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Pulses are excellent source of energy, proteins, carbohydrates, dietary fiber, vitamins and minerals. Traditionally pulse crops are utilized in soups, canned goods, fried snacks, sprouts and in Oriental noodles; when further milled pulses can also provide functional, nutritional and labeling benefits as food ingredients. Pulse ingredients can be processed with various processing and fractionation technologies at variable protein and carbohydrate levels. Pulse ingredients provide excellent nutritional, functional and cost reducing benefits for food industry. Recent research indicated that whole pulses and pulse ingredients lower cholesterol, triglycerides and blood pressure; pulses lower blood glucose, fasting insulin levels and insulin resistance; and reduce hypertension and the likelihood of obesity. In this presentation the use of pulse ingredients and formulation solutions in meat free, dairy free, gluten free and egg free novel food systems will be discussed.