The Possibilities of Pulse Flours

Julianne Kellogg is the crop innovation program manager within the R&D function at Ardent Mills. A lot of people might know Ardent Mills for their flour milling, but as you’ll hear today, there is a lot of innovation happening in pulses as well, especially with chickpeas. In addition to pulses, Julianne’s group works with alternative grains like buckwheat, quinoa, flax, food barley, oats. Julianne discusses what is happening in pulse innovation for food manufacturers and consumers, and why companies like Ardent Mills are so excited for the potential in pulses.“ Those food scientists out there are, are wizards. You know, they, they do seem to almost have a crystal ball because really unique things keep coming out with lentils and chickpeas and all the other pl- pulses, and continued, uh, um, like improvement on what's already out there. So I think about just the pastas, and when I buy chickpea pasta or lentil pastas today, I, I'm always shocked by how good they are, and I find that really exciting and encouraging, where maybe before, you know, we were all dabbling in pulses and adding pulses in, and now we're not dabbling. We're, we're perfecting, which is really great..” - Julianne KelloggThis Week on Growing Pulse Crops:Meet Julianne Kellogg, crop innovation program manager within the R&D function at Ardent MillsExplore what is happening in pulse innovation for food manufacturers and consumersDiscover why companies like Ardent Mills are so excited for the potential in pulsesGrowing Pulse Crops is produced by Dr. Audrey Kalil and hosted by Tim Hammerich of the Future of Agriculture Podcast.