October 21, 2026
Lentil crackers, pea-based meat alternatives and pulse-derived alcohol stood out among the innovations that caught our attention at SIAL. Coming from Slovakia, Spain and France, they demonstrate how pulses can serve very different markets, from everyday meals to premium spirits and cosmetics.
Lentil- and pea-based crackers from Slovak producer Celpo are designed for consumers seeking convenient snacks with the nutritional benefits of pulses.
Slovak producer Celpo is putting lentils and peas into a familiar snack format, with crackers that deliver on taste as well as their plant-based ingredients. The standout feature? No beany flavour — a welcome distinction for consumers who want to incorporate more pulses into their diets without compromising on taste.
The company produces gluten-free puffed breads and snacks, with an emphasis on nutritional value and clean-label products. Its ambitions also extend beyond its home market, with plans to expand across the EU, North America, Brazil and China. A great example of how pulse ingredients can move into accessible, everyday foods rather than remaining confined to traditional dishes or specialist health products.
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Using French yellow pea protein, Spain’s Novameat develops plant-based and hybrid meat products that replicate conventional meat's sensory qualities.
SIAL Paris 2026 / pulse innovation / plant-based foods / pea protein / dry fractionation / sustainable alcohol
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.
