Thermal Pretreatment of Pulses for Innovative Ingredients and Consumer-Ready Meat Products II: Going global

  • Lentils
  • Pulse Science Cluster

Lead Investigator(s)

Dr. Phyllis Shand

Lead Investigator(s) Institution

University of Saskatchewan

Objective

To develop innovative thermally treated (via infrared heat processing) lentil ingredients suitable for muscle food product applications and increase utilization of these pulse-based ingredients in consumer-ready muscle food products in global markets.

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Processing

SPG Contribution

$63,541.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2013 - 2015

Co-funders

Agriculture and Agri-Food Canada

Total Project Cost

$352,075.00