Satellite
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Jing Zhou, PhD
Ingredion Incorporated
Wayne Campbell, PhD
Purdue University
Center on Aging and the Life Course
Christopher Marinangeli, PhD, RD
Director, Nutrition, Science and Regulatory Affairs
Pulse Canada
Mia Zapata, RD, MBA
Scientific Affairs, Senior Manager
Danone Research
The growing global population presents two major challenges to food industry/agriculture sector sustainability and food security, with specific focus on proteins. The Forum for the Future estimates that Western diets need to reduce meat consumption by half to be within planetary boundaries. Pulses (peas, lentils, fava, chick pea, etc.) offer alternative source of plant-derived proteins by meeting the consumer needs for low-cost, nutrient-dense and sustainable choices. The 2015-2020 Dietary Guidelines for Americans suggest that pulses can be incorporated into a healthy and sustainable eating pattern. Consumer interest is beyond the consumption of whole pulses, making them mainstream commodity. Pulse protein concentrates and pulse protein isolates are emerging ingredients to support sports activities. In addition, pulse ingredients (including flours) can be formulated in alternate dairy beverage, meat alternatives, crackers, and extruded noodles. This session will highlight the health effects of pulses, pulse ingredient innovations, and their relevance in sports nutrition.
Lunch will be available for sponsored satellite program attendees on a first-come, first-serve basis.