In March, several students from our FNH program participated in the provincial semi-finals of the 2013 Pulse Canada Mission ImPULSEible food development competition.
Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. The Mission: ImPULSEible food development competition was created by Pulse Canada to increase interest in using pulses and pulse ingredients in the development of new food products.
The competition took place in Vij’s Kitchen and was judged by a panel that included Christine Farcas (Pulse Canada), Dominique and Cindy Duby (Wild Sweets), Judy Chan (LFS sectional lecturer) and Melissa Salas (culinary chef and FNH undergrad).
The first place prize of $1,000 was awarded to Jeffrey Ma, Claudia Ting and Marco Tang for their Bean’n Butter, a peanut butter alternative made of garbanzo beans, red lentils, green lentils, and great northern beans. The pulses were roasted and processed in a similar way to peanut butter, making it a potential option for existing equipment and processing methods.
Debbie Song, Kylene Tiu and Joy Lim were awarded with $650 for their Pulse Crunch, a gluten free, high protein breakfast cereal composed of chickpea flakes, toasted red lentil clusters sweetened with maple syrup and a dehydrated blueberry and banana topping, and Isis Liang, Arisa Thamsuaidee and Jenny Ng received $350 for their third place Pulse Pops, chocolate cake lollipops, made of black bean paste, cocoa powder and chickpea flour with a hint of raspberry.
The Bean’n Butter group went on to place 3rd in the National competition. The team showcased their product in cookies, as a salad dressing and in a sandwich to show the variety of applications.
More information can be found at http://www.pulsecanada.com/food-health/mission-impulseible/2013