Three proof-of-concept projects enabled Chinese scientists and food companies to experiment with Canadian pea and lentil flours in popular Chinese food products.

China has long been considered a high-potential market for Canadian pulse crops, and the destination of many trade missions involving our producers, processors and other industry leaders.

In 2014, Pulse Canada took market development in a new direction. Working with the Beijing-based Chinese Cereals and Oilseed Association, the organization facilitated three one-year research projects conducted by Chinese researchers and food companies. This project was supported by the Canadian International Grains Institute and co-funded by Alberta Pulse Growers and Saskatchewan Pulse Growers.

“The idea is that, if we are going to interest Chinese companies in Canadian pulses, they need to be involved in the research early on in the development process,” said Tanya Der, Pulse Canada’s Manager of Food Innovation and Marketing.

A value-added opportunity for Canada

“These are staple items that are eaten by people from all walks of life,” Der said. “Whether you live in the north or south, you’re eating some version of these. If we can get these high-volume products to use flour from Canadian pulses, that can have an impact.”

The three lead researchers each worked with a Chinese food company that specializes in one of the three product categories. Each team received a supply of pea and lentil flours, milled in Canada from Canadian-grown crops. This ensured that the quality, particle size and functionality of the pulse flours would be consistent.

Co-operation between the research community and food companies allowed them to study how Canadian pulse flours perform when blended with Chinese-milled wheat flours in various proportions, and when processed in a commercial manufacturing facility. The addition of pulse flours – which are high in protein and fibre — would also enable the companies to improve the nutritional profile of their products.

Der emphasized that market development in China must be viewed as a long-term effort. Pulse Canada’s approach was to work with Chinese partners to introduce them to Canadian pulse flours and build relationships that can grow over time and pay dividends in the future.

“This was really the initial stages of market development,” Der said, “a proof-of-concept looking at what percentage of pulse flour can be used in these products, and what is the impact on functionality and taste?”

Building on the relationships and technical knowledge developed with these three projects, the next stage of Pulse Canada’s Chinese market development is now taking shape.

“We’re close to finalizing some new projects on product innovation and consumer research for Canadian pulses in China,” Der said. “We’ll be announcing these in the summer of 2017.”

Project at a glance

Project title:                Application of Canadian Pulses in Traditional Chinese Dry Noodles, Biscuits and Steamed Buns

Project lead:                Chinese Cereals and Oilseed Association, Academy State Administration of Grain and Henan University of Technology

Total value of project: $720,637

Start date:                   2014

Completion date:        2015