News from 2012
December 27th, 2012
The Christmas issue of the Western Producer featured an interview with Trudy Heal and Margaret Hughes in ‘Sisters build company as Canadian as Maple Syrup and…Peas?’. Reviewing the history and recent growth of Best Cooking Pulses, the article focused on the idea of ‘stealth health ‘ and the underlying philosophy that lentils, peas and chickpeas are the food we put on our plates, as opposed to commodities that we trade.
Sisters build company as Canadian as maple syrup and … peas?
October 27th, 2011
The Pulse Innovation Project: Growing Pulse Markets showcases Pulse Canada’s Pulse Innovation Project. The video highlights human clinical research funded by Canada’s pulse industry to investigate the link between consumption of beans, peas, lentils and chickpeas and prevention of chronic diseases such as diabetes and cardiovascular disease. Research is also demonstrating how food companies can use these healthy, environmentally-friendly ingredients in food products. Margaret Hughes of Best Cooking Pulses makes the case for expanding the value added pulse processing sector in Canada.
The Pulse Innovation Project: Growing Pulse Markets
September 21st, 2012
‘Clever inclusion of BEST Pulse Flours into your formulations can supercharge nutritional properties without compromising taste. Here’s the how to.’ was the title of the Best Cooking Pulses supplier innovation session at the AACC (American Association of Cereal Chemists) annual meeting held in Hollywood, Florida. Presented by Margaret Hughes, VP Sales and Marketing, Best Cooking Pulses, Inc. and Lisa Casper, Product Development Specialist, Manitoba Food Development Centre, the presentation included helpful information on successfully using pulse flours in a variety of applications, as well as the new ‘Clever Cookie’ pulse research portal.
August 24th, 2012
Canada’s leading food industry magazine this month turns its spotlight on Best Cooking Pulses, Inc, with a full-page feature article outlining the company’s history as well as its vision for the future. The July-August 2012 issue of Food in Canada highlights the growing demand for pulse flours among American and Canadian food processors, as a way of boosting the health benefits of their products – a trend that has become known as “health by stealth”.
Click here to read the article.
July 10th, 2012
Best Cooking Pulses, Inc. received the Manitoba Agricultural Marketing Excellence Award at the 2012 North American Agricultural Marketing Officials (NAMMO) ‘Bountiful Prairies’ Annual Conference held at Fort Gibraltar, Winnipeg, Manitoba. NAAMO is an international organization of the State and Provincial government agricultural marketing officials who provide both domestic and international marketing services to the agricultural and food industries in their states and provinces.
June 25th, 2012
Best Cooking Pulses was recently showcased in the inaugural edition of MBiz, a new business magazine produced jointly by the Manitoba Chambers of Commerce and the Winnipeg Free Press. Describing peas as “more Canadian than maple syrup”, BCP’s sales manager Margaret Hughes explained that demand for pea flour was increasing – not least because it contains 50% more fibre than wheat flour.
May 27th, 2012
BCP sales manager Margaret Hughes shared the platform with Manitoba premier Greg Selinger at the grand reopening of the Food Development Centre in Portage la Prairie, following a $7.7 million expansion. Founded in 1978, the FDC helps food processing companies develop and market new products, and its staff have worked closely with BCP in several areas of product innovation.
Portage Daily Graphic
May 23rd, 2012
Trudy Heal, President, presented to the Portage la Prairie Rotary club. Best Cooking Pulses, Inc. have milled in Portage for over 50 years.
Portage Daily Graphic
February 7th, 2012
Galen Weston at the Canadian Food Summit identifies pulses as the “food of the future”. The Star.com writes “Weston praised pulses as being “high in protein, high in fibre, and great for soil conservation.” And as world food shortages rise, the nutritious pulse could play a key role in keeping populations fed, Weston said.”
Food of the Future