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Beans typically require dry cleaning and sorting, gentle handling to assure a minimum degree of mechanical damage, and soaking and blanching prior to filling and thermal processing. The popularity of convenience foods such as dehydrated, extruded, frozen, and microwavable food products has provided a venue for the development of new bean products or bean formulations (Figure 1.6). The use of pulses was projected to expand as plant‐ based protein alternatives for meat. Further, in combination with cereal raw materials, they may find new applications, meeting both sensory and nutritional needs of consumers worldwide (Sozer et al. 2017).

Fig. 1.6. A sampling of valued‐added dry bean products (*Individually quick frozen)

Source: Adapted from Uebersax et al. (1989, 1991).

Selected categories of dry bean‐based products utilized in industrialized regions include packaged dry beans, canned beans (beans in brine or specialty sauces), precooked bean products (precooked and dehydrated bean flakes and powders), extruded and pasta‐type products, specialized food ingredients (meals, flours, concentrates, powders, and flakes), quick‐cooking beans, and frozen beans. In the developed nations, canned products consistently dominate bean usage (based on individual frequencies of use data and total sales volume) compared with dry beans distributed in prepackaged retail offerings or through direct bulk dispensing (Siddiq and Uebersax 2012). Legume derived ingredients, i.e., flours and isolates, are being used on increasing levels for processing a variety of products, such as baked goods, fried products, and extruded snacks (Fernando 2021; Hall 2021).