WINNIPEG — Two University of Guelph students won the ninth annual Mission: ImPULSEible food product development competition held last week in Burnaby, B.C. The post-secondary food development competition challenged students to create a dish from Canadian pulses (peas, lentils, beans and chickpeas).
Caileigh Smith and Evelyn Helps won over judges with their “Fiberger” made from red lentils, green peas and chickpeas. “We wanted to highlight the versatility of pulses by showing the average diet doesn’t have to make drastic changes to see improvements,” says Smith.
Helps says the Fiberger product can be used in many ways. “For example, adding Fiberger to patties and meatballs can reduce the amount of meat required, while adding fibre and protein to enhance the nutrition of the meal,” she says.
The team won the right to represent Canada at the Global LovePulses Product Showcase on July 19 in Chicago, where 10 countries will demonstrate their products to the world’s leading food professionals.
