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2012 Judges: Brent Prior, Theresa Almonte, Chef Alexandre Martin.

2012 National Mission:
ImPULSEible Competition


On June 27, the 2012 National Mission: ImPULSEible competition took the stage in Montreal, Quebec. Six teams pitched inspiring pulse-based dishes to a panel of judges and an audience filled with representatives of the international pulse and special crops industry. The event, which kicked off the 26th annual Canadian Special Crops Association (CSCA) Convention, featured an array of sweet and savory dishes that demonstrated the versatility of pulses and pulse ingredients.

Finalists from Alberta, Saskatchewan, Manitoba, Ontario, Nova Scotia and China presented their product ideas to a panel of judges: Brent Prior from HSBC (event sponsor), Theresa Almonte from InterTek, and Chef Alexandre Martin from Montreal's Le Centre Sheraton Hotel.


First place - gluten-free Chocolate Whoopie Pie by Diana Huey (Ryerson University, Ontario).

Second place - Be-LITE Angel Food Cake by Mallory Bowes and Elizabeth Dowdell (Northern Alberta Institute of Technology).

Third place - Pulseibilites, a glutenfree pasta by Andrea Maximchuk and Katie Giles (Saskatchewan Institute of Applied Science & Technology).

After hearing the marketing pitches from the teams, and tasting each item, the judges awarded first place to the gluten-free Chocolate Whoopie Pie, which was developed by Diana Huey, a nutrition student from Ryerson University in Ontario. The Whoopie Pie featured black beans in the cake layers and great northern beans in the orange-flavoured filling.

Second place went to Mallory Bowes and Elizabeth Dowdell, two recent culinary arts graduates from the Northern Alberta Institute of Technology (NAIT). Their Be-LITE Angel Food Cake mix contained a combination of stone-milled garbanzo and fava bean flours.

Third place went to Andrea Maximchuk and Katie Giles, culinary arts students from the Saskatchewan Institute of Applied Science & Technology (SIAST), who created Pulseibilities, a tri-coloured gluten-free pasta which contained chickpea, pea, and red/green lentil flours.

Since 2009, Canada’s pulse industry has hosted Mission: ImPULSEible, an annual food product development competition for students from universities, colleges and culinary schools across Canada. The students’ mission is to develop innovative, tasty and marketable food products containing whole pulses or pulse ingredients. Judges evaluate the products based on sensory and health attributes, innovative use of pulses, feasibility and marketability. Provincial competitions are held early in the year, and the provincial winners compete at the National Mission: ImPULSEible Competition held during the annual CSCA convention.

Mission: ImPULSEible stimulates new, innovative ideas for pulse based food products. The competitive setting, fueled by the creativity of the students, generates awareness of the growing possibilities and advantages of pulses as food ingredients. This event also inspires students to become more involved with pulse research and development and creates networking opportunities in a unique setting.

Looking for New Recruits!

Planning for the 2013 Mission: ImPULSEible provincial competitions is already underway! Students from across the country will be invited to accept this new mission next spring. Individuals or instructors interested in participating can contact Christine Farkas at cfarkas@pulsecanada.com, refer to the Pulse Canada website or check us out our Mission ImPULSEible Facebook page.