Why Pulses are the Next Big Thing in Beverage

Posted: May 18, 2016
In: In the Media

When the United Nations named 2016 the International Year of Pulses, I have no doubt that many of us in the food and beverage industry (myself included) weren’t familiar with this culinary term. However, upon doing some research into this hot topic, I quickly came to the realization that pulses are the next group of in-demand ingredients because they leverage all of the biggest trends in the beverage industry.

So, what are pulses exactly and why are they so well positioned for growth? Pulses are a subgroup of legumes that are harvested for the dry seed. The most notable pulses are pinto, kidney, navy and lima beans, lentils and chickpeas. They’ve gained popularity because they align with the growing segment of consumers that value health, sustainability, and are vegetable-forward eaters.

Keep Reading:

A First Look at What’s on Deck at SupplySide 2026 Booth 2045

SupplySide Global will be here before you know it, and we're putting the finishing touches on what you'll get to taste, see, and dig into at Booth 2045.

From the Bench to the Brief: Imbibe’s Lauren Senne on the Science Behind Great-Tasting Beverages

The conversation goes deep on the technical realities most founders don't encounter until they're already mid-formulation, like how taste modulation works at the receptor level and why sugar reduction changes more than sweetness.

#TrendSpotting: The Cloud Effect

Consumers are chasing a particular kind of texture: light, airy, whipped. The word "cloud" just happens to be what the culture reached for to describe it.

Why Pulses are the Next Big Thing in Beverage

Keep Reading:

A First Look at What’s on Deck at SupplySide 2026 Booth 2045

From the Bench to the Brief: Imbibe’s Lauren Senne on the Science Behind Great-Tasting Beverages

#TrendSpotting: The Cloud Effect

Notice: Holiday Closure