EDMONTON — A food competition designed to encourage students to develop new food using pulses launched two students into the world of business.
Last year’s winners of the Mission Impulseible food competition, Mallory Bowes and Elizabeth Dowdell, have spent the past year learning food regulations and plan to market their angel food cake mix made from chickpea and fababean flour.
They plan to launch their nut free, dairy free, gluten free BE-Lite cake mix at farmers markets near Edmonton this summer.
“It’s been a long year. We’ve learned a lot of stuff. We’ve become entrepreneurs,” said Dowdell, who credits the pulse industry’s food competition for launching their new career.
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The pair knew little about pulses before the competition and had never cooked with pulses. Since winning the competition, the culinary arts students from the Northern Alberta Institute of Technology have researched pulses and created three more pulse-based cake mixes they hope to launch by the end of 2013, including a devil’s food cake and a date cookie mix.
“This competition has been motivational and inspired us to develop a product,” said Dowdell.
