Saskatchewan Lentils Build Better U.S. Beef Burgers

In a recent research study led by Pulse Canada and supported by SPG it was found that substituting beef burgers with 1/3 lentils benefited overall environmental footprint and nutritional content at a reduced cost. In this podcast episode Amber Johnson, Director of Marketing and Communications chats with Denis Tremorin, Director, Sustainability with Pulse Canada about the ways this research can not only support but also drive growth in pulse demand by the processing and foodservice sectors.