Bakers Look at Protein to Boost Sales

The video explores the integration of pulses like peas, lentils, and beans into the global baked goods market, highlighting Canada's role as a major exporter. It discusses the challenges of using pulses in baking, such as achieving the right texture and taste, and overcoming issues with gluten-free properties. The video also examines consumer reception, citing Warburtons' successful launch of pulse-based products, and analyzes the market potential for healthier, protein-rich baked goods. Finally, it considers the opportunities for Canada to expand its pulse exports and applications.

What consumer trends are influencing the demand for healthier baked goods?

What opportunities does the pulse market present for Canada?