Snacks with legume flour, a new global trend

Legumes are a rich source of nutrients and proteins of vegetable origin. Nutritionists recommend eating legumes at least three times a week as they are an indispensable part of a healthy diet. There are studies which show that the consumption of legumes reduces the risk of suffering a heart attack or angina by up to 14% and also lowers cholesterol levels.

For this reason, the legume flours are a very good option to benefit from the nutritional properties of these seeds as they remain intact during the grinding process. It should be remembered that, in addition, legumes are gluten free, so they are also a very good option for coeliacs.

The legumes most used to produce flours are: lentils, chickpeas, beans and peas. These provide essential amino acids such as lysine, phenylalanine, threonine and leucine, as well as fibre, minerals and group B vitamins.

On the other hand, the world of snacks, does not stop changing, growing and adapting. Over recent years, more and more snacks made with legume flour have been appearing, which, following market demand, offer a healthier option to the consumer. Demographic interest is mainly in the older population (adults snacks).

These consumers are increasingly aware of the importance of taking care of long-term health and that this is influenced by food. So, it is normal that the food industry increasingly demands products that have greater benefits for the body. Snacks made with legume flours are the ideal solution to these problems, since it is a healthier option when choosing products in the supermarket. The use of these ingredients are usually linked with less aggressive production processes, such as the application of baking instead of frying.

The market is constantly changing and evolving and producers must be open-minded and listen to what our customers demands. For this reason, at Dacsa Group we have been investing for years in these kind of flours, which not only allow us to make snacks, but also creams and even pastries.