The USA Dry Pea & Lentil Council and American Pulse Association is proud to announce the
2019 Pulse Innovation Summit on Sprouting and Fermentation.


Join us in the heart of Austin, Texas, for this interactive summit and workshop event that will bring together industry specialists currently working with sprouting and fermentation applications, food and consumer researchers, pulse crop industry members, and more. Expect a dynamic and insightful experience comprised of speaker presentations, workshop discussion, and solution-oriented conversation designed to address current barriers to industry innovation.


The 2019 Pulse Innovation Summit on Sprouting and Fermentation will address the following topics:

  • Consumer Data and Trends
  • Barriers to Industry Innovation
  • Quality Control for Large-Scale Production
  • Creating Clean-Label Products
  • Barriers to Food Safety Standards
  • Current Market Applications of Sprouted and Fermented Pulses
  • Areas of Opportunity for Market Innovation with Sprouted and Fermented Pulses

Dates: April 17th, 18th, and 19th, 2019

Location: Austin, Texas

Venue: The LINE Austin



Agenda Overview

Wednesday, April 17th

9:00 a.m.-3:00 p.m. – APA Board Meeting (lunch included)

Event Open

3:00 p.m.-5:30 p.m. – Event registration open

5:30 p.m.-6:30 p.m. – Opening reception and cocktail hour

6:30 p.m.-8:00 p.m. – Hosted dinner and Keynote Address

                                    *Keynote Speaker TBA


Thursday, April 18th

7:30 a.m.-8:30 a.m. – Hosted Continental Breakfast

8:30 a.m.-12:00 p.m. – Speaker series

12:00 p.m.-1:00 p.m. – Hosted lunch

1:00 p.m.-3:30 p.m. – Speaker series

3:30 p.m.-5:30 p.m. – Group discussion and collaboration

Dinner on own


Friday, April 19th

7:30 a.m.-8:30 a.m. – Hosted working breakfast

8:30 a.m.-12:00 a.m. – Group workshop and discussion

Event Close


Event Objectives and Topics:

·    Identify and forecast consumer, foodservice, and market trends

·      Validate and demonstrate successful industry commercialization in consumer products

·      Explore paths to flavor and texture transformations in

·      Explore the nutritional and digestive enhancement of sprouted and fermented pulses

·      Clarify food safety standards and regulations

·      Identify barriers to scaling and quality control at the commercial industry level


Speakers Series


¨     Joanne L. Slavin, PhD, RD – University of Minnesota

For more information, go here.

¨     Darrell W. Cockburn, PhD – Penn State University

For more information, go here.

¨     Vanessa Shelby – Mintel

¨     Peggy Sutton, Founder and President – To Your Health Sprouted Flour Co.

For more information, go here.

¨     Chad Nickels – Nickels Distilling

¨     Everspring Farms

For more information, go here.

¨     Moderator: Richard Black, PhD – Quadrant D Consulting


¨     And more to come!


Click Here To Register Today!