Our story
Legumi'Pulse was born out of a family history and a deep attachment to a region. Two brothers, one a farmer and the other involved in the flour industry, shared the same frustration: the pulses grown in the Somme region, rich in potential, were not sufficiently valued and too often ended up as animal feed.
Driven by a desire to restore meaning and value to this local production, they combined their expertise around a simple idea: to create a tool for transforming these crops into high value-added ingredients.
Today, Legumi'Pulse transforms pulses from the Hauts-de-France region into heat-treated flours and rich in protein that are natural and additive-free.
Our values
Our desire has always been to promote the cultures of our region and local expertise.
But beyond this regional ambition, we had a simple yet powerful requirement: to offer products that meet the “4 times Good” approach.
Economy
GOOD
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Taste
Health
Environment
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Price compared to wheat
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Egg subtitution
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Reduced cooking time
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Neutral on taste
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Multi-functionality
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Gluten-free, GMO-free, additive-free
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Rich in fiber and protein
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Clean label
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Local production
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Fertilizer-free
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Dry mechanical process, without additive
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Low carbon
Range
Produced using a mechanical and natural process, these heat-treated flours retain all the nutritional qualities of pulses while offering improved digestibility. Thermisation gives them a neutral flavor, making them highly versatile for use in a wide range of applications.
Unlike more conventional treatments, this gentle therma process optimizes organoleptic properties while helping to reduce the environmental footprint of recipes, particularly when used as a partial or total substitute for wheat flour.
They are intended for food manufacturers looking for high-performance plant-based alternatives that are neutral in taste and easy to incorporate into their formulations.
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Key figures
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Applications
The heat treatment of our flours eliminates the sometimes undesirable flavors characteristic of pulses, ensuring a neutral taste without altering their functional properties. This organoleptic improvement optimizes their versatility and facilitates their use in numerous formulations without the need for masking agents.
Thanks to their emulsifying and thickening properties, our ingredients are used in a wide range of applications: bread products, pasta, cakes, creams, shortbread, custards, plant-based alternatives, snacks, ready meals, sauces, and more.
They can be combined with other flours, at different incorporation rates, in order to diversify and balance the amino acid profile, thereby promoting better protein assimilation and improving the nutritional profile.
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"At Green Spot Technologies, we value the broad bean hulls from Légumipulse to create sustainable and delicious products, like those in our Milatea range."
Green Spot Technologies
CONTACT US!
7 Hameau of Berseaucourt,
Pertain F-80320
HYPERCOURT, France
Tel: 03.22.83.66.29
OPENING HOURS:
Monday - Friday: 8:30am - 5:00pm
Saturday - Sunday: Closed