BEST Pea Fiber

Best Cooking Pulses, Inc.

Pulse Ingredients for Healthy Diets and a Sustainable World

Best Cooking Pulses is a Canadian agrifoods company that has been active in the international pulse trade since 1936. They use proprietary technology to mill sustainably the BEST range of pea hull fibers, pulse flours, and grit.

Pulses (peas, lentils, chickpeas and dry beans) are nutrient dense, high in protein, fiber, iron, calcium, zinc, phosphorous, magnesium, and B Vitamins, yet low in fat.

Just ½ a cup of pulses per day results in improvements markers for cardiovascular disease (Ha et al, 2015), and in reductions in fasting insulin and insulin resistance, as well as reduced adiposity in women.

(Marinangeli and Jones,2011)

Pulses, including pea hull fiber, not only increase satiety (McCrory et al, 2010; Li et al, 2014), but contribute to improved gut health.

(Zhang et al, 2014)

BEST Pea Fiber

 Pulses are good for the planet. They use just half or less of the nonrenewable inputs of other crops (Zentner et al, 2004). By ‘fixing’ nitrogen from the air, pulses improve the sustainability of cropping systems. Pulses can also enhance soil health by nourishing beneficial microbes (Johnston et al, 2007).

Best Cooking Pulses has strong relationships with their farmers, many of whom they have worked with for three generations.

They have a strong commitment to food safety and are BRC GFSI, Canadian Grain Commission HACCP, Kosher, and organic certified. As part of our commitment to creating socially, environmentally, and ethically responsible supply chains, Best Cooking Pulses is SEDEX registered.

Best Pea Hull Fibers

‘Ready-to-eat’ BEST Pea Hull Fibers (90% total dietary fiber) are specialty milled from the outer seed coat or hull of North American dried peas using a proprietary process. This clean label, non-GMO dietary fiber is free of labeled allergens, gluten-tested, considered natural, and available as conventional or certified-organic (COS). It has a shelf life of two years when stored under ambient conditions.

BEST Pea Hull Fibers are approved by the FDA (2016) as an “intrinsic and intact” dietary fiber, by the Canadian Health Bureau of Nutritional Sciences as a “novel fiber”, and by the USDA FSIS as “a safe and suitable product for use in meat and poultry products.”


BEST Pea Hull Fibers are milled with varying particle sizes and ranges tailored to specific applications and food processing equipment.

In nutraceuticals, nutrition bars and beverages, “ready-to-eat” BEST Pea Hull Fiber 200 can be included for natural fiber enrichment towards a fiber claim, with little or no effect on taste and mouth-feel.

When used in gluten-free formulations, BEST Pea Hull Fiber 125 provides structure while boosting the fiber and micronutrient content.

The moisture and oil binding properties of  BEST Pea Hull Fibers 125 improve the baking yields and the shelf-life of baked goods.

BEST Pea Hull Fibers are milled with varying particle sizes and ranges tailored to specific applications and food processing equipment.

BEST Pea Hull Fiber 125 acts as a nucleation agent to improve starch expansion control in extruded cereals and snacks (Hood-Neifer, 2013).

In tortilla chips, the inclusion of BEST Pea Hull Fiber reduces breakage in the bag.

BEST Pea Hull Fibers 200 can be used as an anti-caking agent, as well as a label-friendly carrier and bulking agent in spice blends.

Best Pulse Flours and Grit

BEST pulse flours and grits are specialty milled from non-GMO whole, split, and decorticated pulses (peas, lentils, chickpeas, and beans) using a proprietary process. BEST ingredients are free of labeled allergens, gluten-tested (if required), clean-label, natural, and available as conventional or certified organic (COS). They have a shelf life of two years when stored under ambient conditions.


Several different grinds of various pulse flours are available, with the particle size and distribution tailored to specific applications and food processing equipment.

BEST Pulse Flours and Grits have excellent moisture retention, as well as good water holding and fat binding properties to improve the texture and shelf life of baked goods.

The protein and fiber content of BEST Pulse Flours significantly enhances the structure and mouth-feel of gluten-free formulations.

The natural emulsification and foaming properties of BEST Navy Bean Flours make them a good substitute for eggs and egg whites.

The excellent thickening and gelatinization properties of BEST Pea, Lentil and Bean Flours allows the removal of gums and starches from batters, breadings, and processed meat products.

BEST Pea Fiber

Global launches of food products containing pulse ingredients grew by 44% from 2013 to 2016.

(Mintel’s Global New Products Database, 2016)

Best Pulse Inclusions

The addition of lentil-shaped crisps can boost the protein and fiber content of nutrition bars, trail mixes and clusters. Extruded from a proprietary blend of BEST pulse flours and pea hull fiber, they not only look like lentils but mimic the nutritional content as well. And because they are rich in the essential amino acid lysine, they can be combined with grains to maximize the total “quality protein”.

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