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Pea-rogy takes pulse prize

Pulse Canada has announced winners of its Mission ImPULSEible: Food Development Competition, which took place at the Canadian Special Crops Association (CSCA) convention in  Saskatoon last week.   Three student teams accepted the challenge of creating food products using pulse-based ingredients in the competition organized by Pulse Canada and sponsored by Bissma Pacific.  On July 13, regional winners from Alberta, Manitoba and Ontario met in Saskatoon for their final mission — to present and market their innovative food products containing pulses to a panel of judges.   First place was awarded to Dylan MacKay from the University of Manitoba for his "Pea-rogy," a variation of the traditional perogy made with a chickpea and wheat flour dough and infused with mashed chickpea and potato filling. The higher fibre levels generated by the addition of chickpeas help to boost satiety, manage blood sugar levels and aid digestion. The Pea-rogy also contains more protein than the classic perogy. Sharon Booy and Amy Symington from Toronto’s George Brown College were first runner-ups with their "Pea Tart," a savoury vegetarian and gluten-free gourmet tart with a chickpea flour crust, velvety white bean and white cheddar purée and topped with sautéed mushrooms, French green lentils and green peas. Second runner-up was Douglas Wong from the University of Alberta with "YoPulse," a pea-protein-based, drinkable yogurt with no sugar added. With pre-biotics and pro-biotics, YoPulse also contains seven per cent protein, nearly twice the amount of other yogurt drinks on the market.

See the attached document for a photo and full product description.

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