Description: The global demand for protein is expected to double in the coming decades, driven by the increasing population and the growing trend of consumers looking to add more protein to their diets. As such, pulses -- such as chickpeas, lentils, dry peas and dry beans -- have emerged as nutritious, inexpensive and sustainable sources of protein. Most notably, chickpea is gaining traction among consumers for its unique nutritional, functional, and flavor profile. However, using high protein pulse ingredients like protein isolates, which are chemically separated, in product applications can lead to inefficient raw material use, higher resource utilization (water, energy), and potential clean label challenges. In contrast, when dry milling is combined with dry air classification, the result is dry fractionation, which creates a sustainable way to produce plant protein ingredients in their native form from pulses for food applications. By attending this seminar, attendees will learn how to harness the functionality of chickpea protein concentrates in bakery applications and learn how to successfully incorporate co-products, such as starch and fiber, from chickpea protein dry fractionation, which improves nutritional properties.