Resource Centre
From whitepapers to webinars, find the resource you need to understand and use Canadian pulses.
Search for Resource
Filter By
All Resources
-
- Other
2026 Pulse Innovation Guide
To support food and ingredient teams, Pulse Canada has compiled our food industry-facing technical resources published over the past year into one annual guide: the 2026 Pulse Innovation Guide.
-
- Applications
Pea Protein as an Egg Replacer in Waffles
This case study evaluated pea protein as an egg replacer in waffle formulations, examining its effects on batter properties, finished product texture, and sensory attributes compared to traditional egg-containing waffles.
-
- Applications
Pea Protein as an Egg Replacer in Sponge Cake
This case study evaluated pea protein as an egg replacer in sponge cake formulations, examining its effects on batter properties, finished product texture, and sensory attributes compared to traditional egg-containing cake.
-
- Applications
Pea Protein as an Egg Replacer in Danish Pastries
This case study evaluated pea protein as an egg replacer in danish pastry formulations, examining its effects on dough properties, finished product texture, and sensory attributes compared to traditional egg-containing pastries.
-
- Applications
Pea Protein as an Egg Replacer in Cookies
This case study evaluated pea protein as an egg replacer in cookie formulations, examining its effects on dough properties, finished product texture, and sensory attributes compared to traditional egg-containing cookies.
-
- Sustainability
Pet Food LCA
This life cycle assessment evaluated the impact of peas on the environmental footprint of dry dog food.
-
- Applications
Canadian feed peas in livestock and aquaculture (Spanish)
This guide provides practical information on the use of faba bean and its fractions in poultry, swine, ruminant and aquaculture feed applications.
-
- Applications
Pulses 101: Pea Protein
This reports provides a comprehensive overview of pea protein—its market context, nutrition, different ingredient types, and functional uses across food applications like meat alternatives, beverages, bakery, and gluten-free products—helping food developers understand and innovate with pea protein.
-
- Applications
Pulses 101: Pet Food
This guide highlights how pulse ingredients can be used in pet food formulations, focusing on their nutritional value, functional benefits, positioning and growing market opportunities.
-
- Applications
Pulses 101: Pet Food (Spanish)
This guide highlights how pulse ingredients can be used in pet food formulations, focusing on their nutritional value, functional benefits, positioning and growing market opportunities.
-
- Nutrition and Health
Webinar: Pulse Flour Micro-Summit
From meat analogues and alternative milks to bakery items and snacks, nutrient-dense pulse flours deliver protein, sustainability and functionality benefits. Watch the Pulse Flour Micro-Summit to learn how pea, lentil and bean flours can elevate your products in just 90 minutes.
-
- Ingredient Processing and Functionality
Webinar: Evaluating Pulse Quality
Robust quality-evaluation methods are essential for advancing the use of pulse ingredients in food applications. In this 90-minute webinar, learn how recent investments by the Canadian pulse industry are improving analytical techniques used to assess pulse ingredient functionality, including oil absorption, foaming and foam stability, seed hardness, pasting properties, and in-vitro protein quality.