Pulse Webinar Series


Series 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.



  • An Introduction to Pulse Ingredients

    Broadcast Date: October 9th, 2020 | 11:00 CDT
    Price: Free for members, $49 for nonmbers
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    Webinar Summary

    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.



    On-Demand Video


  • Challenges and Opportunities in Formulating with Pulse Ingredients

    Broadcast Date: November 30th, 2020 | 11:00am CDT
    Price: Free for members, $49 for nonmembers

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    Webinar Summary

    Pulses are part of legume family which contains dry edible seeds of plants including peas, lentils, beans and chickpeas. Pulses are gluten-free, and they are high in protein, dietary fiber and micronutrients. Pulses are environmentally sustainable crops due to their ability to create a healthy soil by fixing the nitrogen in the soil. In addition, they use less water during production compared to animal-based proteins. Pulses are both nutritionally balanced AND environmentally sustainable — attributes that matter more to consumers than ever before. In this webinar we will learn about pulse ingredients and dig into how we can holistically formulate with pulse ingredients in meat and dairy alternatives as well as bakery foods, snacks, and batter and breadings. We will review formulation approaches, discuss complimentary ingredients, provide formulation tools and guides, discuss challenges and how to overcome them.


    About the Presenter

    Dilek Uzunalioglu, Ph.D., is Head of Food Applications at Motif FoodWorks Inc., leading food application development for Motif’s ingredient portfolio designed to improve taste, texture and nutrition of plant-based foods. Prior joining Motif, Dilek led Ingredion Global Bakery & Snack Application team as well as Global Plant Protein application team, developing application capabilities as well as new ingredients including snack texturizers, gluten-free flour systems, fibers, pulse flours and proteins. Dilek is a graduate of the Ph. D. in Food Science program at Rutgers University, Uzunalioglu also holds a bachelor and a master of science degree in food engineering from the Middle East Technical University. She served as a President at Cereals & Grain Association Carbohydrate Division and Engineering & Processing Division. Currently, she is chair for Book Acquisition committee. She published several journal articles, conference papers and two book chapters. She lives with her son and her husband in Winchester, MA. She loves sourdough bread baking and enjoys hiking and biking with her family.



  • Understanding Pulse Flavor

    Broadcast Date: December 8th, 2020 | 11:00am CDT
    Price: Free for members, $49 for nonmembers

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    More Information Coming Soon!