Aidin Milani is Sales & Market Development Manager for Pulses at Buhler’s North American headquarters in Minneapolis, MN. He has been with Buhler for over 15 years and in the recent years has been focusing on developing new applications and processing practices for pulse-based ingredients. In his presentation, he will provide a summary of these technologies and an introduction to Buhler’s new Food Application Center (FAC) in Minneapolis.

Dr. Xu Minwei, is a food scientist at the Northern Crops Institute, where he performs and directs laboratory testing, food processing, and the development of new products and processes. His presentation will cover the challenges and advantages of pulse ingredients used on food manufacturing.

Varun Deshpande is the Managing Director for India at the Good Food Institute, where he is focused on building the future of food in the world’s largest democracy by working to advance the plant-based and cell-based protein sector. He will talk about the use of pulse ingredients on meat substitute production.

Dr. Hemang Dholakia, R&D and Innovation leader with >15 years of experience in driving product, process and application development across multiple product categories, markets and cultures, in both B2B and B2C environment. Dr. Dholakia will present about how pulses can be used as an ingredient and its benefits on different beverages including dairy analogues

Rafael Alvarenga has been working for more than 6 years in the development of new markets for Wenger, the Food and Industrial Products division. His presentation will focus on outlining the principles of extrusion processing, its key areas for operational and innovation success, novel pulse ingredients used in various final product applications

Kantha Shelke, Ph.D. is a diversified scientist who expedites new product and technology development in the food and nutrition sector. She works at the intersection of food science and application for health and wellness. Dr. Shelke will present about the new market trends and opportunities surrounding pulse ingredients.

Food Chemistry Engineer Mariana Repetto has over 10 years of experience in the food industry. As a technical consultant for Mercalimentos Consultores helps the US Pea, Lentil, Chickpea, Dry Bean, Sunflower and Popcorn industries to develop manufacturing of added value ingredients and food products in the Latin America Region. Mariana will present on the nutritional values of added value pulse ingredients

Chef Abel Sierra, Is a Bakery Chef from Barcelona Spain. Abel is experienced on artisan bakery for over 20 years utilizing mother dough on his recipes. Abel has vast experience developing products under the fermentation and sprouting process and mastering the use of pulse flours and natural pulses for the production of vegan or gluten free breads.

With over 20 years of experience, Matt Tripodi serves as Global Account Director at Euromonitor International, the world's leading independent provider of strategic market research, serving strategy consulting for corporations, government, quasi-government agencies, and prominent industry associations. Matt will present on growth and opportunities for middle and long term of pulse value ingredients and foods.

Nick Desai has been the Chairman and CEO of Snack It Forward since 2013. Snack It Forward, a better-for-you snacking company with a focus on plant based Snacks, which mission is -to help mainstream America eat better by creating “junk food” tasting snacks with more substance-. Nick will review the success of his pulse ingredient healthier snacks.

Chef Eduardo Plascencia is a Chef Professor and Blogger with a vast experience in Traditional Mexican Gourmet Foods. Has emphasized research in chile Peppers and has done many recipe developments with pulses. Chef Plascencia during the virtual reception will prepare couple of recipes with commercial pulse food products available in the USA.