Pulse processing at the Food Processing Development Centre

  From the February 25, 2019 issue of Agri-News
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 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 christa.goll@gov.ab.ca or 780-986-4793.

Christa Goll

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For more information about the content of this document, contact Christine Chomiak.
This information published to the web on February 22, 2019.