Food & Health


On April 3, 2012, PC conducted Mission: ImPULSEible Ontario at the University of Guelph. Four teams from the U of G and Ryerson University came out to compete for the grand prize.  The competition this year brought products such as button-shaped breakfast cereals, savoury and sweet versions of a Kabuli trail mix snack, a pulse-infused frozen entrée, and a carefully crafted chocolate whoopee cake to please the palates of judges and audience members. Read on to see who took the cake!

First Place was awarded to Diana Huey (right) of Ryerson University for her Chocolate Whoopie Cake (below) made with pureed black beans and chickpea flour. The scrumptious cake was filled with an orange filling that contained pureed great northern beans.

Second Place went to  Aneta Rybak, Alicia Di Filippo, and Helen Bui from the University of Guelph. Their product, Cocoa Buttons (right), a sweet breakfast cereal made with a blend of black bean and chickpea flours.

Third Place went to Naiome Kawal, Sor Hoy Choy, and Cory Philion from the University of Guelph for their product: a frozen entrée (right) of chickpea flour pasta covered in a lentil pesto sauce with navy beans, kidney beans, and chickpeas.  

We would like to thank our judges who graciously volunteered their time to judge the 2012 Ontario M:I competition:

Bernadine Wolfe, Ontario Bean Growers Association
Tino Breur, Ontario Bean Producers Marketing Board
Lisa Duizer, U of G
Bill Bettger, U of G
Amanda Wright, U of G

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