On March 27th Pulse Canada hosted the 5th annual Mission ImPULSEible pulse product development competition in Winnipeg, Manitoba. The competition took place at Red River College’s newest culinary campus, the Paterson Global Foods Institute. Two teams from the University of Manitoba and one team from Red River College battled it out with their pulse-based food products. Competing products included a power pinto bean smoothie, a do-it-yourself black forest cake batter in a pouch format and an ice cream sandwich geared toward the retail and foodservice industry.
Neola Henry, Technical Sales Manager at Source Nutraceutical, Inc.
Peter Ecker, Corporate Chef of Sysco Winnipeg
Michael Reimer, Acting Executive Director at Manitoba Pulse Growers Association
Teams responded to insightful questions relating to their products’ processing feasibility, shelf life, projected cost, product differentiation and market potential. The judges focused on retail and foodservice applications and asked questions relating to the marketability, theoretical accessibility and distribution of the products. It was challenging, but the judges eventually determined which team would earn the first place title and move on to the national competition taking place at the Pulse and Special Crops Convention on June 25th in Calgary.