SPECIAL REPORT: Pulses for a Sustainable Future

25 Apr 2016

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25 Apr 2016 --- Pulses are often praised for their health properties and their ecological and economic benefits, however lentils, chickpeas and pigeon peas, can sometimes seem neglected in the shadow of the world's major legumes. FoodIngredientsFirst takes a closer look into the sustainability of pulses and their nutritional values.

The International Year of Pulses 2016
The 68th UN General Assembly declared 2016 as the International Year of Pulses. The IYP 2016 aims to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition. So far, this has created a unique opportunity to encourage connections throughout the food chain that would better utilize pulse-based proteins, further global production of pulses, better utilize crop rotations and address the challenges in the trade of pulses.

The Food and Agriculture Organization of the United Nations (FAO) has been nominated to facilitate the implementation of the IYP 2016 in collaboration with governments, organizations and all other relevant stakeholders.

"Pulses are good for people, and are good for soils," Eduardo Mansur, the head of FAO's land and water division, said at an event that highlighted the promising future of edible seeds.

The event – “Soils and pulses; symbiosis for life” – was sponsored by Italy's permanent representation to FAO, led by Ambassador Pierfrancesco Sacco, along with Bioversity International and FAO itself, and drew a strong link between the International Year of Pulses and the 2030 Sustainable Development Agenda.

Participants highlighted how pulses offer exceptional nutritional inputs to human diets, are economically affordable, use relatively little water compared to other protein sources, and also reduce the need for industrial fertilizers. “They are even gluten-free,” Mansur noted.

Pulses can also fix hefty quantities of nitrogen in the soil, boosting fertility and reducing – by millions of tons globally – the need to apply the key nutrient for food crops.

Pulses also have huge potential in wealthy nations, due to environmental and health concerns. Michele Pisante, from Italy's Council for Agriculture Research and Agrarian Economics (CREA), noted experiments showing that rotating legumes with grain crops could save up to 88 kilograms of nitrogen per hectare in Europe, where fertilizer use is high by international standards. “There has been a sharp global reduction in pulse production compared to cereals since 1962, and reversing that would lead to virtuous outcomes including lower carbon costs per unit of glucose,” Pisante noted.

Speaking to FoodIngredientsFirst, Margaret Hughes, Sales and Marketing Manager of Best Cooking Pulses explains that by celebrating 2016 as the International Year of Pulses provides opportunity to inform consumers about the nutritional values of pulses which are sometimes overlooked. She says: “So many of us in the western world are eating far too much food that isn’t particularly good for us, or for the planet for that matter. Pulses are a superfood, high in protein, fiber and the micronutrients iron, calcium, folate and other B vitamins, yet low in fat,” she explains, “When included regularly in diets, they help people to feel better in the here and now, and are protective against several diseases including cardiovascular disease, diabetes, and cancer.”

“As part of the International Year of Pulses, pulse organizations from around the world are suggesting that people make a pulse pledge, that they commit to increasing the pulses in their diet by a given amount per week. Several on-line resources highlight just how easy it can be to create tasty and satisfying meals with pulses and pulse flours,” says Hughes.

Hughes also believes that the International Year of Quinoa may have sparked some initial interest. “Few people knew what seeds and pulses were, since then the interest in quinoa and other ancient grains has grown,” she says. Pulses are an ancient seed, one of the first foods ever eaten and cultivated by man, they are versatile and can be used as the basis of a dish or as an addition to a favorite.

A recent article in the Canadian Medical Journal provided a meta-analysis of 26 clinical trials that looked at the impact of including pulses in the diet on markers for cardiovascular disease. They found that just one serving of pulses a day significantly lowers LDL cholesterol levels. Incorporating pulses into the diet may also curb other cardiovascular risk factors such as blood pressure and diabetes. Boosting consumption of whole peas, beans, chickpeas and lentils intact or as flours, can help to reverse the epidemic of heart disease.

“Innovative food companies have begun to incorporate pulses and pulse flours into their recipes,” says Hughes. “New products include gluten-free batter and breadings, cereals, pasta, crackers and snacks. In baked goods, like breads and sweet goods, food companies are replacing a portion of pulse flour with wheat flour to increase the protein, fiber and vitamins and minerals.”

Not only do pulses boast nutrition, they are also a sustainable crop. “They use half the non-renewable energy inputs (including nitrogen fertilizer) of other crops resulting in a remarkably small carbon footprint,” explains Hughes, “Pulses also play a vital role in crop rotation and improve the sustainability of cropping systems.” The plants extract nitrogen from the air into nodes on their roots, which are then left in the soil to provide nutrition for the following year’s crop.

Pulse crops produce compounds that nourish soil microbes and benefit soil health. Crop yields are typically higher in soils that are ‘alive’ with a diverse population of soil organisms. These organisms break down and cycle nutrients, feeding the crops as they grow (Pulse Canada). Naturally occurring soil organisms also ‘crowd out’ disease-causing bacteria and fungi (Lupwayi et al, 2007).

Pea Proteins
Recent studies have revealed that pea protein may yield health benefits that promote a sense of fullness and stimulate the body’s peptide production, abating the feelings of hunger.

PGP International (owned by ABF Ingredients) has a track record of innovation and a proactive focus on applications for high performing extruded products and right now pea proteins are proving to deliver.

Peter Hassing, VP of Business Unit Extrusion at PGPI in Woodland, California told FoodIngredientsFirst that pea proteins are a good choice for customers that need to pack in extra protein. He explains: “Consumers are constantly looking for ways to get more protein packed into their diet, without having to eat too much else and we've seen a rise in demand for alternative protein.”

The advanced extrusion technology applied at PGPI produces a High Protein Crisp that is totally free of Hexane and allergens and perfect for a wide range of applications such as energy bars, nutrition rich food, cereals, snacks and confections.

“The High Protein Crisp product is typically in a market where our customers need to respond quickly to changing demands and our strength comes from a fast turnaround, an innovative approach and faultless quality,” says Hassing. It’s a finished application product that is already meeting the needs of PGPI customers that want high quality ingredients for their consumer products that are rich in protein, tasty and allergen free.

World Food Processing, L.L.C. manufacture the only USA-grown first pea protein isolate, PURISPea, which is known for its unique characteristics and superior flavor. Tyler Lorenzen, president of World Food Processing’s proteins and ingredient subsidiary told FoodIngredientsFirst: “We are commercially producing PURISPea today. We have ramped up productions over the past year and half and continue to produce more to meet a growing demand.”

Since achieving GRAS status for PURISPea, Lorenzen says this adds yet another layer of confidence and another advantage for manufacturers who want to create foods and beverages with mass-market appeal.

“We have considered marketing in other countries and not opposed to do so. However, a considerable amount of our demand is coming here at home, where locally sourced proteins and commitment to USA farmers is important,” he explains, “We are happy to see the growth in non-GMO and organic farming practices.”

The GRAS status confirms that PURISPea is safe for use as a protein source in foods such as bakery products, cereals, snack foods, smoothies, beverages, soups, imitation dairy products, dry instant milk shake mixes and protein drinks, instant powdered nutritional beverages, vegetarian products/meat analogues and meal replacement bars.

“PURISPea checks all the boxes in terms of today’s food trends: It’s clean, non-GMO, devoid of the eight common allergens and it’s lightly processed with no harsh chemicals, all while being the only non-GMO pea protein grown and manufactured in the US,” adds Lorenzen.

The appetite for pea protein and pulses has certainly risen and doesn't appear likely to slow down. The steep rise in high-protein diets which many people adhere to has led to increased interest into the nutritional values for human consumption. Pulses typically offer farmers higher profit margins than cereal grains and can therefore play a role not only in boosting human and ecological health, but also in helping reduce rural poverty.

The International Year of Pulses offers a platform to highlight issues that can make great contributions to the Sustainable Development Goals, including crop production and promoting health. Italian Deputy Minister of Agriculture Andrea Olivero said: "Both consumers and producers are likely to benefit from more information."

by Elizabeth Kenward