SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Market Trends

Read more breaking news

 

 
Special edition: Nuts, pulses & legumes

InHarvest: Legumes, pulses steal spotlight from animal protein

By Maggie Hennessy , 25-Mar-2014
Last updated on 25-Mar-2014 at 16:33 GMT2014-03-25T16:33:38Z

InHarvest: Legumes, pulses steal spotlight from animal protein
Loading the player...

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with chef Michael Holleman, director of culinary development at artisan grain and legume supplier InHarvest, for a podcast Q&A on trends in pulses, lentils and legumes for our March special edition. As is so often the case, the trend toward increased use of beans and legumes began in restaurants, Holleman said.

“We’ve thankfully finally started to see a movement in that direction in the US as we’ve seen from various parts of the world, but protein being the center of the plate is no longer the focus in a lot of the restaurants,” he said. As meat portions shrink, legumes, beans and grains are helping not just to bulk up portion sizes and make up for lots protein, but also to add color, health, nutrition and even a great story to the plate, Holleman added.

Chef Michael Holleman

As consumer interest in pulses and beans grows, chefs are turning to specialty varieties, which come with a fascinating story, such as the Butterscotch Calypso variety being the original Boston baked bean.

As such, their usage is widening beyond traditional soup and stew applications, Holleman noted. “Chefs are really moving in the direction of a lot of salads now, with an increased focus on grain salads, with legumes being an obvious extension of that,” he said, adding that salsas combining beans and lentils with fruits, vegetables and fresh acid are also gaining traction on restaurant menus and in food manufacturing facilities alike.

InHarvest largely supplies premium ingredients, including many heirloom bean varieties. Because of their unique growing conditions, many of these ingredients come with a heftier price tag for manufacturers. But a good way to avoid passing that price along to the consumer is to blend premium beans and pulses with grains or rice, Holleman said.

“That way, they’re bringing their cost down but still being able to bring that story behind the heirloom to the diner,” he added.

Related products

UK sugar tax: The big questions

UK sugar tax: The big questions

The UK has announced a tax on sugar-sweetened beverages. But how hard will it...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Lycored survey says consumers will pay more for natural colors

Lycored survey says consumers will pay more for natural colors

Christiane Lippert

Head of marketing (food), Lycored

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Himanthalia - or sea spaghetti - may not be commonly known. But as a...

'It's still an attractive market': How are companies overcoming political instability in Turkey?

'It's still an attractive market': How are companies overcoming political instability in Turkey?

At the crossroads of east and west, Turkey offers huge promise but given the...

Why do people buy meat-alternatives?

Fungi-based protein can give soy and pea a run for their money, says Quorn

Marketers of meat-alternatives like to talk a lot about sustainable protein, and how we’re...

 Food crime: what’s on the experts’ wish list

Food and drink crime: what tops experts’ wish list

Persuading people to share information about suspected food and drink crime, co-ordinating intelligence sharing...

Manufacturing investment ‘delayed by EU referendum fears’

Manufacturing spending ‘hit by EU referendum uncertainty’

Many manufacturing business leaders are delaying investment until after the EU referendum on June...

Video: Snacking can be a force for good, says nutrition specialist

Video: Snacking can be a force for good, says Campden BRI nutrition specialist

Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a...

Video: Nim's brings its fruit-drying technology to vegetable snacks

Video: Nim's brings its fruit-drying technology to vegetable snacks

Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the...

3dChef to develop next generation candies

3dChef partners with confectionery firms to develop next generation candies

3dChef has partnered with a number of confectionery firms to develop next generation candies,...

Key Industry Events