|Crop||Dry Bean, Pea|
|Principal Investigator||Jones, Peter, University of Manitoba | Anderson, Harvey, University of Toronto|
|MPSG Financial Support||$141,185|
|Total Project Funding||$141,185|
The overall objective of the study is to compare the effects of roasted pulse snacks and commonly consumed snacks in the form of chips, vegetables and fruit, on post-prandial food intake, appetite and glycemic response in healthy young adults.
Canadian consumers are often forced to eat fast, convenient foods and snacks (“eat on the go”) in order to match the pace of their lifestyles. However, these snack options more often than not offer little physiological benefit to the consumer. In fact, 55% of calories consumed by Canadians are ultra processed foods, which are limited in their nutrient profile and only offer empty calories.
Developing commercially available snacks containing pulse ingredients is both relevant and beneficial to consumers. Pulses, due to their macronutrient profile (high protein, high dietary fibre, low GI) carry the potential to be seen as not only a healthy meal option but also a healthy snack. Subsequently, this will undoubtedly expand the market and assist both the consumer as well as the agri-food industry.