Resource Centre
From whitepapers to webinars, find the resource you need to understand and use Canadian pulses.
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Consumer Perceptions of Lentils: Insights Report
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- Other
Webinar: Consumer Perceptions of Lentils
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- Applications
Case Study: Lentil Flour in Batters
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- Applications
Lentil Flour in Meat Applications
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- Other
2023-24 Annual Report
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- Applications
Addressing Flavour Challenges
In this free online course, you'll gain valuable insights on overcoming pulse ingredient flavour challenges directly from leading North American researchers.
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- Nutrition and Health
Effect of Cereals Made With Pea Ingredients on Glycemic and Insulin Responses in Adults
This study examined the insulin and glycemic impact of cereals made with pea ingredients compared to an oat-based control.
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- Nutrition and Health
Enhancing Nutrition and Sustainability Profiles of Manufactured Food with Pulses
This academic review summarizes the impact pulses can have on manufactured food products through improvements in protein quality and sustainability.
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- Nutrition and Health
Effect of Ingredient Processing & Functionality on Antinutrients in Pulses
This review examines the impact of various Ingredient Processing & Functionality methods on the levels of antinutrient compounds in pulses.
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- Nutrition and Health
Ingredient Processing & Functionality Methods to Optimize Nutritional Functionality in Pulses
This review examined various methods of Ingredient Processing & Functionality pulses and the impact on protein content, digestibility and amino acid availability.
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- Applications
Lentil Library
From nutrition and sustainability to applications - all our lentil resources in one place.
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- Applications
Pulses in Extruded Snacks and Cereals
This study examined the impact of milling technique and extrusion parameters on the performance of yellow pea flours in puffs and crisps.
