Resource Centre
From whitepapers to webinars, find the resource you need to understand and use Canadian pulses.
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- Ingredient Processing and Functionality
Effects of grinding method on pea flour properties
This study examined the impact of grinding method on th compositional, physical and functional properties of whole and split yellow pea flours.
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- Nutrition and Health
Improving Diet Quality with Pulse Intake
This study analyzed data from the National Health and Nutrition Examination Survey to explore the impact of pulses on adult nutrient intake.
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- Market Insights
Market Minute: India's fluctuating pulse tariffs
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- Market Insights
Market Minute: Shipping container shortages
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- Market Insights
Market Minute: Developments in the U.S. Market
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- Market Insights
Market Minute: India's fumigation requirement
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- Ingredient Processing and Functionality
Webinar: The effect of roller mill configuration on pulse flours
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- Applications
Webinar: Formulating food products for sustainability
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- Nutrition and Health
Nutrient Content Claims Across Regions
This table summarizes eligible nutrient content claims for whole pulses in Australia, Canada, Europe and the US.
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- Nutrition and Health
Webinar: Making protein claims on plant-based products
This webinar discusses the regulations surrounding protein claims for plant-based products in Canada and the U.S.
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- Applications
Summary Report: Nutrition and Sustainability of Beef-Lentil Burgers
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- Nutrition and Health
Amino acid composition of pulse proteins
This table summarizes the amino acid composition of pea, chickpea, lentil and bean proteins.
