"Federal government supports efforts to increase
pulse utilization in food products
April 15, 2010 (Beijing, China) – Two new projects
announced this week will help develop innovative
ways to increase the use of pulses – beans, peas,
lentils and chickpeas – and ultimately increase
demand for pulse products.
Pulse Canada has signed a Memorandum of
Agreement (MOA) with the Chinese Cereals and Oils
Association to pursue new product development
using pulses. Canadian and Chinese scientists will
work together to create and implement a research
strategy to use pulses in food products such as
Chinese staple foods (noodles, steamed breads and
dumplings), snack foods (cakes, muffins, biscuits,
fried dough twists and fillings) and meat products.
China is currently Canada’s third largest market for
pulses with 334,000 tonnes of exports worth $107
million in 2009. There is a significant opportunity
to increase the use of pulses and pulse products
such as flours in China. According to industry
sources, the total flour market is estimated at 70
million tonnes per year. Import demand for
Canadian pulses could increase to 1.5 million
tonnes worth an estimated $500 million. Staple
foods such as noodles, steamed breads and
dumplings account for 70 per cent of current flour
utilization in China.
“Even a small percentage of increased pulse
utilization in these areas could result in significant
incremental pulse exports to China,” says Gordon
Bacon, CEO of Pulse Canada. “This project brings
together Canadian and Chinese scientists, food
companies and research funders to identify
commercial utilization opportunities and develop
collaborative research projects.”
The opportunity to increase the use of pulses as
ingredients in Chinese foods is closely linked to
another major initiative announced this week. While
in China, Minister Ritz announced more than $1
million for the Pulse Flour Milling and Utilization
Project at the Canadian International Grains
Institute (CIGI).
Under this initiative, CIGI will identify optimal
milling techniques to produce pulse flours and
develop new uses for these flours in a range of
food product applications leading to new ingredient
markets for Canadian pulses. By developing
technical expertise in milling and flour utilization,
CIGI will be able to help Canadian pulse processors
enhance their capacity to produce high quality,
value-added pulse ingredients for food
manufacturers.
“With their inherent health and nutritional benefits,
pulses make an ideal value-added ingredient for
global food companies developing new food
products to meet consumer needs,” says Bacon.
“Using pulse flours can increase the protein and
fibre content of food products and we have seen
strong interest in the contribution pulses can make
to environmentally sustainable food production
systems."
Following a joint scientific review, China has also
agreed to change selenium limits that had
restricted the import for Canadian pulses. The
change is essential to achieve product utilization
growth envisioned in the MOA.
“The Minister’s involvement raises the profile of the
industry’s issues and opportunities and we know
this is very important to achieving results in China,”
says Bacon.
Pulse Canada is the national association
representing growers, traders and processors of
pulse
crops – peas, beans, lentils and chickpeas. Canada
is the world's largest pulse exporter and one of the
largest pulse producers.
-30-
For more information, visit www.pulsecanada.com
or contact:
Tracey Thompson
Director of Marketing & Communication
Tel: (204) 925-3785 or (204) 291-8730 (cell) "
pulse utilization in food products
April 15, 2010 (Beijing, China) – Two new projects
announced this week will help develop innovative
ways to increase the use of pulses – beans, peas,
lentils and chickpeas – and ultimately increase
demand for pulse products.
Pulse Canada has signed a Memorandum of
Agreement (MOA) with the Chinese Cereals and Oils
Association to pursue new product development
using pulses. Canadian and Chinese scientists will
work together to create and implement a research
strategy to use pulses in food products such as
Chinese staple foods (noodles, steamed breads and
dumplings), snack foods (cakes, muffins, biscuits,
fried dough twists and fillings) and meat products.
China is currently Canada’s third largest market for
pulses with 334,000 tonnes of exports worth $107
million in 2009. There is a significant opportunity
to increase the use of pulses and pulse products
such as flours in China. According to industry
sources, the total flour market is estimated at 70
million tonnes per year. Import demand for
Canadian pulses could increase to 1.5 million
tonnes worth an estimated $500 million. Staple
foods such as noodles, steamed breads and
dumplings account for 70 per cent of current flour
utilization in China.
“Even a small percentage of increased pulse
utilization in these areas could result in significant
incremental pulse exports to China,” says Gordon
Bacon, CEO of Pulse Canada. “This project brings
together Canadian and Chinese scientists, food
companies and research funders to identify
commercial utilization opportunities and develop
collaborative research projects.”
The opportunity to increase the use of pulses as
ingredients in Chinese foods is closely linked to
another major initiative announced this week. While
in China, Minister Ritz announced more than $1
million for the Pulse Flour Milling and Utilization
Project at the Canadian International Grains
Institute (CIGI).
Under this initiative, CIGI will identify optimal
milling techniques to produce pulse flours and
develop new uses for these flours in a range of
food product applications leading to new ingredient
markets for Canadian pulses. By developing
technical expertise in milling and flour utilization,
CIGI will be able to help Canadian pulse processors
enhance their capacity to produce high quality,
value-added pulse ingredients for food
manufacturers.
“With their inherent health and nutritional benefits,
pulses make an ideal value-added ingredient for
global food companies developing new food
products to meet consumer needs,” says Bacon.
“Using pulse flours can increase the protein and
fibre content of food products and we have seen
strong interest in the contribution pulses can make
to environmentally sustainable food production
systems."
Following a joint scientific review, China has also
agreed to change selenium limits that had
restricted the import for Canadian pulses. The
change is essential to achieve product utilization
growth envisioned in the MOA.
“The Minister’s involvement raises the profile of the
industry’s issues and opportunities and we know
this is very important to achieving results in China,”
says Bacon.
Pulse Canada is the national association
representing growers, traders and processors of
pulse
crops – peas, beans, lentils and chickpeas. Canada
is the world's largest pulse exporter and one of the
largest pulse producers.
-30-
For more information, visit www.pulsecanada.com
or contact:
Tracey Thompson
Director of Marketing & Communication
Tel: (204) 925-3785 or (204) 291-8730 (cell) "