SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Market Trends

Read more breaking news

 

 
Special edition: Nuts, pulses & legumes

InHarvest: Legumes, pulses steal spotlight from animal protein

By Maggie Hennessy , 25-Mar-2014
Last updated on 25-Mar-2014 at 16:33 GMT

InHarvest: Legumes, pulses steal spotlight from animal protein
Loading...

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with chef Michael Holleman, director of culinary development at artisan grain and legume supplier InHarvest, for a podcast Q&A on trends in pulses, lentils and legumes for our March special edition. As is so often the case, the trend toward increased use of beans and legumes began in restaurants, Holleman said.

“We’ve thankfully finally started to see a movement in that direction in the US as we’ve seen from various parts of the world, but protein being the center of the plate is no longer the focus in a lot of the restaurants,” he said. As meat portions shrink, legumes, beans and grains are helping not just to bulk up portion sizes and make up for lots protein, but also to add color, health, nutrition and even a great story to the plate, Holleman added.

Chef Michael Holleman

As consumer interest in pulses and beans grows, chefs are turning to specialty varieties, which come with a fascinating story, such as the Butterscotch Calypso variety being the original Boston baked bean.

As such, their usage is widening beyond traditional soup and stew applications, Holleman noted. “Chefs are really moving in the direction of a lot of salads now, with an increased focus on grain salads, with legumes being an obvious extension of that,” he said, adding that salsas combining beans and lentils with fruits, vegetables and fresh acid are also gaining traction on restaurant menus and in food manufacturing facilities alike.

InHarvest largely supplies premium ingredients, including many heirloom bean varieties. Because of their unique growing conditions, many of these ingredients come with a heftier price tag for manufacturers. But a good way to avoid passing that price along to the consumer is to blend premium beans and pulses with grains or rice, Holleman said.

“That way, they’re bringing their cost down but still being able to bring that story behind the heirloom to the diner,” he added.

Related products

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

GM camelina matches fish oil omega-3 levels

The road to fish-oil equivalent GM camelina

Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM...

Malaysia to double palm oil production by 2020

Malaysia hopes to double palm oil production by 2020

Kalanithi Nesaretnam

Minister, Embassy of Malaysia in Brussels

Russian embargo impact on Arla whey and lactose interests 'minimal'

Russian embargo impact on Arla whey and lactose interests 'minimal': CEO

Henrik Andersen

Chief Executive Officer, Arla Foods Ingredients

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

‘Great Napa Valley wines will rival Bordeaux’: Moët-Hennessy CEO

‘Great Napa Valley wines will rival Bordeaux First Growths’: Moët-Hennessy Estates & Wine CEO

Jean-Guillaume Prats, Moët-Hennessy Estates and Wine CEO, says he believes great wine produced in...

Tesco soft drinks buyer warns brands PowerPoint can be painful

'PowerPoint can be painful!’ Tesco soft drinks buyer warns entrepreneurs

The head of Tesco’s soft drinks buying team David Beardmore has urged aspiring brands...

Taste genetics: A new way to look at policy and segment consumers?

Taste genetics: A new way to look at policy and segment consumers?

Can new research in to the genetic basis of taste could help manufacturers and...

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Everybody is chasing innovation and the next big idea, but when it comes to...

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

The growth of the Non-GMO Project verification scheme has been nothing short of explosive...

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

While there are some differences between high end catering and the large scale manufacturing...

Breakfast cereal decline: Mintel talks opportunities, challenges

Crunch time: Is breakfast cereal doomed to sink?

The global breakfast cereal market faces increasing competition as consumers turn to convenient alternatives,...

Fortified foods vs naturally healthy: IFIC says consumers like both

Fortified foods vs naturally functional: Consumers consider both ‘worthwhile’, says IFIC

Consumers are open to fortified foods just as much as those that contain naturally...

Live Supplier Webinars

Rethinking Fat Forum
William Reed Business Media

On demand Supplier Webinars

Your future starts at Cargill's T for Trends
Cargill Cocoa & Chocolate
Food testing — let automation take the strain
Qiagen
ETENIA™: Recognize True Milk Value
AVEBE
The FoodNavigator Salt Reduction Forum
William Reed Business Media
All supplier webinars