Improving Nutrition Profiles of Food

Incorporating pulses and pulse ingredients into food products can improve the nutritional profile of the product and may even help it qualify for label claims, including protein claims.

For example, reformulating cereal-based products such as bread and cereal to include pea or lentil flour significantly improved the Nutrient Balance Score*, which is a measure of nutrient density of foods.1

Making Nutrient Claims

Given their nutrient density, pulses are eligible for a number of nutrient claims across different regions.

Nutrient Claims in Canadian Market

BeansPeasLentils
ProteinYes
Yes
Yes
Fiber
Yes
Yes
Yes
Iron
Yes
Yes
Yes
Folate
Yes
Yes
Yes

Nutrient Claims in U.S. Market

BeansPeasLentils
ProteinPossible*NoNo
FiberYesYesYes
IronYesNoYes
FolateYesYesYes

*Adapted from Marinangeli, C.P.F. et al. 2017. Nutrition Reviews. 75(12):990-1006. *Please refer to full publication for details.

  • Nutrient claims
    • Nutrition

    Nutrient claims for pulses across regions

    PDF


Protein Claims

By combining pulses with other plant-based proteins such as cereals or nuts, the quality of the protein in the food product is increased, a key element in qualifying for source of protein label claims.

The method used to assess product eligibility for protein claims varies by market. Learn more about these regulations in the Canadian and U.S. markets below.

  • Protein claims webinar
    • Applications
    • Nutrition

    Webinar: Making protein claims on plant-based products

    Video

1. Chaduhary, A. et al. Unpublished data.