WEBINAR
Pulses – innovations from field to fork
Date: Wednesday, September 9, 2020
Time: 9.00 AM - 12.00 PM (GMT +2)
« REGISTRATION »
Join Zoom Meeting: https://slu-se.zoom.us/j/68964213440 Passcode: 268059
Event is held, bringing together SMEs, academics and innovation facilitators from the South Baltic region. Project presentations by researchers are combined with talks by SMEs where they “tell their story” from idea to product development. The event focus on pulses.
Event is arranged by the Project partner Swedish University of Agricultural Sciences (SLU) 
• Research • Product development • SME story telling •
Program (constantly updated):
| 9.00 | Welcome and introduction | Whole webinar – YOUTUBE | |
| 9.05 | Healthy delightful pulses – sustainable food since and to be
Cornelia Witthöft, professor, Dept of Chemistry and Biomedical Sciences, Linnaeus University
|
Research on food quality and the development of new healthy foods. Characterization of nutrients in raw material and food, and studies on how food processing affects nutrient content. Special interest the last 25 years is the vitamin folate. | YouTube |
| 9.25 | Organic cultivation
Per Modig, Fagraslätt
|
On the farm different kinds of bean are grown, in-house packing and sale. Also cultivation of new crops like quinoa and lentils. | YouTube |
| 9.45 | Future faba beans for food and feed – a project in SLU Grogrund Centre for Breeding of Food Crops
Åsa Grimberg, researcher, Dept of Plant Breeding, SLU
|
The project aims at developing a sustainable, Swedish production of protein rich faba bean for the food and feed market. Research and breeding to overcome some of the challenges connected to faba bean production. | YouTube |
| 10.05 | Break | ||
| 10.20 | The protein shift – from idea to product
Anna Henning Moberg, Project Developer Torsåker, Axfoundation
|
Primary producers, researchers, food processers, chefs and entrepreneurs come together in projects at Torsåker farm to jointly find the solutions to complex problems. Torsåker is Axfoundation’s test farm and development center for the future’s sustainable food production. | YouTube |
| 10.40 | A culinary epiphany – from experimental home cooking to building a consumer brand
Pia Qvarnström, Founder, Swedish Temptations AB
|
Has developed Bärta, a sprouted and fermented Swedish split pea. Organic, vegan, gluten free. So far you can find Bärta in a few selected stores in Sweden. | YouTube |
| 11.00 | Break | ||
| 11.10 | Pulses in vegan Streetfood from Skåne
Anneli Idman, Gaston & Vega
|
A small, one-man company, about to grow. Operates a vegan foodtruck in Skåne, and serve food based on Swedish pulses. | YouTube |
| 11.30 | Kalmar-Ölands Trädgårdsprodukter
Håkan Johnsson and Oskar Zedig
|
Production of beans, peas, onions together with growers. Dried beans and peas, which are labelled, packed and then sold to wholesalers and food business. Started 1959 and is owned by the growers. Part of different projects to develop new products. | YouTube |
| 11.50 | Concluding remarks |
More info: Helena Persson Hovmalm, Swedish University of Agricultural Sciences, Department of Plant Breeding E-mail: helena.persson@slu.se, Phone: +46 40-41 53 37