An Introduction to Pulse Ingredients

Broadcast Date: October 9th, 2020 | 11:00am CDT
Price: Free for members, $49 for nonmembers

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Webinar Summary

The interest in pulses (including peas, lentils, chickpeas and beans) as food ingredients is growing substantially as a result of their nutritional density and environmental sustainability. In recent years there has been significant investment in the value-added processing of pulses to produce an array of ingredient formats; this includes flours, proteins, starches and fibers. Each respective ingredient will differ based on their nutritional and functional characteristics that are further influenced by the processing method selected and its applied conditions. This webinar is intended to provide an overview of pulses and their derived ingredients as an introduction to a webinar series on pulses initiated by the Pulse Division of Cereals & Grains Association. (More on this soon!)


Why is this important?

Unlike other products (i.e wheat flour, soybean protein concentrates vs isolate) there are no common definitions or characterization parameters for pulse derived ingredients. It follows that is important to clearly outline all of the processing methods and how they will affect the resulting ingredient as this is one of the few ways to distinguish between ingredient formats given the lack of uniform industry language. The processing methods themselves will each have an affect on the quality and end-use applicability for each ingredient, further emphasizing the need to understand the existing methodology.

It is also important to equally emphasize ALL of the co-product produced during the valorization of pulses (i.e starches, fibres) as there is a need to build demand for these ingredients given the heavy media and industry interest on plant proteins.


About the Presenter

Janelle Courcelles is Pulse Canada’s Senior Manager of Food Innovation and Marketing. Her role involves supporting growth in the pulse ingredient processing sector through global engagement with pulse flour millers and fractionators. In addition to providing marketing and technical support to processors, she is also responsible for identifying technical challenges in pulse processing and facilitating research partnerships. Janelle received her MSc from the University of Manitoba in the department of Food and Human Nutritional Sciences focusing on the effects of genotype and environment on the milling and end-use quality of Canadian wheat. Prior to joining Pulse Canada, she worked in both sales and technical support of analytical equipment related to food processing.



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