Our Role in Research

• Roller Milling Impacts on Flour Functionality
  Pulse Canada facilitated a project with Improve SAS to understand the influence of roller milling conditions on the functionality of pea and lentil flours.
  Read the paper >
  
  
• Hammer Milling Sieve Size
  Pulse Canada facilitated a project in collaboration with the University of Saskatchewan to evaluate the effect of sieve size on particle size distribution and functional properties of laboratory milled pulse flours (pea, lentil, faba).
  
  
• Importance of Coarse Flour Particles
  Pulse Canada is facilitating a project to understand how coarse flour particles impact the functional and nutritional attributes of commercially milled pulse flours (pea, lentil, chickpea, faba, navy bean) in collaboration with the University of Saskatchewan.
  Read the paper >
  
  
• Predicting Pea Flour Performance Using Machine Learning Models
  Pulse Canada is an advisor for a project led by the University of Saskatchewan, in collaboration with the National Research Council of Canada, to understand how variability in composition driven by GxE factors can directly influence ingredient functionality, flavour, and final product quality.

• Comparison of Commercial Pulse Protein Ingredients
  Pulse Canada collaborated with the National Research Council and the Canadian Grain Commission to compare the functional performance and flavour profiles of commercial pea, lentil, and faba bean protein isolates and concentrates compared to soy protein. The project also looked at differences between crop type and ingredient format, and the impact of supplier-to-supplier variability.
  Read the paper: Composition and Nutrition >
  Read the paper: Physiochemical and Functional Properties >
  
  
• Pea Protein Patent Insights
  Pulse Canada commissioned a project to examine global patents leveraging pea protein to identify novel end uses and technical insights.
  Read the report >
  
  
• Pea Protein in Whole Wheat Bread
  Pulse Canada advised on a project led by the University of Manitoba looking at the impact of pea protein structure and functionality on performance in high protein, whole wheat bread applications.
  Read the paper >
  
  
• Pea Protein in Frozen Dough
  Pulse Canada is initiating a project in collaboration with the University of Manitoba to evaluate pea protein (and chickpea flour) as a cryoprotectant in frozen dough systems.
  
  
• Pea Protein as an Egg Replacer in Bakery Products
  Pulse Canada facilitated a project at Prairie Research Kitchen to evaluate the potential for pea protein concentrate to substitute eggs in bakery (waffles, cookies, sponge cake, and pastries).
  Watch the highlights >
  
  
• Pea Protein 101 Guide
  Pulse Canada has summarized all the latest information on pea protein processing, nutrition, market insights, applications and functionality in
  food products.
  Read the guide >

• Chickpea Flour in Frozen Dough
  Pulse Canada is initiating a project to evaluate chickpea flour (and pea protein) as a cryoprotectant in frozen dough systems in collaboration with the University of Manitoba.
  
  
• Extrusion Performance of Chickpea and Faba Bean
  Pulse Canada is facilitating project in collaboration with the University of Manitoba to understand the impact of chickpea and faba bean ingredient quality, structure, composition, and functionality on extrusion performance for puffed snacks. A second objective is to evaluate flow aids to improve the extrudability of chickpea flour.
  
  
• Canadian Chickpea Quality and Performance
  Pulse Canada is facilitating a project in collaboration with the Saskatchewan Food Industry Development Centre to look at the impact of chickpea seed size on hydration and cooking properties, as well as the impact of fat content on chickpea flour storage.
  
  
• Lentil Flour in Gluten-Free Crackers
  Pulse Canada collaborated with the Prairie Research Kitchen to evaluate the performance and optimize quality of gluten-free flours formulated with lentil flours.
  Read the report >
  
  
• Lentil Flour in Batters, Breadings, and Coatings
  Pulse Canada facilitated a project with the Prairie Research Kitchen and Lentils.org to evaluate the performance of lentil flour in battered, breaded and/or coated chicken thighs, chicken fingers, french fries, and fried fish under simulated foodservice operating conditions.
  
  
• Faba Bean and Lentil Ingredients in Dairy Alternatives
  Pulse Canada is facilitating a project in collaboration with the University of Manitoba to evaluate whole faba beans, faba bean protein concentrate, faba bean flour, and faba bean starch-rich isolate in plantbased milk, ice cream, yogurt, as well as evaluation of whole lentils in plant-based milk.
  
  
• Faba Beans in Bakery Applications
  Pulse Canada is assessing faba bean ingredients in bakery applications and identifying attributes affecting end use quality in collaboration with the University of Manitoba.
  
  
• Fermented Faba Beans as Cocoa Substitute
  Pulse Canada is evaluating the potential for fermented faba beans to substitute cocoa in collaboration with the University of Saskatchewan. The project will look at fermentation, roasting and controlled Maillard reaction to produce chocolate flavour notes from faba beans. If successful, the project will be scaled up to test the flavour, texture and melt profiles.
  
  
• Improving Texture and Flavour of Faba-Based Beverages
  Pulse Canada is facilitating a project with University of Manitoba to understand the impact of milling technologies, controlled particle size, and enzymatic modifications for their ability to improve the sensory acceptance, texture, mouthfeel and suspension stability of plant-based beverages produced from faba beans.

Impact of Storage & Packaging on Sensory Properties of Pulses
Pulse Canada has developed a 3-year project plan to evaluate the effects of storage duration, temperature, and relative humidity as well as packaging materials on the sensory profile of whole pulses and their ingredients (whole yellow pea, whole faba bean, pea protein isolate and dehulled faba bean flour). This project was developed in collaboration with processing industry stakeholders and is currently under review for funding by government programs.

Industry Workshop on Pulse Flavour Solutions
Pulse Canada has developed a virtual, on-demand video series that highlights multifaceted approaches to addressing pulse flavour challenges. Presentations feature promising research and existing commercial solutions in priority areas including breeding, process optimization, seed pre-treatments/ingredient modifications, and food product development solutions.
Watch the series >

Standardizing Sensory Descriptors for Pulses
Pulse Canada is facilitating a project in collaboration with the University of Manitoba using a descriptive sensory panel to define a standardized set of sensory terms associated with pea, lentil, chickpea, and faba bean flours.

Impact of Protein Source & Nutrition Claims
Pulse Canada is facilitating a project with University of Manitoba to understand the impact of pea vs faba bean protein, as well as meeting “Source of” protein and fibre claims, on consumer acceptance of flatbreads and extruded snacks.

Pulse Ingredients Impact on Key Sensory Attributes in Foods
Pulse Canada is coordinating a literature review to summarize available North American consumer insights and sensory science studies that have evaluated pulse inclusion in baked goods, gluten-free products, high protein products, snacks and plant-based beverages to identify applications that are less impacted by pulse inclusion.

• Pea Starch in Food Applications
  Pulse Canada facilitated a project with Prairie Research Kitchen to evaluate pea starch isolate and starch-rich flour in food categories with high volume potential and where they may impart a specific functional advantage. Pea starch was evaluated in leavened bread, flatbread, pasta/noodles, biscuits, frozen pizza, cookies, soups, dips, ground meat, crackers, confectionery, vegan parmesan cheese and mother sauces.
  
  
• Pulse Starch and Fibre Interactions in Food
  Pulse Canada is facilitating a project at the University of Manitoba to understand the interaction between pea starch and fibre ingredients during extrusion processing and the impact on puffed snack quality.
  
  
• Pulse Starch Modifications
  Pulse Canada facilitated a review of starch modifications and the applicability for improving the functionality of pulse starches.
  
  
• Pea Starch in Industrial Applications
  Pulse Canada facilitated proof of concept projects to evaluate the potential of incorporating pea starch into paper, adhesive applications and bioplastic food packaging materials.
  Read the case study: Paper >
  Read the case study: Bioplastics >
  
  
• Pulse Starch Patent Insights
  Pulse Canada commissioned a project to examine global patents leveraging pulse starches to identify unique opportunities for end uses and technical insights.
  Read the report >
  
  
• Pea Fibre 101 Guide
  Pulse Canada has summarized all the latest information on pea fibre processing, nutrition, market insights, applications and functionality in food products.
  Read the guide >
  
  
• Pea Hull vs. Cotyledon Fibre in Food Applications
  Pulse Canada facilitated a project in collaboration with Prairie Research Kitchen to evaluate the performance of pea hull and cotyledon fibres in bakery (conventional and gluten-free) and meat (deli and analog).
  
  
• Pea Starch for Encapsulation/Low Glycemic Ingredients
  Pulse Canada is an advisor for a project led by the University of Saskatchewan looking at extrusion processing as a clean label, hydrothermal treatment to manufacture low glycemic ingredients from pea starch and to develop pea starch as an encapsulation agent.
  
  
• Pea Starch Technical Overview Whitepaper
  Pulse Canada has summarized all the latest information on pea starch composition, structure and functionality relative to common commercial starches.
  Read the whitepaper >
  
  
• Pea Starch-Rich Flour in Shrimp Production
  Pulse Canada collaborated with the University of the Philippines Visayas to evaluate pea starch concentrate (starch-rich flour) as a wheat flour replacement in shrimp feed. Results show that pea starch maintains pellet quality and shrimp growth while providing immune and gut health benefits.
  Read the study summary >
  
  
• Brewing with Pulse Starches
  Pulse Canada is an advisor on a project led by the University of Saskatchewan evaluating the use of starch-rich pulse flours as fermentation feedstock in brewing-relevant processes.
  
  
• Pea Fibre Blending
  Pulse Canada facilitated a project with Saskatchewan Food Industry Development Centre to evaluate the impact of blended fibre solutions targeting custom insoluble-to-soluble total dietary fibre ratios to maximize for functional performance and claimable nutrition in pasta, baked crackers, and yogurt formulations.

• Perceptions of Lentils in the US, UK and Germany
  Pulse Canada commissioned a consumer study exploring lentil usage patterns, attitudes and perceptions among consumers in the US, UK and Germany. The project identified key rational and emotional drivers influencing lentil consumption and tested different food product concepts containing lentil ingredients.
  Read the report >
  
  
• Perceptions of Pea Protein in the US
  Pulse Canada commissioned a consumer insights study exploring the rational and emotional consumer perceptions of pea protein. The project also assessed the market readiness for pea protein in different food categories and tested various food product concepts containing pea protein.
  
  
• Perceptions of Dry Beans in Canada
  Pulse Canada commissioned consumer studies investigating Canadians familiarity, attitudes and usage of dry beans. The findings pinpoint key consumer segments, preferred occasions and food pairings, and the messages most likely to convert intent into purchase

• Life Cycle Assessments on Canadian Pulses
  Pulse Canada developed life cycle assessments (LCAs) of Canadian pea, lentil, dry bean and faba bean on-farm production in collaboration with the University of British Columbia. These assessments evaluated 13 environmental end points and were supported with survey data directly from Canadian pulse farmers, and represent growing conditions and practices across Canadian pulse production regions. An assessment of Canadian chickpea production is currently being completed.
  Read the assessments >
  
  
• Life Cycle Assessments: Food Products Formulated with Canadian Pulse Ingredients
  Pulse Canada completed LCAs on the nutritional and environmental impacts of staple food products reformulated to include pulse ingredients in collaboration with researchers from ETH Zurich. The assessments included a beef burger formulated with lentil puree, as well as pasta, pan bread and breakfast cereal reformulated to include pulse flours. Pulse inclusion in the reformulations produced positive results from a nutritional and environmental perspective. An additional LCA is currently being developed with the University of British Columbia to investigate the environmental impacts of using pea protein concentrate as a replacement for egg in bakery applications.
  
  
• Life Cycle Assessment: Pet Foods Formulated with Canadian Pulse Ingredients
  Pulse Canada is beginning to investigate the environmental impacts of including whole peas and pea protein concentrate in dry dog foods, in collaboration with the University of British Columbia. This project aims to demonstrate how pulse ingredients have the potential to displace ingredients with higher environmental footprints, while maintaining nutritional quality of the pet food.
  
  
• Life Cycle Assessment: Canadian Peas as a Feed Ingredient in Chinese Pork Production Systems
  Pulse Canada has sponsored a project, partnering with Groupe Ageco, to examine the environmental impacts of including Canadian peas as a feed ingredient in southern China pork production systems. This project relies on local expertise in Chinese pork production and animal nutrition systems.
  
  
• Canadian Pulse Industry Carbon Report
  Pulse Canada commissioned an assessment of the impact of pulse inclusion in crop rotations on the environmental and economic impact of the agricultural

• Canadian Pulse Quality for Processing
  Pulse Canada is looking at the effects of variety and growing environment across Canada on pea, lentil, and faba bean for 20 quality attributes that relate to seed characteristics, chemical composition, processability and functionality. This is a national multi-year project in collaboration with Saskatchewan Pulse Growers, the Canadian Pulse and Special Crops Trade Association and the Saskatchewan Food Industry Development Centre.
  
  
• Pulse Ingredient Nutritional Database
  Pulse Canada is leading the development of a nutritional database to understand ranges in quality (full nutritional panel plus some additional micronutrients) for pulse ingredients (flours, proteins, fibres and starches).
  
  
• Impact of Processing on Residues
  Pulse Canada assessed how processing (extrusion, cooking, milling, dehulling, wet and dry extraction) impacts glyphosate and heavy metal residues in peas in collaboration with the University of Saskatchewan.
  
  
• Pulse Quality Methods Survey
  Pulse Canada facilitated an assessment of the current landscape and challenges with methods to evaluate pulse ingredient functionality from an academic, ingredient processor and food manufacturing perspective.
  
  
• Particle Size Method Standardization
  Pulse Canada is reviewing and providing guidelines on the most appropriate method(s) of analysis to measure and express particle size in pulse ingredients in collaboration with the University of Saskatchewan.
  
  
• Dietary Fibre Method Standardization for Pulses
  Pulse Canada is participating on AOAC’s Dietary Carbohydrates Advisory Committee to ensure pulse industry priorities are sufficiently addressed in review of standard methods of analysis for the determination of total dietary fibre and its constituents.
  
  
• In Vitro Protein Quality Methods for Pulses Ingredients
  Pulse Canada is an advisor for a project led by the University of Manitoba that is developing in vitro methods of analysis (NIR, NFTIR, microfluidics) for protein quality testing of pulses.
  
  
• Impact of Processing on Nutrition and Contaminants
  Pulse Canada is an advisor for a project led by the Canadian Grain Commission mapping nutrients, anti-nutritional factors, and contaminants in processed pea ingredients and characterizing susceptibility of peas to mycotoxin production.
  
  
• Standardized Pulse Ingredient Definitions
  Pulse Canada led an industry consultation to develop standard definitions for the major categories of pulse ingredients and their common attributes. These definitions are currently in process for publication.