GoodMills-owned Müller’s Mühle has announced an investment of €14.5 million into new refining technology for its Smart Pulses Pro legume flours.

With the support of a modern air separation plant, the German company says it can now produce functional flours with a protein content of up to 65% – enabling protein enrichment of many foods.

Müller’s Mühle uses a range of legume species as raw materials (pea, bean and lentil), which are processed into flours marketed under its Smart Pulses Pro brand.

According to Müller’s Mühle, its legume flours are particularly suitable as a basis for plant-based alternatives such as meat, egg and milk substitutes; as well as for snacks, baked goods and pasta.

”Vegan, high-protein, low carb, clean label, free-from – pulses serve several major food trends at once. Moreover, with their low carbon footprint and excellent nutritional profile, they are the ideal raw material for a sustainable diet,” said Uwe Walter, managing director at Müller’s Mühle.

“We are therefore convinced that ingredients based on these superfoods will become increasingly important for contemporary food concepts. From new product development to reformulation, with our new functional variants, we can support food manufacturers better than ever.”

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