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Introducing New Uses of Dry Peas, Lentils, and Chickpeas to the U.S

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Introducing New Uses of Dry Peas, Lentils, and Chickpeas to the U.S INTRODUCING NEW USES OF DRY PEAS, LENTILS, AND CHICKPEAS TO THE U.S. FOOD INDUSTRY WITH EDUCATIONAL WORKSHOPS AND TECHNICAL DEMONSTRATIONS FY 2008 US farmers harvest ~2.6 million pounds of dry peas, lentils, and chickpeas each year. Nearly 75% is exported whereas domestic market consumption has remained fairly stagnant for over 20 years. Several years ago, the pea and lentil industry embarked on a major product development initiative to explore the use of dry peas, lentils, and chickpeas as ingredients in high-value food products. Moving more of these commodities into the domestic market would create new markets while decreasing grower and processor transportation costs significantly. This project represents Phase 2 of an initiative to introduce the concept to US food manufacturers of using dry peas, lentils, and chickpeas as ingredients to create a wide range of new high value foods that have not traditionally contained legumes such as biscuits, cookies, beverages, tortillas, nutrition/power/energy bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. In Phase 1, key food industry professionals were reached at selected trade shows; additional technical research was conducted on the physical, chemical, and functional properties of the products; the technical research needs of R&D professionals were assessed; and work began to compile a comprehensive technical manual to guide product development specialists, nutritionists, and other food industry professionals in utilizing these new products. In Phase 2, the Washington Dry Pea and Lentil Commission (WDPLC) hosted an educational session at the Institute of Food Technologists Annual Meeting and Food Expo in June 2009 that attracted over 40 attendees who learned about nutritional attributes and health benefits, use and functional properties of legumes as ingredients, and potential new applications in value-added products. In August 2009, WDPLC sponsored an intensive 2-day hands-on workshop and educational session at the Culinary Institute of America, Greystone, Napa Valley, California, where 29 research chefs and food scientists from Fortune 500 consumer packaged goods firms and from some of the world’s largest food service companies received an expanded version of the educational session and gained first-hand experience cooking and baking a host of products using the ingredients. The program was well-received and will hopefully prove to be a catalyst for commercial product development. Final Report Processing Information and Technical Manual Culinary Institute of America course, including YouTube video Contact: Jennifer L. William Washington Dry Pea & Lentil Commission 208-882-3023 [email protected] Introducing New Uses of Dry Peas, Lentils and Chickpeas to the US Food Industry with Educational Workshops and Technical Demonstrations WASHINGTON DRY PEA & LENTIL COMMISSION 2780 W. Pullman Road Moscow, ID 83843 Contact: Jennifer L. William Food Marketing Manager 208-882-3023 [email protected] The Washington Dry Pea & Lentil Commission was established in 1965 as a group of growers, processors, and traders of Washington grown dry peas, lentils, and chickpeas. The aim of the Washington Dry Pea & Lentil Commission is the advancement, protection, and development of the common interests of those Washingtonians engaged in growing, warehousing, processing, merchandising, peas and lentils, and related activities. FINAL Report Submitted by Jennifer L. William December 31, 2009 Introduction The Washington Dry Pea & Lentil Commission (WDPLC) would like to thank the USDA Federal State Marketing Improvement Program for awarding funds to support the dry pea and lentil industry of Washington State and its marketing efforts. This final report will summarize the activities that have been performed and the milestones achieved for each objective or sub- element of the narrative. Marketing Issue US farmers now harvest ~2.6 million pounds of dry peas, lentils, and chickpeas each year. Production of dry peas, lentils, and chickpeas (DPLCs) has been increasing, with nearly 75% being exported to countries around the world. Domestic market consumption has remained fairly stagnant for over 20 years. Growers have been anticipating economic growth in the US market for quite some time. Moving more DPLCs into the domestic market would decrease grower and processor transportation costs significantly. In the last year, the pea and lentil industry has taken a new initiative to invest in the development of the domestic food market. New ingredient applications for dry peas, lentils, and chickpeas have been explored through a major new product development initiative. The Washington Dry Pea & Lentil Commission retained the services of a private product development group in January 2006. With their depth of experience, wealth of knowledge in food technology, cutting-edge use of market research tools and culinary skills, this group developed product formulations for twenty-five new value-added foods. All of these foods are innovative, appeal to mass market players in the food industry, and offer a unique set of nutritional benefits to consumers. Most importantly, they are all made with dry peas, lentils, and chickpeas in the form of flours, flakes, purées, extrudes, etc. Because dry peas, lentils, and chickpeas have never been used in these types of applications, food manufacturers are 1) unaware of these new product applications and 2) uneducated about how to technically incorporate them into their processes as ingredients. Additionally, these products were developed as “bench-top” products with formulations that must be scaled up and processed on commercial-sized equipment. Problems, Barriers and/or Challenges The WDPLC has formulations for developed products made with US dry peas, lentils, and chickpeas in a wide range of new high value foods that have not traditionally contained legumes as raw materials. These foods include biscuits, cookies, beverages, tortillas, nutrition/power/energy bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, sauces, etc. The limited introduction of these products to food industry professionals at trade shows across the country has created a stir of interest among some value-added producers in the marketplace. Feedback about taste and texture of these products has been very positive. Food manufacturers envision great potential for dry peas, lentils, and chickpeas as new functional ingredients. Food industry professionals are also keenly interested in more information about these new products. The WDPLC is receiving an increasing number of 2 requests for technical and nutritional information about these new products that will aid food processors in evaluating the potential for these new products in the market. Opportunities and Potential Economic Impact Thus far, FSMIP funds granted in September 2007 have been used by the Washington Dry Pea & Lentil Commission to 1) showcase the products at various trade shows across the country, 2) provide a snap-shot of information and reference materials to interested value-added producers, 3) allow for travel to food manufacturers requesting assistance with product trials and 4) begin writing, editing, and distributing the “USA Dry Peas, Lentils, and Chickpeas: Technical Data and Product Development Manual.” FSMIP funds granted in September 2008 afforded the WDPLC the opportunity to build upon the Commission’s previous grant objectives. The WDPLC targeted and educated a specific audience in the food industry to include product development specialists, nutritionists, and food marketing professionals. The Commission designed a two-day course introducing new applications for dry peas, lentils, and chickpeas along with technical demonstrations of each process. In addition, the course provided information about how dry peas, lentils, and chickpeas as ingredients, function and enhance the nutritional value of foods. This course presented key technical information such as product formulations, process flows, DPLC nutrition, and other details of new and traditional high value foods that utilize peas, lentils, and chickpeas as raw materials. The course was the perfect mechanism for the WDPLC to present the product research conducted with 2007 FSMIP grant funds to an audience of food industry professionals. The WDPLC focused on promoting the course to key food industry professionals in high priority and strategic US markets for the industry. This project has supported the US dry pea and lentil industry in its efforts to explore new market opportunities for US agricultural products and negate some of the transportation costs to growers and processors of DPLCs in the states of Washington, Idaho, Oregon, North Dakota, South Dakota, and Montana. This course also supported the Washington Dry Pea & Lentil Commission’s long term collaboration with the US rice and wheat industries, as many of these new products contain wheat and rice ingredients as well. As stated in the original 2008 grant proposal, the WDPLC sought to achieve the following goal and objective: Goal: The Washington Dry Pea & Lentil Commission will increase the usage of dry peas, lentils, and chickpeas in various forms as an ingredient in a variety of value-added food products. Sole Objective: To EDUCATE the food industry of the benefits of legumes: 1. Nutritional Attributes – Dry peas, lentils, and chickpeas are low in sodium, fat, and cholesterol-free. They also provide a significant amount of folate, essential vitamins, and minerals. 2.
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