ and ‘high in fibre’.
Balancing nutrition and sensory performance
Increasing protein and fibre content can affect a product’s texture, flavour, appearance and processing characteristics. Empure® EF 1000 is designed to help manufacturers address these challenges while incorporating the nutritional properties of whole yellow peas.
“Healthy snacks have moved from niche to mainstream,” said Andre Heilemann, R&D director at Emsland Group. “Empure® EF 1000 gives our customers greater flexibility when developing products with higher protein and fibre content.”
The flake format is suitable for a range of snack and bakery applications, including the nutritional enhancement of existing products and the development of new formulations.
Empure® EF 1000 joins Emsland Group’s wider portfolio of plant-based ingredients, which offers different formats and functional properties for food manufacturers.
