The Food Development Centre (FDC) will assess the technical feasibility of using thermal processing (extrusion, drum drying, hot air drying) at a pilot scale level to create pulse flours for use in cold processed foods and beverages. Use of pulse flours is currently limited to applications with a heat processing step such as baking, retorting, extrusion, or boiling because of high microbial levels, beany/pea flavour, and limited flour functionality. The trials will utilize commercial flours (beans, peas) provided by Best Cooking Pulses Inc (BCP). and two flours produced at the FDC’s pilot plant from un-milled whole beans and peas. FDC will execute the project by preparing a literature review, developing three thermal processes to prepare bean and pea flours, performing microbial, physical/chemical, and sensory testing of the flours, process optimization and produce limited amount of heat treated pulse flours for food industry evaluation. The economic feasibility of commercializing the process will be assessed by BCP. BCP is a well-established, Canadian family owned, pulse processor with global markets for whole pulses, flours and fractions. The proposed project will provide Manitoba’s pulse processing industry with the knowledge and information needed to produce and market value-added pulse flours requested by the food industry in Canada and the United States. The expanded market for pulse flours will result in increased demand for beans and peas from Manitoba growers.