The rising interest in Pulses

Pulses are part of the legume family, but only refer to crops harvested as dry grains, which are distinguished from leguminous oil seeds by their low fat content (like peanuts or soybeans).

The pulse is composed of a seed coat, which protects the seed and contains fibres, minerals and antioxidants, and a storage cotyledon which contains all the nutrients for the seed, like protein, minerals, lipids and fibre. This is why pulses are seen as very healthy by most consumers.

In research done by Puratos in three countries, 94% of consumers think they know a little bit about pulses, and 1 in 2 respondents perceive pulses as being healthy. In the meantime, many consumers actually struggle to discern which ingredients belong in this category, showing that there is a real opportunity to educate people on the benefits of these products. Chickpeas and lentils are the most common ones (Consumer research Puratos, data Lebanon, Turkey & Netherlands, 2018)

Over the past years, sustainability has become a major food trend. With rising concerns about climate change, comes a rising interest in food sustainability. This trend has caused an increased interest in pulses, because they provide important nutrients like protein, B- & D-vitamins & minerals like iron which tend to lack in alternative diets like vegetarianism or veganism, in a cleaner label and more sustainable way. 

The popularity of products containing lentils, peas, beans, chickpeas or a mix has dramatically increased. Between 2012 and 2017, the number of products launch containing pulses has nearly tripled and is still growing (Mintel, Jan 2007 to Sept 2018, worldwide excl. India, Pulses in food category).

It is expected that by 2050, global pulse production could double again, providing the rapidly growing world with a much needed source of healthy, sustainable protein! (The Global Pulse Confederation, 2017) 

Pulses have many benefits for our health & well-being and our environment:

·        Highly nutritious. Pulses are rich in protein, fibres and B-vitamins and contain a high level of minerals like iron and zinc. Additionally, they support heart and gut health ( FAO International Year of Pulses)

·        Sustainability. New varieties are resilient to climate change. Pulses are an important component of crop rotations, requiring less fertilisers than other crops and they are a source of protein with a low carbon and water footprint (https://iyp2016.org/themes/productivity-environmental-sustainability).

·        Promote biodiversity. The crop residue can be used to enrich the soil, improving its fertility and the diversity of life forms it hosts.

·        Food security. At a time where population growth is dramatic, food waste is a massive issue along with malnutrition. A report shows that about 75% of Millennials are bothered by food waste and about 50% of them would consume more bakery products if they were packaged in smaller portions. (https://www.bakeryandsnacks.com/Article/2019/05/01/Millennials-and-Gen-Zs-buy-bread-and-sweet-goods-weekly-ABA-report). Pulses have a low risk of waste as they can be stored for a long time.