Beans, Lentils and Peas for Everyday Foods
More than 180 people representing food companies, product developers, pulse processors and food researchers are meeting in Toronto this week to discuss the nutritional benefits of dry beans, chickpeas, lentils and dry peas.
“Canada’s pulse industry is in the midst of an intensive effort to increase North American awareness of pulse foods, their nutritional benefits and opportunities for use in food processing,” said Peter Watts, Director of Market Innovation for Pulse Canada. “The Pulse Food Symposium is an important step towards reaching our goal of developing partnerships with food and ingredient companies.”
The Pulse Innovation Project, an initiative of Canada’s pulse industry, is trying to increase North American consumption by stimulating innovation in product development.
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