To find out, we’ve gathered together a panel of pulse enthusiasts to talk about sourcing, formulation, marketing, and innovation.
Date: Wednesday November 2
Time: 11.30am EST
Duration: 60 minutes
In the first 45 minutes of our free-to-attend, online 60-minute Pulse Innovation Forum (moderated by FoodNavigator-USA editor Elaine Watson), we’ll talk about:
What are pulses, how are they being used, and what’s driving growth in this market?
How do pulses measure up in the nutrition and sustainability stakes, and what other factors are driving their appeal (non-allergenic, non-GMO)? What application areas are pulses and pulse ingredients being used in? Which are growing the most strongly?
How do you talk to consumers about pulses?
Do consumers get the word ‘pulses’? How should we talk about them? What are entrepreneurial brands doing with pulses and how are they talking to consumers about them (are consumers interested in pulses per se (are lentils trendy?) or are brands more interested in what they can deliver, eg. plant-based protein, improved nutrition, taste, texture, meat replacement?
How easy are pulses to work with?
To what extent have flavor and other technical challenges held the market back?
Where next for pulses?
Where is this market going? How big could bean-based snacking become? Could pulse-based pastas capture a sizeable share of the market? Could pea-based ‘milk’ such as Ripple be as big as almond milk? What new pulse ingredients and brands are hitting the market?
The remaining 15 minutes will be devoted to Q&A where you can put your questions to our expert panel:
- Aaron Gatti, founder, BRAMI (lupini bean snacks)
- Derrick Quandt, director of operations, Banza (chickpea pasta, spaghetti, mac & cheese)
- Mike LaRocca, director of supply chain and R&D, Beanitos (bean snacks)
- Travis Berger, VP Supply Chain, Eat Well Embrace Life ('other bean' hummus)
- Tanya Der, manager of food innovation and marketing, Pulse Canada