Legumes in pasta, bakery products and as extrudates for meat like products
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Slides presented during " The Diversity of end uses for Legumes"
Webinar 4: European legumes in transition 27th April 2021
"Legumes in pasta, bakery products and as extrudates for meat like products"
IGV GmbH has been working in the field of product development based on legumes for about 10 years. They are a great vegan protein source readily available in Germany. They are the basis for a reduction in meat consumption by the population, as foods with a protein content similar to that of meat can be offered. Within the EU project TRUE, different product families such as pasta, meat substitutes and snacks were developed. The pea and the lentil were essential as raw materials.
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