Representing Pulses at IFT


Take a look at these photos taken at the Institute of Food Technologists (IFT) Annual Meeting and Food Expo held in Las Vegas, NV from June 25-28. I was there with Pulse Canada to promote Canadian pulses.  
The exhibit included unique foods prepared by chef Peter Phillips that showcased the versatility of pulses. His Candied Salmon with Lentil Salad was served on an “edible spoon” made from navy bean flour. They were a real hit at the show! The chef also created the Crisp Pea and Flax Squares which used pea crisps extruded at Cigi using yellow pea flour.

Saskatchewan Trade and Export Partnership (STEP) and Manitoba Trade and Investment are provincial organizations promoting a wide variety of Saskatchewan and Manitoba companies producing and supplying organic and conventional food ingredients. Manitoba Trade and Investment and STEP again partnered to showcase Manitoba and Saskatchewan’s food ingredients exporters in the Prairie Canada pavilion.

Avena Foods, Best Cooking Pulses, Besco, CanMar Grain Products, InfraReady Products, Hemp Oil Canada, MAHRN, Prairie Berries and Keystone Grain were companies represented at the Prairie Canada Pavilion.

Gina Boux (Cigi), Peter Phillips (Boffins Club) and Tanya Der (Pulse Canada), representing Pulse Canada as part of the Saskatchewan Trade & Export Partnership (STEP) booth at the IFT Food Expo.


Candied Salmon with Lentil Salad on a Bean Flour Cracker


Crisp Pea and Flax Squares