This final of four, highly-acclaimed FREE WEBINARS sponsored by the USA Dry Pea & Lentil Council, through a grant provided by the Idaho State Department of Agriculture will be presented Thursday, November 7th.
In the first three “how to use pulses as food and beverage ingredients” WEBINARS, we reviewed:
- Growing consumer concerns about food allergens
- The ability of pulse ingredients to substitute for expensive and allergenic ingredients such as wheat gluten, nuts, dairy and eggs
- Formula cost benefits of using relatively low-cost pulse ingredients
- How to use pulse protein ingredients to boost nutritional value and improve ingredient functionality in foods and beverages
- How to apply pulse ingredients to specific food and beverage formulations
Already recognized for their nutritional and culinary value in much of the developing world, pulse (i.e., dry pea, lentil and chickpea) ingredients have been gaining interest among food, beverage manufacturers, nutritional product suppliers and foodservice companies as food ingredients. Among the consumer benefits driving this trend are their:
- Uniquely rich nutritional profiles (high protein, high dietary fiber and low fat content)
- Relatively low cost
- Lack of allergen-labeling requirements
- Functional versatility as ingredient in a wide variety of products
- Their role in ethnic foods with popular appeal.
- Environmental benefits (they are non-GMO and produced using sustainable agricultural practices)
In sum, peas, chickpeas and lentils are developing quite a culinary cachet that conforms well with many consumer expectations regarding nutrition, food and beverage product formulation, food ingredient safety and integrity and social values.
This FINAL 45-minute WEBINAR will focus on the carbohydrate components of pulses and discuss how pulse selection and processing variables can affect the performance of pulses in extruded pastas, snacks and breakfast cereals.
Also to be addressed will be the very low glycemic index (GI) value of pulses as compared to other grain and seed ingredients, its implications for public health and nutrition and how best to protect the low glycemic index value of pulse ingredients in your food formulations.
Finally, the WEBINAR will summarize this WEBINAR series, including a quick review of product formulation guidelines for bakery, beverage, batters & breaded products.
To learn more about this WEBINAR and to register for this event, visit this link:
(Note: WEBINAR registration is limited to 250 participants)