Henry Broch Releases New Protein Powders
Henry Broch & Company has releaseded two new “nutritional powerhouse ingredients” that can add protein, vitamins and minerals to a large variety of flour-orientated products – including bread, pancake and waffle mixes – as well as tortillas, chips and several other snack foods.
The mung bean protein powder and lentil protein powder can be used as a protein supplement or a substitute for up to 15% of the flour in most applications. The powders can also be used to boost the protein contained in shake and smoothie mixes and provide greater satiety.
Both powders are non-GMO, allergen-free, free-flowing and guaranteed to be 80%-85% protein. In addition to being high in protein, the mung bean protein powder is an excellent source of manganese, potassium, magnesium, folate, copper, zinc and B vitamins. The lentil protein powder provides folic acid, potassium, calcium and magnesium.
Studies suggest that the essential vitamins and minerals in lentils and mung beans help to reduce inflammation, decrease blood pressure and aid digestion, Henry Broch added.
The company’s president, Greg Antonetti, continued: “We’re seeing a surge in interest in plant-based foods such as these bean proteins, which offer so many nutritional and dietary benefits. To meet this demand, we’re continuing to work with our global partners on development of innovative functional foods.”
Henry Broch & Company is a global bulk ingredient provider and a custom food product development business.
