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News from 2015

November 10, 2015

2016, the International Year of Pulses

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/

October 20, 2015

Clean label protein and fiber fortification

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!

October 7, 2015

Best Pulse Crisps

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.

September Issue, 2015

Creative plant based formulations

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.

August 6, 2015

Maximizing quality protein

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.

Summer 2015

Benefits of pulse flours and purées

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.

June 4, 2015

Peas in pet food

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.’

May 13, 2015

Boost nutrition in baked products

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.

March 25-26,2015

Achieve ‘health by stealth’

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!

January 8, 2015

Applied research in food innovation with beans

Plating Pulses, held at Jane’s of the Paterson GlobalFoods Institute, showcased the latest Red River College applied research in food innovation with beans. Funded by the Manitoba Pulse Growers, the project utilized products processed in Manitoba from locally grown beans (Best Cooking Pulses BEST Whole Pinto Bean Flour, BEST Whole Navy Bean Flour, and BEST Whole Black Bean Flour as well as Prairie Garden Purees Navy Bean Puree) to create healthier versions of familiar dishes:

  • Thai Banana Squash and Navy Bean Purée Soup (Navy Bean Purée).
  • Gluten-free Grana Padano Soda Crackers with Fresh Thyme (Whole Pinto Bean Flour).
  • Chicken-pinto Pot Pie with Pinto Bean Crust, Roasted Garlic Mashed Potato and Smoked Gouda Perogies (Whole Navy Bean Flour)
  • Garlic Roman Flatbread with Jalapeno Brick Cheese (Whole Navy Bean Flour), Almond and Chocolate Espresso Cake (Whole Black Bean Flour), and Orange and Navy Bean Crème Brûlée.