2016: Here is an overview from the AAFCO meeting;

60.113, 114, 115, 116 Pulse Definitions including Lentil language 60.113 Pulse fiber consists primarily of the outer coverings and/or hull of pulse crops derived from pulse dry milling. Pulse crops include the edible seeds of legumes (excluding oil seeds). Acceptable pulse crops are listed below. The product must contain not less than 23% crude fiber on a dry matter basis. If a conditioning agent is used, the name of the conditioning agent must be shown as an added ingredient. If the ingredient bears a name descriptive of its kind or origin, it must correspond thereto. (e.g., pea fiber) (Proposed 2015) Accepted pulse crops: Lentil (Lens culinaris) IFN 05-17-726 – Pea (Pisum sativum L.) 436

T60.114 Pulse flour is the fraction remaining after removal of fiber from pulse seeds. It is obtained from mechanically dehulled and dry milled pulse seeds. This flour fraction must be free of fiber and/or seed hull/pod, except in such amounts as might occur unavoidably in good manufacturing practices. Pulse crops include the edible seeds of legumes (excluding oil seeds). Acceptable pulse crops are listed below. The ingredient must contain not less than 20% crude protein and not more than 3% crude fiber on a dry matter basis. If a conditioning agent is used, the name of the conditioning agent must be shown on the product label as an added ingredient. If the ingredient bears a name descriptive of its kind or origin, it must correspond thereto (e.g., pea flour). (Proposed 2015) Accepted pulse crops: Lentil (Lens culinaris) IFN 05-17-726 – Pea (Pisum sativum L.)

T60.115 Pulse protein is the mechanically separated protein fraction free of the fiber and/or seed hull/pod, except in such amounts as might occur unavoidably in good manufacturing practices. It is obtained from dehulled, dry milled and air-classified pulse seeds. Pulse crops include the edible seeds of legumes (excluding oil seeds). Acceptable pulse crops are listed below. The product must contain not less than 53 % crude protein on a dry matter basis. If a conditioning agent is used, the name of the conditioning agent must be shown as an added ingredient. If the ingredient bears a name descriptive of its kind or origin, it must correspond thereto. (e.g., pea protein) (Proposed 2015) Accepted pulse crops: Lentil (Lens culinaris) IFN 05-17-726 – Pea (Pisum sativum L.)

T60.116 Pulse starch is the fraction remaining after removal of protein and fiber from pulse seeds. It is obtained from mechanically dehulled, dry milled and air-classified pulse seeds. This starch fraction must be free of fiber and/or seed hull/pod, except in such amounts as might occur unavoidably in good manufacturing practices. Pulse crops include the edible seeds of legumes (excluding oil seeds). Acceptable pulse crops are listed below. The product must contain not less than 65% starch on a dry matter basis. If a conditioning agent is used, the name of the conditioning agent must be shown on the product label as an added ingredient. If the ingredient bears a name descriptive of its kind or origin, it must correspond thereto. (e.g., pea starch) (Proposed 2015) Accepted pulse crops: Lentil (Lens culinaris) IFN 05-17-726 – Pea (Pisum sativum L.)

T60.115 (B) Pulse protein T60.115 (B) Pulse protein is the protein fraction of pulse seeds. It is obtained from mechanically dehulled, dry milled pulse seeds, that are further separated through air classification or the addition of water, acid and alkali. The ingredient may be obtained from pulse seed separated by dry separation, wet separation or both. Pulse crops include the edible seeds of legumes (excluding oil seeds). Acceptable pulse crops are listed below. The ingredient must contain not less than 53 % crude protein on a dry matter basis and a label shall include a guarantee for minimum crude protein. If a conditioning agent is used, the name of the conditioning agent must be shown as an added ingredient. If the ingredient bears a name descriptive of its kind or origin, it must correspond thereto. i. Accepted pulse crops: ii. IFN 05-17-726 – Pea (Pisum sativum L.) iii. Lentil (Lens culinaris)

T60.116 (B) Pulse starch T60.116 (B) Pulse starch is the fraction remaining after removal of protein and fiber from pulse seeds. It is obtained from mechanically dehulled, dry milled pulse seeds that are further separated through air classification or through the addition of water. The ingredient may be obtained from pulse seed separated by dry separation, wet separation or both. Pulse crops include the edible seeds of legumes (excluding oil seeds). Acceptable pulse crops are listed below. The product must contain not less than 65% dietary starch on a dry matter basis and the label shall include a guarantee for minimum dietary starch. If a conditioning agent is used, the name of the conditioning agent must be shown on the product label as an added ingredient. If the ingredient bears a name descriptive of its kind or origin, it must correspond thereto. i. Accepted pulse crops: ii. IFN 05-17-726 – Pea (Pisum sativum L.) iii. Lentil (Lens culinaris)