The pulse protein revolution/
5 recent innovations that blew our minds

Elementa’s high-protein lupin

GPC met Argentine food ingredient processor Elementa Foods at Gulfood in February 2024 and discovered how the team has developed a new variety of sweet non-GMO lupin with the highest protein concentration in the world. Protein content in Lupins can reach 44% on a dry weight basis, according to the National Institutes of Health, however, Elementa Foods' lupin boasts a remarkable 60% protein content, complete with all essential amino acids and a digestibility rate exceeding 70%.

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PIP International’s “codebreaker” pea protein

Lara Gilmour chatted to CEO & Founder of Canadian company PIP International, Christine Lewington, to get the scoop on her pea protein. The number one problem with peas, Lewington explained, is that the protein is bitter and odorous. PIP’s extraction process means “it doesn’t have the opportunity to be bitter - it’s very natural, never sees heat and just tastes like flour.” The benefit, Lewington indicated, is that it allows any product developer to take the isolate, which is 85-90% pure protein and “develop yummy products”.

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Creamy soft serve made from lupins

Located at Elm Park Bridge in Winnipeg, the historic Bridge Drive-In soft serve ice cream stall is an unlikely outpost for cutting-edge food tech yet since 2023 it has served a vegan soft serve made from Canadian sweet lupins. Owner Justin developed the plant-based ice cream in collaboration with The University of Manitoba Dairy Science and Lupin Platform Inc. to bring an innovative dairy-free ice cream alternative to market. The product is also gluten-free, high in protein and made from ethically sourced Canadian sweet lupin beans via Lupin Platform Inc. 

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Mind Blown’s crabcakes

Combining a background in seafood with a love for the ocean, the creators of Mind Blown are pioneering in plant-based crab cakes, scallops and shrimp. The best part? It’s all made from peas! The recipe’s balance is struck by using pea protein, and pulses themselves have become part of the appeal. “We use pulses for their nutritional profile, but they’re also good because people know them, and are aware they’re healthy,” says founder Monica Talbert, “I think plant-based consumers now don’t want highly-processed foods with ingredients they don’t know. People are already conscious that peas, lentils, and chickpeas are good for them.”

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India’s innovator in chickpea flour

In March, Indian food ingredient company Supplant Foods received a patent for its chickpea processing technology that allows it to create chickpea flour with enhanced protein functionality using precision fermentation techniques. The resulting ingredient can be used as an egg and dairy replacer in plant-based baked foods, a growing market constantly demanding more and better innovation.  

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