Pulse ingredients span proteins, fibers, starches, and flours derived from leguminous crops like beans, peas, and lentils. These suit functional food, sports nutrition, and infant diet formulations. The category is growing due to demand for sustainable, allergen-free, and nutritious products. Processing advancements improve ingredient stability, bioactivity, and flavor. Marketing highlights clean-label benefits, traceability, and performance enhancement. Regulatory guidelines promote safe innovation and fair labeling. Consumers choose pulses for their high satiety, diverse application, and compatibility with plant-forward eating patterns. Global manufacturers tap into health-conscious audiences through education, transparency, and convenient formats, establishing long-term relevance in evolving dietary landscapes.