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Pulse Food Innovation The Food processing sector

Pulse Food Innovation The Food processing sector. Heather Maskus Manager, Food Innovation Project Pulse Canada. CICILS / IPTIC ▪ Antalya, Turkey ▪ April 18th, 2009. Pulses: As we know them…. Food Formulations. Nutrition and marketing interests? Product formulation needs or interests?.

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Pulse Food Innovation The Food processing sector

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  1. Pulse Food Innovation The Food processing sector Heather Maskus Manager, Food Innovation Project Pulse Canada CICILS / IPTIC ▪ Antalya, Turkey ▪ April 18th, 2009

  2. Pulses: As we know them…

  3. Food Formulations Nutrition and marketing interests? Product formulation needs or interests?

  4. Pulse Nutrient Composition

  5. Market Demands Healthy Meals and Snacks High Fiber, Vitamins, Antioxidants, Low Fat Diabetes, Obesity Prebiotics and Gut Health Low Allergenicity Gluten Free Environmentally Friendly R&D should build on inherent pulse attributes + end user interest

  6. Pulse Attributes • High Protein • High Fiber • High Starch • Non-digestible Carbohydrates • Low Glycemic Index • Low Fat • High B vitamins and minerals • Low allergenicity

  7. Food Product Development Stages • 90% of new food products fail • Surviving the product development stages

  8. Desi Chickpea Split Desi Chickpea Chickpea Flour Pea Fibre Pea Protein Pea Starch Pulse Ingredients • Whole seeds • Split seeds • Flour • Fiber • Protein • Starch

  9. Food Product Potential Whole and split dry pulses Bakery products Meat applications Snack foods Beverages and sauces Desserts

  10. Whole and Split Pulses

  11. Canned Pulses 75% of North American pulse consumption

  12. Whole Pulse Products Diets rich in foods naturally containing fiber can help you maintain a healthier body weight Green Giant Healthy Weight Vegetables Ingredients Cooked black beans

  13. Whole Pulse Products Low in fat No artificial flavors Source of fiber White Bean & Grilled Red Pepper Dip Ingredients White navy beans

  14. Pulse Flour Production

  15. Pulse Flours • Whole pulses may be milled into whole or split flours • Functional properties • Convenience and health • Benefits of pulse flour consumption • Convenient products to increase pulse consumption • Increased dietary fiber • Lower glycemic index • Gluten free formulations • With other cereal grains: forms a complete protein

  16. Products with Pulse Flour Alexia Garlic Baguette Ingredients Fava bean flour: functional ingredient

  17. Products with Pulse Flour Good Source of Protein Source of Omega-3 Polyunsaturates Barilla Plus Pasta Ingredients Legume flour blend: lentils, chickpeas

  18. Extrusion Processing High temperature Short processing time High pressure High versatility No byproduct generation High value from low cost ingredients

  19. Snack Foods High in Protein Free of Preservatives Cheetos Chickpea Rings Ingredients Chickpeaflour

  20. Flour • What we need to know… • Functional differences • Varietal differences • Particle size differences • Concentration of pulses in blends • Functional synergies with other ingredients • Challenges in incorporation of pulse flours • Texture, colour, flavour

  21. Pea Protein Pea Fiber Pea Starch Pulse Fiber, Protein and Starch

  22. Fiber • Source of pea fiber • Insoluble vs Soluble • Wheat bran vs Pea fiber Pea Fiber Wheat Bran

  23. Fiber • Effect of adding fiber

  24. Pulse Fraction Products Gluten free All Natural Ingredients High protein Kay’s Naturals Protein Cereal Ingredients Pea fibre

  25. Protein and Starch • Different methods of separation • Wet milling: Solvent based extraction • Dry milling: Separation based on particle size using air streams • Quality, purity, cost

  26. Pulse fraction products Gluten Free Wheat Free Dairy/Casein Free Egg Free Trans Fat Free KinniKritters Animal Cookies Ingredients pea starch,pea protein, pea fiber

  27. Pulse Fraction Products Pea Starch Vermicelli Noodles Friendship Light Sour Cream Ingredients: Pea starch

  28. Functional properties of bean, pea, lentil and chickpea Why is this important?

  29. What the pulse industry needs Share the Fantasy LEGUME N°5 LEGUME N°5

  30. Conclusions Pulses can be used in a variety of applications Processed Foods and Food Service Provides Opportunity for expansion of pulse markets WHY and HOW

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