BNF Webinar Pulse Power – ingredients for a healthier and sustainable future

A FREE lunchtime webinar looking at the role of pulses in the adoption of healthier and more sustainable food choices in the future - British Nutrition Foundation 

It's increasingly clear that to improve the population’s diet we must ensure healthier and more sustainable food is easily available, accessible and affordable - but what part may pulses play? The UN highlights pulses and their positive role in sustainability and nutrition. Yet we eat very small amounts! For example, it’s estimated that on average adults in the UK only consume around 15g of pulses a day.

The British Nutrition Foundation’s next free lunchtime webinar with brilliant experts including Dr Megan Rossi, Professor Gary Frost and Professor Julie Lovegrove provides us with an exciting opportunity to look at how pulses can contribute to a balanced, healthier and more sustainable diet, some of the exciting research looking at pulses and health associations and innovative ways of increasing our pulses consumption.

Whether you have an interest in public health, healthier and more sustainable diets, novel food ingredients or are just wanting some great CPD in this area of nutrition, why not register for the webinar today? Attendance certificates are available on request. Please find the webinar details below. We hope you may find this webinar of interest and please do share this, if appropriate, with colleagues who may find it informative.

What will be covered?

Gut health and diverse plant-rich diets

Dr Megan Rossi, Registered Dietitian and Postdoctoral Research Fellow, Kings College London

Pulses – a role in public health and sustainability solutions

British Nutrition Foundation

Exciting and emerging - the new pulse ingredients

• Chickpeas - Dr Samara Joy Nielsen, Principal Scientist, Pepsico
• Fava beans - Professor Julie Lovegrove, Hugh Sinclair Chair in Human Nutrition, University of Reading
• Wrinkled peas - Professor Gary Frost, Chair in Nutrition & Dietetics, Department of Metabolism, Digestion and Reproduction, Imperial College