March 8, 2023
Sonia Sharma talks to Julianne Curran about her entry in the sector, the impact of climate change on pulse production and the future of the sector.
I started working at Pulse Canada in 2005, when the Canadian pulse industry was just starting to invest in research related to nutrition, health, functionality and focusing efforts on increasing consumption and value-added pulse processing in non-traditional markets for pulses, in particular, North America.
Because of my MSc program and PhD degree in Human Nutritional Sciences, I was already familiar with pulses and the unique nutritional value they had to offer. During my graduate studies through different courses, I also had the opportunity to learn about the agriculture sector in Canada. I saw a lot of opportunity in the pulse sector for growth and development through research, innovation and knowledge translation and was keen to be part of it.There has been tremendous growth in pulse utilisation in non-traditional applications since 2005, supported by significant investments that have been made by pulse producers, government and processors.
In my current role at Pulse Canada, I work with a team of experts in pulse quality, processing, food functionality and sustainability. We provide technical and marketing support for both pulse ingredient processors and end-users of pulses, as well as working with research and technical institutions to address gaps in knowledge. We help stakeholders to navigate the industry by providing them with information on pulse quality and ingredients, market insights and sustainability.
The International Pulse Ingredient Consortium (IPIC) was created as an independent not-for-profit, with a primary mission to support the growth of the pulse ingredient sector by certifying ingredients in the marketplace according to industry-aligned definitions.
In Spring 2020, several pulse ingredient processors met to discuss areas of mutual interest for collaboration. The group agreed that developing a common language or definitions for pulse ingredients would help their customers and end-users better navigate the industry.
Definitions for ten major categories of pulse ingredients were drafted, and IPIC was created as a platform to house the definitions, in addition to providing a credible third-party assurance programme for ingredient processing companies who want to certify, or, for food manufacturers who want to source pulse ingredients according to IPIC definitions.
IPIC is a business-to-business initiative and the IPIC pulse ingredient definitions are meant to be marketed and used by ingredient processors and food manufacturers. IPIC is meant to make it easier for end-use food manufacturers making products to navigate the diverse supply of pulse ingredients available in the marketplace.
Around early 2005, the use of pulse ingredients in the consumer-packaged food market was relatively small, and was driven – in part – by the fact that pulses are inherently gluten-free.
The plant-based protein trend started in 2013-14, which provided an ideal landscape for pulse use to grow even further, coinciding with an increase in pulse ingredient processing and ingredient availability. The annual new pulse product innovations globally has nearly tripled over the last decade with around 14,000 new products with pulse ingredients launched in 2022 alone according to Mintel’s Global New Products Database.
Of the new food product launches with pulse ingredients in the US over the last 10 years, most are with whole pulses, followed by pulse protein and then flours. The US is the largest market for pea protein and the main use categories are the dairy and dairy alternatives, followed by bakery, snacks, and meat alternatives. For pulse flour use in the US, chickpea followed by lentil flours are most commonly used in food (pasta, snacks, ready meals), whereas pea flour is most commonly used in pet food.
“One of the biggest challenges facing the market is ensuring we have production and supply, addressing disease issues for production and competition for acres from other crops that have higher prices, and more stable demand.”
There has been a lot of growth in pulse ingredient processing. In Canada alone, we’ve gone from five companies making pulse ingredients in 2005 to 23 companies in 2023. And there has been growth in pulse ingredient processing in other regions, including the US, Europe and China. Much of this growth is from pea protein fractionation that coincides with the growing trend towards plant protein.
One of the biggest challenges facing the market is ensuring we have production and supply, addressing disease issues for production and competition for acres from other crops that have higher prices, and more stable demand.
Another challenge is that we still have relatively low consumption and utilization in high-value stable markets. At the same time, pulses offer significant sustainability benefits on the farm, when grown in rotation with other crops and provide an affordable, nutritious, sustainable source of protein in the diet.
While the development of IPIC was initiated by mainly pulse ingredient processors from North America, there were also global companies involved. The goal for IPIC is to have participation from processors, end-use manufacturers, and pulse industry stakeholders on a global scale.
IPIC was initially developed as a platform and third-party verification body to support use of common language around pulse ingredient definitions, however there are many opportunities for the industry to continue working together under IPIC as an industry-led consortium when it comes to global discussions on pulse quality assurances. This could include defining preferred quality methods for industry when evaluating composition or functionality, or measuring sustainability.
We consistently hear that taste and price are challenges for plant-based alternative food products. But plant-based products do not have to be limited to those designed to mimic animal foods. Cereal-based food products like pasta, bakery, snacks, cereals can be made with 100% plant-based products. Meal or menu options that include whole pulses can also provide a tasty, affordable, nutritious and sustainable plant-based option.
“Introducing tasty, nutritious and affordable ways to consume whole pulses as a source of plant-protein, in regions such as North America and Europe, where there is less familiarity is another opportunity for the pulse industry.”
When increasing the offerings of plant-based options for consumers, we can look beyond meat and dairy analogs. In the meantime, there are significant investments being made into plant-based alternatives and with more innovation and scale, the challenges around taste and price can be addressed.
Even though pulses are a nutritious and sustainable source of plant-protein, their consumption is relatively low as a whole food source of plant protein or as an ingredient in plant-based alternatives. Globally, cereals and cereal-based foods are the largest source of protein, followed by animal-based sources. Blending pulses and pulse ingredients with cereals or animal-based products can improve the nutrition and sustainability of these products.
This presents a significant opportunity for the pulse industry given the current high volume consumption rates of cereal and animal-based products, and the benefits that pulses can offer without requiring major shifts in dietary patterns. Introducing tasty, nutritious and affordable ways to consume whole pulses as a source of plant-protein, in regions such as North America and Europe, where there is less familiarity is another opportunity for the pulse industry. The foodservice sector can help with making the introduction to consumers looking for ways to increase their intake of nutritious, sustainable and plant-based foods.
Disclaimer: The opinions or views expressed in this publication are those of the authors or quoted persons. They do not purport to reflect the opinions or views of the Global Pulse Confederation or its members.
