Pea protein specialist branches out into whole pulse powders

This content item was originally published on, a William Reed online publication.

By Hank Schultz

- Last updated on GMT

Related tags Pea protein

World Food Processing is branching out from pea protein to offering a line of whole pulse ingredients aimed at helping food manufacturers achieve fortification targets.

The Oskaloosa, IA-based company has made a name for itself with a line of propriety pea protein ingredients called PURISpea. These are sourced a proprietary strain of peas that the company developed over several decades to give superior taste and nutrition parameters.  The company is now taking that expertise to the whole ingredient level.

“Originally our opportunity was about pea protein and we were looking at how fast we could get that to market,” ​said Tyler Lorenzen, president of World Food Processing. Lorenzen spoke with FoodNavigator-USA at the recent SupplySide West trade show in Las Vegas, NV. “Now we are taking a whole pulse and mill it down to a fine particle size where you do want protein, but you also want fiber and you have the starch that can add some functionality.”

Lorenzen said that the new line, which is branded as PURISwhole, will be offered in both raw and gelled forms. The gelled forms can offer functional benefits that can offer clean label help with issues like texture and mouthfeel in lower fat or lower sugar applications.

​Pulses are different because of the starches that are present. If we functionalize it, if we gel it, it behaves a lot differently in the food application than if it was just raw,” Lorenzen said.

The new line is sourced from chickpeas, fava beans, peas, red and green lentils, and also include navy beans and black beans. The ingredients can be used for gluten free substitutions, and can boost the protein content in some common foods such as pasta.

“Regular pasta is the big leader in the marketplace, but everyone is looking for protein. so our view of the world is how can we give higher protein without compromise of flavor. You can have a great-tasting pasta that is 20% protein and 12% fiber,” he said.

Lorenzen said his company is looking at extending its breeding expertise to these new legume species, but its a strategy that takes time.

“Our legacy as a company has been about seed breeding, being one of the largest non GMO and organic seed companies in the United states.  What’s that has given us is a great network of farmers to work with. Long term genetics is a seven-year to 10- or 20-year strategy.  We want to commit to the seed and figure out ways to give our farmers solutions to incentivize them to grow. Especially with organic, it’s not just about securing markets but it’s also about having a technology that can win,” ​he said.

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