PulseON patented whole-cell pulse flour is founded on more than six years of scientific research by academics at the internationally renowned King’s College London and the world-class Quadram Institute. This collaborative research is supported by the UK’s Biotechnology and Biological Sciences Research Council (BBSRC) which invests to push back the frontiers of biology and deliver a healthy, prosperous and sustainable future.

King’s College London, Faculty of Life Sciences & Medicine is one of the largest and most successful centres for research and education in the UK – encouraging innovative and progressive collaboration. Based on the Norwich Research Park, the Quadram Institute is creating new interfaces between food science, gut biology, human health, and disease.

Together, this multi-disciplinary team carried out a series of scientific studies, ranging from fundamental laboratory studies to human postprandial studies, to develop an understanding of how dietary fibre structure in pulses can be harnessed to improve the carbohydrate quality of processed foods.