Girish Ganjyal at Pulses 26/
“From seed to ingredient: science, opportunity, and our shared work ahead”

Girish Ganjyal, Professor and Extension Food Processing Specialist at Washington State University (WSU), traced the evolution of pulses from whole seeds and flours to increasingly sophisticated ingredient formats, including protein concentrates, isolates, starches and fiber ingredients. He highlighted how advances in fractionation and processing technologies are enabling the industry to unlock new functional and nutritional properties, expanding the potential applications of pulses across a growing range of food products.

Ganjyal also emphasized the importance of understanding and improving ingredient functionality, particularly in areas such as taste, texture and performance in food manufacturing. He argued that realizing the full potential of pulse ingredients will require greater collaboration among researchers, processors, equipment manufacturers and product developers, as well as continued investment in research to identify unique characteristics across different pulse crops and translate them into successful commercial applications.

View the complete keynote