With obesity on the rise, consumers increasingly recognize that sugar contributes a high level of calories in relation to its volume. However, formulating foods and beverages that are reduced in sugar remains a challenge, since consumers often won’t compromise on the taste attributes they expect.

Pulses and their fractions—protein, starch and fiber—are increasing in popularity for multiple reasons. They are high in protein and beneficial fiber (including resistant starch) and are replete with vitamins and minerals.

North Americans try to consume more fiber. In fact, 72% of the 1,000+ people surveyed in 2011’s International Food Information Council’s (IFIC) “Food and Health Survey” say so.

Years ago, when the “reduced fat” trend was in its prime, some in the food industry were suspicious of all fats and oils.