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As the New Year approaches, it’s time to look at how pulses might play a part on what ends up on your plate in 2016. We have observed a number of food forecasts compiled by experts who have analysed future consumer appetites.

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These fantastic recipes from the author of Pulse, Jenny Chandler, are featured in our latest film.

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Christmas, throughout most of the world has ritualized the heavy consumption of meat.  Bayerischer schweinebraten, krustenbraten, la dinde aux marrons, pavo navideño, devils on horseback are cooked in millions of homes and restaurants and celebrated by legions of television chefs.  Christmas means meat … and lots of it … but is this particular tradition under threat?

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Two new reviews demonstrate the health benefits of eating one serving per day or more of beans, peas, chickpeas or lentils.

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Sourcing, preparing and cooking after a busy day at work is never the easiest – neither is ensuring you have all the necessary ingredients to make a substantially healthy meal.

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I have to admit that even as a seasoned nutrition professional I primarily associated the term pulse with heart function. But one morning, while reading about an impressive study that involved asking volunteers to add pulses (beans, lentils, chickpeas and peas) to their diets, I was reminded of their culinary significance.

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