If you were to create a new food product which promotes the best that beans, peas, chickpeas and lentils have to offer, what would it be? Take some inspiration from the fantastic examples below, which truly illustrate the versatility of these hearty foods.
Two students from the University of Guelph in Ontario developed a ‘Fiberger’. Its core aim is to reduce the amount of meat needed in a recipe by using a blend of different pulses flours in place of meat, including lentils, chickpeas and green peas. This flexitarian invention takes inspiration from the fact that people are recognising the value of substituting meat for protein-rich pulses. One of the students said ‘You add this mixture to ground beef or ground meat and mix it up in a way that you would prepare ordinary ground meat.’
If you are a big fan of ice cream and beans, this innovative idea is right up your street. ‘BiotaGelata’ is not your average Italian gelato – made from fermented beans (including white beans and kidney beans), the pulses are broken down and develop into a concoction comparable with yoghurt, which is then frozen to produce a dairy-free desert.
It has now been developed into the gelato flavours that you know and love, from maple walnut, to passion fruit and chocolate. This healthy alternative is also nutritious, including levels of fibre and protein as well as being rich in minerals including iron and zinc.
The team from the University Alberta will be showcasing their innovation to the Food Expo in Chicago later this year. The showpiece one of the biggest food expos in the world, with more than 20,000 people from the food industry in attendance.
Do you have a pulse creation the world needs to know about?
The Global Pulse Confederation (GPC) and its partners are hosting the LovePulses Product Showcase, a global competition to encourage the development of novel food products containing pulses. Click HERE to find out more.