1American Pulse Association • www.americanpulsecrops.org

When members of the pulse industry put their heads together, the results are often brilliant. Such was

the case when a meeting between Buhler representatives, Pulse Canada, and USADPLC and APA staff culminated in a plan to host a pulse milling workshop. Once the brainstormed idea moved from envisioning, to “doing”, the path to actual implementation was a quick and short one. The question as to whether or not participants could be enticed in such a short period to commit to attending the workshop was quickly answered. Within days of announcing the workshop (March 1), the available slots were filled and staff were making arrangements to increase capacity.

As a result of this serendipitous brainstorming session, on March 22 and 23rd of this past week, the first jointly sponsored Pulse Milling Workshop was held in Minneapolis, MN, with over 40 participants from the U.S. and Canada attending, including researchers, pulse

processors, food companies, and various pulse industry representatives.

APA / USADPLC CEO Tim McGreevy was pleased with the professional diversity of the workshop participants. “The pulse milling workshop brought together for the first time the top millers, food manufacturers, scientists and pulse industry leaders in North America to discuss the current state of pulse milling and how we can improve pulse flours as a food ingredient,” he stated.

The goal of the workshop was to identify information gaps in the current knowledge of dry pea, bean, lentil and chickpea milling technology, and to examine the current state of pulse flour milling and applications available for milling pulses into high quality flour products.

MARCH 24, 2017Volume 3, No. 20

NEWSLETTER

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Contents• Pulse Milling Workshop .........1, 4 & 5•RCA Expo ...........................................2 & 3•Pulse Recipe ............................................4

2American Pulse Association • www.americanpulsecrops.org

ONE of the goals of the USA Dry Pea and Lentil Council (USADPLC) and the

American Pulse Association (APA) is to inspire cur-rent and “budding” research and development chefs to use pulse ingredients in their recipes and menus. These chefs are responsible for developing new packaged food products that launch in the U.S. as well as globally. To reach this high potential group of professionals, you have to be present at the trade shows where professional research chefs gather. One of the best of these is the Research Chef Association’s (RCA) 2017 Annual Conference & Culinology® Expo. Research chefs are specialists in what they do, “blending culinary arts and the science of food,” as the RCA website www.culinology.org explains the discipline of Culinology®, a term for which they hold the trademark. Held last week in Puerto Rico, the conference held more than 25 educational sessions, demonstrations, and

workshops led by some of the world’s finest culinary art professionals. Beautiful settings are the “nature-of-the-beast” for such trade shows, selected for the ability to attract the best and the brightest to attend; but for many of the 75 plus exhibitors at the Expo, like the

USADPLC and the APA, it was all business. “Exposing and educating research chefs about pulses and pulse ingredients is a key component in our work to expand the use of pulses and pulse ingredients in new food products,” says Jessie Hunter, Director of Domestic Marketing for the USADPLC and APA. “Additionally, we connect end users to our member suppliers and learn about the successes and challenges companies are facing when adding pulse ingredients.” The USADPLC and the APA have been sponsors, exhibitors, and presenters at previous RCA

conferences and expos. This year the booth featured

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Student chefs at the Culinology competition, working with pulses.Below, Sarah White and Jessie Hunter from the USADPLC / APA, join Mackenzie Christensen from AGT Foods.

3American Pulse Association • www.americanpulsecrops.org

Chef Charlie Baggs to work the booth, as well as a vendor education session titled “Find the Pulse on Global Flavor While Boosting Health Credentials with Pulses.” The Charlie Baggs Culinary Innovation team developed three new recipes to sample at the expo as well. Chef Baggs is well connected with RCA, which helps USADPLC / APA team to network with the fairly tight knit group of chefs. “In addition to inspiring the use of pulses and pulse ingredients in new food product applications, we make invaluable connections with leading innovators and chefs working in product development in the food industry,” said Hunter. Hunter and USADPLC / APA Executive Assistant Sarah White handed out welcome bags (with help from AGT’s Mackenzie Christensen), proudly displaying the new Pulse Brand, which included the new Pulses cookbook, samples, pulse ingredient factsheets, member supplier lists, and other recipes.

Additionally, the pulse industry was one of the ingredient sponsors of the Student Culinology® Competition for the second year. “These new chefs, the next generation of research chefs, are innovating with pulses and pulse ingredients, which they would not be doing without our presence at RCA,” Hunter said. “Students involved in the competition commented that they would never have thought to use pulses before, but since it was a required ingredient in the competition, they learned about different pulses and pulse ingredients.” According to Hunter, there were a variety of questions related to sourcing pulse ingredients and troubleshooting with specific pulse ingredients such as chickpea flour used to boost the amino acid profile of bread. Of course, the contacts are the true gold mined from this event. Hunter met with representatives of many of the world’s biggest food manufacturers; like Campbell’s, Pepsi-Co, Pepperidge Farm, and held many diverse discussions, ranging from FDA food labeling, to pulse ingredients, and the USADPLC / APA Pulse Milling Workshop (held this week). Many of the meetings ultimately led to dozens of follow-ups with requests for more information and product samples — exactly what Hunter likes to provide. “Overall, while this is a smaller event the network-ing opportunities provided a great opportunity to meet key contacts in the R&D world,” said Hunter. Plans for next year? “Submit a proposal for a pulse milling session, and create another beautiful, engaging publi-cation with whole pulses as well as pulse ingredients.” Sounds golden.

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BROWNIE CARAMEL CRISP RECIPE - PAGE 4 >>>

4American Pulse Association • www.americanpulsecrops.org

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16 presentations (see inset) from researchers and food scientists, as well as food manufacturing R&D staff were scattered about the two-day workshop, followed by pulse

meals, receptions, and various breakout discussions. Ultimately, participants were tasked with discovering the areas of pulse milling that offer the greatest

challenges and opportunities to bring pulses to the market. The following 7 challenges were identified:

1. Understanding and evalu-ating structure and function of pulse flours2. Flavor3. Evaluating milling technol-ogies links to product function4. Breeding for enhanced function5. Develop standards and specifications for whole pulse, flours etc.6. Proof of Concepts for prod-uct applications7. Consumer awareness of the benefits of pulses.

Participants (visible, from l-r); Rene Steiner, Buhler, Inc.; Roger Sammons, USPLTA; Laura Wooster, Ardent Mills; Craig Morris USDA Wheat Quality Lab.

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Brownie1 pound butter, unsalted1 pound bitter sweet chocolate chips8 each eggs1 cup granulated sugar3 cups dark brown sugar3 tsp vanilla extract1 tsp Kosher salt1 cup Garbanzo bean flour

Caramel Sauce8 oz granulated sugar1/2 cup water1 cup heavy cream1 tsp hazelnut extract

Garbanzo-Pea-Crisp1 1/4 cup light brown sugar1 1/4 cup+ 2 tbsp agave nectar1/2 cup peanut butter, creamy1 tbsp vanilla extract3 cups Garbanzo Crisps, PGP3 cups Pea Crisps, PGP

INGREDIENTS DIRECTIONS

1. In a mixing bowl melt butter and chocolate chips over a hot water bath. Set aside.2. Mix together eggs, sugar, brown sugar, vanilla extract and salt. Wisk in

melted chocolate butter mixture.3. In a bowl mix flour and garbanzo-fava flour. Fold into chocolate mixture.4. Pour batter into a prepared half sheet tray. Bake in a preheated 350 ᵒF

oven for about 30 minutes or until inserted tooth pick comes out clean. Chill in fridge for at least 3 hours or overnight.

Brownie

Caramel Sauce

1. Place sugar in a heavy bottom stainless steel sauce pan. Cover with water to create a wet sand consistency and cook to a dark amber color.

2. Off the heat add cream and hazelnut extract and stir until combined.

1. Combine brown sugar, agave and peanut butter in a stainless-steel saucepan. Cook mixture to 235-240 ᵒF. Immediately pour hot mixture over puffed grains and stir to coat well.

2. Pour mixture into a half sheet tray and press evenly. Let cool completely.3. Invert crisp layer onto a cutting board and spread an even layer of caramel

on top. 4. Top with brownie and press down a bit to sandwich the two layers together.

Garbanzo-Pea-Crisp

9

BROWNIE CARAMEL CRISP RECIPE - Chef Charlie Baggs

5American Pulse Association • www.americanpulsecrops.org

THE APA IS AN EQUAL OPPORTUNITY EMPLOYER AND PROVIDER.

This newsletter is published by:American Pulse Association2780 W Pullman RoadMoscow, Idaho 83843208-882-3023 www.americanpulsecrops.orgContacts:CEO, Tim McGreevy - tmcgreevy@usapulses.orgEditor, Drex Rhoades - drhoades@usapulses.orgAll rights reserved. 2017

The Pulse Milling Workshop Presentations1. Extrusion Processing of Pulse Ingredients - Chongjun Li, Ryan

Kowalski, Girish Ganjyal WSU School of Food Science2. The Good and Challenge - Shannon Hood-Neifer – SK Food Centre-

Saskatchawan Extruded Snacks3. Yellow Pea Inclusion in Breakfast Cereals - Shona Fraser Acting

Project Manager Pulse Flour Milling and Food Applications4. Pulse Flavour and Functionality in Baked Goods - Shona Fraser

Acting Project Manager Pulse Flour Milling and Food Applications5. Why Bakeries don’t use Pulses - Adam Dyck Warburtons6. Pulse Flour in Pasta Applications - Michael Ehr - Buhler7. Pulses in Pasta:Where are we now? - Shona Fraser Acting Project

Manager Pulse Flour Milling and Food Applications8. Pulses and Instant Noodles: A Sticky Situation - Shona Fraser Acting

Project Manager Pulse Flour Milling and Food Applications9. Hammer Milling of Yellow Peas - Clifford Hall III, Ph.D. Professor

Director, Pulse Quality & End Use Lab North Dakota State University10. Results of Pulse Flour Milling Trials Roller milling technology &

product diversification Ashok Sarkar CIGI, Winnipeg, Canada11. Rethinking Pulse Flour Development - Brennan Smith - University of

Idaho 12. Evolution of Wheat Flour Processing Industry - Dr. Craig Morris

USDA-ARS Western Wheat Quality Lab, Pullman, WA13. Flavor: Compounds of Interest and Methods to Deodorize Pulse

Flours - Clifford Hall III, Ph.D. Professor Director, Pulse Quality & End Use Lab North Dakota State University

14. The Importance of Varietal Selection in the Utilization of Dry Beans as a Milled Flour - Karen A Cichy Research Plant Geneticist USDA-ARS

15. Industrial Pulse Processing Systems Bühler Aidin Milani16. Aspects of Pulse Structure, Composition, Milling and Functionality

Bob Tyler, Department of Food and Bioproduct Sciences University of Saskatchewan

Although consumer awareness is not nec-essarily a pulse milling research topic, it is a theme that drives many of the pulse milling endeavors. Will consumers accept the prod-uct? This was ranked as the greatest concern for the success of pulse product innovation. APA and USADPLC CEO Tim McGreevy followed this discussion by discussing the successes of the North American Marketing Campaign in the wake of the International Year of Pulses and discussed the work yet to be done in this area of pulse crop awareness.

McGreevy stated, “The workshop interaction between participants was terrific and provided guidance on the next steps we need to take as an industry to grow the ingredient market in North America.”

In the next edition of The Pulse Mill, Director of Research Jeff Rumney will provide an overview of the presentations delivered at the inaugural Pulse Milling Workshop.

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Adam Dyck from Warburtons presents "Why Bakeries Don't Use Pulses." Warburtons is an innovator in high quality breads made with pulse ingredients.