The Avena Foods sales and marketing team had a day of fun at The Kitchen Sync in Winnipeg, exploring innovative applications for oat and pulse ingredients.

It was fascinating to see how differently Best Pulse Egg Replacer, Best Precooked Whole Navy Bean Flour and Best Whole Navy Bean Flour worked to replace eggs in a basic muffin recipe. Best Pulse Egg Replacer matched the egg control with a perfectly rounded top.

We also worked with a variety of oat flakes as well as quicks, also comparing 5% or 9% of Best Pea Hull Fiber or Best Oat Hull Fiber in oat based nutrition bars. There were definite colour, taste and density differences.

A huge thank you Janice Meseyton, Lead Scientists, Bakery, Bars and Cereals, and Roberts Yule, Business Development Manager of the Manitoba Food Development Centre and Chef Sean Audet, Research and Development Chef for a successful day!

Group photo of the Avena Foods sales and marketing team