Pulses Are At The Forefront Of Baking Ingredient Innovations

Canada is one of the worlds leading producers and exporters of pulses
beans, peas, lentils and chickpeas and these crops are increasingly being
looked at as healthful, functional ingredients for baked goods.

In 2009, this message has been taken to the food manufacturing community with
new vigour thanks to groundbreaking research into the nutritional benefits of
pulses and pulse ingredients such as flours and starch fibres. At a February
symposium in Toronto, Pulse Canada unveiled the results of seven human clinical
trials conducted from 2006 to 2008 at universities here and in the U.S., with
major benefits reported in the areas of cardiovascular health, weight
management, diabetes and gut health. Pulses were also found to be good sources
of fibre, folate and iron, and low in fat.

Pulses are an under-utilized ingredient in North America and around the world,
Pulse Canada market innovation director Peter Watts told Bakers Journal. For
food companies looking to create new, healthier products or reformulate existing
products, we see a big opportunity for pulses but we see a low level of
awareness of the ingredients.

Photo Caption: A University of Alberta employee harvests crops at PUREnet
research plots near St. Albert, Alta. Photography by Brian Hartz

Photo Credit: Brian Hartz

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