Pulses: From Global Staples to On-trend Products Presentation

Originally Published: September 8, 2013
Last Updated: March 14, 2021

“Pulses: From Global Staples to On-trend Products”  was presented at the 2013 Protein Trends & Technologies Seminar by Chef Charlie Baggs, President & Executive Chef, Charlie Baggs, Inc.

Abstract: From beans to lentils and chickpeas to dry peas, pulses have provided economical nutrients to mankind for millennia. Containing 20% to 25% of good digestible protein, pulses have new-found popularity as key components in gluten-free and vegetarian foods, ethnic cuisines and “effortlessly healthful” products like hummus. As a subset of legumes, their earth-friendly status also attracts LOHAS (Lifestyles of Health and Sustainability) consumers. Chef Charlie Baggs and staff provided innovative insights and thoughtful considerations in how to work with these ingredients in the creation of on-trend commercial products. The aromas and tastes of these new, yet ancient foods were presented in several prototypes served to the audience.

Excerpt from the written summary of this presentation: Described as an “ancient and abundant, underutilized resource,” pulses are a low-cost source of protein for much of the world’s population. Pulses are defined as the seeds from the pods of a leguminous crop, such as beans (kidney, lima and mung, to name only a very few); dry peas (chick, pigeon, black-eyed); and lentils, among others. They are a sustainable crop that is easy to cultivate and drought-tolerant, noted Baggs. Additionally, pulses are not a typical source of allergens; that makes them a viable alternative for gluten-free applications. Nutritionally, besides the 20-25% protein they contain (which can be used in a complementary manner to create complete proteins in vegetarian dishes), they also contribute relatively high levels of iron, magnesium, phosphorus and zinc. Additionally, they have a low glycemic index and, thus, can help stabilize blood-glucose levels after consumption.

Click here to view the written summary “Chef Bagg’s Culinary Approach to Protein” of this presentation.

Click on the button below to download a PDF of Bagg’s PowerPoint presentation “Pulses: From Global Staples to On-trend Products.”

click to download powerpoint icon