New from Henry Broch & Company are bean powders that “can add protein, vitamins and minerals to a wide range of flour-based products” like bread, chips and more. Mung Bean Protein Powder and Lentil Protein Powder add protein and substitute for up to 15% of the flour in most applications, the company states. Both powders are non-GMO, allergen free, free-flowing and 80–85% protein.
3940 Porett Dr., Gurnee, IL 60031, www.hbroch.com
Published in WholeFoods Magazine February 2017