Food Application Trends
Formulating food products with pulses like beans, peas, lentils and chickpeas is a growing trend in food categories like bakery, plant-based meat, dairy and more.
Pulses and pulse ingredients can improve the nutrition and sustainability profile of bakery food products like bread and biscuits.
Pulses and pulse ingredients are experiencing rapid growth in the snack and extruded food application category.
Pulses and pulse ingredients can be used in meat analogues and in meat products as bilends, coatings, extenders and to improve the sustainability profile.
Pasta & Noodles
Pulses and pulse ingredients can improve the protein quality of traditional pasta and noodle products, while also lowering the carbon footprint of the product.
Dairy & Dairy Analogues
Pulses and pulse ingredients provide nutritional, sustainability and functional advantages to dairy and analogues, including high protein content and emulsification.
Pulses in Foodservice
As interest in plant-based protein grows, pulses like beans, peas, chickpeas and lentils are emerging as sustainable, healthy and protein-rich options that are valued by consumers.