Lentil provides a nutritious pulse base for developing differentiated gluten-free foods. Within our current portfolio, red lentil is an important starting point, combining the nutritional appeal of pulses with possibilities for different processing technologies.

Ebro Ingredients uses lentil as a basis for native and pregelatinized flours as well as micro pellets, our Pearls. This gives R&D teams different technological routes, from incorporating pulse flour into a formulation to creating expanded structures.

This makes lentil interesting for applications such as gluten-free foods, bakery, pasta and snacks, while its use in puffing provides further possibilities for creating visually and texturally differentiated food concepts.