Resource Centre

• Market Insights

Market Minute: India's fumigation requirement

• Ingredient Processing and Functionality

Webinar: The effect of roller mill configuration on pulse flours

• Applications

Webinar: Formulating food products for sustainability

• 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.

• 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.

• Applications

Summary Report: Nutrition and Sustainability of Beef-Lentil Burgers

• Nutrition and Health

Amino acid composition of pulse proteins

This table summarizes the amino acid composition of pea, chickpea, lentil and bean proteins.

• Applications

Pulses in Batter and Breadings

This study examined the performance of dry pea ingredients in coating systems compared to a corn starch control.

• 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.

• 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.

• 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.

• 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.