Where did that interest in using pulses as a food ingredient stem

from? AB Maori actually has, part of our business, we have a soya mill in Royston.

So we've processed soya flour for the bakery industry for many, many years.

And actually, in the last four, five, six years, we realized actually the interest in soya is reducing because of allergenicity and acceptability.

So we started to explore other pulses and other legumes that actually might fit and have a place in bakery.

the journey started there really, and then from there we went, so okay, so what's important? What functionality could we get out of the legume? So you've got protein, you've got fibre, you've got carbohydrate, and actually a lot of those things are really quite important in the bakery industry, from a functionality point of view in terms of what they can bring to the product, but also from a nutrition point of view, if you think about fibre and carbohydrate and protein, et cetera.

And so we did a lot of work in this space, working with fava in particular, but other legumes as well.

Are you doing that at the moment?