Lentils, peas and other pulses are part of a new India-Canada research push. A roundtable at NIFTEM-K focused on turning that interest into a practical programme.
Sources: PIB: NIFTEM-K pulse protein roundtable, 13 October 2026
What was discussed
The 13 October meeting brought together researchers, public bodies and industry representatives. Priorities included pulse-protein extraction, ingredient consistency, energy use and texture.
The organisers described a goal of establishing a joint Centre of Excellence within the next year. That is a stated goal, not evidence that the centre is already operating.
Sources: PIB: NIFTEM-K pulse protein roundtable, 13 October 2026
What this means at the shop
Research into an ingredient is different from a review of a finished product. A pea-protein powder, a bowl of dal and a lentil snack can have different serving sizes, recipes and nutrition panels.
The announcement does not establish a health benefit for a named brand. It also does not mean a new powder is required to make an ordinary meal useful.
Compare the food you will actually eat
Our companion guide walks through dry versus prepared weights, protein per serving, added ingredients and cost. These checks are more useful than treating “plant protein” as a complete product description.
Sources: FSSAI: Labelling and Display Regulations compendium, April 2025
Sources and further reading
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