Thermal pretreatment of pulses for innovative ingredients and consumer-ready meat products II: Going global

  • Lentils
  • Pulse Science Cluster

Lead Investigator(s)

Dr. Phyllis Shand

Lead Investigator(s) Institution

University of Saskatchewan


To develop innovative thermally treated (via infrared heat processing) lentil ingredients suitable for muscle food product applications and increase utilization of these pulse-based ingredients in consumer-ready muscle food products in global markets.

Download PDF Summary


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2013 - 2015


Agriculture and Agri-Food Canada

Total Project Cost