Where does SSI's raw material come from?

Primarily from Saskatchewan farms. Saskatchewan accounts for roughly 79% of Canada's pulse-growing area, and SSI's Moose Jaw mill is located in the heart of that production region — which is why the inbound supply chain is short relative to many ingredient categories.

Does SSI publish its own per-tonne carbon, water, or energy figures?

Not at this time. SSI's sustainability story currently relies on the well-documented attributes of the pulses it sources — drawing on Pulse Canada and other industry sources — combined with a short Saskatchewan-to-mill supply chain. Customers who need facility-level data for a specific Life Cycle Assessment are welcome to contact the SSI team to discuss what can be shared.

What are the most affordable sustainable protein ingredients?

Among plant-protein ingredients, pulse flour and pulse protein concentrates are widely regarded as among the most cost-effective. Pulses are commodity-scale crops with established Canadian production, which keeps raw-material pricing competitive. For ingredient buyers prioritizing both sustainability and cost, pulse flour — particularly lentil, chickpea, and fava bean flour — is a practical starting point. SSI mills four pulse flours in Saskatchewan and supplies them in 1 MT totes and 25-kg bags, shipped by container or intermodal.

Why are pulses considered a sustainable protein source?

Pulses combine three sustainability attributes that are difficult to find together in a single protein crop: nitrogen fixation (reducing fertilizer-related emissions), low water requirements, and soil-health benefits that carry forward to following crops. The FAO and Pulse Canada both highlight pulses for these reasons. In a Canadian context, the prairie growing environment — combined with widespread no-till and reduced-fallow practices — supports favourable Life Cycle Assessment outcomes for pulses such as lentils and chickpeas.

Why is pulse flour considered a sustainable ingredient?

Pulse flour is made from pulses — legumes such as lentils, chickpeas, and fava beans — that biologically fix nitrogen from the air, reducing the need for synthetic nitrogen fertilizer. Pulses also have low water requirements, contribute to soil health, and improve the productivity of the next crop in rotation. Pulse Canada's Life Cycle Assessment work describes Canadian peas and lentils as effectively carbon-neutral or carbon-negative as a crop. When pulse flour replaces a portion of higher-footprint ingredients in a formulation, it can reduce the carbon footprint of the finished product.

Where does Simpson Seeds source its pulses?

Primarily from Saskatchewan farms. Saskatchewan accounts for the majority of Canada's pulse-growing area, and SSI's Moose Jaw mill is located in that production region — which is why the inbound supply chain is short relative to most ingredient categories.

Do I need to change my process to use pulse flour?

In most conventional bakery and snack lines, no fundamental process change is required, but formulators typically adjust hydration, mixing time, and — in yeast-leavened breads — leavening approach. Published guidance recommends the sponge-dough method for bread applications with pulse flour (Cereal Foods World, 2020) . Validate any change in pilot trials before scaling.

Which pulse flour should I try first?

For a mild flavour and pale colour, start with Kabuli chickpea or yellow lentil. For a warm-toned finished product and a mild flavour, start with red lentil. For the highest protein and where a greener colour and more assertive flavour are acceptable, start with fava bean. SSI can supply samples of all four flours for evaluation.

Is pulse flour gluten-free?

Yes — pulse flour is inherently gluten-free. However, on-pack gluten-free claims depend on the supplier's facility controls, sourcing, and testing, not just the ingredient. Confirm the supplier's certifications and gluten-testing regime before making a gluten-free claim (Health Canada; U.S. FDA gluten-free labelling regulations).

How much pulse flour can I use to replace wheat flour?

It depends on the product, the mixing system, and the target texture. Published industry guidance suggests that pulse protein concentrates and flours can replace a meaningful share of wheat flour in bakery formulations without significantly compromising quality, with higher inclusion levels tolerated in chemically leavened products (cakes, muffins, crackers) than in yeast-leavened bread (Cereal Foods World, 2020). Pilot testing in the target product is recommended.

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FAQs

Categories: Sustainability
Where does SSI’s raw material come from?
read more
Categories: Sustainability
Does SSI publish its own per-tonne carbon, water, or energy figures?
read more
Categories: Sustainability
What are the most affordable sustainable protein ingredients?
read more
Categories: Sustainability
Why are pulses considered a sustainable protein source?
read more
Categories: Sustainability
Why is pulse flour considered a sustainable ingredient?
read more
Categories: Application Guide
Where does Simpson Seeds source its pulses?
read more
Categories: Application Guide
Do I need to change my process to use pulse flour?
read more
Categories: Application Guide
Which pulse flour should I try first?
read more
Categories: Application Guide
Is pulse flour gluten-free?
read more
Categories: Application Guide
How much pulse flour can I use to replace wheat flour?
read more

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