The demand for pea protein is increasing across various food products, with a projected use of 45,000 tonnes by 2025, a figure much lower than soy protein's 750,000 tonnes. The lack of standardization in pulse ingredients is currently hindering their market growth. To address this, Pulse Canada has launched the International Pulse Ingredient Consortium, which has developed definitions for various pulse-based ingredients and will endorse or certify them to ensure clarity for manufacturers. These definitions are set to be finalized and published in October, with a website expected to launch by the end of 2021.