A new research project out of Michigan State University’s Food Legume Quality Genetics Research Lab is studying the quality of beans and pulses for use as a flour ingredient.
The survey is directed to food industry professionals who use any type of pulse flour in their products. According to researchers, the objectives are to:
- Identify the food industry’s interest and experience with pulse flours.
- Improve characteristics of alternative flours made from beans, peas, chickpeas, and others through crop breeding.
Responses are confidential and will not be linked to your name or company in reports. Follow this link to take the survey.
