Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization
Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/14/2146 |
| _version_ | 1797439487760924672 |
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| author | Rie Sadohara Donna M. Winham Karen A. Cichy |
| author_facet | Rie Sadohara Donna M. Winham Karen A. Cichy |
| author_sort | Rie Sadohara |
| collection | DOAJ |
| description | Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand the food industry’s needs and barriers for pulse flour utilization. An online survey invitation was sent via direct email to individuals employed in food companies developing wheat flour products. A survey weblink was distributed by pulse commodity boards to their membership. Survey questions asked food manufacturers about intrinsic factors of pulse flours that were satisfactory or challenging, and extrinsic factors for use such as market demand. Of the 75 complete responses, 21 currently or had previously used pulse flours in products, and 54 were non-users of pulse flours. Ten users indicated that there were challenges with pulse flours while five did not. Two of the most selected challenges of end-product qualities were flavor and texture. Over half of the respondents were unfamiliar with bean flour. Increasing awareness of bean flours and their attributes coupled with market demand for pulse flour-based products may be the most important extrinsic factors to increasing use among food manufacturers rather than supply or cost. |
| first_indexed | 2024-03-09T11:54:41Z |
| format | Article |
| id | doaj.art-9a90d434a3b44a2da2e63fa13504ee47 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:54:41Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9a90d434a3b44a2da2e63fa13504ee472023-11-30T23:11:15ZengMDPI AGFoods2304-81582022-07-011114214610.3390/foods11142146Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product UtilizationRie Sadohara0Donna M. Winham1Karen A. Cichy2Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, USADepartment of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USADepartment of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, USAPulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand the food industry’s needs and barriers for pulse flour utilization. An online survey invitation was sent via direct email to individuals employed in food companies developing wheat flour products. A survey weblink was distributed by pulse commodity boards to their membership. Survey questions asked food manufacturers about intrinsic factors of pulse flours that were satisfactory or challenging, and extrinsic factors for use such as market demand. Of the 75 complete responses, 21 currently or had previously used pulse flours in products, and 54 were non-users of pulse flours. Ten users indicated that there were challenges with pulse flours while five did not. Two of the most selected challenges of end-product qualities were flavor and texture. Over half of the respondents were unfamiliar with bean flour. Increasing awareness of bean flours and their attributes coupled with market demand for pulse flour-based products may be the most important extrinsic factors to increasing use among food manufacturers rather than supply or cost.https://www.mdpi.com/2304-8158/11/14/2146flour performanceresearch and developmentfood industryflour qualityplant-based foodbean flour |
| spellingShingle | Rie Sadohara Donna M. Winham Karen A. Cichy Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization Foods flour performance research and development food industry flour quality plant-based food bean flour |
| title | Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization |
| title_full | Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization |
| title_fullStr | Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization |
| title_full_unstemmed | Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization |
| title_short | Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization |
| title_sort | food industry views on pulse flour perceived intrinsic and extrinsic challenges for product utilization |
| topic | flour performance research and development food industry flour quality plant-based food bean flour |
| url | https://www.mdpi.com/2304-8158/11/14/2146 |
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