Pulses are naturally high in dietary fibre and protein. But, during most commercial milling processes the structural integrity of plant cell walls, a major source of dietary fibre, is destroyed. PulseON is made through an alternative process that preserves the structural integrity of whole cells which slows the release of starch and protein with beneficial effects of blood sugar and appetite.

PulseON is manufactured using a patented technology which involves the cooking of pulses and physical separation of the whole pulse cells. It is one of the first ingredients of its type utilising gentle hydrothermal processing and gentle mechanical disruption.

A minimal waste process, with high sustainability credentials, a key requirement in the UK food strategy.