Resource Centre
From whitepapers to webinars, find the resource you need to understand and use Canadian pulses.
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- Applications
Pulses in Batter and Breadings
This study examined the performance of dry pea ingredients in coating systems compared to a corn starch control.
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- Applications
Nutritional Combined Life Cycle Analysis: Yellow Peas in Cereal-Based Food Products
This study examined the nutritional and environmental impacts of incorporating yellow pea flour in pan bread, pasta and breakfast cereal.
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- Sustainability
Greenhouse gas implications of peas and lentils in crop rotations
This meta-analysis examined the greenhouse gas impact of including peas or lentils in crop rotations - both during the pulse growing year and the potential benefits in following crops.
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- Nutrition and Health
Potential Healthcare and Societal Cost Savings from Pulse Consumption
This study estimated the potential healthcare and societal cost savings from following a diet that included 100 grams of pulses per day in Canada.
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- Nutrition and Health
Pulse Consumption Influences Nutrient Intakes in Canadian Adults
This study examined the differences in nutrient intake between Canadian non-consumers of pulses and quartiles of increasing pulse intake.
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- Nutrition and Health
Defining a Recommended Pulse Serving Size for Adults
This article establishes a recommended daily intake of pulses for adults, considering nutrient intake levels and opportunities for nutrient claims.
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- Nutrition and Health
The Effect of Dietary Pulses on Gut Microbial Populations
This review examines how dietary pulse intake impacts microbial populations in the human gut.
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- Nutrition and Health
Destigmatizing carbohydrates with food labeling
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- Nutrition and Health
Positioning the Value of Dietary Carbohydrates with Labelling
This study examined Canadian consumers' perception of carbohydrates and glycemic index as well as determined their receptiveness to glycemic index labelling to identify foods with higher carbohydrate quality.
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- Applications
Flavor aspects of pulse ingredients
This review provides a concise overview of the most important aspects of off-flavour compounds in pulse ingredients and technologies available to prevent, reduce or mask them.
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- Nutrition and Health
Methods for processing pulses to optimize nutritional functionality
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- Ingredient Processing and Functionality
Pulse Flour Characteristics
This academic review synthesizes information on pulse milling and how well the existing body of knowledge addresses the objectives of wheat milling: reducing particle size, separate components and effect mechnochemical transformations.
