Consumption of grains and legumes is on the rise and is evidenced throughout an increasingly growing worldwide consumer.

Why consumers are making the change?

People nowadays seeing more nutritious food products  that are fresh, and good reason. Moreover, legumes are an affordable and non-perishable ingredients which offers high protein and essential vitamins. Consumers with specific dietary needs, prefer including legume-based food items on their diets to fulfill their nutritional requirements.

Legume consumption has traditionally been higher in food cultures such as Western (oats, rye, wheat), Mexican (kidney beans), Indian (dhal and pappadums) Mediterranean (navy beans soup) and Middle East (falafel and hummus), where their use is supported by cooking methods and meals from the local cuisines.