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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use pulse flour blends as a source of protein and fiber, and to …
What it is
Pulse flour blend is made from dried pulses, which are edible seeds from legume plants. Common pulses used include lentils, chickpeas, peas, and beans. These pulses are typically milled into a fine powder, creating a versatile flour.
Why it's used
Manufacturers use pulse flour blends as a source of protein and fiber, and to improve texture and binding in foods. They are often found in snacks like chips, pretzels, and crunchy curls, as well as in baked goods and meat alternatives.
Health notes
Pulse flour blends are generally recognized as safe (GRAS) by the FDA when used as intended. They are a nutritious ingredient, providing plant-based protein and fiber. International bodies like JECFA have evaluated similar pulse-derived ingredients. Evidence suggests that diets rich in pulses are associated with positive health outcomes.
Allergen info
Pulse flour blends are not derived from the 9 FDA major allergens. However, individuals with specific legume allergies may need to avoid them. Gluten is not present in pulse flours.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.