Miller Magazine Issue: 141 September 2021

57 COVER STORY MILLER / september 2021 Pulses have long been a staple in the diets of emerging and developing countries, and in recent years demand in the West has been on the rise. This is mainly due to the increas- ing popularity of the plant-based diet, which is gaining traction as a solution to both indi- vidual health and environmental factors. With a rise in plant-based protein and consumers looking for more sustainable ingredients, pulses are in a position to lead in innovation. Pulses are the edible seeds of plants in the legume fam- ily. They encompass a diverse group of food crops that in- cludes peas, lentils, chickpeas and beans. Because puls- es are nutrient-dense and a high-quality source of protein, they can help address the problems of hunger, malnutrition and obesity. And because pulse crops use fewer chemical fertilizers and water than most competing crops, they are vital to the sustainable food systems we need to feed a global population projected to hit 9.8 billion by 2050. “From plant-based meats to pea-milk, snack foods and pet foods, we are really in the early stages of uncovering the true market potential of pulses. And equally important, increased production and consumption of pulses helps address climate change because they have a low carbon footprint, enrich the soil and use less water than other major sources of protein,” says Cindy Brown, the President of Global Pulse Confederation. Pulses play a key role in the plant-based diet and are often the main source of protein. Although traditionally consumed in their whole form, exciting innovations in the alt-protein in- dustry have led to the development of pulses. Pulse flours serve as an excellent source of protein (20-30%) and fibre (5- 20%), providing substantial amounts of vitamins and minerals while being low in fat. “Up until recently, pulse flours mainly gained popularity through gluten-free applications, but as manufacturers aim to create more nutrient-dense products, pulse flours are getting recognized as a unique opportuni- ty to make products more aligned with consumer wants and from ingredients they feel good about,” emphasizes Janelle Courcelles Director of Quality & Processing at Pulse Canada. “So it comes as no surprise that in a relatively flat flour indus- try, the expected growth for pulse flours is thriving.” World pulses market