Webinars

Featured Webinar

ADVANCING PULSE FLOUR KNOWLEDGE:
Cigi Pulse Flour Milling Project (October 18, 2012)

New research is revealing how pulses – peas, beans, lentils and chickpeas – can be used in different food product applications such as pasta, noodles, baked goods, snacks, tortillas, extruded products and more. Through the Pulse Milling and Utilization Project, the Canadian pulse industry is working to better understand the influence of milling technology on pulse flour quality and their implications on food product development. This webcast is targeted at food industry professionals in food technology, research, product development, quality assurance and marketing.

More Webinars

Pulse Canada holds webinars on a number of topics throughout the year.

Miss a webinar you were interested in? No problem! Recordings of previous webinars are available below:

Pulse Canada's New Online Trade Dashboard (June 19, 2012)

Pulse Consumption in Canada (March 15, 2012)

The Importance of Pulses in Gluten Free Foods (Feb 28, 2012)

Pulse-Webinar-Continuing-Education-Form.pdf

Pulses-and-the-Gluten-Free-Diet-Cookbook.pdf

Pulse Ingredients in Food Applications (December 8, 2011)

Market Opportunities for Pulse Flours in the Food Manufacturing Sector (Nov 22, 2011)
(Note: The sound track on this webinar is scratchy at the beginning of this recording. It does clear up at the 2:30 mark. Thank you for your understanding).