Dr Wendy Dahl of the University of Florida opened the first annual Stauber Innovation Day, held just prior to Natural Products Expo West/Engredea in Anaheim, with her presentation on the Gastrointestinal Benefits of Pea Hull Fiber. The critical take home message was that high protein diets need to include high fiber in order to reduce uremic toxins and significantly minimize stress on the kidneys. Best Cooking Pulses was a joint sponsor of the event.
Prepared Foods article, The Power of Pulses: Formulating with Pulse Ingredients Experts discuss the growing pulse protein market included: Using Pulse Flours as Egg Replacers for Functional, Economical and Nutritional Benefits which summarized the use of BEST Whole Navy Bean Flour as an egg replacer.
Mike Gallais, VP Operations at Best Cooking Pulses, was a member of the Organic Day Panel discussing specifications and critical crop management for meeting buyer quality requirements held during Ag Days in Brandon on January 19th. Mike, on the right in the picture below, was featured in Organic Biz.
The US Food and Drug Administration published Scientific Evaluation of the Evidence on the Beneficial Physiological Effects of Isolated or Synthetic Non-digestible Carbohydrates Submitted as a Citizen Petition (21 CFR 10.30): Guidance for Industry Draft Guidance, which confirmed that BEST Pea Hull Fiber, made from mechanically processed seed ‘coats of peas’ (p. 5), is considered an "intrinsic and intact" dietary fiber.
In celebration of 80 years of pulse processing, Best Cooking Pulses sponsored the Scientific Symposium Understanding the nutritional and functional benefits of pulse flours and fibers at the AACI (American Association of Cereal Chemists International) Annual Meeting held in Savana, Georgia. The symposium was moderated by Dr Linda Malcolmson and included:
Dr Rebecca Mollard - The effects of extruded pulse products on post-prandial glycaemia and satiety
Dr Wendy Dahl - Pea hull fiber modulations of gastrointestinal function and fecal microbiota
Dr Bohdan Luhovyy - The carbohydrate digestion of navy bean flours measure in vitro: the role of particle size and processing
Dr Bob Tyler - Functional attributes of pulse flours and flour constituents
Dr Martin Scanlon - Real time monitoring of the effect of pea fiber addition and its particle size on dough proofing potential
From left to right: Dr Bohdan Lohovyy, Dr Linda Malcolmson, Dr Rebecca Mollard, Jennifer Evancio, Margaret Hughes, Dr Wendy Dahl, Dr Martin Scanlon, Dr Bob Tyler
Dr Linda Malcolmson and Margaret Hughes presented Protein and fiber fortification in bakery products as part of the International Baking Industry Education Progam. Over 100 people attended the presentation and took part in a lively post-presentation discussion.
Best Cooking Pulses received a certificate as one of the companies accepted into ‘Ingredients’ category of the International Baking Industry Exposition ‘2016 Becoming Environmentally Sustainable Together (B.E.S.T.) in Baking’ Awards. Submissions were evaluated for environmental impact, innovation, feasibility, ROI and practical application to the baking industry.
Margaret Hughes, VP Sales and Marketing for Best Cooking Pulses, presented both Utilizing Pulse Flours as Egg Replacers for Functional, Economical and Nutritional Advantages and Including pulse flours in baked products at the Prepared Foods Research and Development Applications Seminar 2016, held in Chicago, Illinois.
June 21, 2016
BCP was featured in Global Ventures magazine in honour of our 80th anniversary - Summer Edition 2016
BEST Pea Fiber was mentioned in an article in Trends in Endocrinology & Metabolism article titled The Fiber Gap and The Disappearing Gut Microbiome: Implications for Human Nutrition. BEST Pea Fiber was listed in a non-exhaustive list as an option of dietary fiber that can be included in diets to help the human microbiome. http://www.cell.com/trends/endocrinology-metabolism/fulltext/S1043-2760(16)00035-7
May 2, 2016
Best Cooking Pulses, Inc. received the Manitoba Food and Beverage Company of 2016 from Food and Beverage Manitoba at an awards gala dinner held at the Fort Garry Hotel, Winnipeg. Trudy Heal, President, Margaret Hughes, VP Sales and Marketing and Mike Gallais, VP Operations accepted the award together.
Jane Dummer in The Final Proof: May 2016 Free-from foods are becoming increasingly relevant to all consumers, not just those who have a specific allergy or intolerance. ( http://www.bakersjournal.com/nutrition/free-from-foods-6603#sthash.vaefd1Lb.dpuf) describes the use of Best pulse flours as egg replacers.
Mar 8-12, 2016
Margaret Hughes from Best Cooking Pulses and Geoffrey Dextrase, Pastry Chef from Priarie Ink Café at McNally Robinson Booksellers presented "Pulse flours as Egg Replacers" during Form. Function. The Future of Food. Research Chef Association 2016 Conference, held in Denver, Colorado. They share the floor with Griffiths Foods Inc, The US Dry Pea and Lentil Association and Pulse Canada.
RCA Students Culinology Competition
Best Cooking Pulses was proud to be one of sponsors for the University of Guelph student team taking part in the RCA Student Culinology Competition. The task of this year's competition was to develop a microwavable dish that fit into a Southwestern and Rocky Mountain theme while also involving a pulse ingredient in honour of International Year of Pulses, and to be manufactured within a certain budget. The dish created by the University of Guelph team featured Best Cooking Pulses' BEST Whole Laird Lentils and Whole Laird Lentil Flour in the lentil potato gnocchi. That gnocchi was served in a fiery, apricot and black bean sauce. The dish also came with a Southwest and Rocky Mountain inspired braised spiced venison, and a side of Homestyle cornbread with spiced raspberry compote.
March 6, 2016
What an exciting year to be competing in Mission ImPULSEible! Student teams from post-secondary institutions across the country competed to represent their province at the national Mission ImPULSEible competition held during the CIFST annual conference in February. Their mission: "To create a delicious & healthy food product using pulses (whole dry peas, beans, lentils & chickpeas) that showcases innovation in traditional foods to celebrate the 2016 International Year of Pulses."
BCP sponsored this event, as well as supporting teams at both provincial and national levels with donations of pulse ingredients.
Margaret Hughes, BCP's VP Sales & Marketing, was honoured to be one of the judges for the Manitoba competition.
Congratulations to Caileigh Smith and Evelyn Helps from the University of Guelph for their winning entry to the national Mission ImPULSEible competition, a high fibre meat extender called, "Fiberger". Caileigh and Evelyn will go on to showcase their product innovation with other countries' winners at the #LovePulses global showcase during the Institute of Food Technologists (IFT) conference and expo in July 2016 in Chicago, IL.
February 26, 2016
Laura Aiken in On the pulse: How to get started with pulses in your bakery, Bakers Journal, May 2016 (http://www.bakersjournal.com/ingredients/on-the-pulse-6518#sthash.Rro6irWP.dpuf) featured Geoffrey Dextrase of Prairie Ink Café and Margaret Hughes of Best Cooking Pulses, Inc.. Best pulse flours as egg replacers are now part of the bakers pantry. Jane Dummer in The Final Proof: March 2016 The pulse on pulses (http://www.bakersjournal.com/nutrition/the-final-proof-march-2016-6519#sthash.neMfLrhp.dpuf) looks at the United Nations International Year of Pulses, reviews the health benefits and speaks to Margaret Hughes about recent product innovations and launches.
January 23, 2016
Chef Chris Koch and Chef Geoffroy Dextraze of the Prairie Ink Restaurant and Bakery of @McNallyRobinson Book Store and Margaret Hughes of Best Cooking Pulses were live interviewed by Terry MacLeod on the CBC Radio One the Weekend Morning Show. Terry was bowled over by the Chef Geoff's French Macarons and Rose Water Meringues made egg-free from aquafava, and Margaret's brownies made gluten-free with Best Whole Pinto Bean Flour.
January 21, 2016
In Pulse flours to the fore, Jeff Gelski of Food Business News explores the opportunity in replacing a portion of wheat flour with pulse flours thereby increasing the quality protein of a given product. "Pulse flour used in conjunction with cereal flour improves the quality of protein without the need for fractionation into pea protein concentrate/isolate and pea starch. For this reason pulse flours are more economical since less processing equals less cost as well as the added benefit of a cleaner label and a more environmentally friendly product.
January 6, 2016
The Manitoba Pulse and Soybean Growers, hosted by the Prairie Ink Restaurant and Bakery of McNally Robinson Book Store, held a 'Pulse Feast' in celebration of 2016 the International Year of Pulses (IYP). This coincided with hundreds of similar events around the world. The Minister of Agriculture for Manitoba, the Honourable Ron Kostyshyn spoke at the event, making a pulse pledge to eat pulses at least once per week. Chef Chris Koch and Chef Geoffroy Dextraze created several pulse based foods for the event from ingredients supplied by Best Cooking Pulses.
November 10, 2015
The 68th UN General Assembly declared 2016 the International Year of Pulses (IYP). Facilitated by the FAO, the IYP 2016 aims to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition. The Year will create a unique opportunity to encourage connections throughout the food chain that would better utilize pulse-based proteins, further global production of pulses, better utilize crop rotations and address the challenges in the trade of pulses.
Read More: http://www.fao.org/pulses-2016/en/
October 20, 2015
BEST Whole Pulse Flours provide clean label protein and fiber fortification for breads, pizza crust, batters/breading, and baked goods presented by Linda Malcolmson, Research and Development and Margaret Hughes, VP Sales and Marketing, at the Supplier Innovation Session of the American Association of Cereal Chemists International Conference, Minneapolis, Minnesota celebrated pulse flours for their functionality and nutrition. The audience was intrigued!
October 7, 2015
Jennifer Evancio caught the eye and ear of the crowd as she launched Best Pulse Crisps during the new products session at Supplyside West, Las Vegas.
September Issue, 2015
Culinology, the official magazine of the Research Chefs Association, features the article Pulses Take Off on how creative plant based formulations get a boost from dried peas, beans, lentils and chickpeas. Margaret Hughes provided insight on the innovative use of aquafava to create meringue, the 1918 Farmer's Bulletin where Hannah Wessing suggested the use of pea and bean flour in bread, and the pairing of pulses and grains to improve the PDCAAS and increase the total quality protein in a given food product.
August 6, 2015
Maximizing quality protein using complementary plant proteins, presented by Margaret Hughes at the Prepared Foods Research and Development Applications Seminar in Chicago, generated significant interest in combining pulses and cereals to improve the PDCAAS of baked goods.
Pulse flours and purées increase in popularity, Pulse Beat (Summer No. 75, 2015) magazine of the Manitoba Pulse and Soybean Growers, highlights the benefits of pulse flours and purées and announces the availability of BEST Pulse Flours at Scoop n' Weigh, 1770 Taylor Avenue, Winnipeg, Manitoba.
June 4, 2015
Mike Gallais, General Manager of the Best Cooking Pulses, Inc. Rowatt facility provides market input on peas in pet food for the Western Producer article: 'Pulses popular in pet food.'
May 13, 2015
In 'Consumers are more than ready for pulse bread', says supplier' Kacey Culliney of Bakery and Snacks, Foods Navigator interviews Margaret Hughes, VP Sales and Marketing at Best Cooking Pulses. It is time to get a portion of the wheat flour in bread replaced with pulse flour - a clean label way to boost nutrition in baked products.
Red River College Research Chef Brad Gray, and Robert Hughes, Sales, Best Cooking Pulses, Inc. serve award contenders 'Three Cheese Garlic Mashed Potato Perogies' made with BEST Black Bean Flour to Research Chef Association Annual Meeting attendees in New Orleans. While BCP did not take first place, there was a lot of interest in the perogies as they were visually interesting, ramped up with enough nutrition for a protein and fibre claim, and showed how culinologists could achieve 'health by stealth.' Recipe was developed with support from the Red River Culinary Institute, the Manitoba Pulse and Soybean Growers, Best Cooking Pulses, Inc. and Canadian Prairie Garden Purée.
Wondering about some of the reasons for using BCP's BEST Pea Fiber? GORP is happy to give their reasons for why they love it in their highly nutritious bars! Thank you GORP for the shout out!
- Thai Banana Squash and Navy Bean Purée Soup (Navy Bean Purée).
- Gluten-free Grana Padano Soda Crackers with Fresh Thyme (Whole Pinto Bean Flour).
- Chicken-pinto Pot Pie with Pinto Bean Crust, Roasted Garlic Mashed Potato and Smoked Gouda Perogies (Whole Navy Bean Flour)
- Garlic Roman Flatbread with Jalapeno Brick Cheese (Whole Navy Bean Flour), Almond and Chocolate Espresso Cake (Whole Black Bean Flour), and Orange and Navy Bean Crème Brûlée.
1. Margaret Hughes (Best Cooking Pulses Inc.) and Ryan Friesen (President, Manitoba Pulse Growers) with Almond and Chocolate Expresso Cup Cakes;
2. Kristen Podolsky (Agronomist, Manitoba Pulse Growers), Kay Gardiner (Program Manager, Manitoba Agri-health Research Network) and Linda Malcolmson (LM Consulting Services);
3. Red River College Culinary Student serving Roasted Garlic Mashed Potato and Smoked Gouda Perogies made with BEST Black Bean Flour.)
November 5, 2014
In Pulse flours to the fore, Jeff Gelski of Food Business News explores the opportunity in replacing a portion of wheat flour with pulse flours thereby increasing the quality protein of a given product. "Pulse flour used in conjunction with cereal flour improves the quality of protein without the need for fractionation into pea protein concentrate/isolate and pea starch. For this reason pulse flours are more economical since less processing equals less cost as well as the added benefit of a cleaner label and a more environmentally friendly product."
- Digestibility and nutritional quality of food products containing pulse ingredients. J. Boye, Agriculture and Agri-Food Canada, St. Hyacinthe, QC, Canada.
- Gluten-free pasta/noodles from pulses: Processing and quality characteristics. N. Wang, Canadian Grain Commission, Winnipeg, MB, Canada.
- Pulse fractions and value-added by-product utilization. N. Lindeboom, POS Bio-Sciences, Saskatoon, SK, Canada.
- The effects of yellow pea flour on the physical and sensory properties of Asian noodles. L. Bourre, Canadian International Grains Institute, Winnipeg, MB, Canada.
- Pea flour application in biscuits in the Chinese Market. Y. KIM, International Grains Institute, Henan University of Technology, Zhengzhou, Henan, China.
October 6, 2014
Best Cooking Pulses, Inc. Supplier Innovation Session 'Maximizing quality protein using complementary plant proteins' was well attended by delegates at the American Association of Cereal Chemists International Meeting held in Providence, New Hampshire. This officially launched the second of Best Cooking Pulses whitepaper series: 'Pulse ingredients for healthy diets and a sustainable world: Maximizing quality protein using complementary plant proteins' by Linda Malcolmson, James D House and Margaret Hughes. Publication followed in Food Navigator US, and Food Navigator Baking and Snacking News.
September 22, 2014
In Best Cooking Pulses Discusses Prediabetes Study, Brenden Harris (reporter at Portage on line) featured an interview with Margaret Hughes regarding the prediabetes clinical trials that are to be held both at the Mayo Clinic (Rochester, New York) and the Richardson Center for Functional foods and Nutraceuticals (Manitoba) over the next two years. Best Cooking Pules is supplying BEST Whole Pinto Bean Flour made from locally grown pinto beans.
September 19, 2014
'Food companies, restaurants add protein to beef up profits' (Reuters) examines protein fortification of food and the Canadian Pulse industries . Different companies, including Best Cooking Pulses, Inc., are expanding to service North American food markets.
'Pulse Ingredients: The Gluten-Free Advantage' by Linda Malcolmson and Margaret Hughes was featured in the European publication The World of Food Ingredients Issue: September 2014.
September 17, 2014
CFRY, local radio station to Portage la Prairie Best Cooking Pulses facility, conducted an enthusiastic interview regarding Best Cooking Pulses involvement in the Mayo Clinic trials.
September 9, 2014
Pembina on line interviewed Best Cooking Pulses regarding the new pulse ingredients they have milled for inclusion in the functional foods that will be used the MAHRN/Step One Foods clinical trials to be held at the Richardson Center for Functional Foods and Nutraceuticals in Manitoba and at the Mayo Clinic in Rochester, Minnesota.
August 14, 2014
Best Cooking Pulses has been engaged as an industry partner with MAHRN, the Manitoba Agri-health Research Network, to support them with Manitoba food ingredients for their collaboration with Minnesota-based Step One Foods, a pioneer in food-based solutions for chronic disease. Working together, MAHRN and Step One Foods, will conduct clinical trials in both Manitoba and at the Mayo Clinic in Rochester, Minnesota. The trials will use food and nutrient therapies to fight pre-diabetes. Best Cooking Pulses are providing BEST Whole Pinto Bean Flour to create nutritious crispies which have been adopted by Step One Foods and are now part of the pre-diabetes trial.
Manitoba crop ingredients to help combat prediabetes
June 11, 2014
Pulse Flours & Fiber in Gluten-Free & Grain Applications was presented by Margaret Hughes at the Western Canadian Functional Food Ingredients: Strategies to Manage Costs & Enhance Products, held at the Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, June 11-12.
April 8, 2014
A lot of room to boost pulses intakes for heart benefits': New analysis supports cholesterol lowering effects of pulses', recently published in Food Navigator-USA (Stephen Daniels), summarized the findings of Dr Sievenpiper et al (St Michael's Hospital, Canada) systematic review and meta-analysis of 26 randomized controlled trials comparing pulse-rich diets with diets of equal caloric level that did not include pulses, published this month in the Canadian Medical Association Journal .
Quoted in the article, Margaret Hughes, VP Sales and Marketing, Best Cooking Pulses, Inc. commented "This study reaffirms that putting whole pulses back into the diet can reduce the risk of heart disease. Consuming just one serving of pulses a day significantly lowers LDL cholesterol levels. And as the authors point out, incorporating pulses into the diet may also curb other cardiovascular risk factors such as blood pressure and diabetes. The take-home message is that by boosting consumption of whole peas, beans, chickpeas and lentils, we can help to reverse the epidemic of heart disease. In fact, innovative food companies have already begun to incorporate whole pulse flours into breads, crackers, cereals, food coatings and so on."
Best Cooking Pulses newly launched white paper: 'Pulse ingredients for healthy diets and a sustainable world: gluten-free applications' is well received by the food research and development community. This is the first in a series examining how pulse flours and pea fiber can boost nutrition, increase potential health benefits, and provide functionality in a wide range of food products.
February 26, 2014
'Pulses for gluten-free: 'We are what they need,' says Best Cooking Pulses' is published in Food Navigator-USA.
The United Nations has declared 2016 the International Year of Pulses. Pulses (peas, beans lentils and chickpeas) have been the cornerstone of global nutrition for centuries. Having a UN dedicated year will raise awareness of pulses and the important role they play in health, nutrition, food security and environmental sustainability. Peter Watts of Pulse Canada provides further detail.
September to October 2013
The Symposia 'Pulses as Complementary Ingredients in Cereal-Based Products' was held at the American Association of Cereal Chemists International Meeting; September 29-October 3; New Mexico, Arizona. Presenters included: Opportunities to capitalize on pulse protein quality. J. House, University of Manitoba; Partial germination of pulses to produce novel, healthy ingredients. S. Kappeler, Buhler AG, Switzerland; Understanding the impact of pulse flour properties on product quality. H. Maskus, Canadian International Grains Institute; Optimization of extruded snack products using pulse ingredients. S. Hood-Neifer, Saskatchewan Food Industry Development Centre; and Applications of pulses as gluten-free ingredients. L. Malcolmson, LM Consulting, Winnipeg. Best Cooking Pulses was the financial sponsor for the event.
Best Cooking Pulses is committed to milling pulse products that are sustainable. Curing a recent interview with Food Navigator, the case for using whole pulse flours vs pea protein was made: "The whole is greater than the sum of the parts." Aristotle
Food Navigator: The case against protein fractionation
The 4th annual Functional Foods and Natural Health Products Graduate Student Symposium was held March 22nd at the University of Manitoba. On behalf of Best Cooking Pulses, Inc, Lee Anne Murphy, Executive Director of the Manitoba Agri-Health Research Network Inc (MAHRN) presented prizes to Dylan MacKay (1st place oral presentation, $300) and Rgia Othman (2nd place oral presentation, $150). Congratulations to all the presenters and the organizing committee for a terrific event!
The article 'Pulse Flour an Emerging Trend - One Manitoba company creates pulse flours based on a long standing Canadian tradition' (Pulse Point magazine) explores pulses in the everyday diet from the Canadian Voyageur's provision of dried peas, to the use of pulse flour in Mediterranean cuisine, and leading on to the more recent inclusion of pulses flours in chicken nuggets and roux. Amy Jo Ehman (HomeForDinner.blogspot.com) highlights the opportunity for more healthful, nutritious and tasty foods with the inclusion of pulse flours.
Pulse Flour an Emerging Trend
December 27th, 2012
The Christmas issue of the Western Producer featured an interview with Trudy Heal and Margaret Hughes in 'Sisters build company as Canadian as Maple Syrup and...Peas?'. Reviewing the history and recent growth of Best Cooking Pulses, the article focused on the idea of 'stealth health ' and the underlying philosophy that lentils, peas and chickpeas are the food we put on our plates, as opposed to commodities that we trade.
Sisters build company as Canadian as maple syrup and ... peas?
October 27th, 2011
The Pulse Innovation Project: Growing Pulse Markets showcases Pulse Canada's Pulse Innovation Project. The video highlights human clinical research funded by Canada's pulse industry to investigate the link between consumption of beans, peas, lentils and chickpeas and prevention of chronic diseases such as diabetes and cardiovascular disease. Research is also demonstrating how food companies can use these healthy, environmentally-friendly ingredients in food products. Margaret Hughes of Best Cooking Pulses makes the case for expanding the value added pulse processing sector in Canada.
The Pulse Innovation Project: Growing Pulse Markets
September 21st, 2012
'Clever inclusion of BEST Pulse Flours into your formulations can supercharge nutritional properties without compromising taste. Here's the how to.' was the title of the Best Cooking Pulses supplier innovation session at the AACC (American Association of Cereal Chemists) annual meeting held in Hollywood, Florida. Presented by Margaret Hughes, VP Sales and Marketing, Best Cooking Pulses, Inc. and Lisa Casper, Product Development Specialist, Manitoba Food Development Centre, the presentation included helpful information on successfully using pulse flours in a variety of applications, as well as the new 'Clever Cookie' pulse research portal.
August 24th, 2012
Canada's leading food industry magazine this month turns its spotlight on Best Cooking Pulses, Inc, with a full-page feature article outlining the company's history as well as its vision for the future. The July-August 2012 issue of Food in Canada highlights the growing demand for pulse flours among American and Canadian food processors, as a way of boosting the health benefits of their products – a trend that has become known as "health by stealth".
Click here to read the article.
July 10th, 2012
Best Cooking Pulses, Inc. received the Manitoba Agricultural Marketing Excellence Award at the 2012 North American Agricultural Marketing Officials (NAMMO) 'Bountiful Prairies' Annual Conference held at Fort Gibraltar, Winnipeg, Manitoba. NAAMO is an international organization of the State and Provincial government agricultural marketing officials who provide both domestic and international marketing services to the agricultural and food industries in their states and provinces.
June 25th, 2012
Best Cooking Pulses was recently showcased in the inaugural edition of MBiz, a new business magazine produced jointly by the Manitoba Chambers of Commerce and the Winnipeg Free Press. Describing peas as “more Canadian than maple syrup”, BCP’s sales manager Margaret Hughes explained that demand for pea flour was increasing – not least because it contains 50% more fibre than wheat flour.
May 27th, 2012
BCP sales manager Margaret Hughes shared the platform with Manitoba premier Greg Selinger at the grand reopening of the Food Development Centre in Portage la Prairie, following a $7.7 million expansion. Founded in 1978, the FDC helps food processing companies develop and market new products, and its staff have worked closely with BCP in several areas of product innovation.
Portage Daily Graphic
May 23rd, 2012
Trudy Heal, President, presented to the Portage la Prairie Rotary club. Best Cooking Pulses, Inc. have milled in Portage for over 50 years.
Portage Daily Graphic
February 7th, 2012
Galen Weston at the Canadian Food Summit identifies pulses as the “food of the future”. The Star.com writes “Weston praised pulses as being “high in protein, high in fibre, and great for soil conservation.” And as world food shortages rise, the nutritious pulse could play a key role in keeping populations fed, Weston said.”
Food of the Future
November 2010 and November 2011
Trudy Heal and Margaret Hughes, received ‘Done Deal’ (International Business Category) awards by WEConnect International, a Women’s Business Enterprise certifier.
Portage area company recognized with award
October 6th, 2011
The Globe and Mail Report on Small Business identified Best Cooking Pulses as one of “Ten food companies that are changing the way we eat”.
Altering consumers' perception of legumes, one pea at a time
July 13th, 2011
Geoff Heal was posthumously presented an Industry Appreciation Award by the Canadian Special Crops Association (CSCA). The award is presented annually to an individual who has made a significant commitment to promoting and expanding Canada’s pulse and special crops industry. The Daily Graphic, Portage la Prairie, July 27, 2011
Portage entrepreneur honoured for committment to pulse industry
June 22nd, 2011
Margaret Hughes was presented with the Industry Builder Award at the Manitoba Food Processors Association (MFPA) 2011 Industry Excellence Awards dinner. http://www.mfpa.mb.ca/
February 1th, 2011
Lorraine Stevenson featured Best Cooking Pulse, Inc. retail flour products in her Manitoba Cooperator column Country Crossroads Recipe Swap “Portage la Prairie company’s pea flour growing in popularity”.