Resource Centre

• 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.

• Ingredient Processing and Functionality

Webinar: Perceptions of Pea Protein in the U.S.

• Applications

Webinar: Faba Bean Micro-Summit (2025)

Faba beans are emerging as a high-protein, functional, and sustainable ingredient, offering an alternative to soy and pea as food industry interest continues to grow. The Faba Bean Microsummit 2025 brings together expert insights on market trends, ingredient functionality, processing, and consumer perceptions to help R&D and product development teams understand how faba beans fit into the evolving food landscape.

• Applications

Webinar: Pulse Ingredients in Bakery Applications

• Nutrition and Health

Lentil Nutrition Guide

• Sustainability

Lentil Sustainability Guide

• Nutrition and Health

Lentil Nutrient and Health Claims Assessment

• Other

Lentils: Just the Facts - Positioning Guide for Canadian Lentils

• Other

Consumer Perceptions of Lentils: Insights Report

• Other

Webinar: Consumer Perceptions of Lentils

• Applications

Case Study: Lentil Flour in Batters

• Applications

Lentil Flour in Meat Applications