As one of the few plant-based, sustainable, high-quality proteins, pulses have gained widespread attention in recent years. The United Nations designated 2016 as the International Year of Pulses. In this webinar, you’ll see how pulse flours and proteins compare to other commonly used flours and proteins. You’ll also learn how to leverage pulses’ functional and textural benefits and how to overcome formulation challenges. Case studies will highlight protein enhancement, allergen replacement (including gluten-free products) and cost savings across a variety of application areas—from bakery, snacks and pastas to dairy, soups, sauces and dressings. Discover how to meet demand for plant-based protein in deliciously differentiated foods and beverages with pulses. Register today.