The way nature intended
Converting legumes and pulses into the highest quality neutral flavoured &
functional plant-based ingredients whilst preserving the functionality of pulses, their proteins and their starches.
How will the product integrate into existing processes?
3 formats for use in the food industry
PULSE FLOUR
Technology is used before milling to produce a bland/neutral tasting FLOUR
CONCENTRATE
Technology is used before fractionation/dry milling to produce a bland/neutral tasting CONCENTRATE (A concentrate is a partially purified protein)
ISOLATE
Technology is used before wet processing to produce a bland/neutral tasting ISOLATE (An Isolate is a highly purified protein)
Benefits of NUB's technologies
Food technologists
- Creates neutral tasting, functional protein concentrates
- Simplifying the food formulation process
- Eliminates the need for excess sugar, salt and masking agents
Consumers
- Better tasting products
- Simplified ingredient list
- Chemical-free process
Everyone
Sustainable processing techniques reduce our:
Global warming impact
Carcinogenic impact
Energy resource consumption impact
Water consumption impact