Food & Health

Mission ImPULSEible on the West Coast

Pulse Canada, along with University of British Columbia's Dr. Erin Friesen and faculty, kicked-off Mission ImPULSEible on March 18th in British Columbia. Four teams from UBC battled it out with products such as pulse pops, pulse flakes & clusters (cereal), biscotti, and nut-free pulse butter.

Judges included UBC professor, Judy Chan, chocolatiers and owners of Wild Sweets, Dominque and Cindy Duby, and chef and international culinary competitor, Melissa Salas. Teams responded to insightful questions relating to their products’ processing feasibility, shelf life, projected cost, product differentiation and market potential.

Left to Right: Judges Cindy and Dominique Duby, Judy Chan, Eunice Li-Chan and Melissa Salas.

And the winners are…

First Place: Bean n’ Butter, a peanut butter alternative made of garbanzo beans, red lentils, green lentils, and great northern beans. The pulses were roasted and processed in a similar way to peanut butter, making it a potential option for existing equipment and processing methods. The secondary focus of the product is in other food applications, such as commercial baked goods and chocolates (or wherever nut butter is traditional being utilized).


Bean n’Butter- Jeffrey Ma, Claudia Ting, Marco Tang.


Second Place: Pulse Crunch, a breakfast cereal composed of chickpea flakes, toasted red lentil clusters sweetened with maple syrup and a dehydrated blueberry and banana topping. The product is gluten, dairy and nut free, making it an excellent option for those with and without dietary restrictions.

Pulse Crunch Cereal- Joy Lim, Zi Xing Song, Kylene Tiu.


Third Place: Pulse Pops, chocolate cake lollipops, made of black bean paste, cocoa powder and chickpea flour with a hint of raspberry. The pops are dipped in delicious dark chocolate and topped off with crunchy roasted lentils.

Pulse Pops- Ying Si Liang, Jenny Ng, Arisa Thamsuaidee.


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