Prepared Foods' R&D Applications Seminar Chicago

August 1-2, 2017

The Westin Lombard
Lombard, IL

Pea hull fiber is an ‘intrinsic and intact’ dietary fiber according to the new FDA Nutrition and Supplement Facts Label Regulations. It is permitted for use in processed meat products by the USDA FSIS, and is approved by Health Canada (2013) as a novel fiber for inclusion in ‘non-standardized’ foods (those for which the Canadian regulations do not provide specific compositional standards).

Formulators are choosing pea hull fiber:
• The moisture and oil binding properties of pea hull fiber improve baking yields and shelf-life.
• Adding pea hull fiber to gluten-free formulations boosts the fiber and micronutrient content, and provides better structure and mouth-feel.
• Pea hull fiber increases the dietary fiber content of nutraceuticals, bars, and beverages, with minimal effect on taste and mouth-feel.
• Pea hull fiber can be used in batter and breadings and processed meat products, to replace gums, corn starch, and soy protein isolate.
• Pea hull fiber acts as a nucleation agent to improve starch expansion control in extruded snacks (Hood- Neifer, 2013).
• Pea hull fiber can also be used as a label-friendly spice carrier.

Pea hull fiber is inherently sustainable, made from the by-product of pea splitting. It enhances gastrointestinal wellness, reduces fasting insulin and insulin resistance, and aids in weight management and is suitable for gluten-free, dairy-free, lactose-free, raw, vegetarian and vegan diets.
The FDA shook up the fiber industry with its final rule on Nutrition and Supplement Facts Label Regulations. Several previously approved fibers were excluded from the new definition, leaving formulators in limbo and scrambling for alternatives. Pea Hull Fiber (>85%TDF), milled from the seed coats of dried peas, is approved by the FDA as an ‘intrinsic and intact’ dietary fiber. It provides fiber enrichment, texture enhancement, yield improvement, calorie reduction, and shelf life extension, as well as gastrointestinal benefits. Utilize pea hull fiber in baked goods, snacks, bars, cereals, pasta, batter and breading, processed meats, nutritional beverages, and nutraceuticals.