Warburtons and CIGI Join Forces for a Pulse Research Project

Warburtons, the UK’s largest bakery brand, is joining forces with the Canadian International Grains Institute (CIGI) on a unique multi-year pulse research project to produce healthier baked products and ultimately increase the use of pulse flours by the food industry.

The research builds on the technical expertise that the CIGI has developed over the past decade in collaboration with pulse growers and the industry about the functionality and application of pulse flours, which reflects growing consumer demand for new and innovative bakery products.

Saskatchewan Pulse Growers has provided USD1.8m in funding for the project. Warburtons is contributing USD680k of in-kind support, as well as funds for the purchase of a pilot-scale fermentation tank at the CIGI, while the governments of Canada and Manitoba are investing USD270k through the Grain Innovation Hub. Western Grains Research Foundation and Manitoba Pulse & Soybean Growers have also provided funding of USD158k and USD25k, respectively.

Objectives for the three-year project include:

Developing a pulse database summarizing new and existing information on the compositional, functional and flavor properties of pulses of greatest interest to the food industry, as well as investigating the effects of pre- and post-milling treatments, particle size and storage
Investigating the use of pre-ferment processing on the functionality and end-product quality of doughs containing pulse flours
Exploring the development of pulse-based bakery products that meet specific health and nutrition targets.
The database and research findings will be shared with pulse breeders, seed companies, growers, pulse processors and the food industry.
“By working with Warburtons as a commercial partner on this project, there is a direct link to an end-customer”, says JoAnne Buth, CIGI CEO. “It signifies the potential of pulses to the food industry as ingredients with nutritional benefits that can contribute to improved health and well-being of consumers.”
Warburtons has previously undertaken preliminary research at the CIGI using pulse flours.
Adam Dyck, Warburtons Canadian program manager, said: “This new research underlines the increasing popularity of new and innovative bakery products amongst consumers and is testament to Warburtons’ commitment to future growth through diversification and innovation.”

Photo: JoAnne Buth, CEO, Cigi, and Brett Warburton, executive director Warburtons, with the newly installed pilot-scale fermentation tank at Cigi, to be used in work with pulse flours for the production of healthier baked goods.