Add Instant Nutrition With Bean Ingredients

Food manufacturers now have the opportunity to meet consumer demand for better-for-you products by incorporating beans—one of the most nutrient-rich foods found in nature—into their baked goods, breads, cereals, snacks and dips. VegeFull™, a line of ready-to-use bean ingredients from ADM, easily incorporates into a variety of formulations to give everyday products a healthful competitive edge without altering their flavor or texture—unless they’re intentionally used as a thickener.

“VegeFull puts ADM’s bean ingredients under one line of convenient products, making it easier for food manufacturers to take advantage of the many nutritional benefits of beans when creating foods consumers will enjoy,” says Gordon Gregory, vice president and general manager.

The bean powders, available in black, red, navy and pinto bean varieties, contribute additional protein and fiber, and up to a full serving of vegetables in products like extruded and sheeted snack and cracker products, breads, bagels, and pizza dough. In addition to their nutritional properties, VegeFull bean powders also contribute viscosity to soups, gravies, dips and yogurts.

“Traditionally, one of the biggest challenges food manufacturers face when working with beans is that they are simply inconvenient,” says Gregory. Dry beans “must be soaked and cooked for hours before they can be used, which requires food manufacturers to invest in expensive equipment.”

VegeFull bean ingredients come ready-to-use. The powders can be reconstituted in five minutes with a product yield comparable to other bean products.

In addition to providing customers a convenient and innovative way to incorporate vegetables, fiber and protein into their products, VegeFull bean ingredients, which are non-GMO and do not require allergen labeling, offer many other benefits. They are a low-fat and cholesterol-free source of potassium, calcium, magnesium, folate, zinc, iron, copper and polyphenols.

In baked goods, the powders can replace 10% to 30% of the flour in a formula on a 1:1 basis. Bean powders contain slightly less moisture (9.5%) than most flours, so additional water and dough retention time may be needed. In extruded products, replacement levels can rise to an average of 20% to 40% of the flour. VegeFull works well in combination with corn meal, rice flour, tapioca starch and similar ingredients in extruded applications like snacks.

All VegeFull bean ingredients are kosher and pareve. They should be stored in cool, dry conditions for a maximum shelf life of 12 to 18 months. Powders are available in 40-lb. poly-lined bags, 50 per pallet.

ADM Edible Bean Specialties, Inc.

4666 E. Faries ParkwayDecatur, IL62526Phone: 800/637-5843, ext. 2849217/451-2849E-mail: [email protected]Website: admworld.com