Pulses have strong potential to impact post-prandial glycaemia, satiety/ food intake and endurance based on their composition of complex carbohydrates, protein and low GI. However, there is a need to test the impact of pulse flour and fraction ingredients within food matrices of interest to food manufacturers in order to increase commercialization of pulse food products and substantiate health claims. This three-year project includes a series of acute human studies designed according to Health Canada’s proposed guidance for satiety and postprandial glycaemia claims as well as guidance from the European Food Standards Agency (EFSA) on substantiating claims related to satiety/ weight management, post-prandial glycaemia as well as endurance. The food products to be tested in the human studies represent the same food categories of interest in the food prototype projects for the current AIP application with dose amounts of pulse ingredients relevant from an optimal taste and functionality perspective, as well as the ability to impact the health outcomes being tested.