Product Name
Red Lentil Protein
Description
Unlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, red lentil protein has a neutral taste (mild lentil flavour), making it suitable to be added directly into existing food and beverage products.
Ingredients
Protein:87%
Fat:5-6%
Carbohydrates:< 0.5%
Sodium:0.13%
Ash:2-4%
Applications
Leguminous proteins such as red lentil are generally regarded as valuable sources of amino acids, and are therefore often considered nearly as valuable as animal proteins or used as an alternative to them.
Colour
Red lentil powder has a neutral off-white colour which makes it ideal as a source for food formulations as it has little effect on the colour of the final product.
Odour
Unlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, mung bean protein has a neutral taste (mild bean flavour), making it suitable to be added directly into existing food and beverage products.
Texture
Red lentil bean protein powder has a fine texture and excellent solubility.
Sustainability
Red lentil is a ‘nitrogen-fixing crop’ and are used in rotational crop farming. They require no fertiliser, reducing crop input costs significantly. Grain yields following red lentil plantings are higher, and after stripping and drying the lentils the dry matter can be used as eco-friendly green compost.
Storage
Store in a cool, dry area. Refrigerate after rehydrating.
Datasheet 
