Lectins are carbohydrate-binding proteins found naturally in raw legumes that can cause digestive upset or toxicity if consumed in active form, making adequate heat treatment essential before pulses enter the food supply.
In trade practice
Red kidney beans carry the highest lectin levels and require thorough soaking followed by vigorous boiling to fully inactivate the proteins; slow cookers alone are insufficient and have caused poisoning incidents. Suppliers processing kidney beans for food service or retail must document time and temperature records for heat treatment. Buyers writing intake specifications often require a declaration of processing method or a certificate of analysis confirming the product has been heat-treated. QA teams may request cook-test data to verify that the finished product is safe and palatable.
In a specification
A purchase specification for red kidney beans or kidney bean products should include a clause requiring documented heat treatment sufficient to inactivate lectins, with processing records available on request.