Pulses are steadily moving from the shadows to the centre of global innovation. The latest research, extraction and processing technologies are turning chickpeas, peas and lupins into the protein source of the future. Around the world, agri-food companies are offering solutions that have the potential to change the way we eat and the role of the agricultural sector in sustainable production.
Lupine with 60% protein content
Argentine company Elementa Foods has introduced a new non-GMO sweet lupine variety with the world's highest protein content. According to the US National Institutes of Health, the protein content of conventional lupins reaches 44%. However, the new variety from Elementa Foods demonstrates a unique 60%, with a full spectrum of essential amino acids and a digestibility of over 70%.
Pea protein without bitterness
The problem with most pea protein isolates is the bitter taste and specific smell. Canadian company PIP International has developed a unique extraction technology that is a game changer. Its pea protein isolate has 85-90% of pure protein, is not heat-treated and tastes like flour - no bitterness. This gives product developers the opportunity to create new formats that are attractive to consumers, from snacks to meat substitutes.
Lupine ice cream
The owner of the iconic Bridge Drive-In in Winnipeg, together with researchers from the University of Manitoba, has created a new product - vegan soft ice cream based on sweet lupine. The idea was born in 2023, and today the high-protein, gluten-free and dairy-free ice cream is available to consumers.
The lupine is supplied by Lupin Platform Inc. and is locally and ethically grown.
Pea crab cakes
Mind Blown creates plant-based alternatives to seafood: crabcakes, shrimp, scallops - all based on protein from peas and other legumes. The company combines experience in the seafood industry with the modern demands of vegan consumers.
Founder Monica Talbert emphasises: "We use pulses not only for their nutritional value. People know them, they trust them. Today, consumers are looking for ingredients they can understand, such as peas, chickpeas, lentils."
Chickpea flour with new functionality
In March 2025, the Indian company Supplant Foods received a patent for a precision chickpea fermentation technology that allows it to create flour with enhanced protein properties. This ingredient can effectively replace eggs and dairy components in baked goods, a rapidly growing segment.
The solution not only reduces the dependence on animal ingredients, but also preserves the texture, taste and nutritional value of the products.