Pulse Ingredients in Batters & Breadings: Capturing Value Through Functionality

Batters and breadings are a growing global food category with strong potential for Canadian pulses. Coating systems are widely used across foodservice and retail, with applications ranging from fried chicken and fish to French fries, mozzarella sticks and onion rings. Asia is leading the world in new batters and breadings product launches, followed by Europe and North America, while Latin America, the Middle East and Africa are also active regions for coated foods.

Processed meats—especially poultry and fish—are the largest segment, but coatings are also used in appetizers and bakery mixes. While wheat flour remains the dominant ingredient in batters and breadings representing nearly 80% of all new launches , gluten-free products are driving demand for alternatives. Many formulations also rely on stabilizers and thickeners such as corn starch, xanthan and guar gums.

These dynamics create a clear opening for Canada’s pulse sector, driving new demand right back through the farm-gate. Canadian pulse crops offer a consistent, high-quality ingredient supply with proven technical performance. Our Market Innovation team, alongside industry partners, accelerates the adoption of Canadian pulse ingredients in categories like batters and breadings to build a resilient global market for Canadian pulse growers.

Opportunity for Pulses

Pulse flours, particularly from peas and lentils, have shown strong performance in batter and breading systems. Collaborating with industry partners, our Market Innovation team has demonstrated that pulse ingredients can:

• Enhance crispiness, crunchiness and coating stability

• Improve golden-brown colour development without additives like caramel colour

• Increase protein and fibre content, supporting nutritional claims

• Provide clean-label replacements for gums, modified starches and allergens such as milk

• Reduce cook times and extend holding quality under heat lamps or in take-out containers

Beyond functionality, pulses also deliver broad value. They provide protein and fibre along with micronutrients such as iron, potassium, magnesium, zinc and folate. On the sustainability side, they use water efficiently, naturally fix nitrogen in soils, and reduce greenhouse gas emissions—making them a strong fit for companies pursuing nutrition and climate goals alongside product performance.

Commercial traction is already emerging. Asda’s Crispy Shredded Chicken in the UK uses lentil flour in its coating, while Birds Eye in Europe and Aldi Australia have launched coated fish and chicken products featuring pea and chickpea flours. In North America, Walmart has also included pea flour in frozen chicken and fish products. These examples show that pulses are finding a place in mainstream formulations across multiple regions and product types.

Examples of pulse ingredients in coated foods:

• Asda (UK) – Crispy Shredded Chicken with lentil flour

• Birds Eye (Europe) – Fish fingers with pea flour

• Aldi (Australia) – Chicken balls with chickpea flour

• Walmart (North America) – Frozen chicken and fish with pea flour

Moving from Opportunity to Adoption

Capturing value for Canadian pulses in categories like batters and breadings requires a deliberate process. Our work, led by our Market Innovation team and working closely with partners, illustrates how opportunities can move from identification to adoption.

Identifying opportunities

The size of the coatings category, its reliance on flour and starch systems, and its potential for clean-label and nutritional innovation highlighted a strong fit for pulses. While the opportunity is universal, product focus differs by region: in Asia, fish and seafood coatings dominate; in Europe, appetizers such as croquettes and arancini are popular; and in North and Latin America, breaded chicken is the leading segment. Despite these differences, all coating systems require a flour or starch base—opening the door for Canadian pulses.

Building the evidence

Applied research at the Prairie Research Kitchen and Food Development Centres has tested lentil and pea flours in fried chicken, fish, potato and snack applications. Results showed measurable advantages—improved crispiness and texture, faster golden colour development, reduced cook times, and extended hold time in foodservice settings. This evidence provides the technical foundation needed to demonstrate that pulse ingredients can compete directly with, and often improve on, conventional alternatives.

Industry engagement

With data in hand, we engage processors, manufacturers and foodservice companies to share findings and demonstrate how Canadian pulses can support multiple objectives— cleaner labels, enhanced nutrition and reduced environmental impact. By positioning Canada as a solutions provider to industry challenges, these conversations focus on both functionality and value.

Driving adoption through collaboration

Through programs such as the Science and Technical Industry Program (STIP), we connect research to commercial priorities by engaging with processors and global food brands. This ensures that Canadian pulses are aligned with real-world demand, embedding them in high-volume categories like batters and breadings at scale.

Why it Matters

Batters and breadings illustrate diverse opportunities for Canadian pulses. By identifying high-potential categories, generating evidence, and working directly with industry, Pulse Canada is helping drive more value for growers by expanding the use of Canadian pulses in a high-volume category that reaches across global markets. As this work continues, lessons from this category will help guide efforts to expand pulse use in other high-volume areas of the food system.