Resource Centre

• 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.

• 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.

• 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.

• 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.

• Applications

Pulse Flour Hub

A compilation of the latest, high-quality research on pulse flour performance in bakery, batters, dairy and dairy alternatives.

• 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.

• 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.

• Applications

Case Study: Pea Starch in Bioplastics

This project examined the feasibility of pea starch as a feedstock to develop bioplastics for food packaging applications, analyzing different types of pea starch, plasticizer type/concentration and extrusion temperature.

• Nutrition and Health

Pulses 101: Pulse Flours

This brief provides a snapshot of the advantages of pulse flours and their benefits in various food applications.

• Ingredient Processing and Functionality

Webinar: Faba Bean Micro-Summit 2023

• Applications

Pulse Flour Hub

• Ingredient Processing and Functionality

Modifying Starches to Improve Functionality