R & D Food Trends Webinar
in 2 weeks -
September 24th, 2013
1:00-2:00 US CD

How to Use Pulse Protein in

Value- Added Food Product Development

On Tuesday, September 24th, 1:00 – 2:00 PM U.S. Central Standard Time, the USA Dry Pea & Lentil Council will host the third of four FREE“Food R&D Trends” Webinars that offer practical “how-to” guidance on using pulses (legumes) as value-added protein sources in food formulations

Pulses can play a very important role in cost-effectively satifying growing consumer interest in protein and amino acid value of their foods.

Topics to be addressed in this webinar include:
  • Pulses as Food Ingredients
  • Why the Growing Consumer Interest in Protein
  • Protein and Amino Acid Values of Pulses
  • How to use pulse ingredients in High-Protein Food and Beverage Applications

Registration for this FREE Webinar is limited to 250 participants, so please use the sign up link to register.

Questions to:  MacKenzie Femreite, Food Marketing Manager USA Dry Pea & Lentil Council.  email:

Contact BEST VANTAGE Inc. for Media Inquiries

Funds for this project were provided through the Idaho State Department of Agriculture Specialty Crop Block Grant Program









Check back!  We'll have more information about upcoming webinars very soon!

In the meantime, check out our webinar archives.