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Do cooking conditions affect the nutritional quality of pulses?
To increase Canadian consumption of beans, lentils, and peas, Dr. Elsayed Abdelaal swapped his lab coat for an apron and got cooking at the Guelph Research and Development Centre where he works as a research scientist for Agriculture and Agri-Food…
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Plant-based proteins
Plant-based proteins are healthy, sustainable and nutrient dense
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Two Prairie companies merge
Avena Foods Limited, a gluten-free oats supplier, and Best Cooking Pulses Inc., an international pulse trader, announced that they have formed a partnership
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National pulses competition yields some tasty winning foods
Pulse Canada held its annual national Mission: ImPULSEible food product development competition, giving students – and pulses – a chance to shine
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Students create pulse-based foods in competition
Pulses are in the spotlight at the annual Alberta Mission: ImPULSEible
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Research shows pulses can help stabilize blood sugar
An Agriculture and Agri-Food Canada study is examining the effects of eating pulses on blood glucose response
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Research project aims to increase use of pulses in breads
UK bakery brand Warburtons is teaming up with the Canadian International Grains Institute on an pulse research project aimed at increasing the use of pulse flours in the food industry
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Food Day Canada coming July 30
Food Day Canada is a chance for all Canadians to celebrate our farmers, fishers, chefs, researchers and home cooks
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Chef Michael Smith promotes International Year of Pulses
To mark the UN’s International Year of Pulses, the renowned Canadian chef and TV personality is taking the “Pulse Pledge”
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McCormick unveils 2016 flavour forecast
The flavour company’s annual global flavour report features emerging trends, such as pulses and underexplored Southeast Asian flavours
