Green Lentils

Lentils are high in protein and fiber while low in fat and calories.  They are a good source of iron, potassium, manganese & folate. Green lentils have a mild peppery taste, they work particularly well over salads or rice and as a warm side dish.

Red Lentils

Red Lentils are packed with protein, fiber, folate, iron, phosphorus, magnesium, zinc and potassium. Red Lentils cook quickly and have a slightly sweet flavor. They are a great choice for soups and stews. 

Yellow Peas

GFI Yellow peas are used for pea protein extraction and are used in food manufacturing to improve the nutritional value and texture of plant-based food products.

Green Peas

Green peas have a bolder taste than yellow peas and are used by the pea protein extraction industry to produce a variety of plant-based products.​

Yellow Split Peas

Yellow Split peas are a nutritious cupboard staple and have a natural mild sweetness with a creamy texture. They’re ideal for vegetarian and vegan diets, and make a delicious addition to many recipes such as soups, curries, stews and casseroles.

Green Split Peas

Green split peas a nutritional powerhouse they can be incorporated in dishes such as soups, stews and casseroles.

Chickpeas

Chickpeas are a nutrient-dense food, a great source of protein, dietary fiber, folate, and certain dietary minerals, such as iron and phosphorus . Chickpeas can be cooked and eaten cold in salads, cooked in stews or ground into flour. 

Organic Pulses

Organically certified pulses such as chickpeas, lentils, peas & split peas are free of synthetic pesticides, herbicides and fertilizers.

Edible Beans

Popular edible beans include pinto beans, cranberry beans, black beans, small red beans & navy beans.  Beans are an excellent source of protein, fiber,  B-vitamins, calcium, iron, phosphorous, potassium and Zinc. 

Flax Seed

Flaxseed is an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. 

Pea Flour

Pea flour is a fantastic alternative for those avoiding gluten or grains, it works in both sweet and savoury recipes. 

Lentil Flour

Lentil flour is a great alternative to traditional wheat based flour. This nutrient dense flour can be used in everything from flatbreads, crackers, to breading for fritters and pancakes.

Pulse Flour

Packed with nutrients, pulse flours such as pea, lentil and chickpea flour can improve the nutritional value of any recipes and food products.

Pea Hull Fiber

GFI Pea hull fiber is a great source of dietary fiber and has a broad range of food applications.