Last week, Dr. Girish Ganjyal was in Orlando, Florida, and presented, “From Seed to Ingredient: Science, Opportunity, and Our Shared Work Ahead” at the 2026 Global Pulse Confederation. This convention is a major global event for the pulse industry from around the world.
Each year, the Global Pulse Confederation brings together more than 1,000 delegates from over 50 countries, representing every part of the pulse value chain, including traders, processors, brokers, manufacturers, and service providers. The conference serves as a global forum for collaboration, innovation, and discussion surrounding the future of pulse production and utilization.
Dr. Ganjyal was one of six keynote speakers at the conference, and the only presenter from WSU. His presentation connected the science of pulse processing to the growing global opportunity for U.S. pulses.
Pulses are among the most nutritionally complete and environmentally responsible crops grown. Yet, their true potential as food ingredients is only beginning to be realized, both at home and around the world. This keynote traces the evolution of pulse ingredients from whole seeds and splits to flour, fractionated proteins, starches, and fibers, and ultimately to highly functionalized ingredients that deliver targeted functionality and nutrition across a broad range of food applications.
Dr. Ganjyal’s keynote emphasized the important role that research, innovation, and industry collaboration will play in shaping the future of pulse-based foods worldwide.
