Faba beans are gaining traction in the food industry as a high-protein, functional, and sustainable ingredient. With protein content generally ranging from 27% to 34%, they present an alternative to soy and pea while offering functional advantages in food formulations. As North American product launches featuring faba bean ingredients have tripled in the past decade, understanding their applications and benefits is key for those working in R&D, product development, and food innovation.
The Faba Bean Microsummit will provide the latest insights into faba bean production, market trends, ingredient functionality, and consumer perceptions. Experts will present findings on nutritional composition, processing techniques, and sustainability, offering a comprehensive look at how faba beans fit into the evolving food landscape.
Pulse Canada is the national association of growers, traders and processors of Canadian pulses, also known as lentils, dry peas, beans and chickpeas. Pulses are an essential part of a healthy and sustainable diet. Pulses and pulse ingredients can help food manufacturers improve the nutritional and functional quality of food products.