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

3. Pulses: As we know them…

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

5. Pulse Nutrient Composition Dry Beans LentilsChickpeasDry Peas Protein (%)20-30 20-27 Starch (%)32-4542-4938-4442-49 Carbohydrates (%) 55-76~6052-7156-74 Fiber (%)~20~15 ~20 Amylose (% of starch) 21-2523-2724-2921-34 Fat (%)~1.5~15-7~2

6. 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

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

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

9. Pulse Ingredients Whole seeds Split seeds Flour Fiber Protein Starch Desi Chickpea Split Desi Chickpea Chickpea Flour Pea FibrePea StarchPea Protein

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

11. Whole and Split Pulses

12. Canned Pulses 75% of North American pulse consumption

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

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

15. Pulse Flour Production

16. 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

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

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

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

20. Snack Foods Cheetos Chickpea Rings Ingredients Chickpea flour High in Protein Free of Preservatives

21. 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

22. Pulse Fiber, Protein and Starch Pea Fiber Pea Starch Pea Protein Major ComponentLevel Pea protein isolateProtein70-92% Pea protein concentrate Protein50-60% Pea starchStarch60-80% Pea fiberFiber80-90%

23. Fiber Source of pea fiber –Insoluble vs Soluble –Wheat bran vs Pea fiber Wheat Bran Pea Fiber

24. Fiber Effect of adding fiber

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

26. 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

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

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

29. Functional properties of bean, pea, lentil and chickpea Foam Capacity Water Absorption Oil Absorption Emulsification Swelling Capacity Pea106~1xNA Pea Protein ~3001-3x~1x60-70NA Pea Starch NA~1x1-2xNA16-18 Pea FiberNA3-14x1-7xNA2-8 Bean60-88~1.6-3x1-2x~64-7010-30 ChickpeaNA~1x 2016-18 LentilNA~1xNA 21-22 Why is this important?

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

31. 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