Evidence to substantiate function health claims for pulse flours and fractions in food matrices

  • Beans
  • Chickpeas
  • Lentils
  • Peas

Lead Investigator(s)

Dr. Peter Jones

Lead Investigator(s) Institution

Richardson Centre for Functional Foods and Nutraceuticals

Objective

To support satiety and blood sugar control claims that can be made on food labels leading to an increase in the use of pulse ingredients in processed food.

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Health

SPG Contribution

$427,147.38

Project Status

Active

Duration/Timeline of Project (Year to Year)

2014 - 2017

Co-funders

Alberta Pulse Growers

Total Project Cost

$647,193.00