Five forces are driving the switch:

• Consumer demand for protein. High-protein positioning is now mainstream across snacks, bakery, pasta, and beverages. Pulse flours are one of the fastest, cleanest-label ways to lift protein on a Nutrition Facts table without resorting to isolates.
• Plant-based and flexitarian growth. Plant-protein ingredients continue to grow across mainstream products, and pulse flours fit naturally into the trend.
• Clean-label pressure. Manufacturers are reformulating away from soy, gums, and modified starches. Pulse flour is recognizably food, simple to declare, and free from the top-eight
  allergens.
• Gluten-free demand. Pulse flours are naturally gluten-free and outperform rice flour on protein and fibre.
• Sustainability and supply-chain risk. Pulses fix nitrogen, use less water, and grow well on dryland prairie. For manufacturers building a sustainability story or hedging against wheat- or soy-supply volatility, pulse flour improves both ESG metrics and supply diversification at the same time.

For most manufacturers, the question is no longer whether to use pulse flour but which pulse, in what format, and from which supplier. Talk to the Simpson Seeds team about samples, specifications, or
contract milling for your next pulse-flour product.