Due in part to shifting consumer shopping and cooking behavior during the pandemic, as well as a concerted effort by government organizations to encourage consumers to eat more pulses
Pulses, including chickpeas, lentils, dry peas and beans, are showing up on more Americans’ plates, and not by coincidence. Due in part to shifting consumer shopping and cooking behavior during the pandemic, as well as a concerted effort by government organizations to encourage consumers to eat more pulses, the ingredients have seen a 40 percent increase in sales and, according to data from the Mintel GNPD, nearly 1,600 new products containing pulses launched in 2020.
The United Nations (UN) – which previously designated 2016 as the International Year of Pulses – dubbed February 10 as “World Pulses Day,” an annual holiday to increase awareness of the benefits of pulses and encourage consumers to enjoy pulses on the day. The United States Department of Agriculture (USDA) also recognised pulses – specifically beans, peas and lentils – in its latest edition of the Dietary Guidelines for Americans, which recommend consumers eat pulses across all life stages due to their high nutrient-density.
“For centuries, cultures around the world have incorporated pulses into their lifestyle as part of a healthy diet,” said Becky Garrison, Director of Domestic Marketing for the USA Dry Pea and Lentil Council. “Historically, American consumption of pulse ingredients has lagged, but given pulses’ many benefits for personal health, their contribution to sustainable food systems, and the role they play in popular diets – like the Mediterranean and Flexitarian diets – we’ve seen a dramatic surge in domestic demand. Plus, with so many new applications like pea pasta and chickpea flour, it’s even easier to add pulses to your plate.”
“We often recommend pulses for anyone looking to do Meatless Monday or anyone looking for ideas to incorporate more plant-based proteins in their diet,” said Dana Smith, campaign director at Meatless Monday. “Pulses are incredibly versatile, inexpensive, and can easily be subbed in for meat in tacos, chili and lasagnas, topped on pastas and salads, and so much more.”