food & culinary professionals webinar | friday, june 22 ... · food & culinary...

Food & Culinary Professionals Webinar | Friday, June 22, 2012

Dry Peas, Lentils and Chickpeas: Secret Ingredients for Heartier, Healthier Foods in Foodservice

Amy Myrdal Miller, MS, RD Director of Programs and Culinary Nutrition

The Culinary Institute of America at Greystone Napa Valley, California

Objectives After participating in this webinar, FCP members will be able to: • Discuss current culinary and foodservice trends

and how pulses fit into these trends. • Describe the various forms of pulses available to

foodservice operators and culinary professionals. • List at least five ways ingredients made from

pulses can be used in foodservice operations. Learning Need Codes • 8000, 8015, 8090, 8100

Trends

Culinary & Foodservice Trends

Italian, Chinese, Mexican… What’s the next BIG cuisine?

"When I think of cuisines that are poised to hit big, I think of Indian. It's so complex and interesting, with a mastery

of spice combinations that I think will intrigue diners— once they discover authentic Indian cookery."

Ryan Baxter, Senior Executive R&D Chef

Kraft Foodservice

Source: http://www.kraftfoodservice.com/Culinary/CulinaryTrends/TOP12TrendPredictionsfor2012.aspx

Percent of U.S. Restaurants by Type That Menu Chickpeas in Some Form

2.4%

5.3%

3.3%

6.7%

3.7%

QSR Midscale Casual Fine Dine ALL

Source: Datassential MenuTrends Direct® Database, May 2012

Percent of U.S. Restaurants by Region That Menu Chickpeas in Some Form

2.3% 3.0% 3.1%

4.9%

West M.West South N.East


Incidence of Chickpeas on U.S. Menus by Cuisine Type

40.5%

14.9%

11.6%

9.1%

5.5%

4.3%

2.4%

11.4%

Indian

Mediterranean

American

Italian

Sandwich

Mixed Ethnicity

Mexican

Other


Distribution of Chickpeas on U.S. Menus


Terms Associated with Chickpeas on U.S. Menus


Percent of U.S. Restaurants by Type That Menu Lentils in Some Form


4.1%

10.6%

5.9%

14.0%

6.8%

QSR Midscale Casual Fine Dine ALL

Percent of U.S. Restaurants by Region That Menu Lentils in Some Form


6.7%

4.2% 4.6%

8.1%

West M.West South N.East

Incidence of Lentils on U.S. Menus by Cuisine Type


55.1%

11.3%

7.2%

6.5%

4.7%

4.2%

2.5%

8.7%

Indian

American

Mediterranean

Italian

Sandwich

Mixed Ethnicity

French

Other

Distribution of Lentils on U.S. Menus


Terms Associated with Lentils on U.S. Menus


What about peas on American menus?

Peas, lentils, and chickpeas are available in many forms for food manufacturers, chefs, and foodservice

professionals. • Whole, dry

• Whole, canned

• Flours

– Chickpea flour is also called besan.

– Roasted pea flour is called pease meal.

• Roasted, dehydrated lentil & pea crumbs

• Isolated pea protein

• Pulse starch

Flour Nutrient Comparison Chart

Per 100 grams Chickpea Flour

Lentil Flour

Split Pea Flour

Pinto Bean Flour

Soy Flour (full fat)

Whole Wheat Flour

All-Purpose

Flour

Calories 382 370 370 389 436 340 364

Protein (g) 23 25 26 22 35 13 10

Fat (g) 6 2.5 2 3 21 2.5 1

Carbohydrate (g) 59 62 62 67 35 72 76

Dietary Fiber (g) 13 20 17 14 10 11 3

Source: USDA National Nutrient Database for Standard Reference, Release 24

Lemon Chickpea Breakfast Muffins

Lemon Chickpea Breakfast Muffins

Split Pea Soup

Source: Chef Suvir Saran, www.suvir.com, from Indian Home Cooking

Lebanese Lentil Soup with Orzo and Lemons

Farro & Mushroom Burgers (coated with lentil crumbs)

Source: Chef Suvir Saran, www.suvir.com, from Masala Farm

Lentil Salads

Pastas made with pulse flours

Pizza dough made with pulse flours

Tortillas made with pulse flours

Flatbreads (Indian naan) made with pulse flours

Moroccan Spiced Chickpea Fritters with Romesco Sauce

from Ubuntu, Napa, CA

Top 10 Reasons to Use Peas, Lentils & Chickpeas in Foodservice Operations

1. Peas, lentils and chickpeas are excellent sources of fiber. 2. Peas, lentils and chickpeas are good sources of protein. 3. Peas & lentils are fat-free and chickpeas are low fat ingredients. 4. Peas & lentils are sodium-free and chickpeas are very low sodium. 5. Lentils and chickpeas are good sources of iron. 6. Lentils and chickpeas are excellent sources of folate. 7. Lentils are a good source of potassium. 8. Peas, lentils and chickpeas are low glycemic index/load ingredients. 9. Peas, lentils and chickpeas are gluten-free ingredients. 10.Peas, lentils and chickpeas have a rich culinary history and are

ingredients in so many flavorful, craveable foods.

Food & Culinary Professionals Webinar | Friday, June 22, 2012

Dry Peas, Lentils and Chickpeas: Secret Ingredients for Heartier, Healthier Foods in Foodservice

Amy Myrdal Miller, MS, RD Director of Programs and Culinary Nutrition

The Culinary Institute of America at Greystone Napa Valley, California

food & culinary professionals webinar | friday, june 22 ... · food & culinary...

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