The food segment is Pulse Canada’s most multi-faceted area of market development — spanning international ingredient adoption by food manufacturers, whole lentil adoption on foodservice menus and domestic demand for Canadian beans.
PULSE INGREDIENTS · PEA, LENTIL, FABA BEAN
Pulse Canada works with food manufacturers and ingredient processors in the US, Europe, and emerging markets to grow the use of Canadian pulse ingredients in packaged food products — spanning pre-competitive research, digital engagement, and direct in-person outreach.
230
New food industry contacts generated
178
Attendees at the Pea Protein Micro-Summit
12
Events attended
The commercial case for pulse ingredients in food depends on a strong base of technical knowledge. In 2025–26, Pulse Canada facilitated pre-competitive research projects through member funding, including the Science and Technical Industry Program (STIP). The projects aim to address commercially-relevant challenges across a range of end-use applications and develop knowledge on small-seeded chickpea varieties and faba beans.
Lentil Flour in Gluten-Free Crackers
Research conducted in partnership with the Prairie Research Kitchen examined the functional performance of lentil flour in gluten-free cracker applications — a growing category where lentil flour’s protein and fibre content offer real formulation advantages. The project focused on practical considerations for product developers: how lentil flour behaves across different formulations, where challenges arise, and how to address them. Findings were shared through a targeted webinar (49 live attendees) and are available as a downloadable resource.
APPLICATION
PROJECT
Bakery
Pea protein isolate performance in frozen dough
Bakery
Chickpea flour performance in frozen dough
Bakery
Impact of faba bean raw material properties in bakery applications, including safety assessment on lectin destruction during baking
Snacks
Impact of seed size and fat content on hummus-making properties and shelf life of chickpeas
Dairy Alternatives
Faba bean and lentil ingredient performance across dairy alternative categories
Specialty
Evaluating roasting and fermentation processeses to create cocoa-like sensory notes from faba beans for potential use as a chocolate substitute
Specialty
Impact of seed size and fat content on hummus-making properties and shelf life of chickpeas
Pulse Quality Dashboard
Technical Briefs
Two technical briefs were developed in 2025–26 to put the latest research directly in the hands of food industry professionals — equipping ingredient buyers, product developers, and procurement teams with the data they need.
Pea Protein 101
Latest trends, innovations, nutrition, functionality, and applications of pea protein in global food markets.
Pea Protein Patent Insights
Analysis of pea protein utilization innovations from IP filings — spanning food, pet food, feed, consumer care, and industrial applications.
Digital Campaign: PEA PROTEIN
178
Attendees at the Pea Protein Micro-Summit
115
New food industry contacts generated
3.03%
Social engagement rate
Throughout the year, Pulse Canada also delivered a programme of virtual events for food industry professionals — covering ingredient application science, emerging market opportunities and sustainability and sourcing context for North American grown pulses.
178 attendees
The latest research to help identify unique opportunities to leverage pea protein.
89 attendees
Pea protein and lentil flour in commercial baking — nutrition, functionality, and formulation strategies.
View Recording >
49 attendees
New research on functional performance of lentil flour in gluten-free crackers, with practical formulation guidance for product developers.
View Recording >
141/108/94 attendees
A three-part series co-hosted with Good Food Institute, bridging pulse producers and food manufacturers — production trends and how pulse production naturally aligns with regenerative agriculture principles.
View Recording >
Pulse Canada hosted a booth at the Institute of Food Technologists (IFT) Expo in Chicago — creating direct, one-on-one opportunities with food manufacturing companies actively exploring ingredient innovation. Immediately following, staff contributed a panel presentation at a workshop co-hosted by the Good Food Institute and the Foundation for Food and Agriculture Research, positioning Canadian pulses’ sustainability credentials in front of a food industry audience.
Staff also attended SupplySide Global in Las Vegas in October 2025 — Pulse Canada’s first time at this event — to assess opportunities with supplement and nutraceutical companies and gain insight into emerging trends including
GLP-1’s influence on ingredient innovation.
Pulse Canada engaged food manufacturers across the EU and UK to increase the use of Canadian lentil ingredients through direct outreach, technical and marketing support, and participation in key industry events. In 2025/26, more than 60 new company engagements were established, with discussions focused on applications in ready-to-eat meals, bakery, snacks, pasta, meat and dairy. Interest in lentils was driven primarily by sustainability, followed by product innovation and ingredient functionality, with key topics including Scope 3 emissions reporting, additive reduction, pulse quality and supply chains.
A growing number of lentil-based product launches, expected EU lentil supply gaps, and strong familiarity with Canadian pulses reinforce opportunities to develop higher-value, long-term partnerships in these markets.
Key Events Attended
Pulse Canada attended the Food Tech Summit and Expo in Mexico City in October 2025 as part of a Canadian delegation. Mexico represents emerging potential across food, feed, and pet food — trends like nutrition, health, and plant-based eating are gaining momentum. Pulse Canada is building the relationships and presence that will support more substantive engagement in the years ahead.
FOODSERVICE OUTREACH · LENTILS
Foodservice is one of the highest-impact channels for growing lentil consumption — chefs and menu developers influence what millions of people eat every day. In 2025–26, a coordinated programme of lentil foodservice outreach was conducted across North America and Europe, delivered primarily through Saskatchewan Pulse Growers and the Lentils.org platform.
Momentum continues to build with national chain accounts. In 2025–26, 39 meetings were held with new national accounts and chain restaurants, with 11 receiving customized lentil menu concept whitepapers and 4 launching new menu items with lentils. Two menu launches from this year illustrate what sustained engagement can produce:
Sprouts Farmers Market — a grocery chain with over 400 US locations — launched a line of grab-and-go grain bowls featuring a lentil and farro base across all five bowl options. The decision was deliberate: Sprouts’ Culinary Director wanted an ingredient that delivered protein, fibre, and flavour without relying on heavy seasoning. Lentils were the answer. The bowls launched in September 2025 across all Sprouts deli locations, bringing Canadian lentils directly to health-conscious consumers at one of the fastest-growing natural grocery chains in the US.
Luna Grill, a fast-casual Mediterranean chain with 55 locations across California, Texas, and Arizona, launched its Medi Macro Bowl — built on a lentil-quinoa salad base and delivering 29g of protein and 11g of fibre per serving. Luna Grill’s Chief Culinary Officer credited an immersion tour with Canadian lentil farmers as the catalyst for adding lentils to the menu. The bowl launched to strong consumer response and positions lentils squarely within one of 2025–26’s most prominent food trends: high-fibre, gut-friendly meals
22 operators were exposed to training programs this year, exceeding the target of by 47%. 15 operators confirmed expanded use of lentils on their menus, exceeding the target of 10.
Training reached some of the most influential campus dining operations in the US: UMass Amherst, Harvard University, University of Illinois, Johns Hopkins, and Boston University. A multi-campus training day at Harvard brought together six institutions representing over 100,000 students and staff.
Lentil foodservice outreach in Europe is conducted through in-market consultants with deep local networks.
Active programs are running in the Netherlands, Germany, and the UK. The approach across all three markets is the same: hands-on culinary training, live demonstrations, and direct operator engagement — formats that build the confidence and practical capability needed to put lentils on menus.
Across all three European markets — Netherlands, Germany, and the UK — 31 operators expanded their menu use of lentils in 2025–26.
DOMESTIC DEMAND · BEANS
A dedicated programme of consumer and foodservice work is focused on growing demand for Canadian beans right here at home — through digital campaigns, culinary partnerships, and campus activations that meet Canadians where they are.
4.8M
Social impressions by Love Canadian Beans
3.8M
People reached by the digital campaign
11
Universitites promoted beans during National Nutrition Month
In February 2026, Pulse Canada co-hosted a Beans on the Menu event in Toronto in partnership with Beans is How — a global initiative working to double bean consumption by making beans a more visible and celebrated ingredient. The event brought together 25 participants from across foodservice, retail, restaurants, culinary innovation, and influencer communities.
The event launched the #BeansOnTheMenu Canada campaign — inviting restaurants, cafés, and caterers to pledge to add at least one clearly labelled pulse-based dish to their menus, track uptake, and share success stories.
During National Nutrition Month in March, Pulse Canada partnered with 11 universities across Canada, bringing Canadian beans directly to students through on-campus activations staffed by registered dietitians. Interactive elements and take-home materials reinforced key nutritional messages at the point of choice — where many universities already feature bean-based dishes as part of plant-forward menu commitments.
This initiative builds on Love Canadian Beans and a growing track record with Canadian retail partners — a previous campaign with Longo’s demonstrated that well-targeted promotions can measurably boost in-store bean sales.