Gluten-Free Snack Innovation with Lentil Flour

Lentil flour is gaining ground as a functional, sustainable ingredient for snack innovation. New research from Pulse Canada and Prairie Research Kitchen shows how it performs in gluten-free cracker applications — and what formulation adjustments can help manufacturers achieve ideal texture, colour, and sensory results.

This upcoming webinar will combine market insights from North America and Europe with applied research findings from the latest product development trials. Presenters will explore consumer trends shaping the snack category, ingredient variability and inclusion rates, and the process innovations that make lentil flour ready for high-volume production.

Register today to see how lentil flour is reshaping the snack aisle — and how these insights can support your next R&D project.