Avena Best Pea Hull Fibre for Functionality and Gut Health

Avena Best Pea Hull Fibre for Functionality and Gut Health

Registration for this webinar is now closed. For more information on Avena’s natural dietary fibers, click here.
A recording of our webinar is available to view/download.

Avena Best Pea Hull Fibre for Functionality and Gut Health

Date: May 27, 2020

Time: 2:00 – 3:00 PM Central Daylight Time

Avena Best Pea Hull Fibre provides functional benefits when formulating meat and bakery products. New clinical research has identified the beneficial effects of pea hull fibre on the gut and microbiome.

Join us in learning about:

  • Gastrointestinal and other health benefits of Avena Best Pea Hull Fibres
  • Applications in meat and plant-based analogues, sauces and fillings
  • Functional benefits of Avena Best natural dietary fibres in gluten-free and wheat-based bakery and snacks

With guest speakers:

Chris Marinangeli, Ph.D., RD
Director, Nutrition, Science and Regulatory Affairs
Pulse Canada

Exploring the Health Benefits of Pea Hull Fibre in Humans

Website: Pulse Canada    |   Twitter: @pulsecanada

Chris completed an interdisciplinary doctorate in Nutrition and Food Science at the University of Manitoba’s Richardson Centre for Functional Foods and Nutraceuticals.  Following his tenure as Senior Manager Nutrition Science and Regulatory Affairs at Kellogg Canada, he joined Pulse Canada as Director, Nutrition Science and Regulatory Affairs.

Chris serves on the Scientific Review Committee and Board of Directors for the Canadian Federation of Dietetic Research, and previously served on the Canadian Advisory Council the International Life Sciences Institute – North America.

Pulse Canada
Chris Marinangeli, Pulse Canada

Matt Lentsch
Director, Sales and Business Development, US
Avena Foods Ltd

Clean label, allergy-friendly binder for managing free moisture in meat, plant-based analogues, sauces and fillings

Website: Avena Foods   |   LinkedIn: Matt Lentsch

Matt Lentsch is Director of Sales and Business Development for Avena foods, based in Minneapolis, Minnesota. Matt has a masters of Dairy Science from South Dakota State University. Matt worked in product development and operations before moving into sales. He has extensive experience in functional ingredients into the dairy, meat, beverage and nutrition bar industries.

Avena Foods Limited
Matt Lentsch, Avena Foods Ltd.

Michelle Briggs,
Director, Sales & Business Development, UK
Avena Foods Ltd

Consumer-friendly, ready-to-eat dietary fibre with functional benefits for gluten-free and wheat-based bakery and snacks

Website: Avena Foods   |   LinkedIn: Michelle Briggs

Having worked in the UK baking industry for more than 17 years, Michelle has a wealth of experience in product development and formulation, process development, and sales. Travelling extensively, she has developed an appreciation of the differences in both product range and manufacturing capability in different markets.

After spending most of her career working in the chemical leavening sector, in 2019 she joined Avena Foods as Director of Sales and Business Development for the UK. She believes food manufacturers have a responsibility to make their products as nutritious as possible, and that making small changes to a wide range of products can have a positive impact on population health. Her goal is to work with gluten-free manufacturers to improve the nutritional profile of the products they offer.

Avena Foods Limited
Michelle Briggs, Avena Foods Ltd.


Avena Foods is pleased to announce our first ever Avena Webinar series. We look forward to hosting leading industry experts to discuss a variety of hot-button topics, ranging from technical advice to novel ingredient applications.

Upcoming Avena Webinars:

  • Pulse Ingredients 101 and Avena BEST Pulse Egg Replacer and Visco-Enhancer
    September 2020
    More information coming soon.


Past Avena Webinars:

  • Sustainability from the Ground Up — farming, milling and food
    April 22, 2020 
    Recording is available for download, learn more.


  • Celiac disease, farming solutions, and formulating nutritious gluten-free foods
    May 13, 2020   
    Recording is available for download, learn more.


  • Maximising quality protein and increasing total protein in snacks and bakery
    June 10, 2020
    Recording is available for download, learn more.


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