Looking to incorporate pulses into food products? Food scientists and researchers at the Food Processing Development Centre (FPDC) in Leduc are making their mark on the Alberta food industry by investigating applications for pulse ingredients.
Pulses include dry beans, dry peas, chickpeas and lentils. The FPDC’s research has translated pulse processing and extraction technologies into innovative pulse based products such as lentil licorice, macarons, burgers, meat analogues, protein powders, nutrition bars and savoury snack foods.
For more information, contact Christa Goll at firstname.lastname@example.org or 780-986-4793.Source : Alberta agriculture and forestry