Aligning Research with Real-Time Sector Needs

Expanding how and where pulses are used is key to long-term market growth. By solving technical challenges in food processing and applications, the pulse sector is creating more opportunities for Canadian growers and processors.

The Science & Technical Industry Program (STIP) supports this work by aligning research with real-time industry needs—funding applied projects that help pulses compete in a changing global market.

Building Knowledge and Directing Sector Growth

STIP is a research program that prioritizes technical projects that align with real-time industry needs. It was created to help companies engaged in pulse innovation shape research alongside the needs and interest of the industry.

The program focuses on shorter-term, applied research that complements the in-house R&D efforts of member companies. Projects are chosen by participating member companies, who represent a range of perspectives including pulse flour millers, fractionators, and food manufacturers. Member companies contribute funding to participate on committees specific to a technical theme of their choice, and their funding contributions are used towards priority projects identified by each committee. Participation in STIP also introduces opportunities for Pulse Canada to leverage STIP member contributions through available research programs when committee priority projects are larger in scope.

Pea Starch Assessment in Food Applications

One of the first STIP projects to wrap up was developed by the By-Product Utilization committee with members representing PepsiCo, AGT Foods and Ingredients, and Roquette. The committee worked with Prairie Research Kitchen to explore how pea starch performs in food products. While pea protein has seen wide adoption, the starch that remains after protein is extracted hasn’t been found in as many markets since its purity, price and performance are not in line with common commercial starches available to the industry.

This project took a different approach. Instead of comparing pea starch to other starches, it asked: What unique benefits does it offer?

Researchers tested pea starch isolate and starch-rich flour in more than 10 food applications and found:

• In dairy-free products, pea starch contributed to desirable appearance and creamy textures - showing promise in products like plant-based sour cream or Greek yogurt alternatives.

• In biscuits and crackers, pea-starch rich flour exhibited a savoury, cheese-like flavour, introducing opportunities for unique flavour combinations

• In gluten-free applications, pea starch showed promising applicability, particularly in corn tortillas where improved flexibility was noted and cracking is traditionally a challenge

These results give food companies new reasons to consider pea starch as a unique ingredient with its own strengths.

Starch–Fibre Interactions in Extrusion

A new STIP project now underway focuses on how starch and fibre interact during extrusion processing in the development of puffed snack foods. Led by Dr. Filiz Koksel at the University of Manitoba, this research aims to address some of the limitations associated with the high amylose content of pulse starches and the high water retention properties of pulse fibres which can restrict expansion and yield denser products.

This study is co-funded through Mitacs Accelerate, leveraging STIP member contributions to deepen academic-industry collaboration.

Looking Ahead

Programs like STIP are part of a long-term strategy to keep pulses competitive in a changing global market. Here’s why it matters:

• More value from every acre: When more parts of the seed—like starch and fibre—are used in high-value applications, it boosts returns on what’s already being grown.

• Market diversification: New uses help reduce dependence on a few large buyers or end uses, making markets more stable and resilient.

• Stronger industry alignment: STIP ensures research is directly shaped by what major food companies need. That means a tighter link between what’s grown on farm and what’s being used on store shelves.

The work done through STIP is already driving results—and interest. Projects like the pea starch scan and the starch–fibre extrusion study are shaping what companies know about pulse ingredients and how they use them.