PULSE VISCO ENHANCER NB ©

RTE (ready-to-eat), functional food ingredient.

• Adding Avena Foods Pulse Visco Enhancer to a meat hybrid burger boosts nutrition and cuts cost, while providing great flavor and texture. Reformulating a lean beef patty with 33% cooked lentils reduces the carbon footprint, water footprint and land-use footprint of a typical meat burger by about 30%. (Pulse Canada, 2021.)
• A blend of Avena Best Pulse Visco Enhancer (DYL) ©, Avena Best Pulse Bind Up (NB) ©, Cracked Pulses, Pulse Grit, Pea Hull Fiber, and Purity Protocol Rolled Oats allows you to create natural, vegan, plant-based patties, sausages and meatballs that are clean-and-clear label with no need for traditional starches, gums or HPMC. These whole food, naturally nutritious, specialty milled ingredients provide good binding properties with free liquid management, and a clean bite with firm texture and pleasant flavor.
• Avena Best Pulse Visco Enhancer (NB) © and Avena Best Pea Hull Fiber © combined in a vegan cake formulation provide excellent volume, texture and taste.
• When used to replace dried whole egg in pasta, Avena Best Pulse Visco Enhancer © (DYL) provides a pasta dough with a good handling properties and crumb structure The cooked pasta had similar eating qualities to the pasta made with dried egg when processed under standard extrusion and drying conditions.
• Combining Avena Best Pulse Visco Enhancer (DYL) © and Avena Best Pulse Bind Up (NB) © with whole pulse and oat ingredients allows you to create natural, plant-based vegan patties that are clean and clear label. These ingredients provide good binding properties, firm texture and moisture management. Replacing a portion of the meat block in beef burgers with these ingredients, boosts nutrition and cuts costs.
• Avena Best Pulse Pulse Visco Enhancer (NB) © can replace dried egg white powder in the typical vegetarian gelatin binder used in a crispy snack bar. Avena Best Pulse Visco Enhancer (NB) © does not require prehydration and may be added directly into the dry mix. This ingredient has a neutral flavor and imparts no odor.
• Avena Best PulseVisco Enhancer (DYL) © and Avena Best Pulse Bind Up (CP, DYL, NB) © are clean-label, non-GMO, allergy-friendly egg replacers with naturally high levels of protein, fiber and micronutrients. It is cost-effective and can be used as a full or partial egg replacement in baked goods (muffins, cakes and pancakes) – wheat-based, gluten-free or vegan.
• Avena Best Pulse Visco Enhancer (DYL) © and Avena Best Pulse Bind Up (NB) © combined with other whole Avena pulse and oat ingredients create natural plant-based vegan patties or meat hybrid burgers. Adding specialty milled ingredients to vegan patties provides good binding properties (no gums required), management of liquid, and a clean bite with firm texture. In beef burgers, adding these ingredients boosts nutrition, cuts cost and provides great flavor and texture for flexitarians.
• Avena Best Pulse Visco Enhancer (CP, NB) © can replace eggs, providing fluffiness and binding, in a vegan, gluten-free pancake and waffle formulations.
• Avena Best Pulse Visco Enhancer (NB) © can replace dried egg white powder in a typical vegetarian gelatin binder as used in a cold pressed snack. This pulse ingredient does not require prehydration. Avena Best Pulse Visco Enhancer (NB) © is high in albumen and has no impact on flavor or odor.

• Multi-wall craft bags with moisture barrier: 50lb each, 40 per pallet, cardboard slip sheet, stretch-wrapped, heat-treated pallet.
• 2000lb or 1MT (1000kg) polymesh totes, cardboard slip sheet, heat-treated pallet.

Storage: Ideal conditions are <75% relative humidity and <75°F with FIFO and proactive pest management.

Shelf Life: 2 years from date of manufacture in ideal storage conditions.