There is a growing interest in using pulses (e.g. peas, beans, lentils, chickpeas, etc.) and ancient grains (e.g. Amaranth, Millet, Quinoa, Sorghum and Teff) in food formulations. Pulse ingredients are non-GMO, gluten-free, rich in protein, fiber and micro-nutrient, and can provide versatile functional properties such as emulsification, texture and gelling. Ancient Grains also have been very popular in last couple of years, due to their functionality, protein content and quality. This webcast will educate the audience about the challenges and opportunities formulating with these gluten-free, nutritious products. The audience will learn the properties and functionalities of pulse ingredients and ancient grains, and approaches to formulate with them in various food applications.

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Presenters:
Dilek Uzunulioglu
Jahn Marie Parise
Akshay Arora (Moderator)

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Length: 56 minutes
Contact Hours (CH): 1

A PDF of the presentation slides is available under the Resources tab.