USA Pulses

USA Pulses - February Recap! ▶️ From February 3-7, 29 pulse farmers, processors, exporters, and industry leaders gathered in Washington, D.C., for the USA Pulses Fly-in. Meeting with 81 Congressional offices and seven federal agencies, the delegation pushed for increased pulse consumption in the Dietary Guidelines and policy support for pulse production, trade, and research. 📣 ▶️ We celebrated World Pulses Day 🌱 on February 10th in Moscow, ID, with a fantastic dinner alongside staff, industry members, researchers, and pulse supporters! 🥳 🥂 ▶️ The USADPLC & Northern Pulse Growers Association joint Research Review brought together industry leaders to evaluate over 50 (!) research proposals advancing pulse breeding, production, processing, and nutrition. A huge shoutout to Dr. Yukiko Naruoka for her leadership in organizing this review and managing the entire process. This year, we've received a record-high number of proposals, showing the growing interest in pulses and their potential in food and agriculture! 💪 ▶️ Dr. Ewa Pietrysiak visited Montana State University to deliver a guest lecture on pulse innovation and marketing. 🎓 Special thanks to Dr. Wan-Yuan Kuo 郭琬媛 and her team at The Food Product Development Lab for the warm welcome! ▶️ On the international front, Jeff Rumney represented USA Pulses at the India Pulses And Grains Association (IPGA) Meeting and Gulfood - The World's Biggest Annual F&B Event 2025 in Dubai. We want to extend a huge thank you to our members who joined us at the event, as their participation was invaluable. 🌎 ▶️ Additionally, USA Pulses sponsored the Food Ingredient Technology (FIT) Course in Seattle on February 25, supporting industry professionals in understanding ingredient functionalities and applications. A special thank you to Dr. Girish Ganjyal of Washington State University for leading an insightful session on pulse-based ingredients and their role in product development. 👏

Research is the cornerstone of pulse crop success. Thank you to all those who participated in this intense two day event! 🌱 More than 50 proposals were heard for regional and national projects! 🌟 Stayed tuned for the NPGA awards for #plant25! #agresearch #pulsecrops

📣 Calling all School Nutrition Professionals! Looking for budget-friendly, nutritious, and sustainable ways to enhance your school menu? Join USA Pulses and Healthy School Recipes for a FREE virtual webinar on February 26, 2025, from 2:00 PM - 3:00 PM EST and discover how pulses (beans, peas, lentils, and chickpeas) can elevate school meals! 🍲 👩🍳 Featuring live recipe demonstrations with Chef Samantha Cowens-Gasbarro, S.N.S and Catharine Powers, MS, RDN, LD, this session will explore: ▶️ The nutrition and budget benefits of pulses ▶️ Practical menu integration and creative recipe ideas ▶️ Innovative uses like pulse pasta, pizza crust, and instant pulses ▶️ How to address digestive concerns Bonus for live attendees! ▶️ A $5 gift card to grab the ingredients and try the recipes at home ▶️ A chance to win a pulse swag box (cookbook, tote bag, recipe cards & more!) ▶️ An email with the featured recipes Register here: https://lnkd.in/gv-h-xvS

Happy #WorldPulsesDay to all our fellow pulse-lovers! 🎉 Today we’re celebrating the ultimate food heroes that fuel our meals and nourish our planet. Whether you’re team hummus, team chili, or team “I’ll eat pulses any way I can get them,” today is the day to celebrate! 🥳 #EatPulses

✨ What a week! USA Pulses had the pleasure of hosting one of the most engaged and energetic groups we've ever worked with—food industry leaders from India who came not just to learn but to share their own expertise and insights. This technical training at Washington State University (WSU) was a true exchange of knowledge, and we walked away having learned just as much from our attendees as they did from us! It was a privilege to engage with incredible professionals from leading companies in India, including: Abhinav Sinha (GoodDot), Dr. Sudhir Tamne (Burger King), Jasmit Tibb & Harpreet Tibb (Tibbs Foods Private Limited), Swarup Solgaonkar (McDonald's), Rupali Pillai (Vista Processed Foods Pvt. Ltd. (An OSI Group Company), Maanav Malhotra (MM) (Bimbo Bakeries India), Rouble Kataria (Haldiram Snacks Pvt.Ltd.), Tushar Dhingra (Defence Bakery Pvt. Ltd.), Shweta Dhir (Subway India), Viraj Shah (VICHI AGRO PRODUCTS PRIVATE LIMITED), Sudeep Ghosal (Kellogg Company). We are incredibly grateful to Dr. Girish Ganjyal and his team for leading the technical sessions and to our partners Lentiful, PURIS, AGT Food and Ingredients Inc., Ardent Mills, George F. Brocke & Sons, Inc., and AGORA | Food Solutions for their insights into the pulse ingredient industry, demonstrating the versatility of pulse ingredients across a variety of applications. A special appreciation also goes to the Western Wheat Quality Laboratory for an informative and engaging tour. We enjoyed learning about breeding and testing efforts, and we hope pulse testing continues to advance alongside wheat! Lastly, a huge thank you to Sachin Khurana, Advait S., and Ewa Pietrysiak for organizing this impactful event and ensuring every participant felt welcomed in Pullman! ❄️ The potential for #pulses is vast, and we’re excited to see how these insights translate into action!

What an incredible week of learning, networking and making friends! It is not always that one takes away so much from a technical workshop, but this was one such instance. Huge thanks to Sachin Khurana, Ewa Pietrysiak, Jeff Rumney, Advait S. and their incredible colleagues from USA DRY PEA & LENTIL COUNCIL INC (USA Pulses) for bringing over a dozen folks from across the Indian food industry to beautiful (and cold!) Pullman in Eastern Washington, and making us all feel so welcome and cared for 😇. Girish Ganjyal and his team of students and staff at Washington State University, Pullman, helped offer an absolute masterclass on pea and lentil-based ingredients for full five days! And there wasn’t a moment of dullness or fatigue - we were all as glued-in and energised at the end of Day 5 as we were at the beginning of Day 1. The learnings ranged from the basics of extrusion to the biochemical/biophysical properties and functional characteristics of various pea and lentil-derived ingredients. We explored, through hands-on activities, the applications in expanded snacks, textured vegetable proteins, plant-based meat analogues, baked goods and more. These learnings were built upon over drinks and dinners at wonderful establishments across Pullman and Moscow, and even an incredibly fun “axe-throwing” gig - a first for most of us! Extremely illuminating, indeed. Of course, beyond the scientific learning was the learning from and forging wonderful relationships with the incredible peer group of experts from the leading national and international food companies and brands based in India: Dr Sudhir Tamne of Burger King Jasmit Tibb and Harpreet Tibb of Tibbs Foods Private Limited Swarup Solgaonkar of McDonald's India Rupali Pillai of Vista Processed Foods Pvt. Ltd. (An OSI Group Company) Maanav Malhotra (MM) of Bimbo Bakeries India Rouble Kataria of Haldiram Snacks Pvt.Ltd. Tushar Dhingra of Defence Bakery Pvt. Ltd. Shweta Dhir of Subway India Viraj Shah of VICHI AGRO PRODUCTS PRIVATE LIMITED Sudeep Ghosal of Kellogg Company The growth story of Lentiful as shared by Ben Bacon was a inspirational case study on simplicity, drive and innovation. Presentations by the various industry partners really showed us the breadth and depth of the industry in the US, and I am sure this is just the beginning. Thanks to the teams from PURIS, AGT Food and Ingredients Inc., Ardent Mills, George F. Brocke & Sons, Inc, AGORA | Food Solutions for sharing detailed information about their cutting-edge and diverse ingredients. This exposure has certainly given us all a lot to think and mull over and synthesise our learnings into real world outcomes for our companies. This food for thought is primarily made of peas and lentils, it appears :-).

Greetings from Cancun 🌴 ! Jeff Rumney, VP of Marketing, and Ewa Pietrysiak, Director of Marketing and Innovation, are attending the USA Beans, Peas, Lentils, Chickpeas Mx-Latam Conference 2025, which wraps up today. 🇲🇽 The past few days have been an incredible journey of learning, networking, and sharing insights. This event has truly highlighted the exciting opportunities and innovations in the pulse industry, covering everything from market trends to the future of dry beans, peas, lentils, and chickpeas across the U.S. and Latin America. We want to extend a heartfelt thank you to all the participants, speakers, and organizers for making this conference such a success. Your insights, collaboration, and passion for the pulse industry are what drive innovation and growth! US DRY BEAN COUNCIL Raul Caballero Violeta Picazzo Mariana Repetto #pulses

💡 Ever wonder how your favorite snacks are made? Extrusion is the magic behind turning pulses into delicious and nutritious snacks you love! We're thrilled to share a short video introducing the extrusion process, created in collaboration with talented students from Washington State University. A huge thank you to these students for their enthusiasm and participation, and to AMMA Films for bringing this project to life. ➡️ When it comes to production, remember: For the best quality, use US Pulses. #snacks #extrusion #pulses

In case you missed it... Madison Jacobson, Director of Marketing at USA Pulses, shared valuable insights during yesterday’s Pulse Potential Webinar organized by the Northern Crops Institute. Madison highlighted the critical role of pulses in Food Aid Programs, offering innovative solutions for global nutrition challenges 🌍 . If you couldn’t join the live session, don’t worry—the recording is now available! 🎥 Watch the recording here: https://lnkd.in/gDS4RA3W

Six Fascinating Facts About Beans to Celebrate National Bean Day! 🫘 1️⃣ Nutritional Powerhouse - Beans are rich in protein (~7.5g), fiber (~7.5g), iron (~1.5-2mg), folate (~127-150mcg), and potassium (~300-400mg) per half-cup serving—making them a powerhouse of nutrients for heart health, digestion, and overall well-being. 2️⃣ Health Benefits - Regularly eating beans can improve heart health, support digestion, and reduce the risk of chronic diseases like diabetes. 3️⃣ Diverse Varieties - Did you know The International Center for Tropical Agriculture preserves nearly 40,000 bean varieties? Talk about options! 4️⃣ Soil Enrichers - Beans naturally fix nitrogen in the soil, reducing the need for synthetic fertilizers and enhancing agricultural sustainability, benefiting farmers and the environment. 5️⃣ Culinary Innovation - From stews to salads, snacks to desserts, beans are celebrated in cuisines worldwide. With endless applications in global cuisines, beans inspire creativity and innovation in food science. 6️⃣ Food Security - Affordable, long-lasting, and nutrient-dense, beans are critical in addressing global hunger and malnutrition. Beans, and other pulses, are more than food—they’re a solution for healthier people and a healthier planet. How are you celebrating National Bean Day? 🌱 #nutrition #health #sustainability