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Students create pulse-based foods in competition

Pulses are in the spotlight at the annual Alberta Mission: ImPULSEible


Edmonton, Alta. – This year’s Alberta Mission: ImPULSEible took place in March at the West Edmonton Mall in the Fantasyland Hotel.

The aim for students this year was to create a pulse-based food product targeted to millennials that qualifies for the use of the Pulse Brand.

Fresh Prepared Chickpeas over rustic wooden table macro

The Pulse Brand symbol helps consumers around the world identify food products that contain pulse ingredients. For a product to qualify, the pulse ingredients must be in the top five ingredients by weight and must make up at least five per cent of the total formulation by weight.

For more information, visit:  http://pulses.org/pulse-brand-user-guide

First place went to a team from the University of Alberta, Nutrition & Food Science Program.  The team included Andrea Dacko, Aleksandra Tymczak, Philip Easton and Jeffery Duong.

They created a savoury curry granola bar called Lentola Bars – Curry in a Hurry, which incorporated roasted green lentils, roasted red lentils and roasted chickpeas.

Second place went to a team from the University of Alberta, Nutrition & Food Science Program.  The team included Yun Yang, Xuejuan Ding and Beiyi Shen.

They created PeaCoPudding, a pudding made with chickpea milk and coconut milk with a red bean paste.

Third place went to a team from Portage College, Culinary Arts Program.  The team included Lacey Patenaude and Crandell Houle.

They created a pulse-based cereal called Cula Crunch that incorporated roasted chickpeas and a lentil flour blend of red, green and black lentils.

 


Deanna Rosolen

Deanna Rosolen

Managing Editor, Food in Canada
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