PRESS RELEASE

May 28, 2013

FREE WEBINAR

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How to use Pulses in Gluten-Free, Allergen-Averse Product Development

Gluten FreeMay 28, 2013 (Northbrook, IL) – On Thursday, June 20th, 1:00 – 2:00 PM Central Standard Time, the USA Dry Pea & Lentil Council will host the first of four “Food R&D Trends” Webinars that offer practical “how-to” guidance on the formulation of gluten-free and other allergen-averse foods using pulses (legumes) as ingredients.

 

Pulses such as dry peas, chickpeas (garbanzo beans), lentils and their protein and starch fractions can play a central role as cost-effective, functional and nutrient-rich alternatives for wheat gluten, egg, soy, dairy, nutmeats and other ingredients that must be declared as allergens on food labels.

Topics to be addressed in this webinar include:

  • The size and dynamics of the gluten-free and allergen-averse market opportunity
  • Principles in gluten-free product development
  • The importance of nutritional equivalency
  • How to use pulse ingredients in gluten-free and allergen-averse food and beverage formulation
  • Gluten-free formulations

 

Date: Thursday, June 20, 2013

11:00 – 12:00 AM PST
 1:00 – 2:00 PM   CST 
2:00 – 3:00 PM   EST

 

This “Food R&D Trends” Webinar is limited to 250 participants, so please reserve your place early!

 

FOR MEDIA INQUIRIES

 

BEST VANTAGE Inc.

3175 Commercial Ave.-Suite 211
Northbrook, IL 60062
TOLL FREE: 1-888-BVI MktDev
or (1-888-284-6583)
Direct Phone/FAX: 1-847-714-9527
Email: info@bestvantageinc.com

www.bestvantageinc.com

 

 

RSVP TO:
Ms. Ali McDaniel
Food Marketing Manager
USA Dry Pea & Lentil Council