Introducing World Pulses Day

Phil Kerr, Ph.D.

February 10, 2021

World Pulses Day

❑ World Pulses Day is a designated United Nations global event to recognize the importance of pulses (chickpeas, dry beans, lentils, dry peas, and lupins among others) as a global food

❑ It has been proclaimed on February 10th of each year since 2019 by the General Assembly of the United Nations on December 20, 2018

❑ This celebration is a recognition of the decisive role that pulses can play in achieving the comprehensive, far-reaching, and people-centered set of universal and transformative goals and targets of the United Nations’ 2030 Agenda for Sustainable Development, a plan of action that seeks to strengthen universal peace

Source: https://pulses.org/world-pulses-day-guidelines-2020

Why Pulses?

❑ Pulse crops have a lower carbon footprint than most foods because they require a small amount of fertilizer to grow

❑ They also have a low water footprint as they are adapted to semi-arid conditions and can tolerate drought stress

❑ But it’s not just the sustainability factor. Pulses are inexpensive, easy to store, highly nutritious, and their ability to enhance the soil microbiome has been key in improving farming techniques in low-income rural areas

Source: https://worldpulsesday.org/

Purpose

❑ World Pulses Day provides an opportunity to raise awareness about the nutritional benefits of pulses as part of sustainable food production with the aim of enhancing food security and nutrition

❑ World Pulses Day also seeks to maintain momentum gained during FAO’s announcement of 2016 as the International Year of Pulses

Source: https://worldpulsesday.org/

Introducing Webinar Presenters

DirectorAGT Foods R&D Centre

Research ScientistAgriculture and Agri-Food Canada

AOCS World Pulses Day

Janitha Wanasundara, Ph.D.Mehmet Tulbek, Ph.D.

February 10, 2021

Introduction

❑Pulse crops

❑History of pulse consumption

❑Global pulse production and trends

❑Pulse crops & sustainability

❑Pulse quality

❑Composition of pulses

❑Pulse nutrition

❑Pulse ingredient processing technologies

❑Applications and served industries

❑ Future of pulses & pulse ingredients

❑Conclusions

❑ Classified under legume family Fabaceae spp. (or Leguminosae spp.)

❑ Legumes refer to the plants with fruits/seeds enclosed in a pod

❑ Include more than 600 genera and more than 13,000 species (Uebersax, 2006)

❑ Legumes fix nitrogen into the soil, which reduces the need for chemical fertilizers

❑ Alfalfa, clover, fresh peas, lupins, soybeans, and peanuts

❑ Pulse: from the Latin “puls’, meaning thick soup or porridge, pulses are the edible seeds of plants in the legume family

❑ Starch, carbohydrate rich

❑ Gel formation

Legumes

Pulses

Oilseeds

Vegetables

Peanuts

Dried beans

Dried peas Lentils

Chickpeas

Fresh peas

Fresh beans

CowpeasPigeon peasBroad beans

Soybeans

❑ FAO classifies pulses under 11 categories

❑ Dry beans, dry broad beans, dry peas, chickpeas, dry cowpeas, pigeon peas, lentils, Bambara ground nuts, vetch, lupins, and minor pulses

❑ Pulse crops include more than 50 market classes

❑ Pulses are non-GMO, gluten-free, low allergen crops which is a major source of energy, providing carbohydrate, dietary fiber, protein, and minerals with high nutrient digestibility

21-35% ProteinLupins 32-25%Faba beans 29%Peas 21%Lentils 21%Chickpeas 21%

37-50% Starch• 65% Amylopectin• 35% Amylose

13-22% Fiber• Crude fiber 7%• Galacto-Oligosaccharides 3-5%• Dietary fiber 15-22%

8-12% Moisture

3% Ash(high in iron, zinc, selenium, potassium, magnesium, phosphorus, calcium)

2-13% FatLupins 13%Chickpeas 6%

2% Simple Sugars

AGT Internal Data

Other components (~2-3%)•Phytic acid, saponins, phenolic compounds, lectins, vicine & convicine

❑ The properties of pulses have been known for centuries. In his Rerum Rusticarum (37 BC), the ancient Roman scholar Marcus Terentius Varro recommended to plant legumes in poor soils as they do not require many nutrients

❑ Pulses, however, are far older than the Roman Empire

❑ These crops are inextricably linked to the first civilizations which developed in the Fertile Crescent during the Neolithic age as well as to the origins of agriculture

❑ Source: FAO

❑Chickpeasoriginated in an area located between the southeast of Turkey and the western part of the Fertile Crescent

❑They were domesticated around 7,000 BC

❑Faba beans are among the world’s most ancient crops

❑During the Neolithic, Bronze, and Iron ages, they played an important role in spreading agriculture throughout Eurasia and North Africa, along with other pulses and cereals

❑The genus Phaseolus originated approximately 7 million years ago. Wild forms of common beans can be found from northwestern Argentina to northern Mexico. Among the main food crops, common beans show the greatest rate of variation

❑They were a basic constituent of various Native American groups’ diets and are currently one of the most important crops in the Americas

❑ Colonialism followed with French revolution paved the road for the first wave of pulse evolution

❑ Introduction to edible beans to Europe, Africa, and Asia

❑ 16th century

❑ Introduction to peas to North America

❑ 18th century

❑ Early genetical, classification, and taxonomy studies

❑ Carolus Linnaeus –Phaseolus vulgaris L.

❑ Gregor Mendel – edible peas

❑ Early food preservation studies

❑ Nicolas Appert - canning

❑ Adaptation of drill air seeders and transition to no-till farming significantly increased pulse production in North America and helped increase farm income (late 1970s)

❑ Summer fallow acres reduced and rotational benefits well established

❑ UN recognized importance of pulses in food, health, and sustainability

❑ 2016 International Year of Pulses

❑ Global pulse production increased 91 million MT by 2020

❑ By 2026, 115-120 million MT of pulse production expected

https://www.no-tillfarmer.com/articles/5593-replacing-summer-fallow-with-grain-type-field-peas-rotational-costs-and-benefits

Major pulse crop producers in the world

❑ India

❑ China

❑ Canada

❑ Myanmar

❑ Nigeria

❑ Russia

❑ Brazil

❑ Australia

❑ USA

❑ Ethiopia

❑ Tanzania

❑ Over the last decade, pulses have transitioned to be major alternative ingredients for plant-based food industry

❑ Whole & split pulses

❑ Flours

❑ Proteins

❑ Starches

❑ Fibers

❑ Transformed ingredients

❑ TVP

❑ Tofu

❑ Tempeh

❑ Pasta

❑ Global pulse ingredient market

❑ 2018 – 2025 CAGR 5.2%

❑ 16.2 billion USD – 2017

❑ 24.3 billion USD – 2025

https://www.doctoroz.com/recipe/red-lentil-pasta-broccoli-rabe-and-cherry-tomatoes

https://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu

https://cen.acs.org/articles/93/i6/Calling-Plants-Fulfill-Proteins-Promise.html

Pulses and food trends

❑ Protein has a positive image among consumers

❑ Plant-based diets growing with plant proteins replacing proteins derived from other sources

❑ Rise in allergy to certain foods and ingredients

❑ Consumers demanding more proteins for a variety of reasons: diet, sports, nutrition, muscle, satiety, weight loss, etc.

❑ Natural, clean label, non-GMO, gluten-free, plant-based, and sustainably-sourced ingredients continue to gain traction

❑ High protein claims are now common on food products

https://medium.com/@vaibhavidoshi/healthy-burger-week-recipe-no-3-high-protein-veggie-burger-5071e1626292

Courtesy of AGT Foods

Pulse crops & sustainability

❑ Rotational benefits, fixing nitrogen, and breaking disease cycles

❑ Greenhouse gas and energy: pulses use half of non-renewable energy inputs of other crops

❑ Increased water use efficiency: pulses consume much less water per kg production compared to animal-based protein sources

❑ Lower carbon footprint: pulse crops release lower carbon dioxide per 1 kg food production compared to animal sources

https://www.pulsecanada.com/food-industry/pulse-benefits/sustainability/

https://www.pulsecanada.com/food-industry/pulse-benefits/sustainability/

http://phys.org/news/2012-05-wwf-over-consumption-threatens-planet.html

Pulse quality

❑ Producer

❑ Yield

❑ Disease resistance

❑ Standability

❑ Processor

❑ Protein

❑ Dehulling yield

❑ Color

❑ Uniformity

❑ Cooking quality

❑ Consumer

❑ Taste

❑ Texture

❑ Aroma & flavor

❑ Nutrition

❑ Protein

❑ Dietary fiber

http://www.stampseeds.com/snowbird-faba-bean.html

Color variation in split green peas

Dehulling of lentils.http://lentils.grdc.com.au/lentils/lentil-types

Comparison of Pulses vs. Wheat

Parameters Whole Peas Lentils Chickpeas Pinto Beans BlackBeans

Wheat

Protein (%) 23.4 24.8 19.5 21.3 21.6 13.5

Fat (%) 1.2 1.1 6.5 1.3 1.2 1.3

Carbohydrate (%) 60.1 60.5 60.9 62.1 62.6 75.4

Total Dietary Fiber (%)

21.2 18.7 18.2 18.5 17.8 11.7

Sugars (%) 6.5 2.5 9.8 2.4 2.3 1.6

Starch (%) 49.0 47.0 41.0 40.0 41.0 67.0

Ash (%) 2.7 2.8 2.8 3.0 3.0 1.7

Data was compiled from USDA

Comparison of Pulses vs. Wheat

Data was compiled from USDA

Mineral and Folate Composition

Parameters Whole Peas Lentils Chickpeas Pinto Beans BlackBeans

Wheat

Calcium (ppm) 850 800 1100 1250 1900 340

Magnesium (ppm) 1450 1350 1800 2200 2100 1380

Phosphorus (ppm) 5500 5000 5000 5500 5700 3500

Iron (ppm) 60 80 55 110 98 38

Zinc (ppm) 43 41 45 40 47 29

Copper (ppm) 7 10 10 9 15 4

Folate (µg/100g) 350 500 550 500 420 40

Comparison of Pulses vs. Grains

Data was compiled from USDA

Essential Amino Acid Analysis (mg/g protein)

Pea Faba Bean Lentil Chickpea Rice Corn WheatFAO

recommended(2008)

Protein 24.1% 30.6% 24.8% 20.7% 5.95% 6.93% 10.33% -

Histidine 25.7 24.8 23.0 27.5 25.0 30.4 22.3 18

Isoleucine 40.7 37.9 40.7 42.5 41.0 35.8 34.6 31

Leucine 67.2 64.4 67.7 72.9 82.0 122.7 68.7 63

Lysine 71.4 61.1 66.1 69.1 34.8 28.1 22.1 52

SAA 19.5 24.2 14.9 26.1 42.2 39.0 38.9 26

AAA 79.3 71.9 76.6 87.0 106.1 89.8 80.5 46

Threonine 38.2 34.6 38.3 42.0 35.3 37.7 27.2 34

Tryptophan 8.7 8.5 6.5 9.7 12.1 7.1 12.3 7.4

Valine 50.2 45.4 49.2 56.0 58.5 50.6 40.2 35

Cereal Data compiled from USDA studies SAA – Sulfur containing Amino Acids (Cystine and Methionine), AAA – Aromatic Amino Acids (Phenylalanine and Tyrosine)

Pulses Help Improve Protein Quality

❑“Complete protein” involves having a balanced amino acid profile as recommended by the FAO

❑Pulses are naturally high in lysine while low in sulfur-containing amino acids (cysteine and methionine)

❑Other cereals such as rice, corn, and wheat have higher content of sulfur-containing amino acids but a lower lysine content

❑Combination of pulses with cereals help meet FAO recommended AA profile

Low in LysineHigh in Sulfur-Containing AA

Low in Sulfur-Containing AAHigh in Lysine

Complete Protein

Power of Blending

0.22

0.29

0.37

0.46

0.55

0.65

0.76

0.880.94 0.93

0.88

0.190.25

0.32

0.39

0.46

0.55

0.64

0.74

0.80 0.79 0.75

100:0 90:10 80:20 70:30 60:40 50:50 40:60 30:70 20:80 10:90 0:100

Amino Acid Score

PDCAAS (with Estimated Protein Digestibility of 0.85)

Cereal and Pulse Blend Ratio (Vital Wheat Gluten : Pulse Protein Concentrate)

PDCAAS of Wheat and Pulse Proteins Blends (with Estimated Protein Digestibility of 0.85)

AGT Internal Data

Vital wheat gluten

Pea protein concentrate

Pulse Ingredient Process Technologies

Courtesy of AGT Foods

Micronisation

Pulse Fiber

Pulse Seeds

Pulse Hulls

Dehulling/Splitting

Milling

Over 55% Dietary Fiber

Air Classification(AC)

Pulse Starch Concentrate

about 12% Protein

Pulse Protein Concentrate

55-60% Protein

Dry Milling

Minimum 19% Protein

Fine

Pulse Flour

Minimum 19% Protein

Pulse Protein Isolate

Wet Milling

Milling Whole Pulse Flour

Pulse Splits

Pulse Flour/Semolina

80%-90% Protein

Pulse Starch Isolate

>95% Starch

Challenges Compared to Oilseed Crushing Industry

Oilseeds

❑Soybeans and canola are traditional oilseed crops

❑20-45% oil

❑19-40% protein

❑15-30% carbohydrates (fiber and oligosaccharides)

❑Oil is the major ingredient

❑Protein fractions are co-products

❑Protein value proposals established since 1960s; basic research fundamentals available

Pulses

❑Peas, lentils, chickpeas, and faba beans are pulse crops

❑20-32% protein

❑2-8% oil

❑40-50% starch

❑10-15% fiber

❑Protein is the major ingredient

❑Starch and fiber fractions are co-products

❑Value proposals in development for starch/carbohydrate/fiber fractions

Applications & Industries

Pulses in Pet Food

❑ Introduced as milled whole pulse flours in 1980s and late 1990s as an alternative to wheat, corn, and soybeans

❑Developed by the industry due to pet parent needs as allergen and gluten-free formulation solutions. Pulses also served as functional and nutritional ingredients

❑Protein supplement/alternatives

❑Binder and texturizer alternatives

❑Fiber supplement/alternatives

❑Low ash/low minerals

❑No mycotoxin with very low heavy metal levels

❑High protein digestibility

❑ Whole pulse flours over 85% true protein digestibility

❑ Pulse proteins over 92% true protein digestibility

❑Pea fiber used as an alternative to soybeans hulls, sugar beet fiber, and fruit/vegetable pomaces

❑ In late 2000s whole pulse flours, split pulse flours, pea fiber, and pulse ingredients became major ingredient solutions for the allergen-free and-grain free pet food industry

❑Tubers – yam, tapioca, potato, starches, and flours

❑Pulses – whole flours, split flours, proteins, fibers, and starches

❑Fruits & vegetable pomace and fibers

❑Pulse flours and pulse proteins provided solutions for the replacement of corn gluten meal, soybean meal, and soy proteins as a protein source

❑Pulse flours and pulse starches provided as binder & texture solutions for the replacement of wheat flour and corn starch

Pulses in Pet Food

❑ In September 2017, grain-free pet food industry was no longer a niche market (Source: Petfood Industry September 2017)

❑ In dry dog food, 44% of the recipes in the database did not contain grains

❑ 50.8% contained peas

❑ 23.2% contained chickpeas

❑ 14.3% contained lentils

❑ 78% of the brands producing dry dog food had at least one grain-free formula

❑ In dry cat food, 47% of the recipes in the database did not contain grains (Source: Petfood Industry September 2017).

❑ 45.9% contained peas

❑ 19.1% contained chickpeas

❑ 14.3% contained lentils

❑ 73% of the brands producing dry cat food had at least one grain-free formula

❑ In July 2018, FDA Notice about the DCM concerns reduced the growth rate in the use of pulse ingredients

❑ Peer review research and review publications with variable views were published from 2018-2021

❑ However, due to the lack of adequate research, insufficient data, and complex nature of DCM, continuous utilization of pulses and pulse ingredients have been expected in the future

❑ Allergen-free and grain-free

❑ Available in North America within sustainable agricultural practices vs. ancient grains

❑ High nutrient quality

❑ Rich source of dietary proteins and energy

❑ High protein digestibility

❑ Very low risk vs. grains

❑ Microbial contamination

❑ Mycotoxins

Pulses in Snack Foods

❑Whole pulse snack

❑Roasted chickpea, fried green pea, etc.

❑Baked snack

❑Cracker, cookie, brownie, etc.

❑Fried/baked chip – Tortilla chips, etc.

❑Extruded snack

❑Direct expansion

❑Pelletized and fried/baked (3rd generation)

Pulses in Snack Foods

Loop Star FlatbreadCrisp Ball Puff

Pulse Crisps

• Can be formulated with different protein and fiber contents• Can be blended with different cereal ingredients• High protein or high fiber• As an ingredient to be used in various applications

0

4

8Crispness

Lightness

MouthMelting

Crunchiness

Hardness

Mouth Drying

Crisp Applications - Prototypes

High Protein ClusterScotcheroos LollipopMarshmallow Crispy Treat

Direct Expanded Puffs

• Can be formulated for different nutritional benefits and textures• Can be blended with different cereal ingredients• RTE snack to be coated with various flavorings

Extruded Pellet Snacks – 3rd Generation Snacks

Extruder• Mixing• Hydrating• Cooking• Sheeting /Forming

Dryer• Removing moisture

Deep-Fryer/Oven/Microwave

• Puffing-expansion

Pulses as Meat Alternatives

Texturized Pulse ProteinsPlant-based chili

Chik’n nuggets

“Pork” strip stir-fry

Plant-based burger

Texturized Pulse Proteins

The Meat Alternative Solution

❑ Meat-like bite and fibrous appearance❑ Ground meat and muscle meat

alternative ❑ Great water absorption: 400%+❑ Light in color and neutral in flavor

Nutritional Benefits

❑ Protein content: 50%-80%❑ Fiber content: variable ❑ Cholesterol: 0 mg ❑ Allergen-free❑ Clean label

AGT Foods internal data

Plant Based Pulled Pork Sandwich

❑Featured Ingredient:

❑Texturized Pea Protein – Chunk/Nugget

❑Protein Content: 70%

❑Fiber Content: 6%

Main Ingredients: Water, Texturized Pea Protein, Barbeque Sauce.

How plant-based pulled pork is

made

Hydrate the TPP

Shred the TPP

Cook with BBQ Sauce

AGT Foods internal data

Flexitarian Solutions

Segments• Meat snack• Stew/porridge• Salami/sausage

Ingredients• Meat paste• Pulse proteins• Pulse flours

Picture credits: Online source & Beehive Co.

Commercial Flexitarian Burger

Byron Flex Burger

70% British Beef

30% Sautéed Mushrooms

https://www.independent.co.uk/life-style/food-and-drink/flexitarian-beef-burger-byron-launch-sustainable-ethical-food-vegetarian-flex-uk-a8310016.html

Texturized Pulse Protein as Meat Extender

100% Beef70% Beef 30% TPP

Cooked Yield 73.5% 83.2%

Technological Yield(Yield per unit of

meat)73.9% 120.0%

Sensory

Juiciness ++ +++

Springiness ++ +++

Overall liking ++ +++

Nutritional (per 130 g)

FatSaturated Fat

ProteinCholesterol

26 g8 g

22 g115 mg

18 g6 g

22 g80 mg

Raw Raw

CookedCooked

Cooked - cross section Cooked - cross section

Raw

Improved yield, lower fat, lower cholesterolAGT Foods internal data

Durum Wheat Pasta Fortification with Pulses

AGT Foods internal data

Traditional PastaHigh Protein Pasta with 24% Pulse Protein Concentrate Firmness (g) of Pasta Cooked to Al Dente

Pasta fortified with pulse protein has similar appearance, texture, and improvednutritional attributes compared to

traditional pasta

PDCAAS with Estimated Digestibility of 0.85

0.660.28

12561375

1040

Traditional WhitePasta

High Protein Pastawith Pulse Protein

High Protein and FiberPasta with Pulse

Protein and Pea Fiber

Pulse Ingredients in Dairy-Free Applications

AGT Foods internal data

Deflavored Pulse Protein ConcentrateInclusion rate in recipe: 12%• Value propositions/functionality

• Non-GMO• Clean label • Plant-based• Emulsification• Egg replacement

Ingredients:Sunflower Oil, Water, White Vinegar, Granulated Sugar, Deflavored Pulse Protein Concentrate, Salt, Xanthan Gum

Vegan Mayonnaise

Pulse Ingredients in Dairy-Free Applications

AGT Foods internal data

Ingredients: Water, Sugar, Deflavored Pulse Protein Concentrate, Sunflower Oil, Xanthan Gum

Deflavored Pulse Protein Concentrate/Pulse IsolatesInclusion rate in recipe: 4-8%

• Value propositions/functionality•Plant-based •Non-GMO•Clean label •Solubility•Dispersibility•Protein enhancement

Vegan/Dairy-Free Milk

Pulse Ingredients in Dairy-Free Applications

Ingredients: Water, Pulse Protein Isolate, Sunflower Oil, Potato Starch, Sugar, Vanilla Extract, Locust Bean Gum, Starter Culture (Vegan), Pectin

Pulse Protein Isolate – (80-90% protein content)Inclusion rate in recipe: 4-6%•Value propositions/functionality•Plant-based •Clean label •Non-GMO •High protein content•Emulsifier

Vegan/Dairy-Free Yogurt

AGT Foods internal data

Pulse Ingredients in Baking Applications

Pulse Protein Concentrate/Protein IsolateInclusion rate in recipe: 21%•Value propositions/functionality• Egg replacement • Non-GMO • Plant-based • Clean label • Browning agent

Ingredients: Water, Pulse Protein Concentrate/Protein Isolate, Canola Oil

Egg Wash in Baking Systems

AGT Foods internal data

Egg

Pulse Protein

Concentrate/Isolate

No Wash

Pulse Ingredients in Baking Applications

Wheat Based Eggless Pancakes

AGT Foods internal data

Deflavored Pulse Protein ConcentrateInclusion rate in recipe: 4-15%• Value propositions/functionality• Egg replacement • Non-GMO • Plant-based • Clean label • Emulsifier• Binder• Water retention • Browning agent• Protein enrichment

Ingredients: All-purpose Flour, Buttermilk (3.25%), Water, Deflavored Pulse Protein Concentrate, Vegan Margarine, Granulated Sugar, Baking Powder, Salt, Vanilla Extract

Future of pulses and pulse ingredients

❑ Breeding & Biotechnology

❑ Yield

❑ Production

❑ Staying sustainable

❑ Processor/Manufacturer

❑ Enhanced functionality

❑ Solubility

❑ Emulsion

❑ Binding/gelation

❑ Dispersion

❑ End user/Consumer

❑ Price

❑ Availability

❑ Diversity

❑ Taste

❑ Aroma & flavor

❑ Function

Source: Ladjal, 2015. Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

AGT Foods internal pic

AGT Foods internal pic

AGT Foods internal pic

Functionality Path

Extruded Snack

Pasta

Bakery

Meat Alternative

Dairy Alternativeand High Protein

Beverage

Texturization

Emulsification

Soup and Sauces

Meat

Gelation

Maillard Reaction

Solubility

Valorization of Pulse Ingredients

❑Introduction of new processes and cutting-edge technologies

❑Valorization and functionalization of pulse starch & carbohydrates

❑High value ingredients & products

❑Food

❑Feed

❑Industrial

❑Continued valorization and functionalization of pulse proteins

❑High value ingredients & products

❑Food

❑Feed

❑Industrial

Thank you!

Q&A