Resource Centre
From whitepapers to webinars, find the resource you need to understand and use Canadian pulses.
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- Nutrition and Health
Pulse Flour Nutrition Summary
This resource provides the nutritional breakdown of various whole and dehulled pulse flours.
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- Applications
Pulses 101: Pea Fibre
An overview of pea fibre Ingredient Processing & Functionality, nutrition and applications.
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- Other
Pulse Science Research Cluster: Breeding and Genetics Projects
A summary of the breeding and genetics projects taking place in the Pulse Science Research Cluster.
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- Other
Pulse Science Research Cluster: Root Rot and Agronomy Tools
A summary of the agronomy projects taking place in the Pulse Science Research Cluster.
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- Applications
Webinar: Pulses in Dairy and Dairy Alternatives
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- Sustainability
Life Cycle Assessment (LCA): Canadian Peas in Europe
Learn how the environmental footprint of Canadian peas at market in Europe compares to European-grown peas.
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- Market Insights
Pulses 101: Faba Beans
An introduction to an emerging ingredient in the food industry. Learn all about the nutrition, health, and functionality of faba beans.
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- Applications
Using Lentil Flour in Bakery Products
Learn how lentil flour can improve the nutrition and sustainability of bakery products, and considerations for successful formulation.
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- Other
Science and Technical Program Overview
STIP is a collaborative program open to industry that facilitates pre-competitive research. Learn more about the program and how to join.
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- Applications
Pulse Flour Hub
A compilation of the latest, high-quality research on pulse flour performance in bakery, batters, dairy and dairy alternatives.
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- Applications
Webinar: Alternative Uses for Pulse Starch
This webinar covers the results from two projects examining higher-value end uses for pulse starches: starch in bioplastics and IP-based insights.
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- Applications
IP Insights: Technical Unlocks for Pulse Starches
This project examined Intellectual Property (IP) to gather technical insights and trends on how to maximize the use of native and modified pulse starches in a range of food and industrial applications.
