Canadian Food Business
Why pulses are good for the environment
Read More »Chef Michael Smith encourages Canadians to eat pulses for World Food Day
Tag Archives: pulses
The potential of germination (sprouting) for improving the nutritional properties of cereals and pulses
Germination is an effective processing method for improving nutritional quality, reducing anti-nutritive compounds, boosting the level and digestibility of free amino acids and available carbohydrates, increasing mineral bio-availability, and improving the functional properties of cereal and pulses.
Read More »Where’s the love?
Canada’s pulses try to gain some affection at home, through value-added processing By Nicolas Heffernan Photos: Pulses Canada Ignored at home, adored abroad – that’s the reality for Canadian pulses. Even the people who grow them don’t eat them. Chuck Penner, founder of LeftField Commodity Research in Winnipeg, has seen this firsthand at some of the meetings he has attended. …
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