Food & Health

Ontario

Pulse Canada and the Ontario Bean Grower groups sponsored the pulse product development competition at the University of Guelph on April 29th, 2011. Four teams entered this year's competition. Keep reading to see our winners:

 

First place went to Hannah Rotstein, Hilary Watt and Adi Berk from ther University of Guelph with "Dip n’ Go", a pulse-based snack accompanied with a dip. "Dip n’ Go" is the perfect handy snack for adults comprised of bean crisps and dip. The bean crisps are made entirely of beans with the appearance of a cracker and the crispness and texture of a chip. The crisps contain chickpea flour, ground whole chickpeas, dark red kidney beans, black-eyed peas, white kidney beans, romano beans and baby lima beans. The different beans create a light brown coloured crisp with specs of red. Bean crisps are perfectly shaped for dipping and will be paired with a scrumptious dip made of beans, lentils or peas.

 

2nd place went to Abraham Poon, Chris Smith and Yudan Liu from the University of Toronto with the "Zuki Bar". This product is a convenient snack bar which incorporate pulses as their main ingredients. Specifically, the "Zuki bar" utilizes both whole azuki (hence Zuki bars) bean flour as well as yellow pea hull fibre as the base.

 

3rd place went to Alejandra Escandon, from the University of Guelph. This impulseible bread is formulated with lentils, chickpea flour and romano bean flour. This gluten-free formula is an excellent source of fibre, good source of folic acid and iron, low in fat and higher in protein. Packed with pulses, this staple food item is sure to boost pulse consumption.

 

Another innovative product seen at the Ontario competition was "Pulsations" developed by Julie McInnes and Cary Willis from the University of Guelph, Kemptville Campus. "Pulsations" are a nut-free, high fibre protein snack designed to provide an alternative to the common granola bars and energy bars for adults and children on the go, or after a workout. The product incorporates a natural protein source, whole beans, as a major ingredient (27% by weight). It offers consumers convenience combined with great taste and nutrition.

 

Congratulations to our winners and thank-you to everyone who participated. We look forward to seeing you all again at next year's competition!

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