The 68th UN General Assembly declared 2016 the International Year of Pulses (IYP). Facilitated by the FAO, the IYP 2016 aims to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition. The Year will create a unique opportunity to encourage connections throughout the food chain that would better utilize pulse-based proteins, further global production of pulses, better utilize crop rotations and address the challenges in the trade of pulses.
Read More: http://www.fao.org/pulses-2016/en/
BEST Whole Pulse Flours provide clean label protein and fiber fortification for breads, pizza crust, batters/breading, and baked goods presented by Linda Malcolmson, Research and Development and Margaret Hughes, VP Sales and Marketing, at the Supplier Innovation Session of the American Association of Cereal Chemists International Conference, Minneapolis, Minnesota celebrated pulse flours for their functionality and nutrition. The audience was intrigued!
Jennifer Evancio caught the eye and ear of the crowd as she launched Best Pulse Crisps during the new products session at Supplyside West, Las Vegas.
Culinology, the official magazine of the Research Chefs Association, features the article Pulses Take Off on how creative plant based formulations get a boost from dried peas, beans, lentils and chickpeas. Margaret Hughes provided insight on the innovative use of aquafava to create meringue, the 1918 Farmer’s Bulletin where Hannah Wessing suggested the use of pea and bean flour in bread, and the pairing of pulses and grains to improve the PDCAAS and increase the total quality protein in a given food product.
Maximizing quality protein using complementary plant proteins, presented by Margaret Hughes at the Prepared Foods Research and Development Applications Seminar in Chicago, generated significant interest in combining pulses and cereals to improve the PDCAAS of baked goods.
Pulse flours and purées increase in popularity, Pulse Beat (Summer No. 75, 2015) magazine of the Manitoba Pulse and Soybean Growers, highlights the benefits of pulse flours and purées and announces the availability of BEST Pulse Flours at Scoop n’ Weigh, 1770 Taylor Avenue, Winnipeg, Manitoba.
Mike Gallais, General Manager of the Best Cooking Pulses, Inc. Rowatt facility provides market input on peas in pet food for the Western Producer article: ‘Pulses popular in pet food.’
In ‘Consumers are more than ready for pulse bread‘, says supplier’ Kacey Culliney of Bakery and Snacks, Foods Navigator interviews Margaret Hughes, VP Sales and Marketing at Best Cooking Pulses. It is time to get a portion of the wheat flour in bread replaced with pulse flour – a clean label way to boost nutrition in baked products.
Red River College Research Chef Brad Gray, and Robert Hughes, Sales, Best Cooking Pulses, Inc. serve award contenders ‘Three Cheese Garlic Mashed Potato Perogies’ made with BEST Black Bean Flour to Research Chef Association Annual Meeting attendees in New Orleans. While BCP did not take first place, there was a lot of interest in the perogies as they were visually interesting, ramped up with enough nutrition for a protein and fibre claim, and showed how culinologists could achieve ‘health by stealth.’ Recipe was developed with support from the Red River Culinary Institute, the Manitoba Pulse and Soybean Growers, Best Cooking Pulses, Inc. and Canadian Prairie Garden Purée.
Wondering about some of the reasons for using BCP’s BEST Pea Fiber? GORP is happy to give their reasons for why they love it in their highly nutritious bars! Thank you GORP for the shout out!