A company bets on pea flour to gain protein and reduce carbohydrates

A conference on ecological products organized by the Association of Food Scientists and Technologists of Castilla y León has revealed the commitment of a food company from Zamora to pea flour and other legume flours to increase protein and reduce carbohydrates in the diet. Although this use poses challenges in both flavor and treatment processes when it comes to flour with organic certification, the company Molendum Ingredients has committed to it and is specialized in legume flour production. Its manager, Esteban Fernández Vasallo, emphasized after his intervention in the conference, the advantage of replacing meat protein with plant protein because, in addition to being cheaper to produce, it can be "a good substitute and a good complement for diets for older people". Fernández Vasallo explained that in his company they are already making "meat analogues", which have their shape and texture but are vegetable-based, something with which "you are not going to compete with a chop ...