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