Natural Superfoods: Will pulses lead the next wave of healthy eating?

This blogpost is written by Raghavan Sampathkumar, agribusiness professional.

Ever since the UN promulgated 2016 as the International Year of Pulses (IYP), pulses are gaining more attention globally. Pulses are important sources of not only protein but are easily available and affordable sources of dietary fiber and a wide range of vitamins and minerals for healthy diets. Though utilization of pulses in processed foods remains relatively limited so far, the estimated market potential for novel products made using pulse fractions is promising. As WHO points out, non-communicable diseases (NCD) like Cardio-vascular diseases (CVD) and diabetes surpassed emerged as the deadliest in this century. Both developing and developed countries face double burdens of undernourishment as well as obesity. But up to 80% of heart disease, stroke, and type 2 diabetes and over a third of cancers could be prevented by promoting better eating habits and physical activity avoiding sedentary lifestyle, physical and mental stress. The world started realizing the true hidden cost of public health risks such as obesity and diabetes and their dangerous consequences in demographic and economic fronts. Thus the world’s growing quest for “health through food” presents greater opportunities that are not only attractive in terms of return on investments but invaluable good image and reputation for businesses. Diet colas, reduced calories, low fat, low-Sodium, low-sugar foods, and foods rich in fiber, minerals, vitamins and protein are best examples reflecting greater prospects for healthy foods. From North America to Middle East to Asia, consumers consider nutrition as an important factor. These numbers prove that awareness about health and wellness among majority of the global middle-class is definitely growing. There are opportunities waiting to be capitalized by innovative products and solutions for the companies worldwide.

Through pulse fractions, enhancing the protein profile of foods that are typically rich in carbohydrates presents enormous opportunities particularly in countries that not only face huge protein malnutrition problem but a sizeable health-conscious population. These kinds of variants are suitable for markets where consumers are typically calorie-conscious but less willing to make any compromise in taste, texture and appeal of their traditional foods. The Canadian International Grains Institute (CIGI) is a pioneer institution involved in utilizing pulse fractions into making reformulated pastas, noodles and vermicelli without affecting their original traditional taste, texture and importantly optimizing cost of production. For example, the reformulated pasta with 25% lentil flour qualifies to be labeled “Good source of protein” under the health laws in Canada, which traditional pasta made of 100% durum wheat cannot claim in the market place.