Pulse flour is used across nearly every food category — wherever a manufacturer needs to lift protein, lift fibre, replace gluten, or add functional water-binding without changing flavour profile too dramatically. The most common applications:

• Pasta and noodles — red lentil, yellow lentil, and chickpea flour produce the leading commercial gluten-free and high-protein pastas on the market.
• Bakery and crackers — partial replacement of wheat flour to lift protein, fibre, and nutritional density without compromising structure.
• Snacks — chickpea, lentil, and fava bean flours are workhorses in better-for-you snack formats.
• Plant-based meat — fava bean flour provides protein, water-binding, and texture in burgers, nuggets, and ground analogs.
• Plant-based dairy — chickpea flour appears in dairy-alternative cheeses, yogurts, and creamy sauces.
• Soups, sauces, and ready-meals — precooked pulse flours add body, protein, and natural thickening without modified starches.
• Protein bars and bars that are ready to use without further cooking — precooked pulse flours are essential here because they are fully cooked and ready to use without further processing.
• Pet food and aquafeed — pulse flours and pulse fractions are increasingly used in premium pet food premixes.

Simpson Seeds supplies all of these end markets from its Moose Jaw, Saskatchewan mill, with both standard SKUs and contract-milled specifications.