An innovative, nutritious, high fibre meat extender was crowned national champion in the ninth annual Mission: ImPULSEible food product development competition. Fiberger, created by Caileigh Smith and Evelyn Helps of the University of Guelph, is made from red lentils, green peas and chickpeas.
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"We are thrilled that Fiberger was voted this year's winner," said Smith. "We wanted to highlight the versatility of pulses by showing the average diet doesn't have to make drastic changes to see improvements. We believe that Fiberger is a convenient and innovative food that will allow North American families to realize this pulse potential".
"Fiberger can be used in many different ways," says Helps. "For example, adding Fiberger to patties and meatballs can reduce the amount of meat required, while adding fibre and protein to enhance the nutrition of the meal. Fiberger can also help families decrease their food costs by giving them a healthy, affordable ingredient to add to their protein dishes."
Smith and Helps will now represent Canada at the Global LovePulses Product Showcase on July 19, 2016 during the Institute of Food Technologists Expo (IFT) in Chicago. Ten other countries have been invited to be a part of the Showcase which will demonstrate the versatility of pulses to the world's leading food professionals.
Mission: ImPULSEible challenges Canadian post-secondary students to get creative in producing new food products featuring Canadian pulses (peas, lentils, beans and chickpeas). This year 42 student teams from 17 schools from across the country developed a delicious & healthy food product using pulses that showcases innovation in traditional foods and celebrates the 2016 International Year of Pulses.
"The 2016 Mission: ImPULSEible competition featured some of the most innovative products we have ever seen," said Christine Farkas, Manager of Food Product & Culinary of Innovation with Pulse Canada, and organizer of the event. "2016 is the International Year of Pulses, and the students were encouraged to get innovative and re-create traditional dishes that wouldn't normally be associated with pulses. They all rose to the challenge!" says Farkas.
Second place in the competition went to Austen Neil, Chandre Van de Merwe and Nicolle Mah of the University of Alberta for their Biotagelata, a gelato-inspired dessert made with fermented bean milk. Biotagelata is both dairy- and gluten-free. Third place went to team Lisa Cook and Hailey Madill of Mount St, Vincent university in Halifax for their Vital Impulse Bar, a breakfast bar containing faba bean flour, chickpea flour and green lentils.
All provincial competitions as well as the 2016 national competition images and product information can be found on the Mission: ImPULSEible Facebook Page.
Pulse Canada is the national association representing growers, traders and processors of Canadian pulse crops peas, beans, lentils and chickpeas).
SOURCE Pulse Canada
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