In collaboration with the Good Food Institute, India, the USA Dry Pea and Lentil Council conducted a symposium in New Delhi (June 8) and Mumbai (June 5) to explore product development and worldwide innovation in pulses’ ingredients for food manufacture. A panel discussion on how to mainstream pulses’ constituents in food processing and manufacturing in India followed the technical conference on the numerous applications of pulses in plant-protein processing and applications, notably the plant-based sector.
The technical seminar was led by Dr. Girish Ganjyal of Washington State University (WSU), a professor and Extension Food Processing Specialist. He discussed the various functions of various pulses and how various protein isolates and concentrates are suitable for a variety of applications, including meatless products. He provided information on important technologies like extrusion that may be used to fully utilise pulses in the production of smart proteins and other applications.
Astha Gaur, Policy Specialist – Regulatory at GFI India, emphasised the necessity of these discussions by stating that there is an opportunity to innovate with pulses through crop optimisation to enhance the general quality, digestibility, and nutritional profile of plant-based meals. While we have been assisting the Indian agri-ecosystem in its development through our indigenous agriculture programmes, it also needs help in the form of knowledge and technology transfer. Seminars like this one make a significant contribution, and we appreciate USADPLC’s support.
The Good Food Institute India and USADPLC have been collaborating to increase public knowledge of the various uses and added value of pulses as well as the numerous infrastructure obstacles that are currently present in the Indian supply chain. Leading industry organisations including the India Pulses and Grains Association (IPGA), the Association of Food Scientists & Technologists (AFSTI), and the Network of Professionals of Food and Nutrition (NetProFan) sponsored the enlightening lecture series. Representatives from prominent startups, businesses, and organisations in the food-tech sector, including those from Marico, BVeg, Nestle, FICSI, Prolicious, Plantaway, Haldirams, and Pepsico, among others, participated in the event in large numbers. Can we include any well-known attendees?
Deeksha, a Policy and Communications Consultant at GFI India, expressed her optimism for the industry in the following words: “The smart protein sector, also known internationally as the alternative protein sector, is starting to see enormous promise due to India’s biodiversity in crop cultivation and the possibilities of using sustainable, nitrogen-fixing, protein-rich crops like pulses as functional ingredients. By increasing the production of pulses and processing them for use in ingredient manufacture utilising the most recent technology, India can play a significant role in the supply chain for this potential global market.
The most crucial factors for consumer acceptance of meat substitutes and other formats are taste, texture, and nutrition, according to Mr. Guillermo Mancebo, SVP, Global Sales and Business Development at PURIS Foods, who was speaking about giving pulses functionality for various applications.
The conference also featured one-on-one meetings with businesses, Dr. Ganjyal, and Mr. Mancebo to talk about current difficulties with product manufacture, localization of the supply chain, and the various ways pulses may be used as ingredients.