PARADIGM SHIFTER
consumption gains. With processing and fractionation methods becoming more sophisticated, pulses are finding their way into ever-more exciting products, from pastas to condiments to desserts. Concern over long preparation times is another sticking point and the versatility of pulses and pulse products again becomes part of the solution. Consumers want convenient foods that can easily fit into busy lifestyles. This is where shorter cooking time stars like lentils get to shine and beloved classics like canned beans and hummus can seize their opportunity. For as many different ways there are to cook with and eat pulses, we need as diverse a range of outlets demonstrating their extraordinary variety. From creators and chefs to policymakers and thought leaders, everyone involved in the world of food has a role to play in tackling the final barrier to boosting consumption: image. With research showing some consumers
Made with FlippingBook - Online magazine maker