Food & Nutrition Research

Research on the health attributes of pulses, their functional properties in food systems and food product applications, as well as pulse processing technology, is needed to advance Canada's pulse industry. Research results in these areas will be used to foster consumer demand as well as engage the food industry in efforts to increase their incorporation of pulses and pulse components into food products.

With scarce public research dollars available, the pulse industry must build alliances between public funding organizations and private sector interests to maximize funds available for pulse related research projects. In addition, the pulse industry must work to raise the profile of pulses within the research community and within the food industry to achieve the goal of increasing pulse research and product development expenditures. The pulse industry must raise the level of familiarity of the nutritional and functional potential of pulses on the part of many researchers in academia, research institutions, food product development centres, and food companies.

Through the Pulse Innovation Project (PIP), Pulse Canada is developing a strategic approach to fostering pulse related research that will identify research priorities based on competitive opportunities, communicate those priorities to scientists and research funders, and maximize resources by leveraging existing industry funds leading to research results (e.g. food products, processing technologies, information on health benefits) with real commercial potential.