Just recently, the General Assembly of the UN in New York declared that 2016 will be the ‘International Year of Pulses’.
“This is an extraordinary day for the global Beans, Peas & Lentils (Pulse) industry,” said Andy Bury, president of the British Edible Pulse Association (BEPA). “Beans, peas, lentils and chickpeas have been the cornerstone of global nutrition for centuries. Having a UN-dedicated year will raise the level of awareness of pulses and the important role they can play in health and nutrition, food security and environmental sustainability.”
The UK is one the world’s leading producers and exporters of faba beans and marrowfat peas, as well as the world’s biggest importer of white beans that are manufactured into iconic Heinz Baked Beans in Tomato Sauce. Chickpeas are a main ingredient in hummus, which has become a popular and healthy snack food in the UK. Stews and soups made with lentils provide warming and nourishing winter foods.
The idea of a year dedicated to recognising the role of pulses in sustainable agriculture and healthy diets was conceived by Hakan Bahceci, chairman of CICILS, the International Pulse Trade and Industries Confederation. Through the support of several countries (in particular, Turkey and Pakistan) and the support of the Food and Agriculture Organisation, the International Year of Pulses was passed by the UN General Assembly on 20 December 2013.
“Pulses can help to increase food security for those with shortages and to tackle the increase of diseases linked to lifestyles such as obesity and diabetes,” said Bahceci. “They also improve cropping systems and are good for farmers. We deeply appreciate the United Nation’s dedication to the task.”
CICILS has already set aside $1.1m to fund activities related to the year. A series of national committees are being established around the world so that CICILS members can work with governments, farmers, NGOs, retailers, food manufacturers, health & science organisations and UN bodies to make 2016 a success.
An active UK Promotion Group is already working with BEPA (British Edible Pulse Association) and GAFTA (Grain & Feed Trade Association).
“Helping to combat rates of diabetes and obesity 2016 will also be an important occasion to learn about pulse culinary traditions, and to discover new ways to create healthier foods containing pulse ingredients,” said Andy Bury.
So, the once derided lentils and chickpeas are growing in popularity as we look for ways to eat a healthier diet without spending a fortune. The secret is in the flavours and spicing, as much of this success is due to innovation in food ingredient processing and formulation.
We flag up such flavour and product innovations in our magazines: Dairy Innovation, Beverage Innovation and Food&Beverage International, as well as through tracking innovation on FoodBev.com.
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