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
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.
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 Unpublished data.