RRC Culinary students at tasting perogies made with bean flour.

For the past two years, research chefs with RRC’s Advanced Culinary Research program have been developing new applications and recipes to show the versatility and nutritional benefits of pulses. Pulses are edible dry legume seeds such as lentils, dry peas, dry beans, and chickpeas.  They provide non-animal protein, fibre, and complex carbohydrates which play a role in weight management, maintaining good cholesterol levels, and provide a good nutritional boost to many foods.
Through funded research projects with industry partners such as  Manitoba Pulse and Soy Growers Association (MPSG), Best Cooking Pulses, and a variety of small start-up ventures, the chefs have reformulated dishes to incorporate pulses in non-conventional ways. A number of these dishes have been consumer tested at PGI with excellent results.  Research funding has been provided by NSERC, IRAP, and the MPSG research funds.  With International Year of Pulses wrapping up in December 2016, the Culinary Research team can be proud of their role in increasing pulse consumption for the health of consumers in North America.
To learn more, download the publication: http://blogs.rrc.ca/ar/wp-content/uploads/2016/08/spilling-the-beans.pdf