The goal of our research is to develop innovative chemical and processing techniques, using peas lentils, faba beans, and chickpeas, and their side and waste streams to provide pulse-based emulsifier, foam, and gel ingredients having enhanced quality, acceptability, and nutritional benefits. Food applications include yogurts, beverages, and meringues.
Jim Kenar
Researcher- Host institution: National Center for Agricultural Utilization Research, Agricultural Research Service, USDA
- Position: Principal investigator
- Discipline: Chemistry, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Region: North America
- Technology focus: Feedstock optimization, Ingredient optimization
- Location: Peoria, Illinois, United States