Food & Health


March 19, 2012 marked the date of Mission: ImPULSEible Alberta. Pulse Canada together with Alberta Pulse Growers and the Northern Alberta Institute of Technology (NAIT) were pleased to host eight teams from both the U of A and NAIT to compete for the top prize.  Many innovative products were presented such as salad dressing, pasta sauce, sliders, cake mixes, sweet wafers, crunchy candies, cookies and crackers. Read on to see our winners.

First Place was awarded to Mallory Bowes and Elizabeth Dowdell (right) of NAIT with BE-Lite (below), a packaged, gluten-free dry cake mix containing chickpea and fava bean flours.

Mallory and Elizabeth will be on their way to Montreal this June to compete at the M:I national competition. Good Luck!

Second Place went to Tegan Rieger, Carla Jans, and Mariana Perez Herrera (left) of U of A with their product, Panda Pause (below), a wafer cookie bar made of white bean flour, pea flour and red lentils.

Third Place went to Kandice Mueller and Marla Mayer (below) of U of A for Pulsitto's Pasta Sauce Trio (right),three tasty and unique pasta sauces including a lactose-free Alfredo sauce.

Also in the mix included a Tomato Sauce with red lentils, and a Herbed Rosé Sauce with a blend of navy beans and lentils.

Thanks to everyone who made this year's M:I possible: our judges for volunteering their time and expertise, and to all our competitors for making it an exciting day. Judges for the 2012 M:I Alberta competition included:

Perry Micheletti, Leduc Food Processing Development Centre
Dr. Jay Han, Leduc Food Processing Development Centre
Michelle Sigvaldson, Manager of R&D from Newly Weds Foods in Edmonton
Mike Pederson, Merchandiser Specialist at Save-On-Foods

Here are a few more great product innovations seen at the Alberta competition:

'Power Dressing' Pulse dressing

Bison Sliders

Cocoa-Lentil Cookies

'Chickpea Clouds' Snack mix

'Frijoles Crackers' Bean crackers
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