Research Proposal

Roasted Pulses in Canada


The goal is to find how mainstream the demand is for roasted pulses in Canada (and North America by extension) to better understand a client's target market. Information on consumers interests and demands will be beneficial.

Early Findings

Pulses In Canada

  • The GreatCanadianPulseOff comments on the industry of pulses in Canada, stating the following: "From traditional hummus to crunchy roasted chickpeas to chips and even pasta, new pulse-based products are making waves in the food industry. Pulses are emerging as a versatile ingredient that adds protein to any dish and is now available as whole, flours, snacks, ready-to-serve and microwave meals. Cooking with pulses has become very popular amongst health conscious eaters – they are gluten-free, grain-free, nut-free, vegan and protein packed – and has never been this easy!"
  • Adding to this, they also say about the emerging pulse industry: "Pulses have become a leading ingredient as their functionality expands to products from snacks, meat analogues, cheese analogues, breakfast cereals, nutritional bars, snack bars, batter and breading, and baking."
  • In 2016, it was reported that "Canada’s pulse consumption as food is small compared to other countries. Canada’s pea consumption is estimated at 1% of its total production, while around 19% is used for feed."
  • North American consumers are slowly increasing their demand for pulses.
  • Canada's strategic pulse plan states the following as their second goal: "The Canadian pulse industry has set a goal of “25 by 2025”. This means the pulse industry will strive to build new use markets, such as food ingredient and foodservice, for at least 25 per cent of Canada’s pulse production by the year 2025. To do this, we must demonstrate the value pulses and pulse ingredients have to offer food companies and consumers, including their nutritional benefits and the role pulses can play in sustainable food production."

Marketing of Pulses

  • Emphasis is placed on pulses being part of diet helping a person maintain a healthy body weight, reducing post-meal crashes and the risk of chronic disease, contributing to gut health, and helping maintain heart health.
  • They're promoted as a source of many nutritional benefits including being low in sodium and an excellent source of folate and iron.
Prepared By
Stan R.
1946 assignments | 5.0