Pulse Ingredient Expo

Program & Expo

Wednesday, February 9th, 2011
16:00 – 18:30	Registration – Hyatt Regency Toronto
18:30 – 21:00	Pulse V.I.P. Networking Reception & Food Sampling Malaparte, TIFF Bell Lightbox, 330 King St. W. (1 block east of the Hyatt Regency) Appetizers & cocktails catered by Oliver and Bonacini
18:50 – 19:00	Opening Remarks – Gordon Bacon, CEO Pulse Canada

Thursday, February 10th, 2011
07:30 – 08:30	REGISTRATION & EXPO
08:45 – 08:55	Welcome – The Honorable Gerry Ritz, Minister of Agriculture (Invited)
09:00 – 09:25	The push for sustainable solutions in the food industry – Dr. Bob Willard, Willard Consulting Corporate environmental and social responsibility Smart sustainability strategies to increase company value Competitive positioning with sustainability
09:25 – 09:50	Environmental Performance – How pulses measure up – Gord Kurbis, Pulse Canada Pulse life cycle analysis results: impact on soil, water and air quality Current food industry trends in measuring sustainability Industry challenges and ongoing sustainability projects

09:50 – 10:45	NETWORKING & EXPO
10:45 – 11:10	Food industry trends: Use of pulse ingredients in new food product introductions – Ann Manley, Innova Market Insights Top food and beverage trends for 2011 Global trends in application of pulse ingredients Prospects for pulse innovation
11:10 – 11:35	Introducing pulses to the food service sector – Chef Peter Ecker, Sysco foods Use and preparation of pulse ingredients in food service sectors Innovative recipe development with pulses Top food service trends
11:35 – 12:00	Health benefits associated with eating pulses: Clinical findings – Dr. Peter Jones, Richardson Centre for Functional Foods and Nutraceuticals Status of pulse nutrition and health clinical research Future research needs Pulses and blood sugar control: A case study

12:00 – 13:15	LUNCH

12:30 – 13:00	KEY NOTE SPEAKER - Objectively Measuring Nutritional Quality: Taking the Pulse of the Food Supply - Dr. David Katz, Director and Co-Founder of the Yale Prevention Research Center

13:15 – 14:00	NETWORKING & EXPO
14:00 – 14:25	Pulse flour milling and baked goods – Dr. Linda Malcolmson, Canadian International Grains Institute Functional properties of pulse flours and fractions Pulse milling technology initiatives Product development opportunities
14:25 – 14:50	Pulses in meat applications – Dr. Phyllis Shand, University of Saskatchewan Product development in low-fat meat applications Functional challenges in meat systems Pulse pre-treatment technologies to enhance functionality
14:50 – 15:15	Pea fibres in food applications – Cathy Peterson, SunOpta Foods Functional properties of pea fibre Formulating foods with pea fibre Regulatory status of pea fibre and labelling opportunities
15:15 – 15:40	Extrusion possibilities for pulses – Shannon Hood-Niefer, Saskatchewan Food Industry Development Centre Status of pulse research in extrusion technology Understanding starch functionality in extrusion processing Application of pulses in low-moisture and high-moisture extrusion

15:40 – 17:00	NETWORKING & EXPO

and be eligible to attend the exclusive Pulse V.I.P. networking party

Pulse Ingredient Expo

February 9-10, 2011
The Hyatt Regency
Toronto, Ontario Canada

A conference sponsored by Canada’s pulse industry in partnership with Agriculture and Agri-Food Canada.

Exhibitors

©2011 Pulse Ingredient Expo. All rights reserved