Avena Foods, a supplier of clean-label, sustainable pulse and oat ingredients, has announced the launch of its new line of ARAP-certified pulse flours, designed to help food manufacturers meet growing demand for nutritious, allergen-friendly and environmentally responsible ingredients.
The new product line, verified through the Agri-Food Traceability for Pulse Ingredients (ARAP) program, delivers unmatched supply chain transparency and sustainability assurance. Avena’s offerings include flours milled from yellow peas, red lentils, chickpeas and navy beans, now traceable back to the farm with key metrics around regenerative agriculture practices and environmental impact.
“With the ARAP certification, we’re setting a new standard for ingredient integrity in the pulse sector,” said Derek Squair, President of Avena Foods. “Our partners in the bakery and confectionery industries can now formulate with confidence—knowing exactly how and where their ingredients were grown, and how they’re contributing to a more sustainable food system.”
Pulse flours are widely recognised for their functional, nutritional and clean-label benefits. In bakery and confectionery applications, they serve as:
- Egg and gluten replacers in cookies, brownies and muffins
- Protein and fibre boosters for better nutritional profiles
- Texturising agents to improve bite and mouthfeel in baked snacks
- Clean-label binders in bars, doughs and fillings
The ARAP certification enhances these advantages by providing third-party verification of responsible sourcing, regenerative field practices, and traceability back to Canadian farms. This is particularly valuable for manufacturers aiming to align with ESG goals and consumer expectations around climate-conscious production.
“Consumers are reading labels more closely and asking deeper questions about where their food comes from,” said Diane Aubin, Avena’s Director of Sustainability and Traceability. “With ARAP-verified pulse flours, our customers can demonstrate clear commitments to transparency and responsible sourcing.”
The new pulse flour line is produced at Avena’s advanced, allergen-free milling facility in Rowatt, Saskatchewan. All ingredients are non-GMO, gluten-free and manufactured under rigorous food safety and quality standards. The facility is BRC-certified and designed to serve customers in North America, Europe and Asia.
This launch follows years of collaboration between Avena and stakeholders across the value chain, including pulse growers, food manufacturers, and traceability experts. By combining functional nutrition, operational reliability and transparent sourcing, Avena is helping the bakery and confectionery sectors move toward a more resilient and sustainable future.
“Our goal is to unlock the full potential of plant-based ingredients,” added Squair. “With this ARAP-certified range, we’re giving formulators the tools they need to create products that are good for people and the planet.”
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Joseph Clarke
Editor, International Bakery
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