Plating Pulses: A New Scene for Beans

For Immediate Release: January 8, 2015

WINNIPEG, MB – Red River College showcases its latest applied research in food innovation at the Paterson GlobalFoods Institute, this time incorporating bean flours and purees into healthy familiar dishes.

The showcase, entitled ‘Plating Pulses’ is the product of a research partnership between the College and the Manitoba Pulse Growers Association Inc. (MPGA), a not-for-profit organization representing 3,000 Manitoba farmers of edible pulses such as soybeans, dry beans and peas.

“We are thrilled with the work the College has been doing to develop nutritional and delicious recipes that demonstrate to consumers how locally produced pulses can be incorporated into their everyday diets,” said Kyle Friesen, MPGA president.

Research has shown that only a half-cup of beans per day can reduce bad cholesterol, help manage hunger, and provide a sustainable source of protein.

“That is why we partnered with College,” said Friesen. “We know about the amazing health benefits of pulses, but we wanted to create more awareness among consumers and the Manitoba food industry by modifying traditional dishes that feature pulses, without affecting the taste or texture of the food.”

The dishes showcased include perogies made from bean flour dough, chicken potpie with a bean flour crust, and crème bruléewith half the fat cut using navy bean puree.

“This showcase is an excellent example of the role that our culinary institute plays in supporting the growth of Manitoba’s food producers,” said Ray Hoemsen, director, Applied Research and Commercialization, Red River College. “Along with training the culinary innovators of tomorrow, RRC provides a wealth of applied research resources for local businesses, including recipe development, test marketing, and demonstrations.”

Red River College’s Paterson GlobalFoods Institute opened in 2013 and was supported with funding from the Paterson Foundation and Western Economic Diversification Canada to fill an innovation gap for food product development and service in Manitoba.

“Our Government is pleased to support the applied research being conducted at Red River College through the Paterson GlobalFoods Institute. The partnership between RRC and the Manitoba Pulse Growers Association demonstrates how locally grown produce and grains can be transformed into healthy and delicious foods,” said the Honourable Michelle Rempel, Minister of State for Western Economic Diversification.

Winnipeg is becoming a true leader in culinary excellence, with the recent opening of Red River College’s Paterson GlobalFoods Institute. World-class instruction, cutting-­edge technology and partnerships with key industry players prepare RRC students to become the next generation of influencers in the fields of culinary arts, professional baking and patisserie and hospitality and tourism management.