From pasta to bread, Canada races to put protein from pulses in everyday foods

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Open this photo in gallery: Murad Al-Katib, president and CEO of AGT Food and Ingredients, holds up dried 'beads' of extruded yellow pea dough at an AGT processing facility in Regina, Sask., on July 14. The extruder was researched and designed in house by AGT.Michael Bell/The Globe and Mail Murad Al-Katib dips his hands into a huge vat of yellow flakes and cradles them in his palms. They look just like breakfast cereal. Except these dried flakes are grain-free. They’re yellow pea dough, 60-per-cent protein. Mr. Al-Katib calls them the food of the future. The CEO of AGT Foods and...