Pulses, the edible seeds of legumes, including dry peas, beans, lentils and chickpeas, are popping up in more and more new product launches, said Jessie Hunter, director of domestic marketing for the American Pulse Association and USA Dry Pea & Lentil Council, Moscow, Idaho. Appearing in snacks, pastas, baked foods and beverages, pulses are considered a good source of protein, and excellent source of fiber, high in antioxidants, and rich in iron, potassium and folate.
At the USA Dry Pea & Lentil Council’s booth, chef Charlie Baggs of Charlie Baggs Culinary Innovations, Chicago, dished up fudgy gluten-free brownie bites with a crunchy chickpea and pea crisp topping.
Chickpeas were the centerpiece of an offering presented by Connor Thompson, Culinologist at Ingredion in Providence, R.I., who showcased a soy-free Burmese tofu made with chickpea flour.
“There is a subset among the vegan community who are avoiding soy,” he said.