Introduction (Pulse Innovation Project video)
Peter Watts, Director Market Innovation, Pulse Canada
SESSION 1 The link between pulses and good health - Clinical trial results
Impact of pulse consumption on intestinal microbiota, serum lipids & gastrointestinal response
Dr. Alison Duncan - University of Guelph
Pulse consumption and the regulation of food intake, blood glucose and cholesterol levels
Dr. Harvey Anderson - University of Toronto
Pulse consumption and blood lipids, body mass and nutrient intake
Dr. Carla Taylor - University of Manitoba
Health benefits of yellow pea and pea hulls added to North American diets
Dr. Peter Jones - Richardson Centre for Functional Foods & Nutraceuticals
Pulse consumption, weight loss success & chronic disease risk
Dr. Megan McCrory - Purdue University
Prebiotic effects of chickpeas
Dr. Wendy Dahl - University of Florida
The hypocholesterolemic effects of legumes
Dr. Donna Winham - Arizona State University
LUNCH - KEYNOTE SPEAKER
"CHEWING THE FAT" - WHAT DO CONSUMERS REALLY WANT AND HOW CAN WE HELP THEM TO EAT WHAT THEY REALLY SHOULD?
Christine Hawkins - Go Grains, Australia
SESSION 2 Market Opportunities & New product development
What does it all mean? Turning research results into marketing messages
Chantal Dupasquier, PhD Candidate, Pulse Canada
Food Trends 2009: Pure simplicity
Kristen Walker, Mintel International Group Ltd
Pulse fibre and flours: New product formulations that meet consumer demands
Heather Maskus, MSc, Pulse Canada
A toast to your health: Enhancing beverages with pulse ingredients
Dr. Joyce Boye, Food Research and Development Centre (Saint-Hyacinthe, Québec)