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Mission ImPULSEible Sweeps the Nation


More than 30 innovative, tasty and nutritious pulse-based foods were recently dished out at provincial Mission ImPULSEible competitions. Mission ImPULSEible is a food development competition created by Pulse Canada in 2009 as a way to get university and college students interested in using pulses and pulse ingredients in the development of new food products. Throughout March and April, provincial-level competitions took place from coast to coast, with teams battling it out in British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, and the Maritimes.

Competing teams were tasked with the mission of developing a unique, healthy and delicious food product utilizing pulse ingredients. Teams were also required to present a business and marketing plan for their product including target demographic, packaging, price point, distribution, and nutritional information. A variety of judges representing many facets of the food industry tasted the culinary creations, scored the presentations, and ultimately chose provincial winners.

The top team from each province will move on to the national competition to be held June 25th in Calgary at the Canadian Special Crop Association’s annual convention. And the provincial winners are…

A. Bean n’ Butter, a peanut butter alternative made of garbanzo beans, red lentils, green lentils, and great northern beans (University of British Columbia)

B. Chizza Pizza Dough, a pizza dough mix made with chickpea flour and an accompanying tomato sauce made with puréed red kidney beans (University of Alberta)

C. Pummy, a cookie made with lentil flour, oats and dried fruit (University of Saskatchewan)

D. Pulse Power Ice Cream Sandwich, a snack which consists of a coconut almond chickpea ice cream and a banana chocolate lentil cookie (Red River College, Manitoba)

E. Vita Snaps, a cracker chip made with lentil flour, available in three flavours: rosemary and sea salt; sundried tomato and herb; roasted chili and tamarind (University of Guelph, Ontario)

F. VegaMax, a nutritional beverage made with chickpea milk (Holland College, The Culinary Institute of Canada, PEI)

Canada’s pulse industry and grower groups have hosted the Mission ImPULSEible competition since 2009 in an effort to stimulate 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.

Pulse Canada would like to thank participating schools and teams, and the pulse industry for making the provincial competitions such a success. Best of luck to those teams moving on to the Mission ImPULSEible national competition!

View more event photos at: www.pulsecanada.com/mission-impulseible