Pulse Breeding, Processing, Functionality, and Products reflects the shift from animal- to plant-based foods, addressing increased interest in pulses due to their higher protein contents compared to most cereals. Pulses have high adaptability and versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches are increasingly being used in food formulations. However, the behavior of these ingredients within food formulations is not fully understood. Because testing methods used in evaluating pulses are primarily developed for cereals, suitable methods need to be developed to evaluate the functional and technological quality and safety of pulses. Other challenges, including taste, color, bite, mouthfeel, and texture, are being encountered in reformulating innovative products. This book provides comprehensive coverage of a wide range of knowledge related to pulses, from breeding approaches and market landscapes, to extraction and fractionization, post- treatments for improved ingredients, their nutritional and compositional qualities, advances in testing methods, and their potential industrial applications in food and pet food. Including problem/solution, and issues-focused insights, the content is valuable for immediate application as well as for inspiring additional research. Pulse Breeding, Processing, Functionality, and Products offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients.