On April 5, 2013, Pulse Canada joined forces with Mount Saint Vincent University (MSVU) to hold Mission ImPULSEible in the Maritimes. Eleven teams representing MSVU, Acadia University Holland College (of PEI?) and leading culinary schools battled it out in Halifax. The competition saw the creation of many savoury delights including garlic fingers, ravioli and samosas, as well as a host of specialty desserts including gluten-free moon cakes, a yogurt dessert, and a ready-to-go ice-cream cone product. Rounding out the slate of products, judges were also presented with gluten-free animal cracker style biscuits, chickpea snacks, pop tarts – even a healthy chickpea milk beverage.
This was the second time MI was held in Atlantic Canada and there was a large turnout, with many enthusiastic supporters cheering on the competing teams.Staff from MSVU and Holland College were also on hand to provide support to their students. Judges included Lil MacPherson, owner of The Wooden Monkey restaurant, Sean Gallagher founder of Local Source Catering, Market and Bakery, and Tanya Der from Pulse Canada. The judges asked commercially relevant questions with emphasis on local food markets in the Maritimes. The emphasis was related to increasing demand for gluten free, vegan, organic and high fibre foods.
MI is gaining momentum in Atlantic Canada as more students and members of food sector are exposed to the potential of pulses.