Consumers Producers & Industry Food Industry
Pulse Canada

Downloadable Resources

Resources are for download only. Hard copies are not available.

Recipe Books

Community Food Centres Canada Recipe Book
Cooking with Pulses
Northern-Inspired Pulse Recipes
Cuisiner avec Legumineuses
Pulses & the Gluten Free Diet

Fact Sheets

Pulse Milling Technologies
Pulse and Protein Quality
Pulses in Batter and Breading Applications
Pulses in Extruded Snacks and Cereal
Pulse in Meat Products
Exploring the Diversity of Pulse Flour Functionality

Research Publications

Annals of the New York Academy of Sciences Special Issue (2017)
The Potential of Pulses to Meet Today's Health Challenges
Cereal Chemistry Focus Issue (2017)
Composition, Nutritional Value, Functionality, Processing, and Novel Food Uses of Pulses and Pulse Ingredients
British Journal of Nutrition Special Issue (2012)
The nutritional value and health benefits of pulses in relation to obesity, diabetes, heart disease and cancer
Food Research International Special Issue (2010)
Molecular, Functional and Processing Characteristics of Whole Pulses and Pulse Fractions and their Emerging Food and Nutraceutical Applications
Destigmatizing Carbohydrate With Food Labelling (2020)

Reports

International Year of Pulses Final Report
Environmental, Nutritional and Cost Impacts of Beef Lentil Blended Burgers
2019-2020 Pulse Canada Annual Report