Food & Health

Mission ImPULSEible Ontario - March 28th, 2013

Pulse Canada, along with University of Guelph, kicked-off Mission ImPULSEible on March 28th in Ontario. Three teams from Guelph University, a team from Centennial College and a team George Brown College battled it out with products that included do-it-yourself samosas, a pulse-based ice cream dessert, pulse cookies with a sweet filling, pulse pizza crust and sauce and cracker chips.

Judges included:

Susan Tosh, Research Scientish from Agriculture and Agri-Food Canada

Bernadine Wolfe, from the Ontario Coloured Bean Grower’s Association

William Bettger, professor from the University of Guelph

Left to Right: Susan Tosh, William Bettger, Bernadine Wolfe

Teams responded to insightful questions relating to their products’ processing feasibility, shelf life, projected cost, product differentiation and market potential.

The presence of supporting students and staff of the university enhanced the event and demonstrated the interest in pulses in the food development industry.

First place finishers from all provincial MI’s will have an opportunity to compete at the national level on June 25th at Pulse and Special Crops Convention.

And the winners are…

First Place: Nutrisnap a gluten-free red lentil cracker chip that is a healthy alternative to a number of crackers currently on the market. 10 crackers (25 grams) offer 6 grams of fibre and 5 grams of protein. (Harpreet Sidhu, Margaret Clark, Gabrielle Schoemaker, Camille Shniffer, University of Guelph)

Nutrisnap - Gabrielle Schoemaker, Camille Shniffer, Harpreet Sidhu, Margaret Clark

Second Place: Samosa Fold and Go, a do-it-yourself baked product that can be simply and quickly prepared at home. The samosa consist of three components, the chickpea dough, the lentil and pea filling and a package of spices. (Rachel Tanti, Shelby Parkinson, Esther Onguta, Patricia Aguilar, University of Guelph)

Samosa Fold and Go - Susan Tosh, Patricia Aguilar, Bernadine Wolfe, Shelby Parkinson, Esther Onguta, Rachel Tanti, William Bettger.

Third Place: Peaza Faverita, a traditional Italian pizza that consists of a crust that is made of fava bean, navy bean and chickpea flours. The red tomato sauce contains red kidney beans and the green pesto sauce contains white navy beans. (Cassandra Brown, Paul Russo, George Brown College)

Peaza Faverita - Susan Tosh, Paul Russo, Cassandra Brown, Bernadine Wolfe, William Bettger.

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