Pulse Flours & Proteins

This is where the pulse crop stops being an agricultural commodity and becomes a manufactured ingredient, and it should be bought accordingly. Pea protein isolate, pea flour, lentil flour and chickpea flour are formulation inputs specified on protein content, particle size, solubility, gelation and flavour.

Canada has built substantial fractionation capacity on the back of its yellow pea crop, which means the ingredient comes from a domestic raw material with traceability back through the same chain: increasingly the deciding factor in clean-label and plant-based positioning.

The practical guidance is to qualify against your actual application rather than a datasheet. Extraction route determines functional behaviour, so two isolates with the same protein percentage can perform very differently in a beverage, an extrusion or a gel.