Abstract: The present disclosure relates to a non-soy, legume, protein material that is at least 50% dry weight non-soy, legume, protein; has a pH of about 4-8; and has a Nitrogen Solubility Index of greater than 40%. Preferably, the non-soy, legume, protein material of this disclosure additionally has a Protein Dispersability Index of greater than about 70%. Preferably, the non-soy, legume, protein material comprises at least 20% dry weight pea protein, meets USDA Organic Certification requirements, and is not genetically modified.

Abstract: The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash.

Abstract: The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) ingredients that create versatile gluten free pasta and pasta-like products with consumer desired nutritional content, clean label, and finished product texture characteristics. In particular, the gluten free pasta products of this disclosure have the flavor and texture expected of wheat based traditional pasta without the need for wheat gluten, egg protein, dairy proteins, hydrocolloids, oil, or other non-pulse ingredient addition. In particular, the gluten free pasta-like products of this disclosure have the protein content and finished product texture characteristics consumers' desire. These products include crunchy snacks, chewy meat and dairy analogs, and environmental friendly film and molded packaging products.