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Pulse protein

Harness the power of the pulse

Demand for pulses is on the rise, and now is the time to capitalise on this increasingly significant staple. In fact, 2016 was declared the Year of the Pulse by the United Nations. Pulses, which include dried peas, beans, lentils and chickpeas, are nutritional powerhouses, high in dietary fibre and protein and rich in micronutrients.

The demand for protein is a huge and growing trend among consumers, and pulses are an incredibly rich source. They’re also vegetarian, vegan and gluten free.

With our HOMECRAFT® Pulse 3105 flour and VITESSENCE™ Pulse 1803 pea protein you can add protein and fibre to cereals and snack foods, replace costly eggs in baked goods as well as extending texture in meat products, while boosting health appeal. What’s more, they’re extremely cost effective in comparison to traditional proteins as well as a more sustainable choice.

Learn more about pulses by downloading our easy-to-read assets below.

Download our reports today to keep up to date with the latest pulses trends


Keep up to date with the latest pulses trends

We make it our business to understand what consumers around the world want in their products, We focus our development activity on research which relates directly to consumer insights. Download our reports today.

On the Pulse Infographic

Download the Infographic to understand how consumers understand and percieve pulse flours and protein in their food products.

Find out how pulses support high-protein, gluten-free and natural claims. Satisfy the demands of a population that is becoming increasingly health-conscious.

Discover new consumer and market data highlighting the huge potential for products enriched with pulse ingredients. 
Find out how you can deliver delicious products that meet the top trends, from clean labels to protein and fibre enrichment.
Find out how our VITESSENCE™ Pulse 1803 pea protein can help you create on-trend, protein-enriched food products.
Discover how HOMECRAFT® Pulse 3105 faba bean flour can boost the protein content and nutritional profiles of your formulations.
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