Pulse Processing

August 02, 2017

Companies are looking for ways to increase the nutritional profile of their food products by adding pulses as an ingredient.

Research conducted at the University of Saskatchewan is looking at protein isolates for peas, lentils, faba beans, and more to make processed pulses more neutral in flavour.


Saskatchewan Pulse Growers Strategic Plan

May 2015

Saskatchewan Pulse Growers has a new strategic plan.

View Strategic Plan