Improving Nutrition Profiles of Food
Incorporating pulse ingredients like pea protein or lentil flour 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 flour 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
Nutrient Claims in U.S. Market
*Adapted from Marinangeli, C.P.F. et al. 2017. Nutrition Reviews. 75(12):990-1006. *Please refer to full publication for details.
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. For example, reformulating conventional wheat pasta to include 25% lentil flour increased the protein content and PDCAAS value of the product enough to qualify for a Good Source of Protein label claim.
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.
1. Chaduhary, A. et al. Unpublished data.