Chocolate chip cookie dough made with chickpea flour. Pulse starches are being explored for use in batters, breading, pastas and various snack foods.

Starch market search yields results for pulses

Food scientists look to improve pulse crops’ value proposition beyond their proteins

Glacier FarmMedia — Protein is normally the focus of pulse production, but research shows value can also be gained from the starch byproduct. Researchers at the University of Saskatchewan are seeking new uses for pulse starches in the food and biomaterial sectors. Byproduct market research aims to reduce food waste, increase efficiency and add more […] Read more

canadian light source

Research lights up pulse flours’ specific properties

A project uses Saskatoon’s synchrotron to dissect the best flours for given food uses

Glacier FarmMedia — Pulses have a niche in the plant protein space, but the industry hopes new markets and new end-uses will help those crops expand their footprint. Chitra Sivakumar, a doctoral researcher at the University of Manitoba, is one of the people trying to make that happen. In a recent project, she and her […] Read more